Cool, crisp, and impossibly refreshing, Cucumber Salad is the side dish I turn to endlessly all summer long—and I promise, after your first bite, you’ll understand why! With tender ribbons of cucumber, bracing red onion, a gentle kiss of vinegar, and bursting flecks of dill, this salad is one of those simple recipes that balances vibrancy, crunch, and utterly satisfying flavor with every forkful. Whether you’re planning a laid-back picnic, a backyard BBQ, or just need a fresh solution to a heavy entrée, Cucumber Salad always delivers with style and ease.
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients come together to make a bowl of pure sunshine. Every component in this Cucumber Salad offers a unique pop of freshness, tang, or aromatic character—just what you want in a perfect summer side!
- Cucumbers: Grab two large cucumbers—choose English or Persian if you love extra crunch, and slice them thin for the ideal bite.
- Red Onion: Just a quarter of a small red onion brings the right touch of bold, sweet flavor; slice it razor-thin for elegance and balance.
- White Vinegar: This classic acid brightens every bite, making the salad mouthwatering and addictive.
- Olive Oil: A tablespoon is all it takes to round out the dressing and give it a silky finish.
- Sugar: One teaspoon softens the tang of vinegar, creating harmony in the dressing.
- Salt: Half a teaspoon is just enough to wake up the cucumbers and bring out all the flavors.
- Black Pepper: A hint of pepper cuts through the coolness and ties everything together.
- Fresh Dill: One tablespoon (or 1/2 teaspoon dried) gives the salad a signature pop of green and an unmistakably classic flair.
How to Make Cucumber Salad
Step 1: Make the Dressing
Start by grabbing your largest mixing bowl—trust me, you’ll want plenty of room to toss later! Whisk together the white vinegar, olive oil, sugar, salt, and black pepper until the sugar dissolves and you get a glossy, unified dressing. This is the flavor backbone of your Cucumber Salad, so take a quick taste and adjust if you love things tangier or sweeter.
Step 2: Prep and Add the Veggies
Next, it’s time for the stars of the show: the cucumbers and red onion. Slice them as thinly as you can (a sharp knife or mandoline is your friend here!). Add them straight into the bowl with your dressing, and toss everything gently but thoroughly so the cucumbers and onions wear that tangy, glistening coat.
Step 3: Add Dill and Toss
Now, sprinkle in the chopped fresh dill (or dried, if that’s what you have)—don’t be shy! Stir to combine, making sure every bite gets a bit of herby brightness. This step transforms your Cucumber Salad from good to truly memorable.
Step 4: Chill to Perfection
Cover the bowl with a lid or plastic wrap and pop it in the fridge for at least 15 to 20 minutes. This quick chill isn’t just to cool things down; it gives the flavors time to meld and the veggies to soak up every drop of dressing. The result? That signature bracing, harmonious crunch every Cucumber Salad fan craves!
How to Serve Cucumber Salad
Garnishes
A final shower of fresh dill or a dusting of cracked black pepper elevates this Cucumber Salad from homestyle to dazzling. If you have it on hand, a sprinkle of flaky sea salt or a few extra thin slivers of red onion on top add fantastic color and flavor oomph.
Side Dishes
Cucumber Salad shines alongside grilled meats like chicken skewers, steak, or sausages, and absolutely loves to sidle up to veggie burgers, falafel, or pan-seared tofu. It’s also gorgeous with creamy potato salad or as a break from anything spicy, heavy, or saucy.
Creative Ways to Present
Go playful by serving your Cucumber Salad in chilled mason jars at picnics or tuck it inside lettuce cups for a hand-held treat. Try layering it in a trifle dish for a fun, glassy look, or use cookie cutters to stamp the cucumber slices into shapes for kids or special occasions!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Cucumber Salad into an airtight container and keep it in the fridge. It stays fresh for up to two days, though it’s best enjoyed within 24 hours for the crispiest texture.
Freezing
Unfortunately, this isn’t a salad for the freezer—cucumbers lose their wonderful crunch and release too much water after thawing. Instead, make a fresh batch anytime the craving hits!
Reheating
Luckily, there’s no need to reheat Cucumber Salad at all! Serve it straight from the fridge for that cool, invigorating contrast to hot summer days or warm main dishes.
FAQs
Can I use another type Side Dish
Absolutely! While white vinegar is classic, apple cider vinegar or rice vinegar add a delicious twist. Just know they’ll change the flavor slightly—go with your favorite!
Do I need to peel the cucumbers?
Not at all! Leaving the peel on adds color, nutrition, and texture (especially with English or Persian cucumbers). If you prefer a softer bite, peel away.
How can I keep my Cucumber Salad from getting watery?
Salt draws water from cucumbers, which makes a craveable dressing but can lead to excess liquid as it sits. Serve soon after chilling, and if storing longer, drain off the extra liquid before serving.
Can I add other veggies or herbs?
Definitely—thinly sliced radishes, cherry tomatoes, or a handful of fresh mint or parsley all play beautifully with the core ingredients. Feel free to make this salad your own!
Is Cucumber Salad healthy?
You bet! It’s low in calories, full of hydration and fiber, and naturally vegan and gluten-free—with minimal fat and no cholesterol, it fits nearly every diet with grace.
Final Thoughts
If you’ve never made Cucumber Salad before, now’s the perfect time to try—it’s quick, craveable, and irresistibly fresh. I hope this vibrant dish becomes your go-to for outdoor meals, potlucks, or anytime you need a burst of brightness on your plate!
Print
Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (includes chilling)
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
A refreshing and tangy Cucumber Salad with a hint of dill, perfect for a light and summery side dish. This salad is quick to make and bursting with fresh flavors.
Ingredients
Cucumber Salad Ingredients:
- 2 large cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
Instructions
- Prepare the Dressing: In a large bowl, whisk together the vinegar, olive oil, sugar, salt, and black pepper until the sugar dissolves.
- Add Cucumbers and Onion: Toss the sliced cucumbers and red onion in the dressing until evenly coated.
- Finish with Dill: Stir in the fresh dill.
- Chill and Serve: Cover and refrigerate for 15–20 minutes to allow flavors to meld. Serve chilled.
Notes
- For extra crunch, use English or Persian cucumbers.
- Enhance with garlic or try shallots instead of red onion.
- Pair with grilled meats or enjoy as a light side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
