Go Back
–+ servings
Cucumber vinegar salad

Cucumber Vinegar Salad: A Refreshing Summer Delight

Cucumber vinegar salad is a light and flavorful dish perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: SALADS
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Persian or English cucumbers recommended
  • 1 medium Red Onion Optional
  • 2 tablespoons Fresh Dill Can substitute with mint or parsley
For the Dressing
  • 1/2 cup White Vinegar or White Wine Vinegar Apple cider vinegar can be used as an alternative
  • 1 tablespoon Sugar Adjust sweetness as desired; honey is a substitute
  • 1 teaspoon Salt Kosher salt recommended
  • 1/2 teaspoon Black Pepper Freshly ground recommended

Equipment

  • knife
  • Mandoline
  • mixing bowl
  • Strainer
  • Plastic Wrap

Method
 

Preparation
  1. Slice cucumbers into 1/8 inch slices using a knife or mandoline.
  2. Place sliced cucumbers in a strainer, sprinkle with salt, and let sit for 20-30 minutes.
  3. In a mixing bowl, whisk together vinegar, sugar, black pepper, and sliced red onion.
  4. Add drained cucumbers to the dressing and toss to coat evenly.
  5. Cover and refrigerate for at least 30 minutes.
  6. Taste the salad and adjust seasoning if necessary.
  7. Transfer to a serving dish and garnish with fresh dill.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

This salad can be made the day before to allow flavors to meld. Store leftovers in an airtight container for 3-5 days.

Tried this recipe?

Let us know how it was!