Cucumber Vinegar Salad
This refreshing cucumber vinegar salad is exactly what you need when you want something light and crisp! Anyone who loves fresh, tangy flavors will absolutely adore this dish. The best part is it’s incredibly healthy and takes just minutes to put together.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 1 hour, Serves: 4 people.
Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 33 Calories, 8g Carbs.
Ingredients You’ll Need
Persian Cucumbers: You’ll need 6 of these little beauties! They’re those mini cucumbers that come in plastic containers – about 5-6 inches long each. I love how they stay extra crispy and have such a sweet, mild flavor.
Granulated Sugar: Just 2 teaspoons to balance out the tangy vinegar. This little bit of sweetness makes all the difference in creating that perfect sweet and sour combo.
Salt: Half a teaspoon helps draw out the cucumber’s moisture so they stay nice and crunchy. It also seasons everything beautifully.
Red Onion: One cup thinly sliced gives you that perfect sharp bite and gorgeous color. The thin slices make it much milder and easier to eat.
White-Wine Vinegar: A quarter cup brings that bright, tangy flavor that makes this salad so refreshing. Regular white vinegar works too if that’s what you have!
Fresh Dill: Two tablespoons chopped up adds such a lovely fresh herb flavor. It’s like a little taste of summer in every bite.
Ground Pepper: Just a quarter teaspoon gives a gentle kick. Feel free to add more if you like things a bit spicier!
How to Make Cucumber Vinegar Salad
Step 1: Slice your cucumbers about ¼ inch thick using a mandoline or sharp knife. Put the slices in a fine-mesh strainer set over a large bowl. Sprinkle with the sugar and salt, then toss everything together. Let them sit at room temperature for 30 minutes – this is the magic step that makes them extra crispy!
Step 2: After 30 minutes, you’ll see liquid in the bowl underneath – just toss that out and wipe the bowl dry. Transfer your cucumbers to the clean bowl. Add the sliced red onion, vinegar, fresh dill, and pepper. Toss everything together and let it sit for another 15 minutes. Then you’re ready to serve!
Easy and Quick Cucumber Vinegar Salad Version
Want to skip the waiting time? You totally can! Just slice everything up, toss it all together, and serve right away. You’ll still get amazing flavor – the cucumbers just won’t be quite as crispy. Perfect for when you’re in a hurry!
Serving Ideas
This salad is perfect alongside grilled burgers, chicken, or fish. It also makes a fantastic side for sandwiches – especially tuna salad or grilled cheese. I love serving it at summer barbecues because it’s so light and refreshing!
Storage
This salad tastes best the day you make it, but you can keep leftovers in the fridge for up to 3 days. Store it in an airtight container. Just give it a quick stir before serving since the dressing might settle a bit.
Substitutions
No Persian cucumbers? Use one large English cucumber instead – it has the same mild flavor and crispy texture. Can’t find white-wine vinegar? Regular white vinegar or even apple cider vinegar work great too. Don’t have fresh dill? Try fresh parsley or even dried dill – just use about half the amount.
Pro Tips
- Get the thinnest slices: A mandoline makes this so much easier, but a sharp knife works too. Just take your time!
- Don’t skip the salting step: Those 30 minutes really do make a difference in keeping everything crispy.
- Slice the onion super thin: This makes it much milder and easier to eat raw.
- Taste and adjust: Want it sweeter? Add a pinch more sugar. Want it tangier? Add a splash more vinegar.
FAQs
What are Persian cucumbers exactly?
Persian cucumbers are those small, thin-skinned cucumbers about 5-6 inches long that you usually find in plastic containers at the store. They’re sometimes called mini cucumbers too! They have such a sweet, mild flavor and stay super crispy. If you can’t find them, one large English cucumber works just as well.
Do I really need to salt the cucumbers?
You bet! The salt draws out extra water from the cucumbers, which keeps them nice and crispy instead of getting soggy. Plus, it helps season them from the inside out. The sugar helps balance everything perfectly with the tangy vinegar.
How long will this salad keep?
This salad is definitely best the day you make it, but it’ll keep in the fridge for up to 3 days in an airtight container. Just give it a stir before serving!
What goes well with this salad?
Oh, so many things! It’s perfect with any grilled meat, fish, or burgers. I also love it with sandwiches – it adds such a nice fresh crunch. It’s basically the perfect summer side dish for anything!
I hope you love this fresh and tangy salad as much as I do! Let me know how it turns out for you and if you try any fun variations. Happy cooking!
