Looking for the perfect refreshing salad for your office lunch, or a new twist on the traditional green salad to add to your dinner-side repertoire? Eating Well’s Cucumber Vinegar Salad is a must. Made with just a handful of fresh ingredients, this salad is essentially prep-free and will keep in the fridge for up to 3 days.
This recipe is so simple and has a cool, tangy-sweet flavor. The sugar helps neutralize some of the acidity of the vinegar, while the red onion and dill perfectly complement the acidity of the cucumber.
To make this salad, thinly slice the cucumber. If possible, choose Persian cucumbers for this recipe (and other cucumber salad recipes). This is because Persian cucumbers generally have less moisture, fewer seeds and a milder taste than other cucumber varieties. This makes them perfect for salads, especially salads that you want to make ahead and enjoy for days.
Another way to keep the cueks from getting too watery is to wash and slice the cueks and place them in a sieve over a bowl. Sprinkle salt on the cucumbers to make it easier to evaporate the moisture. This will enhance the flavor of the cucumber and make it less watery.
In this recipe, the cucumbers are sprinkled with sugar. This adds sweetness and depth.
After letting the cuke sit in a sieve for about 30 minutes, the rest of the ingredients (white wine vinegar, dill, and pepper) should be mixed in. Red onions can also be added.
Find the full recipe on the Eating Well website.
For other variations of this cucumber vinegar salad recipe, try adding extra virgin olive oil or tossing in bright veggies like tomatoes, sliced bell peppers, or a sprinkling of feta cheese.
