Cucumber salad is a timeless dish known for its cooling properties and light, refreshing taste. Whether served as a side or enjoyed as a standalone snack, this salad is beloved around the world.
It’s quick to prepare, packed with hydration, and adaptable with regional variations. From backyard barbecues to healthy weekday meals, this cucumber salad recipe is a perfect fit for almost any occasion. What makes it even better is its simplicity — using minimal ingredients to deliver maximum flavor. This version of cucumber salad combines the crispness of fresh cucumbers with a tangy dressing and aromatic herbs, providing a burst of freshness in every bite.
Ingredients
• 2 large cucumbers (English cucumbers preferred)
• ½ red onion, thinly sliced
• 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
• ¼ cup white vinegar or apple cider vinegar
• 1 tablespoon lemon juice (optional for added brightness)
• 1 tablespoon olive oil
• 1 teaspoon sugar (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Optional toppings: crumbled feta, cherry tomatoes, or crushed roasted peanuts
Instructions
- Wash and slice cucumbers: Start by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or mandolin. If you prefer a softer texture, you can peel them, but leaving the skin on adds extra nutrients and crunch.
- Remove excess moisture: Place the sliced cucumbers in a colander and sprinkle with a pinch of salt. Let them sit for 10–15 minutes to draw out moisture. Pat them dry with a paper towel to avoid watering down your dressing.
- Slice the onion: While the cucumbers are resting, slice the red onion thinly. Soaking the onion slices in cold water for 10 minutes will help reduce their sharpness if you prefer a milder taste.
- Prepare the dressing: In a small bowl, whisk together the vinegar, lemon juice (if using), olive oil, sugar, salt, and pepper. Mix until the sugar dissolves completely. Adjust the seasoning to your preference.
- Combine salad ingredients: In a large mixing bowl, add the dried cucumber slices, red onion, and chopped dill. Pour the prepared dressing over the top and toss gently to ensure all slices are evenly coated.
- Let it marinate: For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 20–30 minutes. This allows the cucumbers to absorb the tangy-sweet dressing and enhances the overall taste.
- Garnish and serve: Before serving, give the salad one last gentle toss. Optionally, sprinkle crumbled feta cheese, halved cherry tomatoes, or roasted peanuts on top for extra flavor and texture contrast.
- Storage tip: This cucumber salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. The cucumbers may release more water over time, so drain excess liquid before serving again.