Cucumber Salad with Vinegar
80kcal
Ingredients
For the Salad
- 2 medium cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley chopped
For the Dressing
- ¼ cup apple cider vinegar or white wine vinegar
- 2 tablespoons olive oil extra virgin for best flavor
- 1 teaspoon honey or maple syrup for a vegan option
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper freshly ground
- 1 clove garlic minced
Method
Prepare the Vegetables
- Wash the cucumbers thoroughly under running water to remove any dirt or pesticides.
- Using a sharp knife, slice the cucumbers into thin rounds, about ⅛ inch thick. This allows them to absorb the dressing better.
- Halve the cherry tomatoes and thinly slice the red onion. Chop the fresh parsley. Combine all the vegetables in a mixing bowl.
Make the Dressing
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, black pepper, and minced garlic until well combined. This emulsifies the dressing, ensuring a uniform flavor.
Combine and Serve
- Pour the dressing over the vegetable mixture in the mixing bowl. Toss gently to coat all the vegetables evenly with the dressing.
- Let the salad sit for about 5 minutes before serving. This allows the flavors to meld and the cucumbers to soften slightly.
- Transfer the salad to a serving dish and garnish with additional parsley if desired. Serve chilled or at room temperature.
Nutrition
Serving1servingCalories80kcalCarbohydrates10gProtein1gFat4gSaturated Fat0.5gPolyunsaturated Fat0.2gMonounsaturated Fat3gSodium200mgPotassium250mgFiber2gSugar2gVitamin A500IUVitamin C15mgCalcium30mgIron0.5mg
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits.