This fresh and simple salad will become a staple in your home!
Today’s recipe is extra special because it comes to us from WOT community member Victoria Fullbright, who found it in her grandmother’s personal recipe book. We made a few small adjustments, such as using seeded English cucumbers instead of regular cucumbers sliced in disks. However, the flavors and essence of the recipe remain true to its original form.
This German cucumber salad, also known as Gurkensalat, is a refreshing and easy-to-make dish that will have you feeling like you’re in a cozy cafe in Germany.
German Cucumber Salad - Gurkensalat
- 3 English cucumbers halved, seeded, and thinly sliced
- ⅓ cup fresh dill, chopped
- 2 tbsp chives, chopped
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1 tsp onion powder
- 1½ tsp sugar
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Place the sliced cucumbers in a mixing bowl and toss with ¼ teaspoon of salt. Let sit for about 30 minutes. If a lot of liquid is released from the cucumbers, you can drain the excess liquid. We only had a little liquid with the seeded English cucumbers and did not have to drain.
- While the cucumbers are resting, whisk together the olive oil, vinegar, onion powder, sugar, and salt in a small bowl.
- Add the fresh dill and chives to the cucumbers and pour dressing over the cucumbers and stir to combine—season with fresh ground black pepper.
- Cover and chill for at least 2 hours before serving, stirring it a few times.
- The cucumbers can be served cold or at room temperature.
If you have a favorite or special recipe in your family, please send it to us at firstname.lastname@example.org, and if selected, we will feature it on Women of Today.
All photos by Lorianne DeVita and recipe by Victoria Fullbright