This refreshing cucumber salad is a crisp, vibrant dish that’s as light as it is flavorful. Thinly sliced cucumbers mingle with a tangy, slightly sweet dressing, creating a perfect balance of textures and tastes. Ready in just 10 minutes of prep, it’s an effortless way to add a burst of freshness to any meal. The chilling time of 30 minutes allows the flavors to meld beautifully, making every bite even more satisfying.
Packed with hydrating cucumbers and a zesty dressing, this salad is a guilt-free delight with only 37 calories per serving. Its cool, crunchy texture pairs wonderfully with grilled dishes or stands alone as a light, summery snack. Whether you’re hosting a gathering or simply craving something wholesome, this salad is a quick, healthy choice that’s sure to impress.
Fresh and Flavorful Ingredients
- 5 cups (600 g) thinly sliced cucumber (use English or Persian cucumbers for fewer seeds)
- 1 cup (80 g) thinly sliced red onion (soak in cold water for 10 minutes to reduce sharpness if preferred)
- 2 Tablespoons finely chopped fresh dill (substitute with 2 teaspoons dried dill if fresh is unavailable)
- ¼ cup (60 ml) white wine vinegar (apple cider vinegar works as a substitute)
- 1 ½ Tablespoons granulated sugar (adjust to taste or use honey for a natural sweetener)
- ¾ teaspoon table salt (use sea salt or kosher salt if preferred)
- Freshly ground black pepper to taste
Simple Step-by-Step Instructions
- In a large mixing bowl, combine the thinly sliced cucumbers, red onions, and fresh dill. Toss gently to evenly mix the ingredients.
- In a small mixing bowl or measuring cup, whisk together the white wine vinegar, sugar, salt, and black pepper until the sugar and salt are fully dissolved.
- Pour the dressing evenly over the cucumber mixture. Toss everything together until the cucumbers and onions are evenly coated.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a quick stir to redistribute the dressing. Serve chilled and enjoy!
Perfect Pairings: Serving Suggestions
This refreshing Cucumber Salad pairs beautifully with grilled meats like chicken or fish, making it a great side for summer barbecues. It also complements rich dishes like pasta or casseroles, adding a crisp, tangy contrast. For a light meal, serve it alongside crusty bread and a dollop of hummus.
Mix It Up: Recipe Variations
Try adding sliced cherry tomatoes or crumbled feta cheese for extra flavor and color. For a creamy twist, mix in a tablespoon of Greek yogurt or sour cream to the dressing. If you prefer a bit of heat, sprinkle in some red pepper flakes or diced jalapeños.
Keep It Fresh: Storage Tips
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some liquid over time, so give it a quick stir before serving. Avoid freezing, as the texture of the cucumbers will become mushy.
Quick Prep: Time-Saving Tips
Use a mandoline slicer to quickly and evenly slice the cucumbers and onions. Pre-chop the dill and store it in the fridge for up to a week to save time. If you’re in a rush, you can skip the chilling step, but the flavors will meld better if you let it sit for at least 15 minutes.
Common Questions Answered
Can I use a different type of vinegar? Yes, apple cider vinegar or rice vinegar works well as a substitute. Is this salad gluten-free? Absolutely! Just ensure all your ingredients are certified gluten-free if needed. Can I make it ahead? Yes, but add the dressing just before serving to keep the cucumbers crisp.
Cucumber Salad
Ingredients
- 5 cups thinly sliced cucumber see note
- 1 cup thinly sliced red onion
- 2 Tablespoons finely chopped fresh dill
- 1/4 cup white wine vinegar
- 1 1/2 Tablespoons granulated sugar
- 3/4 teaspoon table salt
- Freshly ground black pepper to taste
Instructions
- Combine cucumbers, onions, and dill in a large mixing bowl and toss ingredients together to evenly combine.
- In a separate small mixing bowl or measuring cup, vigorously whisk together vinegar, sugar, salt, and pepper to create the dressing.
- Pour dressing evenly over the cucumber mixture and toss everything together until evenly coated.
- Cover bowl tightly and chill in the refrigerator for at least 30 minutes before serving.
- Stir before serving.