When cucumbers are coming in from the garden or piled high at the farmers market, this is the first recipe I make. This Cucumber Salad with Vinegar Dressing is one of those simple side dishes that tastes far better than its short ingredient list suggests. Thinly sliced cucumbers and sweet onion are tossed in a tangy apple cider vinegar dressing made with olive oil and fresh garlic, then left to marinate until cold and flavorful.
It is crisp, refreshing, and the kind of salad that goes with almost everything.
What makes this version stand apart from other cucumber vinegar salads is the garlic and olive oil in the dressing.
Most recipes skip both, but the garlic adds a savory depth and the olive oil gives the dressing a richness that makes every bite feel more satisfying.
I serve this salad all summer long alongside grilled chicken, burgers, tacos, and barbecued ribs. Make it in the morning and let it chill all day for the best flavor.
If you are looking for more cold salads you may also enjoy my Watermelon Cucumber and Feta Salad, this Seven Layer Salad, my Gluten Free BLT Pasta Salad or this Thai Style Cabbage Salad recipes.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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- Ingredients
- Instructions
- Substitutions
- Variations
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- Cucumber Salad with Vinegar Dressing
- Storage
- Top tip
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- Frequently Asked Questions
- Which Cucumbers Work Best
- Which Vinegar Should You Use
- How to Prevent a Watery Salad
- Serving Suggestions
Instructions
Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.
In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.
Pour the dressing over the cucumber and onion. Stir to coat them.
Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.
Substitutions
- Red Onion - if you can't get a sweet onion this salad is also delicious using red onion
- Mini Cucumbers - this salad is also delicious using thinly sliced mini cucumbers
- Avocado Oil - you can substitute avocado oil for the olive oil in this recipe
Variations
- Spicy - add a pinch of chili pepper flakes for a bit of spice
- Creamy - add ½ cup mayonnaise to make a creamy version of this salad
- Tomato - add cherry tomatoes cut in half for more veggies
I love all the fresh cucumbers available in the garden, grocery and farmer's market right now! This salad is a great use for fresh cucumbers and sweet onions.
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
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Cucumber Salad with Vinegar Dressing
- Total Time: 10 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This Cucumber Salad with Vinegar Dressing is a crisp, refreshing, and incredibly flavorful cold side dish made with thinly sliced cucumbers and sweet onion marinated in a simple homemade dressing of apple cider vinegar, olive oil, minced garlic, salt, and pepper. It comes together in just 10 minutes and gets even more flavorful as it sits in the refrigerator making it the perfect make ahead side dish for barbecues, picnics, potlucks, and easy weeknight dinners. Naturally gluten free and one of the most refreshing summer salads you will ever make!
Ingredients
- 2 medium English Cucumbers, thinly sliced
- 1 medium Sweet Onion, thinly sliced
- 2 Tbsp Olive Oil
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Minced Garlic
- ½ tsp Sea Salt
- ¼ tsp Coarse Ground Black Pepper
Instructions
Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.
In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.
Pour the dressing over the cucumber and onion. Stir to coat them.
Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
If you made this Cucumber Salad with Vinegar Dressing I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy summer side dishes and I hope it becomes a staple in your kitchen too!
Storage
Store in a sealed container in the refrigerator for up to 5 days. Stir the salad before serving to coat with dressing.
Top tip
Use a mandoline slicer if you have one to get perfectly thin and even cucumber slices that absorb the vinegar dressing beautifully and create the most consistent texture throughout the salad. If you do not have a mandoline a sharp knife works great too. Just try to slice as thinly and evenly as possible. The thinner the slices the more dressing they will absorb and the more flavorful your salad will be after chilling.
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Frequently Asked Questions
I use a combination of 2 tablespoons oil and 1 tablespoon vinegar then add the seasoning for even more flavor.
Yes. Apple cider vinegar is my recommendation for the best flavor, but white vinegar, white wine vinegar, red wine vinegar, and rice vinegar all work. Each one changes the flavor slightly. White vinegar is sharper, rice vinegar is milder, and red wine vinegar is the boldest of the group.
Store it in an airtight container in the refrigerator for up to three days. The cucumbers will soften slightly over time. Stir before serving and drain off any excess liquid that has accumulated.
Yes and I actually recommend it! This cucumber salad gets more flavorful the longer it sits in the refrigerator as the cucumbers absorb the tangy apple cider vinegar dressing. Make it at least an hour before serving and ideally a few hours ahead or even the night before for the best flavor. Give it a good stir before serving as the dressing will settle to the bottom as it sits.
Cucumbers release water naturally as they sit in the dressing. To prevent this, salt your sliced cucumbers and let them rest for 15 to 20 minutes before adding the dressing. Pat them dry with paper towels first. This removes excess moisture and keeps the salad crisp.
Absolutely. Cherry tomatoes, thinly sliced bell peppers, and fresh dill are all great additions. A handful of fresh herbs like parsley or chives also works well and adds a bright finish.
Which Cucumbers Work Best
Not all cucumbers are created equal for this recipe. Here is a quick guide to help you choose.
- English cucumbers are my top pick. They have thin skin, small seeds, and a mild flavor. No peeling required.
- Persian cucumbers are a close second. They are smaller and slightly crunchier than English cucumbers. They work beautifully sliced thin.
- Mini cucumbers are a great option too. They have thin skin and almost no seeds. Slice them into coins for a fun presentation.
- Garden cucumbers work well but have thicker skin and larger seeds. Peel them first and scoop out the seeds with a spoon before slicing for the best texture.
Which Vinegar Should You Use
Apple cider vinegar is my first choice for this salad. It has a mild tang and a subtle sweetness that pairs perfectly with the garlic and olive oil dressing. Here is how other vinegars compare if you want to experiment.
- White vinegar is sharper and more acidic. It gives the salad a more pungent pickle like flavor.
- White wine vinegar is lighter and slightly fruity. It makes a more delicate dressing.
- Red wine vinegar is bold and tangy. It adds a deeper flavor and gives the dressing a slight pink tint.
- Rice vinegar is the mildest option. It is slightly sweet and makes a very gentle dressing.
How to Prevent a Watery Salad
Cucumbers release a lot of water as they sit. This is completely normal but can make the dressing watery over time. Here is how to prevent it.
Before adding the dressing, spread the sliced cucumbers in a single layer on a paper towel lined baking sheet. Sprinkle lightly with salt and let them sit for 15 to 20 minutes. The salt draws out the excess moisture. Pat them dry with paper towels before adding them to the bowl and tossing with the dressing.
This keeps the salad crisp and the dressing flavorful even after a few hours in the refrigerator.
Serving Suggestions
This cucumber salad goes with just about everything. Here are some of my favorite pairings.
- With grilled chicken. The cool and tangy salad is the perfect contrast to warm and smoky grilled chicken.
- With burgers. Serve it alongside your favorite gluten free burgers as a refreshing alternative to a heavier side dish.
- With tacos. This salad pairs beautifully with taco night. It adds a crisp and cool element that balances bold taco flavors.
- With barbecued ribs or pulled pork. The tangy vinegar dressing cuts right through the richness of slow cooked BBQ.
- At a cookout or potluck. This salad travels well and holds up in the refrigerator for hours. It is always a welcome addition to any summer spread.
- With grilled hot dogs or brats. A simple and refreshing side that rounds out a classic summer meal.
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