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Refreshing Cucumber Vinegar Salad

A simple and flavorful salad perfect for a light lunch or side dish. The cucumbers are lightly pickled in a tangy vinegar dressing, making it a refreshing and healthy option.
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Prep Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, European
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Cucumbers peeled, seeded, and thinly sliced (about 4 cups)
  • 0.5 cup White Wine Vinegar (or apple cider vinegar)
  • 0.25 cup Olive Oil
  • 2 tablespoons Sugar (or to taste)
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.25 cup Red Onion finely chopped (optional)
  • 2 tablespoons Fresh Dill chopped (optional)

Equipment

  • Large Mixing Bowl
  • Colander
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. In a large bowl, gently toss the sliced cucumbers with 1 teaspoon of salt. Let stand for 15-20 minutes to draw out excess moisture.
  2. After 15-20 minutes, gently squeeze out excess moisture from the cucumbers using a colander.
  3. In a small bowl, whisk together the vinegar, olive oil, sugar, and pepper until the sugar is dissolved.
  4. Add the squeezed cucumbers to the vinegar mixture. If using, add the red onion and dill as well.
  5. Gently toss to combine, ensuring all the cucumbers are coated with the dressing.
  6. Cover the bowl and refrigerate for at least 30 minutes, or preferably longer (up to 2 hours) to allow the flavors to meld.
  7. Serve chilled. Enjoy!

Notes

For a sweeter salad, add up to 3 tablespoons of sugar. You can also experiment with other herbs like mint or parsley. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.