Cucumber Pepperoncini Tangy Salad
A slightly more refined version of the classic salad, featuring fresh herbs and a touch of Dijon mustard in the vinaigrette.
2
English cucumbers-thinly sliced
1/4
Red onion-very thinly sliced
1/2 cup
Pepperoncini peppers-sliced
2 tbsp
Fresh dill-chopped
1 tbsp
Fresh parsley-chopped
See all 12 ingredients ↓
A slightly more refined version of the classic salad, featuring fresh herbs and a touch of Dijon mustard in the vinaigrette.
Instructions
- In a large bowl, combine all Vegetables and Herbs.
- In a small bowl, whisk together all Dressing ingredients until emulsified.
- Pour the Dressing over the vegetables and herbs and toss gently to coat.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled.
-
2
400 g
English cucumbers-thinly sliced
-
1/4
30 g
Red onion-very thinly sliced
-
1/2 cup
120 mL
Pepperoncini peppers-sliced
-
2 tbsp
30 mL
Fresh dill-chopped
-
1 tbsp
15 mL
Fresh parsley-chopped
-
3 tbsp
45 mL
Extra virgin olive oil
-
2 tbsp
30 mL
Red wine vinegar
-
1 tsp
5 mL
Dijon mustard
-
1 tsp
5 mL
Honey
-
1/4 tsp
1.25 mL
Garlic-minced
-
Salt
To taste
-
Black pepper
To taste
Equipment
- Large bowl
- Small bowl
- Whisk
Instructions
- In a large bowl, combine all Vegetables and Herbs.
- In a small bowl, whisk together all Dressing ingredients until emulsified.
- Pour the Dressing over the vegetables and herbs and toss gently to coat.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled.
Nutrition per serving
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