Cucumber salad is a timeless dish that brings freshness, crunch, and vibrant flavors to your plate. Perfect as a side for grilled dishes, a refreshing snack on hot days, or even as a light meal, this salad is as versatile as it is delicious. With its hydrating properties and cooling effects, cucumber makes an ideal base, especially during summer.
This cucumber salad recipe stands out for its perfect balance of tangy, sweet, and savory notes. What sets it apart is the simple yet bold dressing, the crunch of fresh vegetables, and the subtle hints of herbs that elevate the overall flavor. Whether you’re entertaining guests or preparing a quick weekday meal, this recipe is easy to follow and takes minimal time to prepare. Let’s dive into making this refreshing cucumber salad that’s sure to impress.
Ingredients
• 2 large cucumbers (preferably English cucumbers)
• 1 small red onion, thinly sliced
• 1 tablespoon fresh dill, finely chopped
• 2 tablespoons white vinegar or apple cider vinegar
• 1 tablespoon olive oil (extra virgin recommended)
• 1 teaspoon sugar (optional, to balance the acidity)
• Salt to taste
• Freshly ground black pepper to taste
• ½ teaspoon garlic powder (optional, for extra flavor)
• ½ cup cherry tomatoes, halved (optional, for color and taste)
• 1 tablespoon lemon juice (for an added zesty touch)
Instructions
• Wash the cucumbers thoroughly and dry them with a clean towel. You can choose to peel them completely, partially, or not at all, depending on your preference.
• Slice the cucumbers into thin, even rounds. A mandoline slicer can be helpful to get uniform thickness and ensure a great texture in every bite.
• Place the cucumber slices in a large bowl. Add the thinly sliced red onion to the bowl. To reduce the sharpness of the onion, soak the slices in cold water for about 10 minutes and then drain before adding.
• If using cherry tomatoes, slice them in half and add them to the cucumber and onion mixture.
• In a small mixing bowl, combine the vinegar, olive oil, lemon juice, sugar, salt, pepper, and garlic powder. Stir until the sugar and salt are completely dissolved.
• Pour the dressing over the cucumber mixture. Toss everything gently to coat the vegetables evenly without bruising them.
• Add the chopped dill and gently stir again. Dill is key for enhancing the refreshing taste and giving this salad its classic profile.
• Cover the bowl and let the salad chill in the refrigerator for at least 15–20 minutes before serving. This allows the flavors to meld beautifully and gives the cucumbers time to absorb the dressing.
• Taste the salad before serving and adjust the seasoning if needed. Add more lemon juice or vinegar if you prefer a tangier flavor, or a pinch more sugar if you want a slightly sweeter profile.
• Serve cold, optionally garnished with a sprig of dill or a few extra cherry tomatoes on top for a vibrant presentation. This salad pairs wonderfully with grilled meats, fish, or even wraps and sandwiches.