Bright, crisp, and refreshingly tangy, Cucumber Salad is truly the hero of summer—and quite possibly the best way to turn simple produce into something completely addictive. This is the dish I turn to whenever a meal needs a little sparkle: it’s light and crunchy, dotted with feathery dill, all slicked with a zingy, sweet-and-sour vinaigrette. Whether you’re throwing together a quick lunch or amping up a backyard BBQ, Cucumber Salad delivers in spades: it’s fast, vibrant, and refuses to overpower whatever else is on your table.

Ingredients You’ll Need

The beauty of this recipe is how every humble ingredient transforms into something greater together. Each element adds its own punch of flavor, crunch, or color, making every forkful of Cucumber Salad irresistibly fresh. Here’s what you’ll need and why you shouldn’t skip a thing:

Cucumbers: The star of the show! Their juicy crunch soaks up all the bright flavors—use seedless or English cucumbers if you want them extra crisp and never watery.
Red onion: Thinly sliced, it adds a soft bite of sharpness and a beautiful pop of color.
White vinegar: Classic and clean, this gives your salad that unmistakable tanginess.
Apple cider vinegar: A little fruity and mellow, it rounds out the sharpness of the white vinegar.
Granulated sugar: Just enough to balance out the acids—essential for those sweet-sour notes!
Olive oil: Adds body and subtle richness to the dressing, tying it all together.
Salt: Enhances every flavor and ensures the cucumbers aren’t bland.
Black pepper: Brings gentle heat and grounds all the light, bright tastes.
Fresh dill: The finishing touch—herby and fragrant, dill totally transforms the salad; dried dill will work in a pinch.

How to Make Cucumber Salad

Step 1: Whisk the Dressing

Grab a large mixing bowl and pour in the white vinegar, apple cider vinegar, granulated sugar, olive oil, salt, and black pepper. Whisk vigorously for about a minute, making sure the sugar fully dissolves into the liquid. This simple step is where all that sweet-tart flavor magic begins, forming the perfect bath for your vegetables.

Step 2: Slice and Toss the Veggies

Now, thinly slice your cucumbers and red onion—using a mandoline or a really sharp knife makes quick, consistent work of this. Add both to your bowl of dressing, tossing gently to evenly coat every piece. The fresh crunch of cucumber and punchy onion start absorbing those flavors right away.

Step 3: Add the Dill and Mix

Time for the finishing touch—add the dill. If you’re using fresh, chop it finely so it weaves through each bite. Toss everything again so those bright green flecks are evenly distributed throughout the salad. The dill isn’t just a garnish; it’s what elevates this salad from simple to sensational.

Step 4: Chill and Let the Flavors Mingle

Cover the bowl with plastic wrap or a plate, then pop it in the fridge for at least 30 minutes (or up to overnight if you have time). Cucumber Salad is all about letting those zippy flavors melt together—plus, serving it chilled makes it twice as refreshing.

Step 5: Taste and Serve

Give the salad one last gentle toss before serving, then taste and adjust seasoning if you like. Maybe a pinch more salt? Or a little extra dill? Once it’s just right, serve your Cucumber Salad straight from the bowl or turn it out onto a pretty platter.

How to Serve Cucumber Salad

Garnishes

Don’t hesitate to finish your Cucumber Salad with a flourish of fresh dill, a few extra grinds of black pepper, or a scattering of thinly sliced radishes for subtle crunch and color. Sometimes a sprinkle of flaky sea salt just before serving adds an irresistible dimension that impresses every guest.

Side Dishes

Cucumber Salad pairs beautifully with just about everything—think smoky grilled meats, flaky fish, or hearty veggie burgers. It’s the refreshing counterpart to rich mains, brightening every plate, and can also sit alongside other summer classics like corn on the cob or simple rice pilaf.

Creative Ways to Present

If you want to take presentation up a notch, try arranging the cucumber and onion slices in neat, overlapping spirals on a shallow platter, or serve your Cucumber Salad in individual mason jars for a picnic-ready moment. For a fun twist at a potluck, layer it into lettuce cups or top with toasted seeds for a little crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber Salad keeps beautifully for a day or two in the fridge—just seal it up in an airtight container. The flavors only deepen, making every bite even more crave-worthy the next day. Keep in mind that cucumbers will release a bit of extra liquid over time, so give it a quick stir and maybe drain off excess dressing before serving again.

Freezing

Cucumber Salad isn’t a great candidate for the freezer. The high water content of cucumbers means they become mushy when thawed, losing their signature crunch. For best results, enjoy this salad fresh from the refrigerator.

Reheating

There’s no need to reheat this salad—Cucumber Salad is designed to be enjoyed cold or at room temperature, which means it’s always ready when you are. If it’s become too chilled in the fridge, just let it sit on the counter for 10–15 minutes before serving.

FAQs

Can I use dried dill if I don’t have fresh?

Absolutely! While fresh dill is unbeatable for flavor and color, dried dill works perfectly in a pinch. Just use about a third of the amount, as dried herbs are more concentrated.

How do I keep the cucumbers crisp?

Using seedless or English cucumbers is key—they have fewer seeds and firmer flesh. Also, don’t skip the chilling step, as it helps lock in their crunch. Slice just before mixing for maximum freshness.

Is there a way to make this Cucumber Salad sugar-free?

Definitely! You can swap the granulated sugar for your favorite alternative sweetener, such as stevia or monk fruit, just adjusting the amount to taste. Or, if you enjoy a tangier salad, you can reduce or omit the sweetener altogether.

Can I add other vegetables to this salad?

Yes, feel free to experiment! Thinly sliced radishes, carrots, or even bell pepper can add extra crunch, color, and interest. Just keep the slices as thin as the cucumber for the best texture.

How far in advance can I make Cucumber Salad?

You can prepare Cucumber Salad up to a day ahead; in fact, it’s even tastier after some time in the fridge. Just remember to give it a quick stir before serving and enjoy how the flavors meld together.

Final Thoughts

If you’ve never whipped up a batch of Cucumber Salad before, now is the perfect time to start. It’s crisp, tangy, and truly effortless—just a few veggies and a zippy dressing are all it takes to bring a little sunshine to your table. Give this recipe a try, and watch it become the refreshing staple you’ll reach for again and again.

Cucumber Salad Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 40 minutes (including chilling)
Yield: 4 servings 1x
Diet: Vegan

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Description

A refreshing and tangy cucumber salad with a hint of dill, perfect for a summer side dish. This easy no-cook recipe is quick to prepare and is a great accompaniment to any meal.

Ingredients

Scale

Cucumbers:

2 large cucumbers (thinly sliced)

Red Onion:

½ small red onion (thinly sliced)

Dressing:

¼ cup white vinegar
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)

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Instructions

Dressing: In a large bowl, combine the white vinegar, apple cider vinegar, sugar, olive oil, salt, and black pepper. Whisk until the sugar is dissolved.
Combine: Add the sliced cucumbers and red onion to the bowl and toss until well coated.
Add Dill: Sprinkle in the dill and mix again.
Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
Serve: Serve chilled or at room temperature.