Spanish-Style Cucumber Salad with Jerez Sherry Vinegar Dressing (Ensalada de Pepino)
Spanish-style cucumber salad (Ensalada de Pepino) is a refreshing, flavorful, and colorful vegan salad perfect as a side dish or a light meal, especially in warm weather. The use of Jerez sherry vinegar and a splash of extra virgin olive oil creates a subtle yet flavorsome dressing that compliments the crisp cucumber and ripe tomatoes.
Equipment
- Large Glass bowl or salad bowl
- Salad serving spoons
- Small bowl and Whisk
- Sharp kitchen knife and Cutting board
Ingredients
- 2 English cucumbers cut into thin rounds or half rounds
- 2 ripe tomatoes cut into wedges
- ½ red onion
- 2 tablespoons Jerez Sherry vinegar we used Sanchez Romate Reserva Sherry vinegar
- ¼ cup Spanish Extra Virgin Olive Oil
- Salt and black pepper to taste
Instructions
- Prep cucumbers by cutting them into thin rounds or half rounds about 1/8th inch (0.5 cm) is ideal. Add the chopped cucumber to a large salad bowl.2 English cucumbers
- Finely slice the red onion and cut the tomatoes into 8 wedges (make more wedges if you are using large tomatoes). Add to the bowl with the cucumber.½ red onion, 2 ripe tomatoes
- In a small bowl combine the sherry, extra virgin olive oil, salt and pepper. Mix with a whisk or fork for around 30 seconds.2 tablespoons Jerez Sherry vinegar, ¼ cup Spanish Extra Virgin Olive Oil, Salt and black pepper
- Drizzle dressing and lightly toss the salad right before serving.
Video
Notes
Tips for Preparing Cucumber Salad
- Peeling: If cucumbers have thicker skin (like regular garden cucumbers), consider peeling them to avoid bitterness.
- Seeding: For varieties with more seeds, halve them lengthwise and scoop out the seeds before slicing.
- Salting: To avoid watery salad, sprinkle sliced cucumbers with salt and let them sit for about 30 minutes, then drain off the excess water before mixing with other ingredients.