Description
This crisp and tangy Cucumber Vinegar Salad is a refreshing summer side dish made with crunchy cucumbers, red onion, and a sweet-tart vinegar dressing. It’s light, hydrating, and perfect for BBQs, picnics, or everyday lunches. Ready in minutes and even better after chilling, it’s a seasonal favorite that keeps well and pairs with just about everything.
Ingredients
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2 large English cucumbers, thinly sliced (approx. 400 g)
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1/2 small red onion, thinly sliced (approx. 50 g)
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80 ml white vinegar (1/3 cup)
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25 g granulated sugar (2 tablespoons)
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15 ml water (1 tablespoon)
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1/2 teaspoon salt (2.5 g)
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1/4 teaspoon black pepper (1 g)
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1 tablespoon fresh dill, chopped (or 1/4 teaspoon dried dill)
Instructions
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In a small bowl, whisk together the vinegar, sugar, water, salt, and pepper until the sugar dissolves.
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Thinly slice the cucumbers and red onion using a knife or mandoline.
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In a large bowl, combine the cucumbers, red onion, and dill.
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Pour the vinegar mixture over the vegetables and toss gently to coat.
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Cover and refrigerate for at least 30 minutes to chill and allow flavors to develop.
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Serve cold and enjoy!
Notes
For extra crunch, add sliced radishes or bell peppers.
Swap white vinegar with apple cider vinegar for a fruity twist.
Add a clove of minced garlic for bold flavor.
Fresh herbs like mint or basil can be used for variation.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American