Texas De Brazil Cucumber Salad Recipe (Copycat)
Ingredients
Directions / Instructions
Why You'll Love This Texas De Brazil Cucumber Salad
Texas De Brazil is well known for its impressive salad area filled with fresh vegetables, gourmet sides, and vibrant salads. One of the most refreshing options is their cucumber salad, which perfectly balances crisp cucumbers with a light vinegar dressing, fresh herbs, and thinly sliced onions. This homemade version recreates those bright flavors using simple ingredients that come together in just a few minutes.
The combination of crunchy cucumbers, sweet onions, fragrant dill, and a lightly sweetened vinaigrette creates a refreshing side dish that pairs beautifully with grilled meats, steaks, chicken, seafood, and barbecue favorites. It's naturally low in calories, gluten-free, and incredibly easy to prepare, making it ideal for meal prep, summer cookouts, picnics, and healthy weeknight dinners.
Ingredients
- 2 large English cucumbers, thinly sliced
- ½ small red onion, very thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ cup white vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Step-by-Step Instructions
1. Prepare the Vegetables
Wash the cucumbers thoroughly and slice them into thin, even rounds using a sharp knife or mandoline. Thinly slice the red onion and chop the fresh dill and parsley.
2. Make the Dressing
In a small bowl or measuring cup, whisk together the white vinegar, apple cider vinegar, olive oil, sugar, Dijon mustard, garlic powder, salt, and black pepper until fully combined.
3. Combine the Salad
Place the sliced cucumbers, onions, dill, and parsley into a large mixing bowl. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
4. Chill
Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the cucumbers to absorb the tangy dressing while remaining crisp and refreshing.
5. Taste and Adjust
Before serving, taste the salad and adjust the seasoning with additional salt, pepper, vinegar, or fresh dill if desired.
6. Serve
Transfer to a serving bowl and garnish with extra fresh dill or parsley. Serve chilled for the best flavor and texture.
Expert Tips
English cucumbers work best because they have fewer seeds and thinner skin, eliminating the need for peeling. Slice the cucumbers as evenly as possible so they absorb the dressing uniformly. Refrigerating the salad for at least 30 minutes enhances the flavor, while allowing it to rest for several hours makes it even better. Fresh dill provides the classic flavor that complements the vinegar dressing beautifully.
Storage Tips
Store leftover cucumber salad in an airtight container in the refrigerator for up to 3 days. Stir before serving because the cucumbers naturally release moisture as they sit. This salad is best enjoyed fresh and is not recommended for freezing.
Serving Suggestions
Serve this cucumber salad alongside grilled steak, Brazilian-style grilled meats, roasted chicken, salmon, pork chops, burgers, barbecue ribs, grilled shrimp, or sandwiches. It also pairs wonderfully with rice dishes, roasted potatoes, fresh bread, and summer picnic favorites.
Recipe Variations
Add cherry tomatoes, thinly sliced radishes, feta cheese, avocado, or crumbled goat cheese for additional flavor and texture. For a creamier version, stir in Greek yogurt or sour cream. Fresh mint, basil, or chives also make delicious herb substitutions. Add thinly sliced jalapeños or crushed red pepper flakes for a spicy variation, or finish with toasted sesame seeds for extra crunch.
Frequently Asked Questions
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