Made with crisp cucumbers, red onion, fresh dill, and a light vinaigrette, this cucumber salad is a classic summer side. It’s been a family favorite for years—simple, bright, and ready in minutes.
Simple Cucumber Salad
When the garden overflows with cucumbers each summer, this salad becomes a staple at our table. It’s fast to assemble, stays crisp if prepared correctly, and highlights fresh ingredients. Over time I’ve refined the proportions and technique to keep the flavors balanced—light, tangy, and refreshing.
It’s ideal for cookouts, picnics, backyard BBQs, or a quick, cooling lunch.
Why this cucumber salad works: A brief salting step helps keep the cucumbers crunchy while the bright, tangy dressing brings everything together. See the tip section below for the best results.
Ingredients You’ll Need
Use fresh, crisp produce and a simple vinaigrette for the best results. Here’s what you’ll need:
- Cucumbers: English or Persian cucumbers are ideal because of their thin skin and mild flavor. Armenian cucumbers also work and usually don’t need peeling. If using thick-skinned garden cucumbers, peel first to avoid bitterness.
- Red onion: Thinly sliced for color and bite. Quick-pickled red onion adds extra brightness if you like.
- White wine vinegar: Provides a clean, tangy base—champagne, sherry, or apple cider vinegar can be substituted.
- Sweetener: A small amount of honey, maple syrup, or sugar balances the vinegar. This is optional depending on taste.
- Fresh herbs: Chopped dill is classic; basil or parsley are good alternatives.
Bitter Cucumbers? Try These Tricks
If your cucumbers taste bitter, try peeling them, scooping out the seeds, or soaking the slices in ice water for 15–30 minutes. These easy steps reduce bitterness and keep the salad pleasant and crisp.
How To Make The Best Cucumber Salad
Tip: If you have time, sprinkle the sliced cucumbers with salt and let them drain for 15–30 minutes to remove excess moisture; discard any liquid before dressing.
- Combine sliced cucumbers and red onion in a large bowl.
- Whisk or shake together the white wine vinegar, sweetener (if using), salt, and pepper in a small jar. Pour over the cucumber mixture and toss to coat evenly.
- Add chopped fresh dill and gently toss again. Serve immediately for best texture.
TIPS FROM NELI’S KITCHEN
Tips for Cucumber Salad
- Choose English or Persian cucumbers when possible—thin skin and few seeds make preparation easier.
- A mandoline gives uniformly thin slices for the best texture. A sharp knife works fine too.
- Dress just before serving to keep the salad crisp. You can slice produce and make the dressing ahead of time.
- For extra crunch: Lightly salt sliced cucumbers and let them drain for 30–60 minutes if prepping ahead. Discard any accumulated liquid before adding the dressing.
Serving Suggestions
This crisp cucumber salad pairs beautifully with grilled foods—chicken, steak, burgers, fish, or vegetable skewers. It also complements lighter mains like baked salmon, roasted chicken breasts, or grilled shrimp.
Serve it alongside simple sides such as potato salad, coleslaw, or fresh fruit for an easy summer meal.
Salad Variations
Here are a few simple variations to change the flavor profile:
- Creamy: Stir in 1–2 tablespoons of sour cream or Greek yogurt to the dressing for a creamy version.
- Spicy: Add thin jalapeño slices or a pinch of red pepper flakes for heat.
- Asian-inspired: Use rice vinegar instead of white wine vinegar and add a splash of sesame oil and toasted sesame seeds.
Make Ahead and Storage Tips
To prep ahead, slice cucumbers and red onion 3–4 hours before serving and store them in an airtight container. Keep the dressing separate and combine just before serving to preserve crunch.
If making it the night before, lightly salt the cucumbers and let them drain in the fridge for 30–60 minutes to pull out excess water, then discard the liquid and store uncovered briefly before adding dressing.
Leftovers keep in the fridge for up to 2 days, but the salad is best enjoyed fresh.
Recipe FAQs
It depends on the cucumber: English and Persian cucumbers usually don’t require peeling. For thicker-skinned garden cucumbers, peeling will improve texture. If you leave the skin on, choose organic and wash well.
Lightly salt sliced cucumbers and let them sit in a colander for about 30 minutes to draw out excess moisture, then discard the liquid before dressing.
Yes. Slice cucumbers and onions ahead and store separately from the dressing. Toss together just before serving for the best texture.
Best eaten fresh, but stored in an airtight container the salad will keep up to 2 days in the refrigerator.
More Summer Salad Recipes You’ll Love
This dill cucumber salad uses just a handful of ingredients and is quick to prepare. Other easy summer salads to try include tomato-cucumber, strawberry spinach, Caprese, Greek salad, carrot salad, and classic coleslaw.
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Cucumber Salad
Ingredients
- 2 long English cucumbers, sliced
- 1 medium red onion, sliced
- ¼ cup white wine vinegar
- 1 Tablespoon sugar (or coconut sugar or sweetener of choice)
- ⅓ cup fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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Mix cucumber and red onions in a large bowl.
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Whisk together white wine vinegar, salt, pepper, and sweetener in a small jar. Pour over the cucumbers and onions and toss to coat.
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Sprinkle with fresh chopped dill and toss gently. Serve right away.
Notes
- Use English or Persian cucumbers—no peeling needed and fewer seeds.
- Slice thinly with a mandoline or a sharp knife for even texture.
- For extra crunch, salt and drain cucumbers for 30–60 minutes if prepping ahead. Discard the liquid and continue with the recipe.
- Toss with dressing just before serving for the freshest texture.
Nutrition
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Carbohydrates: 5.7g
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Protein: 0.7g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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