Cucumber Vinegar Salad
80kcal
Ingredients
For the Salad
- 2 large cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
For the Dressing
- 1/4 cup rice vinegar or apple cider vinegar
- 2 tablespoons olive oil extra virgin
- 1 teaspoon sugar to balance acidity
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground
- 1 clove garlic minced
Method
Prepare the Vegetables
- Wash the cucumbers thoroughly under running water to remove any dirt. Slice them thinly using a sharp knife for even texture.
- Halve the cherry tomatoes and thinly slice the red onion. This will add sweetness and crunch to the salad.
- Chop the fresh parsley finely. This will enhance the flavor and add a fresh aroma to the salad.
Make the Dressing
- In a mixing bowl, combine the rice vinegar, olive oil, sugar, salt, black pepper, and minced garlic.
- Whisk the ingredients together until the sugar and salt are dissolved. This ensures the dressing is well-mixed and evenly coats the salad.
Combine and Serve
- In a large mixing bowl, combine the sliced cucumbers, halved cherry tomatoes, sliced red onion, and chopped parsley.
- Pour the dressing over the salad and toss gently to coat all the vegetables evenly. This allows the flavors to meld together.
- Let the salad sit for about 5 minutes before serving. This resting time helps the vegetables absorb the dressing.
- Serve chilled or at room temperature as a refreshing side dish.
Nutrition
Serving1servingCalories80kcalCarbohydrates8gProtein1gFat5gSaturated Fat1gMonounsaturated Fat4gSodium200mgPotassium300mgFiber1gSugar2gVitamin A500IUVitamin C15mgCalcium30mgIron0.5mg
Notes
Feel free to add other vegetables like bell peppers or radishes for extra crunch. This salad can be made ahead of time; just keep it refrigerated until serving.