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Cucumber Vinegar Salad

Refreshing Cucumber Vinegar Salad

A light and flavorful salad perfect for a hot day. The cucumbers are tossed in a tangy vinegar dressing, creating a simple yet delicious side dish.
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Prep Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Cucumbers peeled, seeded, and thinly sliced (about 4 cups)
  • 0.5 cup White Wine Vinegar (or apple cider vinegar)
  • 0.25 cup Olive Oil
  • 2 tablespoons Sugar (or to taste)
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.25 cup Red Onion finely chopped (optional)
  • 2 tablespoons Fresh Dill chopped (optional)

Equipment

  • Large bowl
  • Colander
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. In a large bowl, gently toss the sliced cucumbers with salt. Let stand for 15-20 minutes to draw out excess moisture.
  2. After 15-20 minutes, gently squeeze out excess moisture from the cucumbers using a colander.
  3. In a small bowl, whisk together the vinegar, olive oil, sugar, and pepper until the sugar is dissolved.
  4. Add the squeezed cucumbers to the vinegar mixture. Add the red onion and dill (if using).
  5. Gently toss to combine, ensuring all the cucumbers are coated with the dressing.
  6. Cover the bowl and refrigerate for at least 30 minutes, or preferably longer (up to 2 hours) to allow the flavors to meld.
  7. Serve chilled. Enjoy!

Notes

For a sweeter salad, add more sugar to taste. You can also experiment with other herbs like mint or parsley. This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.