Cucumber Salad with Vinegar

There are certain recipes that feel like summer in a bowl, and this cucumber salad is one of them. It’s fresh, crisp, and so simple that I find myself making it again and again. My youngest especially loves it — and honestly, I can’t complain when he’s reaching for a bowl of vegetables with such enthusiasm. If you’re a parent, you know what a win that is! This cucumber salad is:

• Naturally vegan – No dairy, no added oils, just vegetables and seasoning.

• Refreshing and hydrating – Cucumbers are over 90% water, making this salad the perfect way to cool down on a warm day.

• Quick and easy – Just a few ingredients and minutes of prep time.

• Family-friendly – If my youngest requests this often, it’s proof that even kids enjoy its crunch and flavor.

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Prep time: 15 minutes
Cook time: raw
Yield: 4 servings

Ingredients

• 2 large cucumbers, sliced thin, skin intact

• 1/2 purple onion, sliced thin

• 1 medium tomato, diced

• 1 clove garlic, minced

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar

• 2 tablespoons balsamic vinegar

• sea salt

• fresh ground pepper

• fresh basil or cilantro (optional)

Supplies

• large mixing bowl

• mixing spoon

Instructions

1. Combine the cucumber, tomato, onion, and garlic into a large mixing bowl. 

2. Add vinegar, oil, and herbs. Stir well. 

3. Add salt and pepper to taste. 

4. Stir well and then refrigerate for 1 hour.

5. Let sit for 20 minutes before serving.

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Tips

I recommend chilling the cucumbers before slicing.

To add sweet flavor - use ripe, in-season tomatoes for sweet flavor.

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Let Us Know

Have you tried this recipe? Share your thoughts in the comments below—I’d love to hear how it turned out for you!

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