Description
This cucumber vinegar salad is the ultimate summer refresher—crisp, tangy, and lightly sweet with just the right herbal touch. It’s fast, pantry-friendly, and pairs perfectly with grilled meats, sandwiches, or a simple afternoon snack. Make it once and you’ll crave it all summer long.
Ingredients
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2 large English cucumbers, thinly sliced (about 600 g)
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½ small red onion, thinly sliced (about 50 g)
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⅓ cup white vinegar (80 ml)
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2 tablespoons granulated sugar (25 g)
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1 tablespoon water (15 ml)
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½ teaspoon salt (2.5 g)
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¼ teaspoon black pepper (1 g)
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¼ teaspoon dried dill or 1 tablespoon fresh dill, chopped (0.5 g or 4 g)
Instructions
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In a small bowl, whisk together vinegar, sugar, water, salt, and pepper until sugar dissolves.
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Thinly slice cucumbers and red onion and place in a large bowl.
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Add dill.
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Pour dressing over vegetables and toss gently to coat.
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Cover and refrigerate for at least 30 minutes.
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Serve cold.
Notes
English or Persian cucumbers are ideal for crunch and fewer seeds.
Fresh dill offers a bolder flavor, while dried gives a classic deli taste.
Add red pepper flakes for a spicy kick.
Tastes even better after chilling for several hours.
Store in the fridge for up to 3 days; flavours intensify over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American