Oil and Vinegar Cucumber Salad
Oil and Vinegar Cucumber Salad is a light and refreshing dish made with crisp cucumbers tossed in a tangy dressing. It’s quick to prepare and perfect for balancing richer meals or enjoying on warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20–25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: International
- Diet: Vegan
Ingredients
- cucumbers
- red onion
- olive oil
- vinegar (white or apple cider)
- sugar
- salt
- black pepper
- fresh dill (optional)
Instructions
- Wash and thinly slice cucumbers into rounds or half-moons.
- Thinly slice the red onion.
- In a bowl, whisk together olive oil, vinegar, sugar, salt, and black pepper.
- Add cucumbers and onions to the bowl and toss to coat evenly.
- Sprinkle with fresh dill if using and mix gently.
- Let sit for 10 to 15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Salt cucumbers lightly beforehand to reduce excess water.
- Use English or Persian cucumbers for best texture.
- Adjust sugar to balance acidity to taste.
- Store in the refrigerator for up to 2 days.
- Stir before serving as liquid may accumulate.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/oil-and-vinegar-cucumber-salad/
