Cucumber Vinegar Salad
A refreshing, crisp cucumber vinegar salad that combines garden-fresh cucumbers with a tangy vinegar dressing. This simple side dish comes together in minutes and makes the perfect accompaniment to summer meals or holiday feasts. Light, healthy, and bursting with flavor!
Easy Cucumber Vinegar Salad Recipe
There’s something magical about the combination of cool, crisp cucumbers and tangy vinegar dressing. This classic cucumber vinegar salad has graced family tables for generations, offering a perfect balance of flavors that complement almost any main dish. When summer gardens overflow with cucumbers, this salad becomes a staple in my kitchen – a refreshing side that cuts through rich meals and provides a welcome burst of freshness.
The beauty of this cucumber vinegar salad lies in its simplicity. With just a handful of ingredients and minimal prep time, you can create a dish that delivers maximum flavor while highlighting the natural crispness of fresh cucumbers. This traditional recipe honors the cucumber’s delicate flavor without overwhelming it.
THIS RECIPE:
- Uses simple, everyday ingredients you likely have on hand
- Comes together in just 15 minutes with no cooking required
- Keeps well in the refrigerator for up to 3 days
- Pairs beautifully with grilled meats, sandwiches, and summer picnics
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Resting Time | 30 minutes (optional but recommended) |
| Total Time | 45 minutes |
| Servings | 4-6 servings |
| Yield | Approximately 4 cups |
This cucumber vinegar salad recipe is the epitome of effortless cooking. The simple preparation allows the fresh ingredients to shine, while the tangy dressing infuses the cucumbers with a perfect balance of acidity. Even kitchen beginners can master this recipe on the first attempt, making it an ideal starter recipe or quick side dish when you’re short on time.
Ingredients for Cucumber Vinegar Salad
The quality of ingredients makes all the difference in a simple recipe like cucumber vinegar salad. Since there are so few components, each one needs to shine. Start with the freshest cucumbers you can find – ideally from a farmers’ market or your garden during peak cucumber season (late spring through summer). The crispness of just-picked cucumbers creates the foundation for this refreshing salad.
For the Salad:
- 2 large English cucumbers (or 4-5 Persian cucumbers)
- 1 small red onion, thinly sliced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt (plus more to taste)
For the Vinegar Dressing:
- 1/2 cup white vinegar (or apple cider vinegar for a fruitier flavor)
- 3 tablespoons granulated sugar
- 1/4 cup water
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes (optional, for heat)
When selecting cucumbers, look for firm specimens with bright, unwrinkled skin. English cucumbers (also called hothouse cucumbers) are ideal for this recipe because they have thinner skin and fewer seeds than regular garden cucumbers. If using regular garden cucumbers, you may want to peel them partially and remove the seeds if they’re large.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Cucumbers | 2 large English or 4-5 Persian | Choose firm cucumbers with unwrinkled skin; avoid any with soft spots |
| Onions | 1 small red onion | Look for firm onions with tight, dry outer skin; sweeter varieties work best |
| Vinegar | 1/2 cup | Use high-quality vinegar; white distilled provides clean flavor, while apple cider adds sweetness |
| Herbs | 1 tablespoon fresh dill | Fresh herbs provide superior flavor, but dried work in a pinch |
| Sweetener | 3 tablespoons sugar | Adjust to taste; honey can substitute for a different flavor profile |
How to Make Cucumber Vinegar Salad
Creating the perfect cucumber vinegar salad is all about achieving the right balance between the crisp vegetable texture and the flavorful dressing. The process involves a few simple steps that allow the ingredients to meld together while maintaining the cucumber’s refreshing crunch.
Prepare the cucumbers: Wash the cucumbers thoroughly. For English or Persian cucumbers, you can leave the skin on. For regular garden cucumbers, you may want to peel them partially (creating “stripes”) or completely depending on skin thickness. Using a sharp knife or mandoline, slice the cucumbers into thin rounds (approximately 1/8-inch thick).
Salt the cucumbers: Place the cucumber slices in a large bowl and sprinkle with 1/2 teaspoon of salt. Toss gently to coat. Let them sit for about 15 minutes. The salt will draw out excess moisture, concentrating the cucumber flavor and helping maintain crispness.
Prepare the onions: While the cucumbers are sitting, slice the red onion very thinly. If you prefer a milder onion flavor, place the sliced onions in a bowl of cold water for 10 minutes, then drain thoroughly.
Make the dressing: In a small saucepan, combine vinegar, sugar, water, black pepper, and red pepper flakes (if using). Heat over medium-low heat, stirring until the sugar dissolves completely, about 2-3 minutes. Remove from heat and allow to cool to room temperature.
Drain the cucumbers: After salting, you’ll notice liquid pooled in the bottom of the bowl. Drain this liquid off, or pat the cucumbers gently with paper towels to remove excess moisture.
Combine ingredients: In a large bowl, combine the drained cucumber slices, sliced red onion, and fresh dill. Pour the cooled dressing over the vegetables and toss gently to combine.
Marinate: For best flavor, refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld. The salad can be made up to 24 hours in advance.
Serve: Before serving, drain off any excess liquid and adjust seasoning with additional salt and pepper if needed.
Pro tip: Slice your cucumbers and onions as thinly and uniformly as possible for the best texture and to allow the dressing to penetrate evenly.
Tips for Making Cucumber Vinegar Salad
Elevating your cucumber vinegar salad from good to exceptional comes down to understanding a few key techniques and ingredient considerations. These professional tips will help you achieve the perfect balance of flavor and texture.
- Use a mandoline slicer if you have one – it creates perfectly uniform, thin cucumber slices that absorb the dressing beautifully
- For maximum crispness, prepare the salad at least 30 minutes but no more than 24 hours before serving
- Taste and adjust seasonings just before serving, as the flavors will develop and change during marination
- If your cucumbers are particularly watery, consider salting them longer (up to 30 minutes) before draining thoroughly
| Technique | Recommendation | Why It Works |
|---|---|---|
| Salting | Salt cucumbers for 15-30 minutes before dressing | Removes excess water, prevents soggy salad, and concentrates flavor |
| Slicing | Use thin, uniform slices (1/8-inch) | Allows for better dressing absorption and more pleasant texture |
| Dressing balance | Adjust sugar-to-vinegar ratio to taste | Creates the perfect sweet-tangy balance for your preference |
| Onion preparation | Soak sliced onions in cold water | Reduces sharpness while maintaining flavor and crunch |
The key to making perfect cucumber vinegar salad is finding the right balance between crispness and flavor infusion. Don’t rush the process – giving the salt time to draw out moisture from the cucumbers, and allowing the finished salad time to marinate, will reward you with superior results. Remember that cucumbers continue releasing water as they sit, so a salad made too far in advance may become watery.
Make-Ahead Instructions
One of the advantages of cucumber vinegar salad is that it can be prepared in advance, often with even better flavor development. Here’s how to time your preparation for optimal results:
For 1-3 hours ahead:
- Complete all steps through combining ingredients with dressing
- Refrigerate, covered, until ready to serve
- Drain excess liquid and toss briefly before serving
For 4-24 hours ahead:
- Prepare cucumbers, salt, and drain as directed
- Make dressing and refrigerate separately
- Slice onions and store in cold water in the refrigerator
- Combine all components 1-3 hours before serving for best texture
The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Simply reheat briefly if sugar crystallizes, then cool completely before using.
Cucumbers can be sliced up to 24 hours in advance if stored properly. After slicing, place them in a container lined with paper towels, adding additional paper towels between layers to absorb moisture. Cover and refrigerate until you’re ready to continue with the recipe.
Storing Leftovers
Proper storage is crucial for maintaining the quality of your cucumber vinegar salad. While this salad is at its prime when fresh, leftovers can still be enjoyed if stored correctly.
Store leftover cucumber vinegar salad in an airtight container in the refrigerator. The salad will keep for up to 3 days, though the texture will gradually soften over time. The cucumbers will continue to release water, so you’ll want to drain off excess liquid before serving leftovers.
For best results, use glass containers rather than plastic, as the acidic nature of the dressing can sometimes interact with plastic. If you plan to store the salad for more than a day, consider keeping it in a container with a built-in strainer to keep the vegetables lifted away from accumulated liquid.
Before serving leftover salad, drain any excess liquid, add a sprinkle of fresh herbs if available, and taste to adjust seasonings – you may need a little extra salt or a splash of fresh vinegar to revive the flavors.
Freezing Cucumber Vinegar Salad
Unfortunately, cucumber vinegar salad does not freeze well. The high water content in cucumbers means they become mushy and lose their characteristic crunch when thawed after freezing. The delicate texture that makes this salad so appealing simply doesn’t survive the freezing process.
If you find yourself with an abundance of cucumbers, consider these alternatives to freezing:
- Make multiple small batches of salad throughout the week
- Prepare quick pickles with additional vinegar and spices
- Share extra cucumbers with friends, family, or local food banks
- Consider cucumber soup or gazpacho recipes, which can sometimes be frozen more successfully
Serving Suggestions
Cucumber vinegar salad shines as a versatile side dish that complements a wide range of cuisines. Its refreshing tanginess makes it perfect for cutting through rich, heavy meals and adding brightness to any menu.
Perfect Pairings:
- Serve alongside grilled meats like chicken, steak, or pork chops
- Add to Mediterranean platters with hummus, pita, and falafel
- Include in summer picnics with fried chicken, potato salad, and cornbread
- Offer as a cooling side with spicy dishes like curries or hot wings
- Use as a topping for burgers or gyros for added crunch and zing
For an elegant presentation, serve the cucumber salad in a clear glass bowl to showcase the vibrant colors of the cucumbers and red onions. Garnish with additional fresh herbs just before bringing to the table. A small serving fork or slotted spoon helps guests avoid excess liquid when serving.
Beverage pairings that work wonderfully with cucumber vinegar salad include crisp white wines like Sauvignon Blanc or Pinot Grigio, light beers, or unsweetened iced tea with lemon. For non-alcoholic options, cucumber-infused water creates a complementary taste experience.
Serve the salad chilled but not ice-cold – removing it from the refrigerator about 15 minutes before serving allows the flavors to fully express themselves.
FAQ
Can I use a different type of vinegar in cucumber salad?
Yes, you can experiment with different vinegars to change the flavor profile. Apple cider vinegar adds a fruity note, rice vinegar creates a milder, Asian-inspired flavor, and red wine vinegar provides a more robust taste. Each will change the character of the salad slightly, so adjust sugar levels accordingly.
How do I prevent my cucumber salad from becoming too watery?
The key is properly salting and draining the cucumbers before mixing with the dressing. Let sliced cucumbers sit with salt for at least 15 minutes, then thoroughly drain or pat dry with paper towels. You can also serve the salad with a slotted spoon or use English cucumbers, which tend to be less watery than regular garden varieties.
Can I make cucumber vinegar salad without sugar?
Yes, though some sweetener helps balance the acidity. You can reduce the sugar or substitute with honey, agave nectar, or a sugar-free sweetener. Start with half the recommended amount and adjust to taste. You can also add sweet vegetables like bell peppers to provide natural sweetness.
What herbs work best in cucumber vinegar salad?
While dill is traditional and pairs beautifully with cucumbers, other excellent options include fresh mint, parsley, basil, or chives. You can use a single herb or create a blend. Fresh herbs generally provide better flavor, but dried herbs can work in a pinch – just use about one-third the amount since dried herbs are more concentrated.
Can I add other vegetables to my cucumber salad?
Absolutely! Common additions include thinly sliced bell peppers, halved cherry tomatoes, corn kernels, or thinly sliced radishes. Each will alter the flavor profile slightly but can create delicious variations. Just be aware that watery vegetables like tomatoes will increase the liquid in your salad over time.
