Cucumber Salad

Why You’ll Love This Recipe

This salad is incredibly easy to make, requires minimal ingredients, and comes together in just minutes. It’s light, hydrating, and full of flavor thanks to its vibrant vinaigrette. Whether served with grilled meats, sandwiches, or as part of a picnic spread, cucumber salad is always a welcome addition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

English cucumbers or Persian cucumbers, thinly sliced
red onion, thinly sliced (optional)
white vinegar or apple cider vinegar
olive oil
sugar or honey (optional, for balance)
salt
black pepper
fresh dill or parsley (optional, for garnish)

Directions

1. Thinly slice cucumbers and red onion (if using) and place in a large bowl.
2. In a small bowl, whisk together vinegar, olive oil, sugar or honey (if using), salt, and pepper.
3. Pour the dressing over the cucumbers and toss to coat evenly.
4. Let the salad chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
5. Garnish with fresh dill or parsley if desired. Serve cold.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prepare, plus 15 minutes chilling time.

Variations

• Creamy Version: Add a spoonful of sour cream or Greek yogurt to the dressing.
• Spicy Kick: Add a few slices of fresh chili or a pinch of red pepper flakes.
• Asian-Inspired: Use rice vinegar, sesame oil, and a touch of soy sauce.
• Add Tomatoes: Toss in halved cherry tomatoes for added color and sweetness.
• Herb Mix: Add fresh mint or basil along with dill for a more complex herb flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 2 days. The salad is best eaten fresh, as cucumbers may release water over time and lose their crunch. No reheating is necessary—this dish is meant to be served chilled.

FAQs

What type of cucumbers should I use?

English or Persian cucumbers are best as they have thin skin and fewer seeds, but regular cucumbers work too if peeled and seeded.

Do I need to peel the cucumbers?

Not if using English or Persian cucumbers. For thicker-skinned cucumbers, peeling is recommended.

Can I make it ahead of time?

Yes, but for best texture, enjoy within a few hours. You can make the dressing ahead and toss just before serving.

How do I keep the cucumbers from getting soggy?

Salt the sliced cucumbers and let them sit for 10 minutes, then pat dry before dressing to remove excess moisture.

Is this salad vegan?

Yes, as long as you use a plant-based sweetener like sugar or maple syrup.

Can I skip the onion?

Absolutely. The salad is still delicious without onions if you prefer a milder flavor.

Can I use dried herbs?

Fresh herbs are best, but you can use dried dill in a smaller amount (about 1/3 of the fresh quantity).

What can I serve this with?

It pairs well with grilled meats, fish, sandwiches, burgers, or part of a Mediterranean-style spread.

Can I double the recipe?

Yes, this recipe scales easily for larger gatherings or meal prep.

Does the vinegar type matter?

White vinegar offers a sharp tang, while apple cider vinegar gives a milder, fruitier flavor. Use whichever you prefer.

Conclusion

Cucumber Salad is a quick, crisp, and flavorful dish that adds a refreshing element to any table. With its simple ingredients and endless variations, it’s a reliable go-to for everything from backyard barbecues to weekday lunches. Enjoy it fresh, chilled, and loaded with flavor.

Cucumber Salad

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Cucumber Salad is a light, crisp, and refreshing side dish made with fresh cucumbers tossed in a tangy vinaigrette. Quick to make and packed with flavor, it’s perfect for warm days, picnics, or as an easy side to any meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes + 15 minutes chilling
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 English cucumbers or 4 Persian cucumbers, thinly sliced
• 1/4 red onion, thinly sliced (optional)
• 2 tbsp white vinegar or apple cider vinegar
• 1 tbsp olive oil
• 1 tsp sugar or honey (optional)
• Salt to taste
• Black pepper to taste
• 1 tbsp fresh dill or parsley, chopped (optional)

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Instructions

1. Thinly slice cucumbers and red onion (if using) and place in a large bowl.
2. In a small bowl, whisk together vinegar, olive oil, sugar or honey (if using), salt, and pepper.
3. Pour the dressing over the cucumbers and toss to coat evenly.
4. Chill in the refrigerator for at least 15 minutes before serving to let flavors meld.
5. Garnish with fresh dill or parsley if desired. Serve cold.

Notes

• Use English or Persian cucumbers for best texture and minimal seeds.
• To reduce excess moisture, lightly salt cucumbers and pat dry before dressing.
• Adjust vinegar or sweetener to taste depending on your preference.
• Add cherry tomatoes or fresh herbs for extra flavor and color.
• Best served fresh; cucumbers may soften if stored too long.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 45
• Sugar: 2g
• Sodium: 160mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg