Cucumber Salad

Make this cucumber salad recipe from Chef Josh Capon to compliment any grilled beef meal this year.

  • 2 pounds Persian cucumbers, sliced thin with a mandolin 
  • 1/2 cup red wine vinegar 
  • 2 tablespoons extra-virgin olive oil 
  • 1 teaspoon salt 
  • 1 red pepper, rough diced
  • 1 red onion, diced and caramelized 
  • 1/2 cup dill, chopped

  1. Add all ingredients in a bowl, mix together and let sit for 20-30 minutes to marinate before serving.

Nutrition information per serving, 6 servings: 80 Calories; 4.8 g Total Fat (0.7 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat); 0 mg Cholesterol; 394 mg Sodium; 8.5 g Total Carbohydrate; 1.5 g Dietary Fiber; 4.1 g Total Sugars; 0 g Added Sugars; 1.4 g Protein; 32.8 mg Calcium; 0.7 mg Iron; 304 mg Potassium; 0.1 mg Riboflavin; 0.6 mg Niacin; 0.1 mg Vitamin B6; 48.8 mg Phosphorus; 0.4 mg Zinc; 0.6 mcg Selenium; 11.3 mg Choline

Chef Josh Capon