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Fresh Tangy Marinated Cucumber Salad for a Bright Summer Bite

This Fresh Tangy Marinated Cucumber Salad is a quick, healthy, and vegan-friendly option perfect for summer picnics.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups sliced cucumbers Use slicing or English cucumbers for best results.
  • 1.5 cups halved cherry tomatoes Grape tomatoes can be used as a substitute.
  • 1 small thinly sliced red onion Slice thinly for a milder flavor.
For the Dressing
  • ¼ cup apple cider vinegar Substitute with lemon juice or white wine vinegar if desired.
  • 2 tablespoons olive oil Extra virgin olive oil recommended for maximum flavor.
  • 1 tablespoon granulated sugar or honey Use granulated sugar for a vegan option.
  • 1 teaspoon salt Adjust to taste.
  • ¼ teaspoon black pepper Feel free to adjust according to your preference.
  • ½ teaspoon oregano Italian seasoning can be a good substitute.
For Garnish
  • to taste fresh parsley or dill Choose your favorite for a personal touch.

Equipment

  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, add sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion. Gently combine them.
  2. In a separate small bowl, whisk together apple cider vinegar, olive oil, sugar (or honey), salt, black pepper, and oregano until smooth.
  3. Drizzle the dressing over the vegetable mixture and toss gently until the salad is evenly coated.
  4. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Before serving, sprinkle with fresh parsley or dill and serve in a wide bowl.

Notes

For optimal freshness, store in an airtight container in the fridge and consume within 2 days. Avoid freezing for best texture.