This delightfully refreshing cucumber vinegar salad with dill makes a perfect light appetizer or side for any meal! This salad is nice and crisp with the perfect combination of tangy and sweet- it doesn't get any better!
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Instructions
In a large mixing bowl, whisk together the water, white wine vinegar, olive oil, sugar, salt, and dill. Once combined, stir in the cucumbers, tomatoes, and onion until coated.
Cover the mixing bowl tightly with plastic wrap and allow it to sit in the fridge and marinate for at least 2 hours, up to overnight. Season with fresh ground black pepper to taste when serving, if desired.
Notes
You may also marinate the veggies in a gallon Ziplock bag, just drain the liquid and pour the veggies into a bowl to serve.
The vinegar marinade can be made ahead of time and stored in the fridge for up to a week, be sure to mix well before using.