This easy vinegar cucumber salad is a refreshing and tasty dish that’s perfect for summer! Crisp cucumber slices and lightly sweet onion slices are a good combination. It’s an ideal vegetable side for barbecues, cookouts, or any warm-weather meal.
Ingredients
- Cucumbers (Persian Cucumbers Recommended):
- Cucumbers are the base of this salad and provide a fresh, crisp texture. Persian cucumbers are ideal because they are smaller, thinner-skinned, and have fewer seeds than regular cucumbers. This makes them perfect for slicing into thin rounds. However, English cucumbers or regular cucumbers can be used as well, but they may need to be peeled if the skin is too tough.
- Slice thinly to ensure that the cucumbers marinate well in the dressing and that each bite is balanced.
- White Onions:
- Thinly slice the onion into rings or half-moons so that it blends well with the cucumber slices. You can use red onions instead of white onions if you prefer a milder, sweeter taste and a pop of color. The combination of yellow or white onion with cucumber creates a refreshing contrast of textures and flavors.
- Fresh Dill (Optional):
- Fresh dill is a classic herb used in cucumber salads, lending a subtle, tangy, and herby flavor that complements the freshness of the cucumbers. If you enjoy dill, chop a few sprigs and add it to the salad. However, it is optional if you’re not a fan of dill or want to keep the flavor simpler.
- If you prefer a different herb, parsley or mint can also work well, though they will change the flavor profile of the salad.
- White Vinegar:
- The vinegar will help to soften the onions and cucumbers as they marinate, infusing them with flavor.
- White wine vinegar or apple cider vinegar can be used as alternatives, but white vinegar is the traditional choice for a clean, sharp taste.
- Granulated Sugar:
- Kosher Salt:
- Kosher salt is the best choice for seasoning because it dissolves easily and provides a clean, even seasoning. You can also use regular table salt, but adjust the quantity as it may be more concentrated.
- Black Pepper:
- Freshly ground black pepper is best for a more intense flavor.
Instructions
1. Slice the Cucumbers
- Start by slicing the cucumbers thinly. Using a mandoline slicer is the best way to achieve uniform, thin slices. This ensures that the cucumbers marinate evenly and absorb the dressing better.
- If you’re using regular cucumbers, you may want to peel the skin first, especially if it’s tough or waxy. Persian cucumbers have a tender skin and don’t require peeling.
2. Slice the Onions
- Next, thinly slice the white onion into rings or half-moons. The thinner the onion slices, the better they will absorb the flavors of the dressing and blend well with the cucumbers.
- If you find the raw onion too pungent, you can soak the slices in water for 10 minutes to reduce some of the sharpness.
3. Combine the Cucumber, Onion, and Dill
- In a large mixing bowl, combine the sliced cucumbers, onions, and fresh dill (if using). Toss gently to distribute the ingredients evenly. The vegetables should be mixed well, with the cucumbers and onions spread throughout.
4. Prepare the Dressing
- In a separate bowl, whisk together the white vinegar, granulated sugar, kosher salt, and black pepper. Stir until the sugar dissolves completely. The dressing should be smooth and well-combined.
- If the dressing tastes too strong or acidic for your liking, you can add a bit more sugar to balance it out or a small splash of water to dilute it slightly.
5. Toss the Salad
- Pour the prepared dressing over the cucumber and onion mixture. Toss gently to coat the vegetables evenly with the dressing. Make sure the cucumbers and onions are well-coated, and the sugar has dissolved into the mixture.
6. Marinate the Salad
- Let the salad sit in the fridge for at least 30 minutes. This marination time allows the flavors to meld and the cucumbers and onions to soften slightly. You can leave it in the fridge for up to a couple of hours for more intense flavor.
7. Serve
- After marinating, the salad is ready to serve. It can be served chilled for a cool, refreshing bite or at room temperature if you prefer.
- If desired, garnish with a few more sprigs of fresh dill or chopped parsley, and serve as a refreshing side dish with grilled meats, sandwiches, or any meal.
Pro Tips for Best Results
- For the best presentation and even marination, use a mandoline slicer to slice the cucumbers and onions. This will ensure uniform thinness and allow the dressing to coat each piece evenly.
- While marination helps the flavors meld, don’t let the salad sit for too long. If it sits in the dressing for more than a few hours, the cucumbers may become soggy and lose their crispness. Aim for 30 minutes to 2 hours for optimal texture and flavor.
- If you prefer a sweeter salad, you can add a little more sugar or even honey for a more natural sweetness.
- For extra tang, you can add lemon juice or a splash more vinegar.
- Fresh dill is ideal for this salad, but if you don’t have it, dried dill can be used as a substitute, though fresh dill gives a more vibrant and flavorful result.
- If you want to elevate the flavor, add a pinch of red pepper flakes for a bit of heat or garlic powder for depth. Chopped fresh herbs like parsley or mint can also add additional layers of flavor.
- This salad pairs wonderfully with grilled meats, fish, or sandwiches. It’s an ideal side dish for summer barbecues, picnics, or as a healthy accompaniment to a main meal.
- If you’re looking for a more substantial salad, consider adding tomatoes, avocado, or feta cheese. You can also incorporate olives or capers for a Mediterranean twist.
Cucumber Salad Vinegar
This easy vinegar cucumber salad is a refreshing and tasty dish that's perfect for summer! Crisp cucumber slices and lightly sweet onion slices are a good combination. It's an ideal vegetable side for barbecues, cookouts, or any warm-weather meal.
Ingredients
- 2 large English cucumbers
- 1 medium yellow or white onion
- 2 tablespoons chopped fresh dill optional
- ½ cup white vinegar
- 2 tbsp granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Slice the cucumbers thinly, preferably using a mandoline for uniformity.
- Thinly slice the yellow or white onion into rings.
- In a large bowl, combine cucumbers, onions, and fresh dill if using.
- In a separate bowl, whisk together the white vinegar, granulated sugar, kosher salt, and black pepper until the sugar dissolves.
- Pour the dressing over the cucumber mixture, tossing gently to coat evenly.
- Let the salad sit for at least 30 minutes in the fridge for marination to allow flavors to meld.
- Serve chilled or at room temperature as a refreshing side dish.