Fast & Easy Cucumber Salad

  It’s summertime, which can only mean one thing around here: we’re eating cucumber salad by the gallon. This is one of my favorite go to side dishes throughout the gardening season because it lasts up to a week in the fridge and uses up a TON of fresh cucumbers.

  This is also a recipe that is more like a guide than an exact formula. Feel free to play around with the amount of vinegar and spices. You can also add onions or cherry tomatoes if you want. You really can’t go wrong (unless you decided to add way too much vinegar for some reason. Please don’t do that.)

So if you find that your garden is producing a ton of cucumbers that you just don’t know what to do with, give this delicious recipe a try. I know you’ll love it as much as we do.

How to Make Cucumber Salad:

Mix oil, vinegar and spices in the bottom of a large tupperware container.

Slice ends off of cucumbers. Peel and diced into bite sized pieces.

Add cucumbers to oil mixture and mix together.

Refrigerate 4 hours before eating. (Optional, but the flavors get better over time.)

Print Recipe

Fast and Easy Cucumber Salad

Diced cucumber mainated in oil, vinegar and salt.

Prep Time10 mins

Chill TIme2 hrs

Total Time2 hrs 10 mins

Course: Side Dish

Cuisine: American

Keyword: Fast & Easy Cucumber Salad

Servings: 8

Ingredients

• 12 - four-inch cucumbers
• 2 tablespoons oil any kind
• 2-4 tbsp vinegar any kind
• salt and pepper to taste
• 1/2 tsp celery seed
• 1 tsp mustard seed

Instructions

• Mix oil, vinegar and spices in the bottom of a large container.
• Slice ends off of cucumbers. Peel and diced into bite sized pieces.
• Add cucumbers to oil mixture and mix together.
• Refrigerate 4 hours before eating. (Optional, but the flavors get better over time.)

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