Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1/2 cup pickle juice (from your favorite jar of pickles)
- 1/4 cup ranch dressing
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup feta cheese, crumbled
- Optional: 1/4 teaspoon red pepper flakes for a hint of spice
Instructions
- Begin by preparing your cucumbers. Slice them thinly and place them in a colander. Sprinkle lightly with salt and let them sit for about 20 minutes to allow excess water to drain. This step, a tip from Mama Lou, ensures your salad remains crisp and flavorful.
- In a large mixing bowl, combine the pickle juice, ranch dressing, and garlic powder. Whisk together until well blended. This mixture is the heart of the salad, bringing a burst of tangy flavor with every bite.
- Add the drained cucumbers to the bowl, along with the chopped dill and sliced red onion. Toss the ingredients together until the cucumbers are evenly coated with the dressing.
- Season with salt and pepper to taste. If you’re feeling adventurous, sprinkle in the red pepper flakes for a subtle kick, just as Ouma liked it.
- For an extra layer of flavor, gently fold in the feta cheese. Its creamy texture pairs perfectly with the zesty dressing.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully, creating a harmonious blend that’s both refreshing and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
