Cucumber Salad Vinegar
Introduction
Cucumber salad with vinegar celebrates crisp texture and clean flavor. Cool slices soak in a bright dressing that wakes up any meal. The bowl looks fresh and tastes even better after a short chill. A simple salt step protects crunch and helps the dressing cling. Fresh herbs add fragrance without heavy work. This easy side fits weeknight dinners and weekend cookouts with equal grace. You can pair it with grilled meat baked fish or a simple sandwich. You can also pack it for lunch since it keeps well in the fridge. The guide below shares careful technique that prevents watery dressing and bland bites. You will learn how to pick the right cucumbers how to balance acidity and how to season so every mouthful feels lively and refreshing.
Ingredients Needed
The recipe makes six generous servings. Calorie values are approximate and will vary with brands and exact amounts.
| Ingredient | Amount | Approx calories |
|---|---|---|
| Cucumbers English or Persian thinly sliced | 900 grams | 140 |
| Red onion very thinly sliced | 1 small | 40 |
| Fresh dill finely chopped | 0.25 cup | 5 |
| Fresh parsley finely chopped | 2 tablespoons | 2 |
| White vinegar or apple cider vinegar | 0.5 cup | 5 |
| Lemon juice fresh | 2 tablespoons | 8 |
| Olive oil | 2 tablespoons | 240 |
| Sugar | 1 tablespoon | 48 |
| Fine sea salt divided | 1.5 teaspoons | 0 |
| Black pepper freshly ground | 0.5 teaspoon | 3 |
| Garlic clove grated | 1 small | 4 |
| Cold water for dressing as needed | 2 to 4 tablespoons | 0 |
Step-by-Step Cooking Instructions
Wash the cucumbers under cool water and pat them dry. Keep the peel for color and fiber if the skin feels tender. Peel thicker skinned garden cucumbers if the surface seems waxy or tough. Slice the cucumbers into thin even rounds. A mandoline gives perfect slices. A sharp knife works well with a steady hand and a calm pace.
Place the slices in a colander set over a bowl. Sprinkle one teaspoon salt over the cucumbers. Toss gently with clean hands so salt reaches every surface. Let them rest for twenty minutes. The salt draws out water and concentrates flavor. Toss once more halfway through to expose new surfaces to salt. When time is up squeeze by handfuls with a light touch. Do not crush the slices. Aim for firm and flexible pieces that feel dry to the touch.
While the cucumbers rest prepare the dressing. In a large bowl whisk vinegar lemon juice olive oil sugar the remaining half teaspoon of salt black pepper and the grated garlic. Whisk until the sugar dissolves and the dressing looks glossy. Taste with a small spoon. You want a bright clean tang with gentle sweetness and a mild garlic note. If the acidity feels sharp add a tablespoon of cold water. If the flavor feels flat add a pinch of salt or a few drops of lemon.
Add the drained cucumbers to the bowl along with the red onion. Sprinkle in the chopped dill and parsley. Fold with a wide spatula until every slice is coated. Move slowly so the cucumbers stay intact. Taste again and adjust. A pinch of sugar softens sharp edges. A grind of pepper adds warmth. A few drops of vinegar boost sparkle.
Cover the bowl and chill for at least twenty minutes. The rest allows flavors to marry and improves texture. Stir once more just before serving and taste again. Many salads need a small squeeze of lemon after chilling. Serve cold or cool for the most refreshing bite.
Tips for Customizing the Recipe
Match the cucumber type to the texture you want. English cucumbers have tiny seeds and a thin peel. They give a delicate crisp bite that suits fine slices. Persian cucumbers snap cleanly and hold shape well. Garden cucumbers carry more seeds and more water. For garden types split lengthwise and scoop the seeds with a spoon before slicing. That simple step keeps the dressing from thinning.
Choose your acid with intent. White vinegar tastes sharp and clean. Apple cider vinegar tastes mellow with a fruity edge. Rice vinegar tastes soft and slightly sweet. Mixing vinegar with lemon juice brings sparkle and fragrance. Adjust sugar to balance acidity and make the herbs shine. Start with the amounts listed then tune with tiny changes.
Lean the salad toward different menus. Add thin slices of radish for peppery crunch. Fold in cherry tomato halves when summer fruit tastes sweet. Use sliced green onion for a mild onion note. Stir in a spoon of plain Greek yogurt for a creamy twist. The yogurt version prefers a little more lemon and a little less oil.
Keep sodium in check with smart steps. The initial salt draw mostly drains away with the liquid. Season the dressing lightly at first. Taste after chilling before adding more. Fresh herbs and lemon help reduce the need for extra salt without losing flavor.
Build heat gently if you like spice. Add a pinch of red pepper flakes or a small minced jalapeño. Remove the seeds for a mild effect. Heat should support freshness rather than overpower it. A little goes a long way in a light salad.
Plan for make ahead service. Salt and drain cucumbers earlier in the day. Mix the dressing and keep it chilled. Combine within an hour of serving so the slices stay crisp. Leftovers keep well for a day. Stir before serving and freshen with a few drops of vinegar.
Nutritional Information
Cucumber salad with vinegar fits many eating plans. A typical serving lands near one hundred to one hundred fifty calories depending on oil used and portion size. Most calories come from olive oil which provides mainly monounsaturated fat. Protein content stays low since the dish is vegetable based. Carbohydrates remain modest. Sugar adds light balance but can be reduced to taste. Fiber comes from the peel and herbs and supports a satisfied feeling without heaviness. Sodium varies with your salting steps and final seasoning. Much of the initial salt drains away with the cucumber liquid. Taste before finishing with more.
Micronutrients add quiet value. Cucumbers bring potassium and vitamin K. Dill and parsley bring vitamin K and small amounts of vitamin C. Lemon adds vitamin C and bright aroma that helps you use less salt. Olive oil helps absorb fat soluble nutrients from the herbs. For a lighter plate use one tablespoon of oil and increase vinegar slightly. For a richer mouthfeel keep two tablespoons of oil and fold the salad longer so the dressing coats evenly with less pooling.
Serving Suggestions
Serve the salad beside grilled chicken fish or tofu for a cool contrast. The crisp texture refreshes the palate between bites of warm savory food. Spoon the salad over cooked quinoa or farro to make a light lunch bowl. Add a crumble of soft cheese if you enjoy a richer note. Pile it next to sandwiches for an easy picnic spread. The clean flavor balances cured meats and sharp cheeses with grace.
Build a platter for guests with this salad at the center. Surround it with olives ripe tomatoes and warm flatbread. Offer lemon wedges and extra dill so guests can brighten their bowls. Use small bowls for side plates or tuck the salad inside pita with hummus for a quick meal. For a spicy dinner serve the salad before a curry or a chili so the cool tang resets the palate. The dish also plays well at brunch. Place it next to smoked fish and hard cooked eggs for a crisp counterpoint.
Conclusion
Cucumber salad with vinegar proves that simple steps create lasting pleasure. Salting and draining guard the crunch. A balanced dressing wraps each slice in bright flavor without heaviness. Fresh herbs add fragrance while onion brings gentle bite. The method adapts to every season and to every pantry. Use the cucumbers you have. Reach for the vinegar you like. Taste as you go and keep adjustments small and calm. Serve the salad cold with warm mains or pack it for lunch and enjoy a clean refreshing side that never feels tired. Keep this recipe close and it will earn a regular place at your table.