There’s something magical about a perfectly made cucumber salad. It’s the kind of dish that whispers *summer* with every crunchy, refreshing bite. Whether you’re firing up the grill for a backyard barbecue or just craving something light and vibrant for lunch, this salad is your go-to. It’s not just delicious—it’s packed with hydration, vitamins, and that unbeatable crispness that makes you feel like you’re eating sunshine.
If you're looking for the perfect Cucumber Salad, you're in the right place. Whether you love Salad or want to explore our Dessert Recipes collection, we've got you covered.
Why This Recipe Works
- Effortless elegance: No cooking, no fuss—just slice, toss, and enjoy.
- Endlessly adaptable: Swap herbs, tweak the dressing, or add creamy elements for a whole new experience.
- Nature’s hydration boost: Cucumbers are basically edible water with benefits, making this salad as refreshing as it is nutritious.
- Gentle on digestion: High water content and fiber make this a happy belly’s best friend.
- Speed demon: Ready in 15 minutes flat—perfect for those *I need food now* moments.
- Diet-friendly: Gluten-free, vegan, low-carb, and still ridiculously tasty.
Essential Ingredients & Tools
Ingredients for the Salad
- 2 large cucumbers (English or Persian work best—thin skins mean less prep and more crunch; regular cucumbers can substitute if peeled)
- ½ small red onion (soak it in cold water to take the edge off, leaving just the sweet, sharp bite; shallots work too)
- ¼ cup fresh dill (or swap in mint or parsley if you’re feeling adventurous)
Ingredients for the Dressing
- 3 tbsp Apple Cider vinegar (bright and tangy, but white wine vinegar or lemon juice works in a pinch)
- 2 tbsp extra-virgin olive oil (rich and smooth, though avocado oil or even vegetable oil are great neutral alternatives)
- 1 tbsp honey or maple syrup (just enough sweetness to balance the acidity—skip it if you’re cutting sugar)
- 1 tsp Dijon mustard (for that subtle depth; yellow mustard can sub in a pinch)
- ½ tsp salt (because flavor matters)
- ¼ tsp black pepper (a gentle kick to keep things interesting)
Tools
- A mandoline or sharp knife (a vegetable peeler can create thin ribbons if you don’t have a mandoline)
- A big mixing bowl (any large bowl will do—even a salad spinner works for tossing)
- A trusty whisk (a fork can emulsify the dressing in a pinch)
- Measuring spoons (eyeballing is fine, but precision ensures balance)
Serves: 4 | Prep: 15 min | Chill: 10 min
How to Make The Ultimate Cucumber Salad
- Prep the cucumbers: Give them a good wash and dry—no one wants waxy or gritty bites. If you’re using thicker-skinned cukes, try peeling them in stripes for a pretty look and varied texture. Slice them into ¼-inch rounds (a mandoline makes this a breeze, but a sharp knife works too). Pro move: Sprinkle the slices with ½ tsp salt and let them sit in a colander for 5 minutes. This draws out excess water so your salad stays crisp, not soggy. Just pat them dry before dressing.
- Tame the onions: Thinly slice ½ small red onion and give it a quick soak in cold water. Five minutes is all it takes to mellow the sharpness without losing flavor. Drain, give ’em a gentle squeeze, and they’re ready to play nice with the other ingredients.
- Whip up the dressing: In a bowl, whisk together 3 tbsp apple cider vinegar, 2 tbsp extra-virgin olive oil, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper until smooth and emulsified. Taste it—this is your moment to adjust. Need more tang? Add vinegar. Too sharp? A drizzle of honey or oil will smooth it out.
- Bring it all together: In a big bowl, gently toss 2 large cucumbers, ½ small red onion, and ¼ cup fresh dill with the dressing. Use your hands or tongs to coat everything evenly without crushing those delicate slices. Pop it in the fridge for 10 minutes to let the flavors mingle.
- The finishing touches: Right before serving, sprinkle with toasted sesame seeds or chopped nuts for extra crunch. If it’s been sitting a while, drain any pooled liquid and freshen it up with a little extra dressing.
Pro Technique
Salt for Superior Crispness
A light sprinkle of salt on your cucumber slices before dressing is a total game-changer. It pulls out excess water, keeping your salad crisp and preventing a watery mess. Use about ½ tsp salt per cucumber, let them sit for 5–10 minutes, then pat dry. No rinsing needed unless you went overboard with the salt.
Dress in Layers
For even flavor distribution, toss the onions with half the dressing first. Their porous texture soaks up the flavors better, ensuring every bite is balanced—not just the ones at the bottom of the bowl.
Chef’s Wisdom
Texture is Everything
A great cucumber salad lives and dies by its crunch. Over-dressing or slicing too thin can turn it limp. For the best texture, use English or Persian cucumbers (fewer seeds, firmer flesh) and slice them just before serving. If you’re prepping ahead, keep the components separate and combine at the last minute.
Balance the Acidity
The dressing should make your mouth water, not pucker. Apple cider vinegar brings a fruity brightness, but rice vinegar or lemon juice are great alternatives. Always taste the dressing solo—if it’s too sharp, a pinch of sugar or a splash of olive oil will round it out beautifully.
Storage & Freshness Guide
Short-Term Storage
Keep undressed salad in an airtight container for up to 24 hours. Cucumbers release water over time, so add the dressing just before serving. A paper towel at the bottom of the container helps absorb excess moisture.
Reviving Leftovers
If your salad softens, drain the liquid and refresh with a splash of vinegar or lemon juice. Toss in some fresh herbs or crunchy toppings like radishes to bring back the texture. And whatever you do, don’t reheat—this salad is best served cold.
Food Safety Note
If it’s been sitting at room temperature for more than 2 hours, it’s time to say goodbye. Cucumbers are low-risk, but bacteria can still crash the party. For meal prep, keep the dressing separate and mix it in right before eating.
Nutrition Profile
Light, refreshing, and packed with goodness—this salad is as good for you as it is delicious.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 |
| Fat | 4g |
| Protein | 1g |
| Carbs | 8g |
| Fiber | 1g |
Ingredient Variations and Their Impact
- Creamy Dill & Yogurt: Replace vinegar with ½ cup Greek yogurt and 1 tbsp lemon juice for a rich, tangy twist. Add 1 minced garlic clove and 1 tsp lemon zest for extra depth. Perfect with grilled meats.
- Asian Sesame: Use rice vinegar and 1 tsp sesame oil instead of olive oil. Toss with 1 tbsp toasted sesame seeds and a pinch of red pepper flakes for a little heat.
- Mediterranean Feta: Add ½ cup crumbled feta and ¼ cup kalamata olives. Sprinkle in 1 tsp dried oregano for an herby kick.
- Spicy Mexican: Substitute lime juice for vinegar and add 1 minced jalapeño. Top with avocado slices and fresh cilantro for a vibrant finish.
- Herb Garden: Mix equal parts dill, mint, and parsley for a fragrant explosion. Toss in 2 tbsp capers for briny little surprises.
Perfect Pairings
Complementary Dishes
- Grilled Lemon Chicken: The salad’s acidity cuts through the richness of grilled poultry, while fresh herbs echo the marinade. Serve chilled for contrast.
- Quinoa Tabbouleh: The nutty grains and parsley complement the cucumber’s crunch, creating a textural symphony.
Drinks
- Sauvignon Blanc: Its citrusy, grassy notes mirror the salad’s brightness.
- Sparkling Water with Lime: Effervescence cleanses the palate between bites.
Something Sweet
- Berry Sorbet: A light, fruity dessert that doesn’t overpower the salad’s freshness.
- Honey-Drizzled Figs: Their natural sweetness balances the dressing’s tang.
Crisp, Cool, and Irresistibly Fresh: The Ultimate Cucumber Salad
Make the ultimate Cucumber Salad in just 15 minutes! Crisp, tangy, and packed with fresh dill—perfect for summer BBQs or a light lunch. Get the easy recipe now!
Ingredients
For the Salad
-
2 large cucumbers (English or Persian)
-
½ small red onion
-
¼ cup fresh dill
For the Dressing
-
3 tbsp apple cider vinegar
-
2 tbsp extra-virgin olive oil
-
1 tbsp honey or maple syrup
-
1 tsp Dijon mustard
-
½ tsp salt
-
¼ tsp black pepper
Instructions
-
Slice cucumbers into ¼-inch rounds. Lightly salt and let sit for 5 minutes, then pat dry.01
-
Soak thinly sliced red onion in cold water for 5 minutes, then drain.02
-
Whisk dressing ingredients until emulsified. Adjust to taste.03
-
Toss cucumbers, onions, and dill with dressing. Chill for 10 minutes before serving.04
Not what you're looking for?
