Description
This refreshing Cucumber Vinegar Salad is the perfect tangy, crisp summer side dish that combines the cooling crunch of fresh cucumbers with a bright, sweet-and-sour dressing. Ready in just 15 minutes with simple ingredients, this hydrating salad pairs beautifully with barbecue, fried chicken, or any summer meal that needs a refreshing contrast.
Ingredients
- 3 large English cucumbers (about 2 pounds), sliced into 1/4-inch rounds
- 1 teaspoon kosher salt (for drawing out moisture)
- 1/2 cup white vinegar (rice vinegar preferred for mild sweetness)
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil
- 1/2 medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 cup crumbled feta cheese for Mediterranean flair
- Optional: 1 teaspoon sesame oil and sesame seeds for Asian variation
Instructions
- Prepare and Salt the Cucumbers: Wash cucumbers thoroughly and slice into 1/4-inch thick rounds using a sharp knife or mandoline. Place in a large colander, sprinkle with kosher salt, and toss gently. Let drain in sink for 30 minutes to remove excess moisture.
- Create the Perfect Dressing: While cucumbers drain, whisk together vinegar, sugar, and olive oil in a small bowl until sugar completely dissolves. This creates the ideal sweet-tangy balance.
- Rinse and Dry Thoroughly: After 30 minutes, rinse cucumbers thoroughly under cold water to remove salt, then pat completely dry with paper towels or clean kitchen towel. This step prevents watery salad.
- Assemble Your Salad: In a large bowl, combine dried cucumbers, thinly sliced red onion, and fresh dill. Pour dressing over vegetables and toss gently but thoroughly.
- Season and Marinate: Add black pepper and taste for seasoning adjustments. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld beautifully.
- Serve Chilled: Give the salad a gentle stir before serving. Drain any excess liquid if needed and serve immediately for the best crisp texture.
Notes
The salting step is crucial – don’t skip it! It prevents watery salad and concentrates cucumber flavor. For best results, use English or Persian cucumbers for fewer seeds and better texture. Salad keeps for up to 3 days refrigerated and actually improves with time as flavors develop. For extra tang, add a squeeze of fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American Southern