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Texas De Brazil Cucumber Salad

This crunchy, tangy cucumber salad is a signature item usually offered on the elegant salad bar at Texas De Brazil. Combining crunchy cucumbers, zesty onions and herbs, as well as a bright vinaigrette, this refrig It can be whipped up in only a few minutes, it’s low on calories and fits most dietary restrictions.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Appetizer, Side dish, Salad
Cuisine: American, Brazilian
Calories: 79
Ingredients Equipment Method

Ingredients
  

  • Salad:
  • 2 large English cucumbers thinly sliced
  • ½ red onion very thinly sliced
  • ¼ cup chopped fresh parsley or dill
  • ½ cup cherry tomatoes halved (optional)
  • Dressing:
  • 3 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sugar optional, for balance
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Whisk or small jar (for dressing)
  • Measuring spoons
  • Plastic wrap or lid (for chilling)

Method
 

  1. Prepare the Vegetables
  2. Wash and slice cucumbers thinly. Slice red onion and halve the cherry tomatoes if using. Chop fresh parsley or dill.
  3. Mix the Dressing
  4. In a small bowl or jar, whisk together vinegar, olive oil, sugar, salt, pepper, and lemon juice until emulsified.
  5. Combine the Salad
  6. In a large bowl, add cucumbers, onion, herbs, and tomatoes. Pour the dressing over and toss gently to coat.
  7. Chill Before Serving
  8. Cover the bowl and refrigerate for 20 minutes to allow flavors to meld. Stir once before serving.