Cucumber Vinegar Salad Is Our Most-Saved Recipe in June

Summer is the season for no-cook recipes. It’s hot outside and spending time in front of the stove just doesn’t have, well, any appeal. So it’s no surprise that EatingWell readers have been gravitating toward our cool, crunchy Cucumber Vinegar Salad. In fact, it was our most-saved recipe last month, with almost 20,000 saves on MyRecipes.

How to Make It

The salad is a simple combination of cucumbers, red onion, white-wine vinegar, dill and some seasonings. You start by tossing sliced cucumbers with a touch of sugar and salt and letting them drain in a strainer set over a bowl for a half-hour to get rid of excess liquid that would otherwise make the salad soggy. The recipe calls for Persian cucumbers, but you could really use any variety you prefer. 

Once the cucumbers are drained and ready, combine them with sliced red onion, white-wine vinegar, dill and pepper and let the mixture sit for another 15 minutes so the flavors can meld. And that’s it. It’s ready to serve. You can use another type of vinegar if you prefer; it will just give the salad a slightly different flavor. And if you’re not a fan of red onion, it’s OK to leave it out. (Or do as one of our reviewers suggests and pickle the onion to mellow its bite.)

Why So Many People Are Saving This Recipe

This salad appeals to so many during the summertime because cucumbers are one of the most hydrating foods. They’re about 95% water, and they also have electrolytes (like potassium, calcium and magnesium) that support hydration. When it’s hot out, a cool, refreshing salad like this one is a welcome addition to the dinner table. 

Besides being hydrating, this salad is also just delicious. It’s packed with fresh flavor from the veggies and the dill, and it has such a great texture. Every bite offers a nice, cold crunch. Those who have made it call it “simple,” “delicious,” “tasty,” and “refreshing.” So don’t just take our word for it—the reviews speak for themselves!

What to Serve with Cucumber Vinegar Salad

Our Cucumber Vinegar Salad is a great accompaniment to anything you’re cooking on the grill, like chicken, burgers, fish or tofu. It complements a spicy main dish especially well because of the cooling contrast it offers. It’s also a nice, light side to serve with your favorite sandwich. 

Plus, this salad is perfect for bringing to a summer cookout or on a picnic. It can hold its own against a spread of salads, from macaroni to potato—and it keeps well in the fridge for a few days, so you can make it the day before you plan to bring it somewhere. 

How to Save Your Favorite Recipes

Join MyRecipes to save, search for and organize your favorite EatingWell recipes all in one place. It’s free! Start by saving this popular recipe and then search for others to add to your collection. You’ll have a whole catalog of go-to recipes in no time. 

The Bottom Line

Cucumber Vinegar Salad is beloved by EatingWell readers. It was EatingWell’s most-saved recipe on MyRecipes in June. It’s easy to make and is perfect for keeping you cool and well-hydrated all summer long. Whip it up to serve alongside a grilled main dish for your next dinner.