Crunchy, tangy, and irresistibly fresh, Cucumber Salad is the epitome of breezy summertime eating, though I’m known to whip it up all year round! Imagine crisp cucumber slices mingling with ribbons of red onion, all bathed in a sweet-tart vinaigrette that wakes up your taste buds. Topped with fragrant dill, this salad is a go-to for backyard barbeques, lazy lunches, and quick, healthy weeknight dinners. If you crave a dish that’s light yet bursting with flavor, you’ll fall head over heels for this classic favorite.

Ingredients You’ll Need

There’s real magic in simple ingredients coming together for a dish that tastes far more complex than the sum of its parts. Each element in Cucumber Salad brings something special to the table—crunch, color, zing, or freshness—so don’t skip a thing!

2 large cucumbers (thinly sliced): Choose English or Persian cucumbers for extra crunch and minimal seeds.
1/2 small red onion (thinly sliced): Brings a gentle bite and beautiful color contrast to the salad.
1/4 cup white vinegar: Provides that essential tang and keeps the salad bright and refreshing.
1 tablespoon sugar: Balances the acidity and brings out the natural sweetness of cucumbers.
1 tablespoon olive oil: Adds a subtle richness and helps meld all the flavors together.
1/2 teaspoon salt: Draws out moisture from the cucumbers, making them extra crisp.
1/4 teaspoon black pepper: Gives a gentle kick without overwhelming the delicate flavors.
1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill): Dill is the signature herb that infuses the salad with classic, aromatic freshness.

How to Make Cucumber Salad

Step 1: Make the Dressing

Start by grabbing a large mixing bowl—the heart of every classic Cucumber Salad lies in its bright, punchy dressing! Pour in the white vinegar, sprinkle in the sugar, add the olive oil, salt, and black pepper. Whisk everything together with gusto until the sugar is mostly dissolved. This tangy-sweet mixture is what gives your salad its lively backbone.

Step 2: Slice the Veggies

Take your washed cucumbers and red onion, and slice them as thinly as possible. A mandoline makes quick work of this, but a sharp knife does the trick too. Thin slices mean more surface area for soaking up all that delicious dressing!

Step 3: Toss Everything Together

Add the cucumber and red onion slices straight into the bowl with the dressing. Use clean hands or salad tongs to toss everything thoroughly, ensuring each veggie is coated in the vinaigrette for maximum flavor.

Step 4: Add the Dill

Sprinkle the chopped fresh dill (or dried, if you prefer) over the top and toss gently again. Dill is what transforms this from an ordinary salad to Cucumber Salad bliss, so don’t hold back.

Step 5: Chill and Marinate

Cover the bowl and pop it in the refrigerator for at least 30 minutes. This lets all those flavors meld and the vegetables to soak up just the right amount of dressing. When you’re ready to eat, give your salad a good toss and serve it chilled for the ultimate refreshment.

How to Serve Cucumber Salad

Garnishes

A final flourish can make your Cucumber Salad shine. Try scattering a few extra sprigs of dill or a grind of coarse black pepper over the top just before serving for a pretty, aromatic finish. If you like a bit of heat, a pinch of red pepper flakes or a squeeze of lemon juice adds a zesty surprise.

Side Dishes

This salad pairs beautifully with just about any main dish, but it’s especially good with grilled chicken, seared fish, or a hearty veggie burger. I love serving it alongside grilled corn on the cob, roasted potatoes, or simple steamed rice for a meal that feels effortless yet complete.

Creative Ways to Present

Get playful with how you serve your Cucumber Salad! Try layering it over a bed of arugula, tucking it into pita for a quick snack, or spooning it onto avocado toast. You can also portion it into small glasses or jars for a charming appetizer at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge. Cucumber Salad stays crisp and tasty for up to two days—just give it a gentle toss before serving, as the dressing may settle at the bottom.

Freezing

Freezing isn’t recommended for Cucumber Salad. The cucumbers and onions tend to lose their crunch and become watery after thawing, so it’s best enjoyed fresh from the fridge within a couple of days.

Reheating

This salad is all about crispness and chill, so there’s no need to reheat. In fact, it tastes best served cold right out of the fridge. Just give it a stir and enjoy its fresh flavors!

FAQs

Can I use other types of vinegar in Cucumber Salad?

Absolutely! Try apple cider vinegar for a fruity twist or rice vinegar for a subtler tang. Just adjust the sugar to taste, since other vinegars may be milder or more sour.

Is it necessary to peel the cucumbers?

Peeling is optional, especially if you’re using thin-skinned cucumbers like English or Persian. Leaving the skin on adds extra crunch, color, and nutrients, but if you prefer a more traditional look, go ahead and peel them.

Can I make Cucumber Salad ahead of time?

Yes, and in fact, letting the salad chill for at least 30 minutes before serving allows the flavors to marry beautifully. Just be sure not to let it sit for more than a day or two, as the cucumbers will start to soften and release more liquid.

What’s the best way to thinly slice cucumbers?

A mandoline slicer produces perfectly thin, even slices, but a sharp chef’s knife will work as well. If you slice by hand, take your time and aim for slices about as thick as a coin for the best texture.

How can I add more flavor or variety to this salad?

Try tossing in cherry tomatoes, thin slices of bell pepper, or a handful of feta cheese for extra flavor. You can also experiment with different fresh herbs like mint or parsley, or add a splash of lemon juice for bright acidity.

Final Thoughts

If you’re looking for an easy, vibrant dish that captures the spirit of summer (or a little sunshine anytime), give this Cucumber Salad a try. It’s quick to prepare, endlessly customizable, and always refreshing. Go ahead and make it your own—I promise you’ll fall in love with every crunchy, tangy bite!

Cucumber Salad Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 10 minutes (plus chilling)
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This refreshing cucumber salad is a perfect blend of crisp cucumbers, tangy vinegar, and aromatic dill. It’s a simple, no-cook side dish that’s ideal for any summer meal.

Ingredients

Scale

Cucumbers:

2 large cucumbers (thinly sliced)

Red Onion:

1/2 small red onion (thinly sliced)

Dressing:

1/4 cup white vinegar
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Dill:

1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)

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Instructions

Prepare the Dressing: In a large bowl, combine the vinegar, sugar, olive oil, salt, and pepper. Whisk until the sugar is mostly dissolved.
Add Cucumbers and Onion: Add the sliced cucumbers and red onion to the bowl and toss to coat evenly.
Finish the Salad: Sprinkle in the dill and mix again. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving. Serve chilled as a refreshing side dish.