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Quick Easy Cucumber Vinegar Salad

Quick Easy Cucumber Vinegar Salad

This simple recipe delivers a burst of flavor and is ideal for any meal, from weeknight dinners to summer picnics.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced (about 4 cups)
  • 1/2 medium red onion thinly sliced
  • 1/4 cup white vinegar (or apple cider vinegar)
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar (or honey for a refined sugar-free option)
  • 1/2 teaspoon salt , plus more to taste
  • 1/4 teaspoon black pepper , plus more to taste
  • fresh dill or parsley chopped, for garnish (optional)

Equipment

  • Mandoline slicer
  • Sharp Knife
  • Medium-sized mixing bowl
  • Small bowl or liquid measuring cup

Method
 

  1. Wash your cucumbers thoroughly. Using a mandoline slicer or a sharp knife, carefully slice the cucumbers into thin rounds. The thinner the slices, the more they will absorb the dressing and become tender. Place the sliced cucumbers in a medium-sized mixing bowl. Thinly slice the red onion. If you find raw red onion too strong, you can soak the slices in cold water for about 10 minutes, then drain them well before adding them to the bowl with the cucumbers.
    2 large cucumbers, 1/2 medium red onion
  2. In a small bowl or directly in a liquid measuring cup, combine the white vinegar (or apple cider vinegar), olive oil, granulated sugar (or honey), salt, and black pepper. Whisk gently until the sugar is dissolved and the ingredients are well combined. Taste the dressing and adjust seasoning if needed – you might want a pinch more salt or a touch more sweetness depending on your preference.
    1/4 cup white vinegar, 2 tablespoons olive oil, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Pour the prepared dressing over the sliced cucumbers and red onions in the mixing bowl. Toss gently to ensure all the cucumber and onion slices are evenly coated with the dressing.
    2 large cucumbers, 1/2 medium red onion, 1/4 cup white vinegar, 2 tablespoons olive oil, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes. This chilling time is crucial as it allows the cucumbers to absorb the tangy vinegar dressing and the flavors to meld beautifully. The longer it chills, the more tender the cucumbers will become, though over-chilling can make them watery.
  5. Before serving your Quick Easy Cucumber Vinegar Salad, give it a final gentle toss. If you have fresh dill or parsley on hand, sprinkle it over the salad for an extra burst of freshness and color. Serve chilled as a side dish.
    fresh dill or parsley

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Cucumbers will soften over time. Freezing is not recommended.