A white wine vinaigrette lightly dresses crispy cucumber slices, bell peppers, chives, and parsley, making Cucumber Salad a refreshing choice for a summer side salad.
2 tablespoons extra-virgin olive oil
1 tablespoon white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1/2 cup (1-inch) slices red bell pepper
1/2 cup (1-inch) slices green bell pepper
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 English cucumber, sliced
How to Make It
Combine the first 6 ingredients in a medium bowl, stirring with a whisk.
Add bell peppers and remaining ingredients to wine mixture; toss gently to coat.
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My whole family loves this recipe. We found it a great addition to our "No Cook" menu for summer. It is very light and refreshing. You MUST use fresh cucumbers and not the regular garden variety or it is not as crisp. I add a touch more pepper and lemon juice for tang. Also you can make the dressing ahead of time, but don't add the vegetables until 30 minutes before.
This was a light and refreshing summer salad, but I found it to be a bit bland, (and I let it marinate for several hours) ultimately we ended up adding a dash of rice vinegar which helped a bit. With so many other cucumber salad recipes I doubt I'd make this one again. I served this with CLs Poached Cod with Shiitake Mushrooms, which was delicious.
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