Garlic and Herb Marinated Cucumber Salad

Ingredients

Cucumbers: 3 to 4 medium English or Persian cucumbers (sliced into thick rounds).
Fresh Garlic: 4 to 5 cloves, very finely minced.
Fresh Herbs: 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill).
Vinegar: 1/4 cup apple cider vinegar or white wine vinegar.
Oil: 2 tablespoons extra virgin olive oil.
Sweetener: 1 teaspoon of a granulated sugar substitute (like monk fruit or erythritol) to balance the acidity.
Spice: 1/2 teaspoon red chili flakes (adjust for heat).
Seasoning: 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper.

Preparation Instructions

1. Prepare the Cucumbers Wash the cucumbers thoroughly. You can leave the skin on for extra crunch and nutrients. Slice them into rounds about 1/4 inch thick. If using English cucumbers, there is no need to peel or seed them.

2. Create the Marinade In a small mixing bowl, whisk together the olive oil, vinegar, minced garlic, sweetener, salt, black pepper, and red chili flakes. Stir in the chopped fresh dill until well combined.

3. Combine and Toss Place the sliced cucumbers into a large bowl or a sealable container. Pour the marinade over the cucumbers. Use a large spoon or spatula to toss everything together, ensuring every slice is well-coated with the garlic and herb mixture.

4. Marinate for Flavor While you can eat this immediately, it is best if chilled. Cover the bowl or seal the container and place it in the refrigerator for at least 30 minutes. This allows the cucumbers to soak up the garlic and vinegar flavors.

5. Serving Give the salad one final toss before serving to redistribute the marinade. This dish pairs beautifully with grilled chicken, fish, or as a light snack on its own.

Storage Tip

This salad stays fresh and crunchy in the refrigerator for up to 3 days. In fact, the flavor often improves after the first few hours!