Hey y’all! If you’re looking for a quick, crisp side dish that’s absolutely bursting with fresh flavor, you’ll love this Cucumber Salad Recipe. It’s cool and refreshing with a tangy-sweet twist—perfect for summer BBQs, weeknight dinners, potlucks, or just when you’re craving something light. Let’s get cooking!
Why You'll Love This
- Ready in just 15 minutes, making it ideal for busy days.
- Light, healthy, and naturally gluten-free.
- Uses simple, wholesome ingredients you probably have on hand.
- Pairs beautifully with everything from grilled meats to sandwiches.
- Delivers a crisp bite with a sweet-tangy dressing.
Cucumber Salad Recipe Ingredients
- 2 large English cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup apple cider vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Step-by-Step Directions
Step 1: Prep the Veggies
Wash and slice the cucumbers thinly (about ⅛ inch), keeping the slices uniform for even texture. Place them in a large mixing bowl.
Step 2: Slice the Onion
Thinly slice half a small red onion and add it to the cucumbers.
Step 3: Make the Dressing
In a small bowl, whisk together ¼ cup apple cider vinegar, 1 tablespoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons olive oil until well combined.
Step 4: Toss & Combine
Pour the dressing over the cucumber and onion mixture. Toss gently until everything is evenly coated.
Step 5: Add Fresh Dill
Stir in ¼ cup chopped fresh dill for herby brightness.
Step 6: Chill & Serve
Cover and refrigerate the salad for at least 10 minutes to let the flavors meld. Serve chilled and enjoy!
Notes
- For extra crispiness, use a mandoline slicer for uniform cucumber slices.
- If you prefer a less sharp onion taste, soak the slices in cold water for 10 minutes before adding.
- This salad is also great with mini Persian cucumbers for even more crunch.
Variations
- Creamy Cucumber Salad: Add 2 tablespoons of sour cream or Greek yogurt to the dressing for a creamy texture.
- Asian-Inspired: Swap apple cider vinegar for rice vinegar and add 1 teaspoon of toasted sesame oil, plus a sprinkle of sesame seeds.
- Tomato Cucumber Salad: Toss in 1 cup halved cherry tomatoes for a juicy, colorful twist.
Required Equipment
- Large mixing bowl
- Small mixing bowl
- Sharp knife or mandoline slicer
- Cutting board
- Whisk
- Salad tongs or two large forks
Storage Instructions
Store leftover cucumber salad in an airtight container in the refrigerator for up to 3 days. Note that the cucumbers may release extra water over time; give it a quick toss before serving again.
Serving Suggestions
- Serve alongside grilled chicken, steak, or fish.
- Enjoy as a refreshing side to sandwiches or burgers.
- Add it to a picnic spread with potato salad, coleslaw, and fresh fruit.
Pro Tips for Perfect Cucumber Salad
- Lightly salt the cucumber slices and let them sit for 5-10 minutes, then blot with a paper towel before dressing to remove excess moisture.
- Use fresh dill for the brightest, most vibrant flavor—dried dill just isn’t the same!
- Make the salad at least 10 minutes ahead to let the flavors meld together beautifully.
FAQ
- Can I make this cucumber salad ahead of time?
- Yes! In fact, letting it chill for an hour enhances the flavors. Just give it a gentle toss before serving.
- What type of cucumber works best?
- English cucumbers are ideal because they’re seedless and have a tender skin, but Persian cucumbers work well too.
- Can I skip the sugar?
- Yes—if you prefer, leave out the sugar or substitute with honey or another sweetener to taste.
With its vibrant crunch, tangy-sweet flavor, and fresh dill, this Cucumber Salad Recipe is sure to become your new go-to side. Enjoy!
Ingredients
- 2 large English cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup apple cider vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
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1Wash and slice the cucumbers thinly (about ⅛ inch), keeping the slices uniform for even texture. Place them in a large mixing bowl.
-
2Thinly slice half a small red onion and add it to the cucumbers.
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3In a small bowl, whisk together ¼ cup apple cider vinegar, 1 tablespoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons olive oil until well combined.
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4Pour the dressing over the cucumber and onion mixture. Toss gently until everything is evenly coated.
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5Stir in ¼ cup chopped fresh dill for herby brightness.
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6Cover and refrigerate the salad for at least 10 minutes to let the flavors meld. Serve chilled and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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