Cucumber salad is the first thing I crave when summer rolls in. No kidding here, it’s blazing outside and who really wants to spend ages sweating over a hot stove for a side dish? And have you ever grabbed a cucumber from the bottom of the crisper, hoping it’s not a soggy mess, only to find it’s still crisp? Jackpot. This recipe is all about getting that fresh crunch, cooling off, and not sweating the small stuff. If you’re looking for something easy, that “fancy but not fussy” vibe, this is your salad. And hey, it works for last-minute cookouts, random Tuesday lunches, or even as a midnight fridge snack.
Ingredients
This is where cucumber salad really shows off. Super basic, but in a good way. Won’t break the bank, either. Here’s what you’ll need:
- 2 large cucumbers (if you grew them yourself, extra bragging rights)
- 1/4 of a red onion, sliced thin as possible (or regular yellow, if that’s all you’ve got)
- 3 tablespoons white vinegar (apple cider if you’re feeling wild, but white is classic)
- 2 tablespoons olive oil (not fancy, just the basic stuff)
- 1 teaspoon sugar (trust me, it’s not dessert, it’s for balance)
- Salt and black pepper, to taste
- Fresh dill, chopped – as much as your flavor heart desires. Or none, if you hate dill (I get it)
Main thing? Don’t skimp on those cucumbers. They’re the star here, the rest is jazz hands.
Assembly
Okay, this is so doable I almost laugh every time I make it. No complicated steps or chef-y skills. Slice those cucumbers thin. Peel them first if you don’t like the skin, but I usually skip it for a little extra crunch (plus, gotta be honest, I am not here to create more work for myself). Pile the cukes in a bowl, toss in those onion slices. In a little dish, whisk together the vinegar, olive oil, sugar, salt, and pepper. Taste it now. Too sour? Add a smidge more sugar. Flat? Chuck in a pinch more salt.
Next, pour that tangy goodness over your cucumber-onion heap. Toss it real good. I mean, let those flavors get cozy. Then (and this is my advice for impatient folks like me), try to let it sit at least 15 to 20 minutes in the fridge. Flavors blend, it gets even colder — perfection.
Honestly, it gets better the longer it sits. Leftovers? NEVER disappointed. If you remember, sprinkle dill over just before serving so it tastes super fresh.
Flavor Variations
Alright, here’s my little secret: cucumber salad is basically a flavor blank-slate. You can throw in all kinds of extras and still have a winner. Some days, I do a handful of cherry tomatoes cut in half. Or, I’ll swap dill for mint if I’m feeling adventurous — it’s like a whole different salad. A few shakes of sesame seeds take it kinda Asian, especially with a touch of soy sauce instead of salt. Oh, and crumbled feta? Game changer, seriously.
Sometimes I toss in thin radish slices for a peppery twist, or even slivers of sweet bell pepper. The fun part? No one ever complains when you mess with tradition here.
“This cucumber salad recipe is the coolest thing on my summer table. I make it for every barbecue, and neighbors always ask for seconds. Seriously… so simple, so good!” — Amy G.
Storage
If you don’t eat the entire bowl in one sitting (I salute your self-control), cucumber salad does pretty well in the fridge. Use a container with a tight lid and it’ll stay fresh a good two or three days. But, okay, sometimes it releases a bunch of liquid after a night in the fridge. Just give it a quick toss in the dressing again to freshen it up. If the cucumbers get super soft — that’s your cue, time to say goodbye and just make a fresh batch. It’s honestly so much better when it’s crisp and cold.
One other tip? If you’re prepping ahead for, say, a cookout tomorrow, keep the dill separate and sprinkle it just before you serve. The color and taste will pop brighter.
Common Questions
Q: Can I use English cucumbers for cucumber salad? A: Oh yes, they’re ideal because they have thinner skin and barely any seeds. If that’s what you’ve got, go for it.
Q: What’s the best way to slice cucumbers? A: Okay, honestly, it doesn’t matter. Thin rounds look nice, but half-moons or chunky bites work too. Do what feels right.
Q: Is it okay to make cucumber salad ahead? A: Absolutely. I’ll mix it up a few hours in advance, but I add fresh herbs at the last minute. That way it’s not muddy looking.
Q: Can I skip the sugar? A: Sure, especially if you prefer tangy over sweet. But that pinch does mellow things out, in my opinion.
Q: What if my salad gets watery? A: Totally normal. Cucumbers are like tiny water tanks. Just drain a little liquid if you want, or stir it and call it cucumber “juice.”
Take This Salad and Run With It
If you need a zero-fuss side for any meal, cucumber salad is honestly a slam dunk. Just slice, mix, and chill — and you look like you tried way harder than you did. I make it when it’s too hot to care, or if guests drop by and I panic-cook. It always tastes like summer, and you can riff on it a million ways.
Give it a try, really. If you mess it up (which… you truly can’t), you’ll still end up with something refreshing and better than anything off a shelf. For more simple veggie inspiration, check out these healthy salad recipes. Now go forth and enjoy some crunchy, cool goodness — you’ll be hooked!
Print
Refreshing Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and refreshing cucumber salad perfect for summer, bursting with flavor and ideal as a side dish or snack.
Ingredients
- 2 large cucumbers
- 1/4 of a red onion, sliced thin
- 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt and black pepper, to taste
- Fresh dill, chopped, to taste
Instructions
- Slice cucumbers thinly. Peel if desired.
- Combine cucumbers and onion in a bowl.
- In a separate dish, whisk together vinegar, olive oil, sugar, salt, and pepper.
- Taste and adjust seasoning if necessary.
- Pour dressing over cucumber mixture and toss well.
- Let sit in the fridge for 15-20 minutes to allow flavors to blend.
- Sprinkle dill before serving for freshness.
Notes
Cucumber salad does well in the fridge for 2-3 days. Store in a tight-lid container and toss with dressing if it releases liquid.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg