If there’s one dish that captures the spirit of summertime freshness, it’s this Cucumber Salad. Crisp cucumber slices and tangy red onion are tossed in a zippy, lightly sweetened vinaigrette, all flecked with the green freshness of dill. Every bite is cool and invigorating, making it a go-to for warm days, last-minute picnics, easy lunches, or refreshing pairings beside grilled mains. There’s a reason this Cucumber Salad is a classic—it’s as simple as it is delicious!
Ingredients You’ll Need
This recipe is all about letting a handful of humble ingredients shine. Each element brings something special, from the cool crunch of cucumbers to the bright sharpness of vinegar, making this salad a harmonious, vibrant bowl of goodness.
- 2 large cucumbers: The undisputed star, providing crisp, juicy crunchiness—choose firm, unblemished cucumbers for best results.
- 1/4 small red onion: Sliced thin, red onion adds a pop of color and gentle bite that balances the salad.
- 2 tablespoons rice vinegar or white vinegar: This is where the salad gets its tangy, refreshing kick—rice vinegar adds a mild sweetness, while white vinegar is a touch more assertive.
- 1 tablespoon olive oil: Just enough to bring silkiness and round out the sharp flavors—use a quality extra virgin oil for the best taste.
- 1 teaspoon sugar: A hint of sweetness balances the acidity and makes the cucumbers sing.
- 1/2 teaspoon salt: Essential for drawing out water from the cukes and seasoning the salad just right.
- 1/4 teaspoon black pepper: Adds subtle heat that amplifies all the other flavors.
- 1 tablespoon chopped fresh dill (optional): This optional garnish brings a whole new dimension of aroma and color—don’t skip it if you love herbs!
How to Make Cucumber Salad
Step 1: Mix the Dressing
In your largest, happiest bowl, add the vinegar, olive oil, sugar, salt, and pepper. Whisk together until the sugar is dissolved and you’ve got a dressing that smells as vibrant as it tastes. This magic elixir sets the stage for the whole Cucumber Salad experience!
Step 2: Slice and Toss
Grab your fresh cucumbers and red onion, and slice them as thinly as you can manage—think wafer-thin, if you’re feeling fancy. Drop them straight into the bowl with your dressing. Now, toss everything together until every slice glistens. Take a moment to admire how the colors pop—this is salad beauty in a bowl.
Step 3: Chill for Bold Flavor
Cover your bowl and slip it into the fridge. Even 15–20 minutes will let the flavors meld beautifully, so try not to skip this step (though if you’re in a hurry, it’s pretty tasty right away!). The chilling not only cools the veggies but also gives the Cucumber Salad that signature tangy bite we dream about on hot days.
Step 4: Garnish and Serve
Right before serving, scatter the chopped fresh dill over the top. Give the salad one final gentle toss, and it’s ready for the spotlight. The dill brings out the cucumber’s sweetness and adds a restaurant-worthy finish that’ll have everyone reaching for seconds.
How to Serve Cucumber Salad
Cucumber Salad Garnishes
This Cucumber Salad shines beautifully with a frilly crown of dill, but don’t stop there! Try a sprinkle of sesame seeds for extra crunch, or toss in a handful of thinly sliced radishes for peppery color. Even a few snips of fresh chives or parsley can give your salad delightful garden flair.
Side Dishes
Cucumber Salad is the ultimate team player at the table. It pairs flawlessly with grilled chicken, steak, or fish, especially at summer barbecues. For a lunch spread, serve it alongside pita and hummus, or tuck it into grain bowls for extra freshness. Its cool, tangy crunch balances spicy or smoky mains with ease.
Creative Ways to Present
Don’t be afraid to have fun with how you serve your salad! Pile it high in a pretty glass bowl to show off those vibrant colors, or layer it in mason jars for picnic-ready portions. For a dinner party starter, fan cucumber slices on plates with a tangle of dressed onions in the center and a flourish of dill—it’ll look every bit as refined as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover and store your Cucumber Salad in the refrigerator. It keeps well for up to two days, though the cucumbers will naturally soften as they soak in the tangy dressing, becoming extra flavorful and pickle-like by day two.
Freezing
Unfortunately, freezing isn’t the friendliest option for Cucumber Salad. The high water content of cucumbers means they’ll turn mushy and lose their lovely crunch once thawed. It’s best enjoyed fresh or within a couple of days of making.
Reheating
This salad is at its best served chilled or at cool room temperature, so there’s no need to reheat. If it’s been in the fridge, just give it a quick toss and serve directly—easy peasy!
FAQs
What’s the best cucumber variety for this salad?
English or Persian cucumbers are ideal because their thin skins are tender and their seeds are almost nonexistent, making them perfect for slicing and eating raw. But honestly, any fresh, firm cucumber will work for Cucumber Salad!
Can I make this salad ahead of time?
Yes! In fact, a little chill time melds the flavors, so making your Cucumber Salad an hour or so in advance is perfect. Just know that after a day or two, the cucumbers will get softer as they continue to marinate.
How can I make this Cucumber Salad even more flavorful?
Try adding paper-thin sliced radishes for extra crunch, or toss in a minced garlic clove for pungency. A pinch of red pepper flakes will give a gentle heat, while fresh herbs like mint or parsley can bring a whole new vibe.
Is this recipe suitable for special diets?
Absolutely! This salad is naturally vegan, gluten-free, and dairy-free, making it a wholesome and refreshing side dish no matter your dietary preferences.
Can I use dried dill instead of fresh?
Yes, if you can’t find fresh dill, substitute with about one-third the amount of dried dill. Keep in mind that dried herbs are more concentrated, so start with a small pinch and taste as you go to avoid overpowering the salad.
Final Thoughts
If you’re searching for a side dish that delivers maximum flavor with minimal effort, you absolutely have to try this Cucumber Salad. Each bite is crisp, zesty, and wonderfully fresh—the kind of classic that never goes out of style. Give it a go, and let this little bowl of sunshine become your new go-to favorite!
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Cucumber Salad Recipe
- Total Time: 20 minutes (includes chilling)
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free, Dairy-Free
Description
This refreshing Cucumber Salad is a perfect side dish for any meal, especially during the summer months. Crisp cucumbers and tangy vinegar dressing make for a light and flavorful combination that is sure to please.
Ingredients
Cucumbers:
- 2 large cucumbers (thinly sliced)
Dressing:
- 1/4 small red onion (thinly sliced)
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Prepare the Dressing: In a large bowl, whisk together the vinegar, olive oil, sugar, salt, and black pepper until well combined.
- Toss with Vegetables: Add the sliced cucumbers and red onion to the bowl and toss until evenly coated with the dressing.
- Chill and Serve: Let the salad chill in the refrigerator for at least 15–20 minutes before serving to allow the flavors to meld. Garnish with chopped fresh dill if desired.
Notes
- For added crunch, toss in thinly sliced radishes or a sprinkle of sesame seeds.
- This salad pairs well with grilled meats or seafood and is perfect for summer picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
