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,…

Cup with milk surrounded by vinegar and a spoon.Learn How to Make Buttermilk with just two ingredients for a buttermilk substitute for cooking and baking! Helpful guide with more substitutes,…

Homemade Ricotta Cheese – 4 Simple Ingredients!

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!

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!

Pickled Cucumber Salad

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.

Simple Green Salad

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!

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

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!

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!

Easy Baked Beans

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!

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!

Homemade Poppy Seed Dressing with Spinach Salad

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.

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.

Watermelon Gazpacho

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.

overhead view of watermelon gazpacho in a white bowl with minced fresh herbs.

What Is Gazpacho?

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.

Ingredients

Here’s what you’ll need to make watermelon gazpacho:

  • Sherry Vinegar: Adds tanginess to the soup. Rice wine vinegar, apple cider vinegar, or white wine vinegar make great substitutions. Use whichever you have on hand!
  • Olive Oil: Helps to emulsify the soup and gives it a better mouthfeel.
  • Salt and Pepper: Enhance the natural flavor of the soup.
  • Watermelon: Forms the bulk of the soup and adds sweetness.
  • Cucumber: Adds a refreshing and delicate flavor.
  • Red Bell Pepper: Adds savory flavor notes to the soup and deepens the color.
  • Roma Tomatoes: Add a juicy and tangy flavor with subtle acidity.
  • Red Onion: Adds a bit of bite to the soup.
  • Jalapeño: Makes this soup just a little spicy!
  • Fresh Herbs: Basil and parsley add a fresh herbal flavor to the soup. Mint also works.

What Else Can I Add?

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.

Storage Instructions

Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.

a bowl of chunky watermelon gazpacho.
overhead view of watermelon gazpacho in a white bowl with minced fresh herbs.
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Watermelon Gazpacho

This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!
Course Soup
Cuisine Spanish
Total Cost $8.10 recipe / $1.35 serving
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 6 bowls (1.5 cups each)
Calories 195kcal

Equipment

Ingredients

  • 3 Tbsp sherry vinegar* $0.69
  • 3 Tbsp olive oil $0.57
  • 1/2 tsp salt $0.01
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1/2 watermelon, divided (approx. 9 cups)** $2.34
  • 1 cucumber, seeded and diced, divided $0.64
  • 1 red bell pepper, seeded and chopped, divided $1.48
  • 3 roma tomatoes, seeded and diced, divided $0.63
  • 1/4 red onion, diced $0.30
  • 1 jalapeño, seeded and diced small $0.40
  • 1 Tbsp basil, minced $0.89
  • 1 Tbsp parsley, minced $0.12

Instructions

  • Whisk together sherry vinegar, olive oil, salt, pepper.
  • Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
  • Blend until smooth while simultaneously streaming in the vinegar mixture.
  • Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
  • Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

See how we calculate recipe costs here.

Notes

*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.
**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!

Nutrition

Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Sodium: 202mg | Fiber: 3g
overhead view of a bowl of chunky watermelon gazpacho.

how to make Watermelon Gazpacho – step by step photos

oil, salt, pepper, and vinegar in a white bowl.

Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.

ingredients for watermelon gazpacho in blender

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.

blended watermelon gazpacho in a blender.

Blend until smooth while simultaneously streaming in the vinegar mixture.

a bowl of watermelon gazpacho topped with diced fruits and vegetables.

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.

a spoon scooping a bite of chunky watermelon gazpacho from a white bowl.

This refreshing watermelon gazpacho is sure to cool you off this summer!

The post Watermelon Gazpacho appeared first on Budget Bytes.

Thousand Island Dressing

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!

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!

Cucumber Salad with Vinegar

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. 

Cucumber salad with vinegar

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.

Ingredients in this vinegar cucumber salad recipe

There are only a few ingredients you need to whip up this cucumber salad with vinegar.

  • Cucumbers: English cucumbers are preferable if you can find them. They have a sweet flavor, delicate skin, and imperceptible seeds. You can use standard cucumbers as well, but we recommend English if you can find them (also called Persian cucumbers).
  • White onion: The mild flavor of white onion is key in this recipe. You can also combine white onion and red onion as we do in our classic cucumber salad.
  • Fresh dill: Here we’ve used fresh dill to add an herby flair. But it’s not a requirement: making the salad without it still tastes excellent. You can also substitute dried dill if desired.
  • White vinegar, sugar, and kosher salt: These ingredients combine to make a tangy brine for the salad.

How to make 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.

Cucumber salad step 1: Slice the ingredients.

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!

Cucumber salad step 2: Whisk together the vinegar, salt and sugar.

Step 2: Whisk together the white vinegar, sugar, and salt.

Cucumber salad step 3: Allow the salad to marinate.

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!

Cucumber salad with vinegar in bowl with dill.

Menus with vinegar cucumber salad

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:

Summer Patio Menu

Picnic Menu

Want more with cucumbers? See Top Cool Cucumber Recipes.

Dietary notes

This cucumber salad with vinegar recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Frequently asked questions

Can I make this salad ahead of time?

Yes! The flavors will meld and develop over time, making it even more delicious.

How long will cucumber salad last in the refrigerator?

Stored in an airtight container, cucumber salad can last 7 days in the refrigerator. The cucumbers will soften slightly over time.

What kind of vinegar is best for cucumber salad?

White distilled vinegar is a classic choice. We recommend using it if at all possible.

Can I use a different type of cucumber?

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.

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Cucumber salad with vinegar

Cucumber Salad with Vinegar


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  • Author: Sonja Overhiser
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8

Description

This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.


Ingredients

  • 2 large, thin cucumbers (English if possible)
  • 1 small yellow or white onion
  • 2 tablespoons chopped fresh dill (optional)*
  • ½ cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).
  2. In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least 1 hour**.
  3. Stir again to evenly mix the dressing, then serve with a slotted spoon. Store refrigerated for up to 7 days; the flavor even improves over time!

Notes

*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. 

  • Category: Salad
  • Method: Raw
  • Cuisine: German

Looking for salad recipes?

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