Refreshing CVG Salad Recipe - Classic Cucumber, Vinegar, and Garlic

CVG salad is a beloved Spanish side dish featuring cucumbers dressed with a bright vinegar and garlic dressing. The name CVG comes from the key ingredients: “pepino” (cucumber), “vinagre” (vinegar) and “ajo” (garlic). This easy CVG recipe produces a light salad that pairs perfectly with rich, fatty dishes.

Origins of CVG Salad

CVG originated in the southern Spanish region of Andalusia, where fresh produce and sherry vinegar are abundant. The cool cucumbers provide relief from the hot climate.

Traditional Tapas Dish

In Spain, CVG is often served as a fresh accompaniment to shareable tapas dishes at restaurants and bars.

Showcases High-Quality Ingredients

The simple preparation allows the flavor of premium olive oil, sherry vinegar, and fresh cucumbers to shine.

Variations Across Regions

Regional versions may include onion, bell pepper, or herbs like mint or dill.

Health Benefits of Cucumbers

Cucumbers are the star of this salad, providing many nutrients and health benefits:

Hydration

Cucumbers are 95% water, making them ultra-hydrating.

Vitamin K

They are high in vitamin K, important for blood clotting.

Anti-Inflammatory

Cucumbers contain flavonoids that reduce inflammation.

Antioxidants

Antioxidants in cucumbers protect cells from damage.

Aid in Digestion

The high water and fiber contents promote healthy digestion.

Selecting Cucumbers for CVG

Picking the right cucumbers is key. Look for:

Smaller, Slender Cucumbers

Grape or Persian cucumbers have thinner skins and fewer seeds.

Bright, Shiny Skin

Avoid cucumbers with dull or wrinkled skin.

Firm, not Soft Spots

Press along the length to make sure it’s firm with no squishy spots.

Heavy for Size

Heft the cucumbers - heavy means juicier inside.

Key Steps for Making CVG

It only takes minutes to prepare refreshing CVG salad:

Peel and Slice Cucumbers

Peel cucumbers if desired, then halve lengthwise. Thinly slice on the diagonal.

Salt and Drain

Toss cucumbers with salt and let drain in a colander to draw out moisture, about 30 minutes.

Rinse and Pat Dry

Rinse cucumbers and pat very dry with paper towels.

Toss with Garlic, Vinegar, Oil

Just before serving, add thinly sliced garlic, sherry vinegar, and olive oil. Toss to combine.

CVG Dressing Ingredients

The classic CVG dressing calls for:

• Good quality sherry vinegar or red wine vinegar
• Garlic, thinly sliced or minced
• Extra virgin olive oil
• Salt and freshly cracked black pepper

Serving Suggestions

CVG pairs perfectly with many Spanish dishes. Serve it alongside:

Tapas

Traditional tapas like tortilla, gambas al ajillo, or patatas bravas.

Hearty Stews

The bright freshness balances rich stews and braises.

Grilled Meat and Seafood

Offset smoked paprika rubs and charred proteins.

Fried Foods

Cut through greasy fried items like croquetas or bunuelos.

Storing CVG

Leftover CVG can be stored:

• In an airtight container in the fridge up to 5 days.
• Soak up excess liquid with paper towels before storing.
• Flavors meld even more over time.

Conclusion

With its short ingredient list of fresh cucumbers, garlic, vinegar, and olive oil, CVG salad highlights the bright, crisp flavors of Spain. The salt and drain technique extracts moisture for the signature concentrated flavor. Refreshing CVG complements rich and fatty foods perfectly. Whip up this easy Spanish cucumber salad to add a light touch to any meal.

FAQs about CVG Salad

Can I peel the cucumbers?

Peeling is optional and not traditional, but you can if you prefer less skin.

What type of olive oil should I use?

A good quality extra virgin olive oil allows the flavor to shine.

Is thinly sliced onion ever added?

Onion can be added but is not in the traditional recipe.

Can I use apple cider vinegar instead?

Sherry vinegar is preferred, but apple cider vinegar also works well.

How long does the salting process take?

30-60 minutes is ideal. Salting for a few hours makes CVG too watery.