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Apple Cider Vinegar Cucumber Salad

Apple Cider Vinegar Cucumber Salad

A refreshing and health-conscious dish, perfect for a light lunch or a vibrant side. This easy vinaigrette-infused salad offers a delightful crunch and a zesty tang that awakens the palate, making it an ideal choice for beating the heat or enhancing any meal.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced (about 4 cups)
  • 1/2 medium red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground, or to taste
  • 1/4 cup crumbled feta cheese or toasted sunflower seeds Optional for garnish

Equipment

  • Colander
  • Medium-sized bowl
  • Small bowl or jar

Method
 

  1. Wash and thinly slice the cucumbers. For extra crispness, you can salt the cucumber slices and let them sit in a colander for about 20-30 minutes to draw out excess moisture, then pat them dry. Thinly slice the red onion, and if you find raw red onion too pungent, you can soak the slices in ice water for 10 minutes and then drain them thoroughly to mellow the flavor.
    2 large cucumbers, 1/2 medium red onion
  2. In a medium-sized bowl, combine the prepared cucumber slices, thinly sliced red onion, chopped fresh dill, and chopped fresh parsley. Gently toss these ingredients together to distribute them evenly.
    2 large cucumbers, 1/2 medium red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
  3. In a small bowl or jar, whisk together the apple cider vinegar, extra virgin olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined and emulsified. Taste the dressing and adjust seasonings as needed – you might want a bit more salt, pepper, or sweetness depending on your preference.
    1/4 cup apple cider vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Pour the prepared vinaigrette over the cucumber and onion mixture. Toss gently to ensure all the ingredients are coated in the dressing.
    2 large cucumbers, 1/2 medium red onion, 1/4 cup apple cider vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. For the best flavor, cover the bowl and refrigerate the salad for at least 15-30 minutes to allow the flavors to meld and the vegetables to chill. This also helps the onions soften slightly.
  6. Before serving, give the salad another gentle toss. If desired, garnish with crumbled feta cheese or toasted sunflower seeds for added texture and flavor. Serve chilled as a refreshing side dish.
    1/4 cup crumbled feta cheese or toasted sunflower seeds

Notes

Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheating is not recommended. To refresh, add freshly sliced cucumber.