Cucumber Vinegar Salad
A super refreshing summer salad made with thinly sliced cucumbers marinated in a lightly sweetened vinegar, enhanced with red onion and fresh dill — simple, cooling, and irresistible.
Equipment
- Mixing Bowl
- Strainer or fine sieve
- Sharp knife or mandoline
Ingredients
Ingredients
- 2 cucumbers Persian or English cucumbers thinly sliced
- ½ red onion thinly sliced
- ½ cup white vinegar or white wine vinegar or to taste
- 1 tbsp sugar (or more) to balance acidity
- 1 tsp salt for draining and seasoning
- black pepper to taste
- 2 tbsp fresh dill or herbs (optional) chopped
Instructions
- Thinly slice the cucumbers (a mandoline is recommended). Place them in a strainer, sprinkle with salt, and let sit for 20–30 minutes to draw out excess water.
- Rinse the cucumbers lightly to remove excess salt, then pat dry with a towel.
- In a large mixing bowl, whisk together vinegar, sugar, black pepper, and the sliced onion.
- Add the drained cucumbers, tossing gently to coat them evenly in the dressing.
- Cover and chill for at least 15–30 minutes to let the flavors meld together.
- Before serving, stir in fresh dill or other herbs and adjust seasoning to taste.
Notes
This cucumber vinegar salad is a classic summer dish — light, crisp, and perfect as a side for grilled meats or spicy dishes. It keeps well in the fridge for 2–3 days.