Tangy Onion Vinegar Cucumber Salad (So Easy and Refrigerates Well!)
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Scale
Ingredients
For the salad:
- 3 tbsp rice vinegar
- 1 tbsp grapeseed oil
- 1 tsp honey
- 1 pound cucumber, sliced
- 1 medium sweet onion, peeled and sliced
- salt and black peeper to taste
For the garlic bread crumbs:
- 3 oz your favorite bread
- ¼ cup olive oil
- 3 garlic cloves, minced
Instructions
- To make the salad, in a small bowl combine the vinegar, honey and oil.
- In a large bowl add the cucumber, onion and oil vinegar mixture.
- Season to taste with salt and black pepper.
- Toss to combine.
- Cover and refrigerate for at least 2 hours before serving.
- To make the bread crumbs, add the bread to a food processor bowl and pulse until roughly chopped.
- Heat the olive oil over medium heat in a large skillet.
- Add the garlic and cook for 30 seconds.
- Add the bread crumbs and cook, stirring, until golden brown and crisp.
- Remove the cucumber salad from the fridge.
- Top with warm bread crumbs and serve.
Find it online: https://nurturedhomes.com/onion-vinegar-cucumber-salad-recipe