This cucumber salad with vinegar dressing is fresh-tasting and pairs well with any main course you can think of. The prep time is just ten minutes, and then the salad is marinated in the fridge for three hours.
My Dutch-born dad used to make "komkommersalade" almost weekly. Translating to "cucumber salad," it was by far one of my favorite side dishes. Dad used to marinate the cucumber slices in a mixture of white vinegar, salt, and sugar. I omit the sugar, use gentler vinegar, and dilute it in water. The result is just as good as my childhood salad. Here's how to make it.
Ingredients
Here's a look at the ingredients needed to make this salad. The exact measurements are listed in the recipe card below.
- Vinegar: I use white wine vinegar. Other good options include rice vinegar and apple cider vinegar. I don't recommend using distilled white vinegar. It's too acidic.
- Water: I add a small amount of water to dilute the vinegar. This prevents the salad from being too acidic.
- Sea salt: You can also add ¼ teaspoon of freshly ground black pepper, but I usually don't.
- Cucumber: I use one English cucumber. It should be thinly sliced - ⅛-inch thick if possible and certainly no thicker than ¼ inch.
Variations
I love the basic salad, but there are countless ways you can vary it. Here are a few ideas:
- Add ¼ cup of thinly sliced onions (yellow or red).
- Add ¼ cup of chopped scallions.
- Sometimes, I add ½ cup of sliced cherry tomatoes or thinly sliced Roma tomatoes.
- For a richer dressing, you can add a tablespoon of extra-virgin olive oil.
- Make it spicy with a generous pinch of red pepper flakes, which also add a splash of color to the salad.
- After draining, mix in ½ cup of sour cream to turn it into a creamy cucumber salad.
- Add 2 tablespoons of minced dill. As you can see in the photo below, I was out of fresh dill today, so I used about ½ teaspoon of dried dill.
Instructions
Here's an overview of the steps for making this salad. The detailed instructions are listed in the recipe card below.
Mix the vinegar, water, and salt in a small glass bowl. Add the cucumber slices and stir to make sure they are covered in the vinegar mixture.
Cover and refrigerate for four hours, remixing the salad midway.
Use a slotted spoon to remove the cucumbers onto a serving plate for immediate consumption or to a glass food storage container for longer storage in the fridge.
Recipe Tip
English cucumbers work best in this recipe. These elongated cucumbers are sold wrapped in plastic to protect their delicate skin. They are seedless, flavorful, firmer, and less watery than regular cucumbers. You can see in the photos below the difference between these two cucumber varieties on the outside and on the inside:
Having said that, if you can't find English cucumbers, it's fine to use regular ones. In the photo below, you can see the two salads I made today - one with an English cucumber and one with two regular cucumbers. Both versions were great, although the English cucumber one was admittedly better.
Recipe FAQs
Sugar is added in this type of recipe to balance out the acidity of the vinegar. I feel it's unnecessary. However, you can add a teaspoon of sugar or honey if you wish.
I don't recommend that for aesthetic reasons. It will discolor the cucumbers.
If using an English cucumber, you can keep the peel, as it's thin. If using a regular cucumber, which has a thicker skin, it's up to you. I typically leave it on.
No. It should rest in the fridge for a while. Your goal is to marinate the cucumber slices in the vinegar mixture until they slightly soften and absorb the vinegary flavor. That's why the salad needs to spend three hours in the fridge. This is also the reason I recommend remixing it midway, to make sure all the cucumber slices are well coated.
Serving Suggestions
This salad goes with everything. It's an incredibly versatile side dish. It's great with hamburgers (such as these turkey burgers), roasts (like this tri-tip roast), and pork (try it with these oven-baked pork chops or this roasted pork tenderloin).
I especially like it with chicken. I serve this salad with baked chicken drumsticks, baked chicken wings, buffalo wings, and - as shown in the photo below - crispy chicken thighs.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge, as shown in the image below, for up to four days. I don't recommend freezing this salad.
Recipe Card
Cucumber Salad with Vinegar Dressing
Video
Ingredients
- ¼ cup white wine vinegar
- 2 tablespoons water
- ¼ teaspoon sea salt
- 1 English cucumber - thinly sliced
Instructions
- Mix the vinegar, water, and salt in a small glass bowl.
- Add the cucumber slices and stir to ensure they are covered in the vinegar mixture.
- Cover and refrigerate for 4 hours, remixing the salad midway.
- Use a slotted spoon to remove the cucumbers to a serving plate for immediate consumption or to a glass food storage container for longer storage in the fridge.
Notes
- English cucumbers work best in this recipe. These are the elongated cucumbers sold wrapped in plastic to protect their delicate skin. They are seedless, flavorful, firmer, and less watery than regular cucumbers. Having said that, if you can't find English cucumbers, it's fine to use regular ones.
- You can add 2 tablespoons of minced dill or ½ teaspoon of dried dill.
- Your goal is to marinate the cucumber slices in the vinegar mixture until they slightly soften and absorb the vinegary flavor. That's why the salad needs to spend three hours in the fridge. This is also the reason I recommend remixing it midway, to ensure all the cucumber slices are well coated.
- I don't feel the need to add sugar to the marinade. But if you try this salad and determine it's too acidic for your taste, next time, try adding just one teaspoon of sugar or honey.
- You can keep the leftovers in a sealed container in the fridge for up to four days. I don't recommend freezing this salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Diane Turner van Leeuwen says
I’ve been meaning to reach out as my father was born and raised in The Netherlands in the Bulb district.
I was fortunate to have visited Holland from Feb-May 1956 when I was 10.
So many delicious things: My aunt’s spiced pears from a crock in the root cellar was one thing.
Vered DeLeeuw says
Hi Diane,
How wonderful to hear from you! Stoofpeertjes are indeed a delicacy. And I wholeheartedly agree - So many delicious things!
Sandy Johnston says
My Mum used to make this when I was just a little girl, without the dill and with BROWN vinegar as she wasn't into "these fancy recipes' and 'fad things' I still make it and I've just turned 80. But those long English cucumbers are called Telegraph Cucumbers here in New Zealand 😉
Vered DeLeeuw says
How interesting, Sandy! Thank you for sharing. ❤️
Graycat says
This is very good..very refreshing..
Vered DeLeeuw says
Yay! I'm so glad you like this salad! Thank you very much for taking the time to write a comment.
Nancy Allen says
Could you use stevia instead of sugar or honey?
Vered DeLeeuw says
Hi Nancy,
If you're used to stevia, then yes, this would work. Add an amount equivalent to one teaspoon of sugar.