Easy Buttermilk Substitute
Learn How to Make Buttermilk with just two ingredients for a buttermilk substitute for cooking and baking! Helpful guide with more substitutes,…
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Learn How to Make Buttermilk with just two ingredients for a buttermilk substitute for cooking and baking! Helpful guide with more substitutes,…
This homemade Ricotta Cheese tastes way better than the store-bought version and only uses 4 ingredients. Add it to lasagna, ravioli, cannoli, or even calzones!
Quick pickled cucumber salad with the tangy taste of apple cider vinegar paired with fresh cucumbers and red onions is not just for summer salad sides. Delicious and healthy, this light side dish recipe pairs well with just about every menu you have pl…
Quick pickled cucumber salad with the tangy taste of apple cider vinegar paired with fresh cucumbers and red onions is not just for summer salad sides. Delicious and healthy, this light side dish recipe pairs well with just about every menu you have planned this year. Why you will love making this salad If you...
The post Pickled Cucumber Salad appeared first on Salty Side Dish.
This green salad is a fresh, easy, and delicious addition to any meal. With crisp greens, cucumber, and onion tossed in a zesty lemon vinaigrette, it’s light, refreshing, and ready in minutes. Perfect for a quick side dish that tastes as good as it looks!
Ramen Noodle Salad is a potluck favorite! This easy salad has crisp cabbage and ramen noodles tossed together in a simple sweet Asian vinaigrette! Top with sunflower seeds or toasted almonds for a delicious nutty crunch!
These baked beans are the perfect potluck or barbecue side dish! Baked beans, bacon, onions, peppers are mixed in a sweet and delicious sauce creating the perfect depth of flavor!
Delicious poppy seed dressing is creamy and tangy with a touch of honey. It makes the perfect complement for a fresh spinach salad with bacon and crumbled feta.
This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!
The post Watermelon Gazpacho appeared first on Budget Bytes.
Chilled soup?! No way! To this reaction, I say, “Yes way!” If you haven’t tried gazpacho yet, this vibrant, savory-sweet Watermelon Gazpacho is a great place to start. I love the more common tomato gazpacho, but this watermelon gazpacho is super special and celebratory of my favorite season… Summer.
Gazpacho is a chilled soup made from raw blended vegetables (and sometimes fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday workin’ folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!
I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.
Here’s what you’ll need to make watermelon gazpacho:
This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.
Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.
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Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
This refreshing watermelon gazpacho is sure to cool you off this summer!
The post Watermelon Gazpacho appeared first on Budget Bytes.
The best Thousand Island dressing is super creamy & sweet with a bit of tang. Not only does it make for a great dressing on tossed salad, but it’s also an amazing condiment for burgers and even a dip for French fries!
This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers…
This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.
This cucumber salad with vinegar is everything summer! Did you grow up with the tradition of eating it? It’s perfect for everything from summer potlucks to patio barbecues to picnics. It accessorizes perfectly with everything from salmon to a grilled burger.
The thinly sliced cucumbers and onions are salty, tangy, and lightly sweet all at once, and totally addicting. This cucumber salad is vegan, plant-based, and gluten-free, so it works for lots of diets too. Keep reading for how to make it!
Or, try it creamy! Try our Cucumber Salad with Sour Cream.
There are only a few ingredients you need to whip up this cucumber salad with vinegar.
This cucumber salad with vinegar is incredibly easy to make: the only hard part is waiting while it marinates in the refrigerator! The trick to mastering this cucumber salad is to slice the onions and cucumbers as thinly as possible. Slicing the cucumber and onion thinly allows the salt to draw out most of the moisture, and gives this salad the most incredible texture.
Step 1: Thinly slice the cucumbers and onions. If you have a mandolin, it works well for slicing the cucumbers: but it’s not needed at all: a simple knife will do the trick!
Step 2: Whisk together the white vinegar, sugar, and salt.
Step 3: Once the cucumbers and onions are mixed with the vinegar, salt and sugar (they’re basically quick pickles!), they need to marinate in the refrigerator. Wait 1 hour while time does its magic!
After 1 hour marinating time, you can enjoy your cucumber salad with vinegar salad anytime over the next 7 days. The flavor just gets better with time!
There are so many ways to accessorize this cucumber salad with vinegar! We eat it primarily in as a summer side dish, so naturally we think of meals full of summer produce. Of course you can eat this salad all year long. Here some ideas to get your wheels turning:
Want more with cucumbers? See Top Cool Cucumber Recipes.
This cucumber salad with vinegar recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Yes! The flavors will meld and develop over time, making it even more delicious.
Stored in an airtight container, cucumber salad can last 7 days in the refrigerator. The cucumbers will soften slightly over time.
White distilled vinegar is a classic choice. We recommend using it if at all possible.
English cucumbers are ideal for their thin skin and fewer seeds, but regular cucumbers work too. Just peel them first if the skin is thick or waxed.
This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.
*You can also omit the dill, or use ½ teaspoon dried in place of fresh.
**If you’re pressed for time you can serve immediately, but it’s best after 1 hour marinating time.
Outside of this salad, here are a few of our best salad recipes: