Amazing Vinegar Cucumber Salad in 15 Mins
Oh, you guys! If you’re looking for that perfect, crisp side dish that just screams summer, you HAVE to try my vinegar cucumber salad. Seriously, it’s a lifesaver when you need something light and zesty to cut through richer flavors. This isn’t just any cucumber salad; it’s got this amazing tang that wakes up your taste buds. I remember making this for the first time on a super hot day, and it was instantly a hit. It’s so simple, but the flavor payoff is huge!
Why You’ll Love This Tangy Vinegar Cucumber Salad
- It’s incredibly refreshing with a bright, tangy flavor.
- Super quick to whip up – perfect for busy weeknights!
- Versatile enough to go with almost any meal.
- You only need a few simple ingredients from your pantry.
Essential Ingredients for Your Vinegar Cucumber Salad
Alright, let’s talk ingredients for this amazing vinegar cucumber salad. You’ll need two big cucumbers, and make sure they’re fresh! I like to slice them pretty thinly, maybe about an eighth of an inch thick. Then, grab half a red onion and slice that super thin too – it adds a nice little bite. For the dressing, we’re keeping it simple but delicious: a quarter cup of white vinegar is the star here, giving it that signature tang. Then, two tablespoons of good olive oil for a little richness. A tablespoon of sugar balances out the vinegar, and of course, half a teaspoon of salt and a quarter teaspoon of black pepper to make everything pop. Oh, and a little sprinkle of fresh dill or parsley at the end? Chef’s kiss!
Ingredient Notes and Smart Substitutions
The white vinegar is really what makes this salad sing with that classic tangy flavor, but if you want something a little milder, you could try apple cider vinegar. Just be aware it might add a slightly different sweetness. The olive oil gives the dressing a nice body, but a neutral oil like canola or even vegetable oil works in a pinch if that’s what you have. If you’re not a fan of red onion, thinly sliced sweet onion or even some green onions can be used. And for the herbs? Dried dill is fine if you don’t have fresh, just use a little less, maybe a teaspoon. Some folks even add a pinch of celery seed for an extra little something!
Simple Steps to Prepare Your Perfect Vinegar Cucumber Salad
Okay, so making this vinegar cucumber salad is ridiculously easy, which is why I love it so much. First things first, get yourself a nice medium-sized bowl. You want to take those two big cucumbers you prepped and toss them in there. Then, add your thinly sliced red onion right on top. It’s already looking pretty and fresh, right? Now, for the magic – the dressing! Grab a smaller bowl, or even a sturdy measuring cup, and whisk together your white vinegar, olive oil, sugar, salt, and pepper. Give it a good whisk until that sugar and salt dissolve. Trust me, you don’t want gritty bits at the bottom. Pour that glorious dressing all over your cucumbers and onions. Then, gently toss everything together. You want to make sure every single slice gets coated in that tangy goodness. My secret is to be gentle so you don’t mash the cucumbers. Once it’s all mixed, cover that bowl up! Pop it in the fridge for at least 15 minutes. This chilling time is SO important because it lets all those flavors meld together and makes the salad super crisp and refreshing. If you’re feeling fancy, or just have some in the fridge, give it a sprinkle of fresh dill or parsley right before you serve it. It just adds that extra pop of freshness!
Pro Tips for an Unforgettable Vinegar Cucumber Salad
When slicing your cucumbers, try to keep the slices consistent – it really helps with even dressing distribution. If your cucumbers are super watery, giving them a quick pat dry after slicing can prevent the salad from getting too diluted. For the dressing, I always taste it before pouring. If it’s too sharp, a tiny pinch more sugar can mellow it out, or a splash more oil can soften the vinegar. If it’s not tangy enough, a little extra vinegar is your friend! Remember, chilling is key for that perfect crunch, so don’t skip that step. And for the herbs? Fresh is always best if you can swing it, but don’t stress if you can’t!
Serving and Storing Your Refreshing Vinegar Cucumber Salad
This vinegar cucumber salad is fantastic served nice and cold, straight from the fridge. It’s the perfect counterpoint to grilled meats, burgers, or even just a simple sandwich. I love serving it alongside some BBQ chicken; the tanginess just cuts right through the richness! If you have leftovers (which, let’s be honest, doesn’t happen often in my house!), just pop them back into an airtight container and keep them chilled in the refrigerator. It holds up really well for a couple of days. You don’t really need to reheat it, as it’s best served cold, but if it does sit out for a bit and gets a little warm, just give it a quick stir and pop it back in the fridge to crisp up again. Easy peasy!
Frequently Asked Questions About Vinegar Cucumber Salad
Q: Can I make this vinegar cucumber salad ahead of time?
Absolutely! This cucumber salad recipe is actually *better* if you make it a little ahead. Chilling it for at least 15-30 minutes allows the flavors to really meld together, and the cucumbers stay nice and crisp. You can easily make it a few hours in advance, or even the day before, just keep it covered and chilled in the fridge.
Q: What’s the best way to adjust the dressing flavor?
It’s so easy to customize! If you find the vinegar a bit too strong for your taste, just add a little more sugar or a splash more olive oil to mellow it out. Conversely, if you want it extra tangy, a tiny bit more vinegar is your friend. Some people even like to add a pinch of red pepper flakes for a little heat, or a touch of Dijon mustard to the dressing for a different kind of zip. Experiment and find what you love!
Q: What kind of cucumbers work best for this salad?
I usually reach for English cucumbers or Persian cucumbers because they have thinner skins and fewer seeds, so you don’t have to peel or seed them. If you use a regular cucumber with thicker skin or larger seeds, you might want to peel it and scoop out the seeds before slicing. It just makes for a more pleasant texture in your refreshing salad.
Q: Can I add other vegetables to this vinegar cucumber salad?
Oh, for sure! This is such a flexible recipe. Thinly sliced bell peppers, especially red or yellow, add a lovely crunch and sweetness. Some chopped celery or even some sweet corn can be delicious additions too. Just make sure whatever you add is cut similarly to the cucumbers and onions so everything mixes well.
Estimated Nutritional Information for Vinegar Cucumber Salad
Just a heads-up, the nutritional info for this tangy vinegar cucumber salad is an estimate, you know? It can totally change depending on the exact brands you use, how thinly you slice things, or even how much dressing ends up clinging to each piece. But generally, a serving is pretty light, around 75 calories, with about 5g of fat and 8g of carbs. It’s a guilt-free way to add some zing to your plate!
Share Your Perfect Vinegar Cucumber Salad Experience
I just love hearing how this vinegar cucumber salad turns out for you all! Did you try it with burgers? Maybe at a potluck? Please leave a comment below and let me know what you think, or give the recipe a star rating – it really helps other cooks find it! And if you snap a pic, tag me on social media! I can’t wait to see your delicious creations!
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Amazing Vinegar Cucumber Salad in 15 Mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and tangy cucumber salad with a simple vinegar dressing.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh dill or parsley, chopped (for garnish)
Instructions
- Combine sliced cucumbers and red onion in a medium bowl.
- In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
- Pour the dressing over the cucumber and onion mixture.
- Toss gently to coat.
- Chill for at least 15 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
- For a sweeter salad, add a little more sugar.
- Adjust vinegar and oil ratio to your preference.
- Can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Dressing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of salad
- Calories: 75
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vinegar cucumber salad, cucumber salad recipe, easy salad, side dish, refreshing salad
