This classic cucumber vinegar salad is a refreshing and simple side dish that comes together in about five minutes. With crisp cucumber slices, sweet Vidalia onion, and a tangy vinegar dressing, it’s the perfect light and bright accompaniment to any summer meal, from grilled burgers and hot dogs to pulled pork sandwiches.
The dressing is a simple balance of white wine vinegar, water, and a touch of sweetener, creating a flavorful brine that infuses the vegetables as they marinate. This salad is incredibly versatile and actually tastes better after a few hours in the refrigerator, making it an ideal make-ahead dish for potlucks, picnics, or a quick weeknight dinner.
Recipe Overview
Prep Time: 5 minutes
Total Time: 10 minutes
Recommended For You
Serves: 10 servings
Ingredients
- 4 medium cucumbers (peeled and thinly sliced)
- 1 Vidalia onion (thinly sliced)
- ½ cup water
- 2 cups white wine vinegar (can sub apple cider vinegar)
- ¼ cup granulated monk fruit sweetener (or sugar)
- Salt and pepper to taste
How to Make Cucumber Vinegar Salad
- In a bowl, mix the water, white vinegar, and monk fruit sweetener until the sweetener is completely dissolved. Season with salt and pepper to taste.
- In a large bowl or jar, combine the cucumber slices and onion slices. Pour the dressing over the cucumber and onion mixture. Toss everything together until the cucumbers and onions are well coated with the dressing.
- Cover the bowl and let the salad marinate in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together. Feel free to adjust the seasoning and sweetness to your preference.
Helpful Tips and Substitutions
Choosing Cucumbers: English or Persian cucumbers are ideal as they have thin skin and few seeds, so peeling is optional. If using regular garden cucumbers, it’s best to peel them and scoop out the seeds to reduce wateriness.
Vinegar Options: White wine vinegar provides a clean, light tang, while apple cider vinegar offers a deeper, more traditional flavor. Both work beautifully in this recipe.
Adjusting the Dressing: Taste the dressing before adding it to the cucumbers. For less tang, add a splash more water or a little extra sweetener. For more tang, add a bit more vinegar.
Using a Mandoline: A mandoline slicer is highly recommended for achieving thin, even slices that absorb the dressing quickly and evenly, resulting in the best texture.
Serving Suggestions
This salad is a fantastic side dish for almost any summer meal. It pairs especially well with rich or heavy dishes like burgers, hot dogs, pulled pork sandwiches, grilled chicken, and blackened fish. Its bright, tangy flavor cuts through the richness and adds a refreshing element to the plate.
Storage and Reheating
This cucumber salad actually benefits from being made ahead. It can be stored in an airtight container or a mason jar in the refrigerator for up to four days. The cucumbers will soften over time, but the flavor continues to develop. Give it a good stir before serving, and use a slotted spoon if you prefer a less saucy presentation.
Frequently Asked Questions
How long will cucumber vinegar salad last in the refrigerator?
Up to four days in an airtight container. The cucumbers will soften more over time, but the flavor stays bright and tangy.
Do you need to peel the cucumbers?
Not always. English and Persian cucumbers have thin enough skin that you can leave it on. For regular cucumbers, peeling usually gives you a better texture.
Why is my cucumber salad watery?
Cucumbers naturally release water as they marinate. It’s part of what creates that light, brine-y liquid. You can serve it with the liquid or use a slotted spoon to lift the cucumbers out before serving if you prefer a drier presentation.
