Description

This Tangy Cucumber Onion Salad is a refreshing and crisp side dish perfect for summer. Featuring thinly sliced cucumbers and red onions tossed in a tangy apple cider vinegar dressing with a hint of sweetness and spice, this salad is quick to prepare and wonderfully light. It’s an ideal accompaniment to grilled meats or as a standalone salad to brighten any meal.

Ingredients

Scale

Salad Ingredients

2 units Cucumbers (Crisp, provides refreshing crunch)
1 unit Red Onion (Sliced thinly for zing)

Dressing Ingredients

⅓ cup Apple Cider Vinegar (Adds tangy flavor)
¼ cup Water (Helps dilute vinegar)
1 tablespoon Granulated Sugar (Brings sweetness)
1 teaspoon Fine Sea Salt (Enhances flavors)
1 teaspoon Ground Black Pepper (Adds warmth and depth)

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Instructions

Preparation: Gather all the ingredients and ensure cucumbers and onions are clean. Prepare a clean working surface and a sharp knife for slicing.
Slice the vegetables: Thinly slice the cucumbers and red onion using the sharp knife to ensure even pieces that will absorb the dressing well.
Make the dressing: In a medium bowl, combine apple cider vinegar, water, granulated sugar, fine sea salt, and ground black pepper. Whisk thoroughly until the sugar and salt are dissolved and the dressing is well blended.
Toss the salad: Add the sliced cucumbers and red onion into the bowl with the dressing. Gently stir to coat the vegetables evenly without bruising them.
Marinate: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the vegetables to become tender and flavorful.

Notes

Use crisp, fresh cucumbers for the best texture and flavor.
Adjust the sugar level to taste if you prefer a sweeter or more tangy salad.
This salad can be stored in the refrigerator for up to 2 days; the flavors intensify as it sits.
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Serve chilled for a refreshing appetizer or side dish.