If you’re searching for a crisp, cool, and utterly refreshing dish to brighten any table, look no further than this Cucumber Salad. Bursting with crunchy cucumbers, a touch of vibrant red onion, and the herby magic of fresh dill, this simple salad is tossed in a lively sweet-and-tangy vinaigrette that draws out every flavor. It’s an irresistible side you’ll want to bring to picnics, weeknight dinners, or any occasion that needs a pop of color and a hit of freshness.

Ingredients You’ll Need

The beauty of this Cucumber Salad lies in its short list of ingredients—each one playing a key role in creating a dish that’s as lively on your tongue as it is on the plate. Let’s get to know what you’ll need and how to make every bite shine!

2 large cucumbers: Choose firm, fresh cucumbers for the best crunch; English cucumbers work especially well if you want fewer seeds and extra crispness.
1/4 red onion: Thinly sliced red onion adds a sweet, punchy bite and a gorgeous hint of color.
2 tablespoons chopped fresh dill: Fresh dill delivers an unmistakable burst of summery flavor that pairs perfectly with veggies and vinegar.
1/4 cup white vinegar: This gives your salad its signature tang, making every ingredient sparkle with brightness.
1 tablespoon olive oil: Provides a rich, smooth base for the dressing, balancing acidity and adding subtle body.
1 teaspoon granulated sugar: Just a hint of sweetness softens the sharpness of the vinegar and rounds out the flavors.
1/2 teaspoon salt: Enhances all the ingredients and ensures every slice of cucumber is seasoned to perfection.
1/4 teaspoon black pepper: Adds a gentle heat and earthy aroma, tying the whole dish together.

How to Make Cucumber Salad

Step 1: Prep the Veggies

Start by thinly slicing your cucumbers and red onion—aim for slices that are even and as thin as you can comfortably manage. This helps every piece soak up the delicious dressing and ensures you get the perfect mix of flavors in every forkful. Toss the cucumbers, red onion, and chopped dill into a large mixing bowl, giving everything a quick, gentle toss to combine the colors and distribute the fresh herbs.

Step 2: Whisk the Dressing

In a separate small bowl, whisk together the white vinegar, olive oil, granulated sugar, salt, and black pepper until the sugar completely dissolves and the dressing is smooth. The process only takes a minute but makes a world of difference—this blend of tangy and slightly sweet flavors is what gives Cucumber Salad its irresistible magic.

Step 3: Bring It All Together

Pour the bright, zingy dressing over your bowl of veggies and herbs. Using a large spoon or your hands (if you’re feeling adventurous!), toss everything gently until every slice of cucumber is lightly coated. You’ll see the salad glisten—and start to smell the aromatic dill and sharpness of the vinegar waking up your senses.

Step 4: Chill for Flavor

Cover the bowl with plastic wrap or a lid and pop it into the refrigerator for at least 15 minutes. This little pause gives the cucumbers a chance to soak up all the flavor from the vinaigrette, while also keeping the salad icy-cold and crisp. If you have time, you can let it chill a bit longer—the payoff is a deeper, more harmonious flavor throughout.

Step 5: Serve and Enjoy

Once chilled, give your cucumber salad a quick toss and taste for seasoning, adding an extra sprinkle of salt or a splash of lemon juice for a livelier finish if you like. Pile into your favorite serving bowl or platter, and it’s ready to eat—refreshing, vibrant, and just begging to be enjoyed!

How to Serve Cucumber Salad

Garnishes

Give your cucumber salad a final flourish by scattering a few extra sprigs of fresh dill or a grind of black pepper on top before serving. If you want to get fancy, thin lemon slices or a dusting of toasted sesame seeds offer both looks and a little added flavor, making each serving even more inviting.

Side Dishes

This salad is a dream alongside grilled meats, barbecue, or any spicy main dish—it cools things down and balances heavier flavors. It pairs especially well with roasted chicken, salmon, or a pile of summery veggie skewers. For a vegetarian spread, try pairing it with hummus, pita, and a platter of fresh tomatoes and olives.

Creative Ways to Present

For a unique twist, serve your cucumber salad in individual glasses or mason jars for a picnic-perfect look. Layer it atop a slice of rustic bread for a quick open-faced sandwich, or spoon it over a bed of mixed greens to create a more colorful composed salad tray—your guests will love the extra creativity!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover cucumber salad, simply store it covered in the fridge. It will keep for up to two days—just be aware that the cucumbers will soften a bit as they continue to marinate, but the flavors become even more pronounced and delicious.

Freezing

Freezing isn’t recommended for cucumber salad, as the high water content in cucumbers means they’ll turn mushy and lose their signature crunch once thawed. If you want to prep ahead, it’s best to slice the vegetables in advance and assemble the salad fresh.

Reheating

Cucumber salad is meant to be enjoyed cold and crisp, straight from the fridge. There’s no need to reheat—just give it a quick stir to redistribute the dressing and serve it up icy and refreshing as intended.

FAQs

Can I substitute another herb for dill?

Absolutely! Fresh parsley, mint, or even basil can work beautifully in this cucumber salad. Dill is traditional and adds a unique zing, but swapping in your favorite soft herb is always a fun way to make the recipe your own.

What type Side Dish

English cucumbers are great since they’re thinner, have a delicate skin, and fewer seeds, which results in a crisper, less watery salad. Regular garden cucumbers also work but consider peeling them and removing the larger seeds for the best texture.

Is it necessary to salt and drain the cucumbers first?

It’s not required, but if you prefer a less watery salad, you can sprinkle the sliced cucumbers with salt and let them drain in a colander for 20-30 minutes. Give them a quick pat dry and proceed with the recipe for an extra-crunchy outcome.

Can I make this salad ahead?

You can! Assembling the cucumber salad a few hours before serving allows the flavors to meld beautifully. If preparing more than a day in advance, keep the dressing and veggies separate until closer to serving time to maintain the freshest texture.

How can I make the dressing a little spicier?

For those who crave a kick, try adding a pinch of crushed red pepper flakes, a dash of hot sauce, or some finely chopped fresh jalapeño to the dressing. It’s a simple way to add extra personality to your cucumber salad!

Final Thoughts

I can’t encourage you enough to give this bright, tangy cucumber salad a spot in your meal rotation—you’ll be amazed at how much joy such a simple dish can bring! It’s fresh, crisp, effortless, and truly celebrates the best of seasonal ingredients. Gather your cucumbers, toss up a batch, and watch every last bite disappear.

Cucumber Salad Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Cucumber Salad is a refreshing and easy side dish perfect for summer. Crisp cucumbers, red onions, and fresh dill are tossed in a simple tangy dressing, making it a light and healthy addition to any meal.

Ingredients

Scale

Cucumbers:

2 large cucumbers (thinly sliced)

Red Onion:

1/4 red onion (thinly sliced)

Fresh Dill:

2 tablespoons chopped fresh dill

Dressing:

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

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Instructions

Combine Ingredients: In a large bowl, combine the sliced cucumbers, red onion, and dill.
Make Dressing: In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper until well blended.
Toss: Pour the dressing over the cucumber mixture and toss gently to coat.
Chill: Cover and refrigerate for at least 15 minutes to allow the flavors to blend.
Serve: Serve chilled as a refreshing side dish.

Notes

For extra tang, add a splash of lemon juice.
This salad is best served the same day but can be stored in the fridge for up to 2 days.
Use English cucumbers for fewer seeds and a crisper texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American