Cucumber Salad Recipe

This refreshing cucumber salad is crisp, tangy, and incredibly easy to throw together. With crunchy cucumber slices tossed in a light vinegar-based dressing, it’s the perfect side dish for hot days, barbecues, or when I want something light but flavorful.

Why You’ll Love This Recipe

I love how simple and clean this cucumber salad tastes. It comes together in just a few minutes with ingredients I usually already have on hand. The balance of vinegar, sugar, and salt gives it a bright, tangy-sweet flavor that pairs beautifully with grilled meats, sandwiches, or even spicy dishes. It’s also naturally low in calories, making it ideal for lighter meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cucumbers (English or Persian cucumbers are best for less bitterness and fewer seeds)

• Red onion, thinly sliced

• White vinegar or apple cider vinegar

• Sugar

• Salt

• Black pepper

• Fresh dill (optional, but I like the added freshness)

Directions

1. I begin by slicing the cucumbers thinly—either in rounds or half-moons, depending on my preference.

2. I thinly slice the red onion and combine it with the cucumbers in a large bowl.

3. In a separate bowl or jar, I whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves.

4. I pour the dressing over the cucumber and onion mixture and toss to coat everything evenly.

5. I let the salad chill in the refrigerator for at least 20–30 minutes so the flavors can meld.

6. Just before serving, I stir in fresh dill if I’m using it.

Servings and timing

This cucumber salad serves 4 people as a side. It takes about 10 minutes to prepare and benefits from at least 20–30 minutes of chilling time. Altogether, I can have it ready to serve in under 45 minutes.

Variations

Sometimes I add a few thin slices of tomato for extra color and flavor. For a creamier version, I stir in a spoonful of sour cream or Greek yogurt. I also like experimenting with rice vinegar or lemon juice instead of white vinegar for a different twist. If I want some spice, I add a pinch of red pepper flakes or a few slices of fresh chili.

Storage/reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh, though, because the cucumbers release water over time and the texture can become too soft. I give it a quick stir before serving again. This salad is meant to be served cold and isn’t suitable for reheating.

FAQs

Do I need to peel the cucumbers?

Not always. I usually leave the skin on if I’m using thin-skinned cucumbers like English or Persian ones. If the skin is thick or waxy, I peel it for a better texture.

Can I make this ahead of time?

Yes, I often make it a few hours in advance. Just keep it chilled and give it a stir before serving to redistribute the dressing.

What kind of vinegar works best?

I typically use white vinegar for its clean flavor, but apple cider vinegar gives it a slightly sweeter and fruitier taste, which I also enjoy.

Is this cucumber salad keto-friendly?

Yes, if I reduce or eliminate the sugar in the dressing, it fits into a keto or low-carb diet quite well.

Can I use dried dill instead of fresh?

I can, but I reduce the amount since dried dill has a more concentrated flavor. I usually start with a small pinch and adjust to taste.

Conclusion

This cucumber salad is my go-to when I need something crisp, light, and refreshing. It’s quick to prepare, endlessly customizable, and always hits the spot. Whether I serve it at a cookout or alongside a cozy dinner, it brings a bright and tangy element that balances out any meal.