There’s something undeniably satisfying about biting into a crisp, cool bowl of Cucumber Salad on a warm day. This simple yet dazzling dish brings together the snap of fresh cucumbers, the gentle bite of red onion, the bright twang of dill, and a lightly sweet-and-sour dressing that practically sings with every forkful. Whether you’re looking for a quick side to complement a barbecue spread or craving a refreshing snack straight from the fridge, this Cucumber Salad always seems to hit the spot with minimal effort and maximal flavor.
Ingredients You’ll Need
You only need a handful of uncomplicated, garden-fresh ingredients to make this Cucumber Salad, but each one matters! Every component brings its own special magic— from vibrant flavor to crunchy texture — ensuring no bite is ever boring or bland.
- 2 large cucumbers (thinly sliced): Cucumbers are the star here; choose crisp ones for that unbeatable bite and juiciness.
- 1/4 red onion (thinly sliced): A touch of red onion adds gentle heat and a splash of beautiful color.
- 2 tablespoons chopped fresh dill: Dill brings a bold, aromatic lift that makes this salad unmistakably summery and fresh.
- 1/4 cup white vinegar: The tangy kick from vinegar balances the sweetness and keeps everything lively.
- 1 tablespoon olive oil: A little oil adds body to the dressing and melds all the flavors together.
- 1 teaspoon granulated sugar: Just a hint offsets the sharpness of the vinegar and onion for a perfectly balanced bite.
- 1/2 teaspoon salt: Essential for coaxing out the cucumbers’ natural juiciness and boosting all the other flavors.
- 1/4 teaspoon black pepper: A pinch of pepper rounds out the salad with mild heat and aroma.
How to Make Cucumber Salad
Step 1: Mix the Vegetables
Start by reaching for your biggest mixing bowl— you’ll want room to toss everything gently. Layer in the sliced cucumbers, red onion, and fresh chopped dill. Take a moment to breathe in that vibrant, herbaceous aroma; it’s a preview of what’s to come.
Step 2: Whisk the Dressing
In a separate small bowl, combine the white vinegar, olive oil, sugar, salt, and black pepper. Whisk until the sugar dissolves and the mixture looks silky and unified. This zippy dressing will tie everything together and infuse the veggies with flavor.
Step 3: Dress and Toss the Salad
Pour the tangy vinaigrette over your cucumber, onion, and dill mixture. Using clean hands or salad tongs, toss gently but thoroughly so every slice gets slicked with that dressing. Be gentle to avoid breaking the cucumber slices.
Step 4: Chill and Marinate
Cover your bowl with a lid or plastic wrap and let your Cucumber Salad rest in the fridge for at least 15 minutes. This gives the flavors a chance to mingle and turn every bite into something perfectly balanced and utterly refreshing.
How to Serve Cucumber Salad
Garnishes
Finish your Cucumber Salad with a flourish— sprinkle a little extra fresh dill on top or scatter a handful of thinly sliced radishes for color and crunch. For an extra zing, add a squeeze of lemon juice just before serving.
Side Dishes
This salad is wonderfully versatile: It shines alongside grilled chicken, fish, or veggie burgers at a cookout. It also makes a superb partner to spicy dishes, as its cooling effect balances out any heat on the plate.
Creative Ways to Present
If you want to impress, serve the Cucumber Salad in individual glass jars, lettuce cups, or on a platter surrounded by other colorful fresh veggies. It’s an easy way to make a simple salad look restaurant-worthy and irresistible at any gathering!
Make Ahead and Storage
Storing Leftovers
Pop any remaining Cucumber Salad in an airtight container and store it in the fridge for up to two days. The cucumbers will continue soaking up the flavors, staying delicious and crisp if enjoyed within that window.
Freezing
Unfortunately, Cucumber Salad isn’t freezer-friendly. Cucumbers tend to lose their crunch and become watery after thawing, so it’s best enjoyed fresh or as leftovers within a couple days.
Reheating
This dish is meant to be eaten cold or at room temperature, no reheating necessary! If you want the salad extra cold, pop it in the fridge for a few minutes before serving again.
FAQs
Can I use other types of cucumbers?
Absolutely! While English cucumbers are prized for their crispiness and minimal seeds, Persian or garden cucumbers work just as beautifully. Just make sure to slice them thinly for the best texture.
Can I make Cucumber Salad a day ahead?
Yes, you can! Making the salad a few hours or even the night before allows the flavors to meld even more. Just be aware that cucumbers may release extra liquid; simply give the salad a gentle toss before serving.
Is there a way to make this salad lower in sodium?
You can cut back on the salt or substitute it with a low-sodium alternative without losing too much flavor. Amp up the fresh dill and vinegar to keep that vibrant taste intact!
What other herbs can I add for a twist?
Fresh mint or parsley are great alternatives or additions to dill. Both bring their own unique flavor, making this Cucumber Salad taste a little different (and delightful) every time you prepare it.
How do I keep the cucumbers extra crisp?
If you have time, try salting the cucumber slices and letting them sit in a colander for 20-30 minutes before assembling the salad. This draws out excess water so your Cucumber Salad stays crisp, even after marinating.
Final Thoughts
There’s a reason Cucumber Salad never goes out of style— it’s fast, fresh, and endlessly adaptable. Every bite delivers a pop of sunshine and crunch, and it’s such an easy way to brighten up any meal. Don’t wait for summer to roll around; give this Cucumber Salad a try soon and see just how quickly it disappears from your table!
Print
Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
A light and refreshing Cucumber Salad featuring thinly sliced cucumbers and red onions tossed in a tangy vinegar dressing with fresh dill. This easy summer side dish is perfect for picnics, barbecues, or as a healthy accompaniment to any meal.
Ingredients
- 2 large cucumbers (thinly sliced)
- 1/4 red onion (thinly sliced)
- 2 tablespoons chopped fresh dill
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
Cucumbers:
Red Onion:
Fresh Dill:
White Vinegar:
Olive Oil:
Granulated Sugar:
Salt:
Black Pepper:
Instructions
- Combine Ingredients: In a large bowl, mix cucumbers, red onion, and dill.
- Prepare Dressing: In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
- Toss: Pour the dressing over the salad and gently toss to coat.
- Chill: Refrigerate for at least 15 minutes before serving.
Notes
- For extra tang, add a splash of lemon juice.
- Best served the same day but can be stored for up to 2 days.
- Use English cucumbers for a crisper texture.
