Cucumber salad is the ultimate go-to dish when you’re craving something light, refreshing, and healthy. Perfect as a side for grilled meats, sandwiches, or even as a quick snack on a hot day, this recipe highlights the natural crunch and coolness of fresh cucumbers.
Infused with a tangy vinaigrette, a hint of sweetness, and balanced with herbs and onions, this cucumber salad is not only incredibly easy to make but also full of flavor. Whether you’re preparing for a summer gathering or a weekday lunch, this salad adds a refreshing note to any meal. It’s vegan, gluten-free, low in calories, and rich in hydration, making it ideal for anyone looking to enjoy a nutritious and tasty dish.
Ingredients:
- 2 large cucumbers (preferably English or seedless)
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
- 3 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon lemon juice (optional for added brightness)
- 1 tablespoon olive oil
- 1 teaspoon sugar (adjust to taste)
- Salt to taste (approximately ½ teaspoon)
- Freshly ground black pepper to taste
- Optional: 1 clove garlic, finely minced
- Optional: ½ teaspoon mustard seeds or crushed red pepper flakes for added flavor
Instructions:
- Prepare the cucumbers: Wash the cucumbers thoroughly. You can peel them completely, partially, or leave the skin on depending on your preference. Slice them thinly using a knife or mandoline for even cuts.
- Slice the onions: Peel and thinly slice the red onion. To reduce the sharpness of the onion, you can soak the slices in cold water for about 10 minutes, then drain well.
- Make the dressing: In a small bowl, combine the vinegar, lemon juice (if using), olive oil, sugar, salt, and black pepper. Whisk until the sugar dissolves and the dressing is well-blended. Add the mustard seeds or red pepper flakes if you’re using them for an extra kick.
- Combine ingredients: In a large bowl, mix the sliced cucumbers and onions. Add the minced garlic if desired. Pour the dressing over the cucumber mixture and toss gently to coat all the slices evenly.
- Add the herbs: Sprinkle in the chopped dill and mix again. Dill adds a distinct flavor that enhances the freshness of the cucumbers, so make sure it is evenly distributed.
- Chill and marinate: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the cucumbers to soak up the flavors of the dressing and enhances the overall taste. For best results, let it chill for 1-2 hours.
- Serve: Serve the cucumber salad cold, garnished with extra dill or a twist of lemon if desired. It pairs beautifully with grilled chicken, fish, or as a crunchy contrast to spicy dishes.
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more water over time, so give the salad a quick toss before serving again.