When the temperatures rise and your appetite leans toward something light and crisp, this Cucumber Vinegar Salad is here to refresh your palate. It’s crunchy, cool, and perfectly tangy—a true classic that never goes out of style. With just a handful of simple ingredients, this healthy salad recipe will quickly become a staple at your summer table.
Why You’ll Love This Cucumber Vinegar Salad
It’s everything a great summer side dish should be: quick to prep, irresistibly fresh, and bursting with bright flavor. The tangy vinegar dressing complements the cool cucumbers and punchy red onions, while a sprinkle of dill gives it that herby finish. Bonus? It’s low-calorie, hydrating, and totally crave-worthy.
Ingredients
- 2 large English cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ⅓ cup (80 ml) white vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) water
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried dill or 1 tbsp fresh dill, chopped
How to Make This Healthy Salad Recipe
- Make the dressing: In a small bowl, whisk together white vinegar, sugar, water, salt, and black pepper until the sugar dissolves completely.
- Toss the veggies: In a large bowl, combine the sliced cucumbers and red onion.
- Combine: Pour the dressing over the vegetables and toss gently to coat.
- Add dill: Stir in the dried or fresh dill until evenly distributed.
- Chill: Cover and refrigerate for at least 15–20 minutes to let the flavors meld.
- Serve: Dish it up cold as a tangy cucumber salad that pairs with just about everything.
Tips for a Crisp & Tangy Cucumber Salad
- Use a mandoline slicer for super-thin, uniform cucumber slices.
- Prefer a sugar-free version? Swap in a tablespoon of honey or your favorite sugar substitute.
- For more crunch, add sliced radishes or thin bell pepper strips.
- Store leftovers in the fridge and enjoy within 2 days.
A Simple Salad With Nostalgic Roots
This salad reminds me of backyard picnics at my aunt’s house—a big glass bowl of cucumber vinegar salad always chilling in the fridge. We’d scoop it beside grilled chicken, burgers, or sometimes just eat it on its own by the forkful. It’s one of those dishes that quietly steals the show.
Perfect Pairings for a Summer Spread
Serve this salad alongside grilled meats, sandwiches, or even with a light pasta dish. It adds a welcome tang to creamy mains or fried foods. Want to turn it into a main dish? Add chickpeas, feta, or grilled shrimp for a more filling option.
How to Store Cucumber Vinegar Salad
Store your cucumber salad in an airtight container in the fridge for up to 2 days. The cucumbers will continue to release water, so give it a quick toss and drain any excess liquid before serving leftovers.
FAQs
Can I use regular cucumbers?
Yes, just peel and deseed them first for a similar texture.
Can I use apple cider vinegar instead?
Absolutely! It adds a nice sweetness and works beautifully.
Is this salad good for meal prep?
It is, but best enjoyed within a day or two for peak freshness.
Can I reduce the sugar?
Definitely. Adjust to your taste or use a natural sweetener.
A Tangy Bite of Summer
Cucumber Vinegar Salad is the ultimate refresher for hot days. With its crisp texture, zingy flavor, and just a hint of sweetness, it brings balance to any summer meal. Whether you’re prepping for a cookout or just need something light and easy, this salad is always a good idea.
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Cucumber Vinegar Salad: Your Go-To Tangy Summer Side Dish
- Total Time: 25 minutes (including chill time)
- Yield: 4 servings 1x
Description
Cucumber Vinegar Salad is a refreshing, tangy summer side dish featuring thinly sliced cucumbers and red onions tossed in a light, sweet-and-sour vinegar dressing. Finished with dill, this quick and healthy salad is perfect for cookouts, picnics, or any hot day meal.
Ingredients
-
2 large English cucumbers, thinly sliced
-
½ small red onion, thinly sliced
-
⅓ cup (80 ml) white vinegar
-
2 tbsp (25 g) granulated sugar
-
1 tbsp (15 ml) water
-
½ tsp salt
-
¼ tsp black pepper
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¼ tsp dried dill or 1 tbsp fresh dill, chopped
Instructions
-
In a small bowl, whisk vinegar, sugar, water, salt, and pepper until sugar dissolves.
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In a large bowl, combine sliced cucumbers and red onion.
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Pour dressing over the vegetables and toss gently.
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Stir in dill and mix to distribute evenly.
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Cover and chill for at least 15–20 minutes.
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Serve cold and enjoy fresh.
Notes
Use a mandoline for even, thin slices.
Apple cider vinegar is a great substitute for white vinegar.
Swap sugar with honey or your favorite sweetener for a lighter version.
Add extras like radishes or bell peppers for texture variety.
Best enjoyed within 1–2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American