Go Back

Cucumber Vinegar Salad

A crisp, tangy cucumber and red onion salad tossed in a lightly sweet vinegar dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 41
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 large cucumbers thinly sliced
  • 1 small red onion very thinly sliced
For the Vinegar Dressing
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 small bowl or measuring cup for whisking dressing
  • 1 whisk or fork

Method
 

  1. Wash the cucumbers and slice them thinly. Peel first if desired.
  2. Slice the red onion very thinly.
  3. In a small bowl or measuring cup, whisk together the white vinegar, water, sugar, kosher salt, black pepper, and olive oil until the sugar is mostly dissolved.
  4. Place the sliced cucumbers and red onion in a large mixing bowl.
  5. Pour the dressing over the vegetables and toss gently until evenly coated.
  6. Refrigerate for at least 30 minutes to allow the cucumbers and onions to absorb the dressing.
  7. Toss again before serving and adjust seasoning to taste with additional salt, pepper, or sugar if needed.
  8. Serve chilled.

Notes

Slice the cucumbers and onions as thinly and evenly as possible for the best texture. For milder onion flavor, soak the sliced onion in cold water for 10 minutes and drain well before using. Best served chilled after resting for at least 30 minutes. Nutrition values are estimates.