This easy Marinated Cucumber Salad Recipe with Vinegar is a delicious way to enjoy fresh cucumbers. This flavorful and tangy salad takes just a few minutes to prepare and is perfect for summer picnics, potlucks, an appetizer, or a simple side dish for dinner.
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Introduction
It’s hard to imagine a summer salad without using fresh cucumbers.
Cucumbers are a versatile ingredient that not only adds texture and crunch, but their refreshing flavor makes them the perfect addition to summertime salads.
Whether making an Italian tomato salad, tossing it with chopped greens to make a chopped Italian green salad or a colorful garbanzo bean salad, salad recipes with cucumbers are always delicious and refreshing.
If you are looking for a healthy and refreshing appetizer or even an easy side dish to enjoy cucumbers, this marinated cucumber recipe is for you!
This cucumber salad is made with a simple vinegar marinade that lets the cucumber flavor shine. And, it’s a great way to use up your bumper crop of cucumbers you may have from your garden.
You will love the combination of fresh, crisp cucumbers with a tart and tangy vinegar dressing. This salad is light, refreshing, and features cucumbers marinated in a simple dressing.
Let’s make marinated cucumbers take center stage in this delicious and easy recipe.
Preparing the cucumbers
Select cucumbers that are firm with unblemished skin. You can use any cucumbers for this salad.
Wash the cucumbers in cool water. Pat dry.
Cut the cucumbers in half down their length and then into thin slices about ⅛- ¼-inch thick using a sharp knife or a mandoline. Add the sliced cucumbers to a large bowl.
Make the vinaigrette
A simple apple cider salad dressing keeps the cucumbers fresh and crunchy. This is what we need:
- ¼ cup apple cider vinegar
- 2 tablespoons freshly chopped chives
- 1 tablespoon of sugar (or preferred sweetener)
- 2 teaspoons of freshly chopped oregano
- ½ teaspoon of Kosher salt
- black pepper to taste
In a small bowl, whisk together all of the vinaigrette ingredients. Alternatively, place these ingredients for the salad dressing in a Mason jar, cover and shake.
Assembling the salad
Pour the vinegar mixture over the sliced cucumbers and gently toss to coat.
Let the salad sit for 30 minutes so the flavors can meld together.
Taste and adjust seasoning as necessary. Serve chilled or at room temperature.
To peel or not to peel?
The skin surrounding cucumbers is not only edible but nutritious as well, making them a great and natural choice for salads. Whether you choose to peel your cucumbers or not is entirely up to personal preference but here are some things to keep in mind.
If your cucumbers are organic and/or you plan to eat the skin, give them a good wash before adding them to the salad. Cucumber skins can harbor dirt, so it’s important to clean them thoroughly.
Another important factor to consider is the final dish’s intended texture. Cucumber skins can add a nice crunch to salads but if you’re looking for a more delicate salad, peeling the cucumbers may be the way to go.
That being said, if the cucumbers are young and tender, from your garden or the farmer’s market, there’s no need to peel them. Certain varieties such as Lebanese cucumbers also have a very soft skin that does not need to be peeled.
However, if they are more mature or have a waxy thick skin, as is frequently the case outside of the season, you may want to peel them. Simply use a vegetable peeler or paring knife to remove the thin skin.
Recipe variations
Make this dish your own by changing an ingredient or two or adding finishing touches. Here are a few suggestions to get you started:
- Replace the oregano with other fresh herbs such as fresh dill, basil, parsley, mint, or thyme.
- Substitute the apple cider vinegar in this salad with red or white wine, rice or plain white vinegar to obtain an equally tasty side dish.
- Add sliced red onions for a little extra zing and color.
If you’re in the mood for something new, try incorporating different cucumbers into your salad. Consider trying Persian, English, or Armenian cucumbers for a change.
No matter how you prepare it, this marinated cucumber salad will become a staple in your home. It is perfect for potlucks, BBQs and summer picnics.
Have fun and experiment!
Tips
- Although cucumber seeds are edible and add texture to the dish, if you notice that your cucumber has large seeds, this might affect the overall texture of your final dish. To address this issue, scoop the seeds before proceeding with your recipe.
- Slice cucumbers thinly and evenly for best results.
- Cucumbers release water when sitting in vinegar for extended periods, so if planning to make this salad ahead of time, do not add the cucumbers to the vinegar until ready to serve.
- Remember to taste as you go! Add more vinegar, salt, or sugar to suit your taste.
FAQ
For the best results, eat these pickled cucumbers within 2-3 days. They can last up to a week in the fridge, but the cucumbers lose their crispiness after a few days of being refrigerated in the vinegar.
To store leftovers, place the cucumbers in a jar or airtight container with a tight-fitting lid and keep refrigerated.
There are a few things you can do to avoid watery cucumbers.
Try salting the sliced cucumbers and let them sit for 30 minutes before adding them to the salad. This will help to draw out some of the water.
You can use Persian, Armenian or English cucumbers. They are all less watery than the common cucumber.
Finally, pat the cucumbers dry with a paper towel before adding them to the vinaigrette
This salad is best made the day it will be served although it can be refrigerated for up to 30 minutes before serving. Remember that cucumbers release water when sitting in vinegar for extended periods.
We recommend using English, Persian or Armenian cucumbers for this recipe. They are all less watery than the common cucumber.
We recommend slicing the cucumbers thinly for this salad. A mandoline slicer works well, but you can also use a sharp knife.
Dried oregano vs fresh oregano
We recommend using fresh oregano in this recipe, but you can use dried oregano if that is what you have on hand. As a general rule, replace 1 tablespoon of fresh oregano with 1 teaspoon of dried oregano. For this recipe, replace the 2 teaspoons of fresh herb with ½ teaspoon of dried oregano, taste and adjust to your liking.
Serving suggestion
This salad pairs well with grilled chicken or fish. It’s also wonderful as a burger or sandwich topping. Try it as a side at your next BBQ or picnic!
Recipes with vinegar
Giardiniera
Try this Italian Giardiniera recipe if you’re searching for more delicious recipes that use vinegar as a key ingredient. This dish is a mix of pickled vegetables perfect as an appetizer or side dish.
Whether cooking with vinegar as we did in this seafood salad or as a marinade in this grilled zucchini recipe, it’s a versatile ingredient that can be used in many dishes.
Recipe origins
My mom loved the fresh flavors of cucumbers and would often make this summertime side dish with garden cucumbers. It was a family favorite along with all the other marinated appetizers. She would make this recipe with my dad’s red wine vinegar.
I prefer to use apple cider vinegar for this easy cucumber salad recipe. As was mentioned, it is up to you to experiment and have fun with it!
So the next hot summer day, beat the heat and make this refreshing cucumber salad.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for cucumber vinegar salad, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Marinated Cucumber Salad Recipe with Vinegar
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Ingredients
- 2 cucumbers sliced ⅛-¼ inch with skin on, seeded if the seeds are large
- ¼ cup apple cider vinegar
- 2 tablespoons chives chopped, fresh
- 1 tablespoon granulated sugar or sweetener of choice
- 2 teaspoons oregano fresh, minced
- ½ teaspoon salt or to taste
- pepper to taste
Instructions
- In a small bowl, whisk together all of the vinaigrette ingredients. Alternatively, place these ingredients for the salad dressing in a Mason jar, cover and shake.
- Pour the vinegar mixture over the sliced cucumbers and gently toss to coat.
- Let the salad sit for 30 minutes so the flavors can meld together.
- Taste and adjust seasoning as necessary. Serve chilled or at room temperature.
Video
Notes
- The best time of the year to make this salad is during the peak of summer when local cucumbers are in season and available.
- Although cucumber seeds are edible and add texture to the dish, if you notice that your cucumber has large seeds, this might affect the overall texture of your final dish. To address this issue, scoop the seeds before proceeding with your recipe.
- Slice cucumbers thinly and evenly for best results.
- Cucumbers release water when sitting in vinegar for extended periods, so if planning to make this salad ahead of time, do not add the cucumbers to the vinegar until ready to serve.
- Remember to taste as you go! Add more vinegar, salt, or sugar to suit your taste.
- Replace the oregano with other fresh herbs such as fresh dill, basil, mint, or thyme.
- Substitute the apple cider vinegar in this salad with red or white wine, rice or plain white vinegar to obtain an equally tasty side dish.
- Add sliced red onions for a little extra zing and color.
Nutrition
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Elizabeth Zurschmiede
Maria,
Thanks for the new newsletter, I’m loving it. Being brought up Italian so many of the recipes remind me of growing up. I was born and raised in Brooklyn, NY.
Thanks again.
Maria
Hello Elizabeth! Thank you so much for taking the time to comment! I am thrilled to read this!