Texas De Brazil Cucumber Salad Recipe

I love making this crisp cucumber salad when I want something refreshing and simple. Thin cucumber slices tossed in a sweet-tangy vinegar dressing with fresh herbs make a cool, crunchy side dish that pairs perfectly with grilled meats or summer meals.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 4

Course: Salad, Side Dish

Cuisine: American, Brazilian

Calories: 85

Ingredients Equipment Method Notes

Ingredients

Amount Unit Name Notes

4 large cucumbers thinly sliced

1 medium red onion thinly sliced

1/2 cup white vinegar for dressing

1/4 cup olive oil adds smooth flavor

2 tbsp fresh dill chopped

1 tbsp fresh parsley chopped

2 tsp sugar balances acidity

1 tsp salt for drawing moisture

1/2 tsp black pepper for seasoning

2 cloves garlic minced

1 tbsp lemon juice optional brightness

Equipment

Cutting board For slicing vegetables
Sharp knife To slice cucumbers and onion
Mandoline slicer Optional for very thin slices
Large mixing bowl For mixing salad
Small bowl For preparing dressing
Colander To drain cucumbers

Method

Wash the cucumbers and slice them into thin, even rounds using a sharp knife or mandoline slicer.
Place cucumber slices in a bowl and sprinkle with salt. Toss lightly and transfer them to a colander.
Let the cucumbers rest for about 30 minutes so the salt pulls out excess moisture.
While cucumbers rest, thinly slice the red onion. If the flavor is strong, soak slices in cold water for about 10 minutes.
Rinse cucumbers lightly after draining and pat them dry using a clean towel or paper towels.
In a mixing bowl whisk together vinegar, olive oil, sugar, lemon juice, garlic, and black pepper until well combined.
Add the cucumber slices and onion to the dressing and toss gently to coat everything evenly.
Sprinkle chopped dill and parsley over the salad and mix lightly.
Cover and refrigerate the salad for about 20 minutes before serving so the flavors blend.

Notes

Salting cucumbers first helps keep the salad crisp and prevents excess water.
English cucumbers work best because they have thinner skin and fewer seeds.
Chill the salad before serving for the most refreshing flavor.