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Cucumber Vinegar Salad

A refreshing and tangy cucumber salad that's perfect for gatherings and warm summer days.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Fusion
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers, thinly sliced (English cucumbers work well) Wash thoroughly before slicing.
  • 1 cup white vinegar For that sharp tang.
  • 1 tablespoon sugar To balance the vinegar’s acidity.
  • 1 teaspoon salt
  • 1 tablespoon olive oil Optional for a richer taste.
  • 1 small red onion, thinly sliced For a punch of color and crunch.
  • Fresh dill or parsley for garnish Adds a lovely herbal note.

Method
 

Preparation
  1. Begin by washing the cucumbers thoroughly. Slice them thinly to ensure they soak up the vinaigrette beautifully.
  2. In a large mixing bowl, combine the vinegar, sugar, salt, and olive oil. Whisk until the sugar and salt have dissolved.
  3. Add the cucumber slices and red onion to the bowl. Toss gently to coat everything in that tangy magic.
  4. Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and the cucumbers to become crisp.
  5. Serve the salad chilled, garnished with fresh dill or parsley for that extra pop of green.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy them cold as reheating might lead to a soggier texture. For deeper flavor, try marinating the salad overnight!