Hungarian Cucumber Salad

fresh from the garden

For the first recipe of the Month of the Cucumber, I present a very simple fresh salad.  This is a wonderful side for meat dishes, or any time you’d like a quick, fresh salad.

Hungarian Cucumber Salad


  • 2 medium cucumbers
  • 1/2 onion, chopped finely
  • 1 T fresh dill, chopped
  • 1 tsp paprika
  • 1 T white wine vinegar
  • 1 tsp sugar
  • 1 clove garlic, minced
  • sea salt and fresh ground black pepper


Cut the cucumbers in half, remove the seeds, and slice into thin crescents.  (At this point you can salt them in a colander and let them weep, then rinse and place in a serving bowl.  Optional, though).  Finely dice an onion; you can find a great tutorial for how to do this easily here.  Place in a serving bowl with the cucumbers.  Sprinkle over the freshly chopped dill and paprika.  In a separate bowl, whisk together the vinegar, garlic, and sugar.  Pour over the salad and toss.  Just before serving, season with salt and pepper.  Garnish with dollops of sour cream with a sprig of fresh dill and a sprinkle of paprika or a smattering of diced hot red pepper.

Serves 2.


6 thoughts on “Hungarian Cucumber Salad

  1. Pingback: Celebrating Summer's Bounty: Nourishing Meal Plans | The Nourished Kitchen

  2. Pingback: Tangy Mushroom Barley Soup « Appoggiatura

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