The Best Cucumber Salad Recipe (Crisp, Refreshing & Ready in 15 Minutes)

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 1 hour 15 minutes (including chilling) | Servings: 6 | Calories: 60 kcal per serving

Cucumber salad is the side dish that makes everything better. It is light, crunchy, and refreshing. The tangy dressing balances out heavy meals perfectly.

This version is simple but full of flavour. Thin sliced cucumbers soaked in a sweet and tangy vinegar dressing. No cooking needed. Just slice, dress, and chill.

Fifteen minutes of prep. One hour to chill. A side dish that works with almost any meal.

Why You Will Love This Recipe

Cucumber salad is a summer staple for good reason. Here is what makes this recipe special.

It is incredibly refreshing. The cool crisp cucumbers and tangy dressing wake up your taste buds. Perfect for hot days.

No cooking required. Just slicing and mixing. You can make this when it is too hot to turn on the stove.

It goes with everything. Grilled meats, fried chicken, BBQ, sandwiches, tacos. This salad works as a side for all of them.

It is ready ahead of time. Make it in the morning. Let it chill all day. Dinner is already half done.

Everyone likes it. Even people who claim they do not like cucumbers eat this salad. The dressing makes it irresistible.

Ingredients

• 2 large English cucumbers (or 4 regular cucumbers)
• 1 small red onion, thinly sliced
• ½ cup (120ml) white vinegar or apple cider vinegar
• ¼ cup (60ml) water
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried dill (or 1 tablespoon fresh dill)
• 2 tablespoons olive oil (optional)

Equipment Needed

• Sharp knife
• Cutting board
• Mandoline slicer (optional but helpful)
• Large bowl
• Small bowl or jar (for dressing)
• Whisk or fork
• Measuring cups and spoons
• Serving bowl

Instructions

Step 1: Wash the cucumbers. If using regular cucumbers, peel them. English cucumbers do not need peeling.

Step 2: Slice the cucumbers very thin. A mandoline slicer makes this easy. If slicing by hand, make them as thin as possible.

Step 3: Peel and thinly slice the red onion. Separate the rings.

Step 4: Put the sliced cucumbers and onions in a large bowl.

Step 5: In a small bowl or jar, mix the vinegar, water, sugar, salt, pepper, and dill. Whisk or shake until the sugar dissolves completely.

Step 6: If using olive oil, add it now and whisk again.

Step 7: Pour the dressing over the cucumbers and onions.

Step 8: Toss everything together gently. Make sure all the cucumber slices are coated.

Step 9: Cover the bowl with plastic wrap or transfer to a container with a lid.

Step 10: Refrigerate for at least 1 hour. The longer it sits, the better the flavour gets.

Step 11: Before serving, drain some of the excess liquid if there is too much.

Step 12: Toss once more and transfer to a serving bowl.

@/eats_chefchris/

Substitutes & Swaps

English cucumbers: Regular cucumbers work fine. Peel them and scoop out the seeds with a spoon before slicing.

White vinegar: Apple cider vinegar adds a slightly fruiter flavour. Rice vinegar makes it milder and sweeter.

Red onion: White onion or sweet onion work. Red onion adds the best color and mild flavour.

Sugar: Honey or agave syrup work as liquid sweeteners. Use slightly less since they are sweeter than sugar.

Dried dill: Fresh dill is even better. Use about three times more fresh than dried. Fresh parsley also works.

Variations

Creamy Cucumber Salad: Add ½ cup sour cream or Greek yogurt to the dressing. Creamy, tangy, and rich.

Asian Cucumber Salad: Use rice vinegar, add 1 tablespoon soy sauce, 1 teaspoon sesame oil, and sprinkle with sesame seeds.

Spicy Cucumber Salad: Add 1 thinly sliced jalapeño or a pinch of red pepper flakes. Gives it a nice kick.

Tomato Cucumber Salad: Add 2 cups of cherry tomatoes halved. Makes it more colorful and adds sweetness.

Greek Cucumber Salad: Add feta cheese, olives, and oregano instead of dill. Dress with olive oil and lemon juice.

Tips & Tricks

Slice cucumbers very thin. Thin slices absorb the dressing better and have a better texture. Use a mandoline if you have one.

Salt the cucumbers first. Sprinkle salt on sliced cucumbers and let sit 15 minutes. Pat dry. This removes excess water and keeps the salad from getting watery.

Let it chill long enough. One hour minimum. Overnight is even better. The cucumbers absorb the flavours as they sit.

Drain before serving. Cucumbers release water as they sit. Pour off some liquid before serving so the salad is not swimming in dressing.

Use fresh dill if possible. Dried dill works but fresh dill tastes so much better. It makes a real difference.

Adjust sweetness to taste. Some people like it sweeter. Some like it more tangy. Taste the dressing and adjust before pouring over cucumbers.

Store properly. Keep in a sealed container in the fridge for up to 3 days. It gets softer each day but still tastes good.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	60 kcal
Total Fat	0g
Saturated Fat	0g
Carbohydrates	14g
Fibre	1g
Sugars	11g
Protein	1g
Sodium	390mg

Nutrition is based on one serving made with cucumbers, red onion, vinegar, sugar, and seasonings. Does not include optional olive oil.

Frequently Asked Questions (FAQs)

How long does cucumber salad last?

It keeps for 2 to 3 days in the fridge. After that it gets too soft and watery. Best eaten within the first day or two.

Can I use regular cucumbers instead of English?

Yes. Peel them first. Cut them in half lengthwise and scoop out the seeds with a spoon. Then slice thin.

Why is my cucumber salad watery?

Cucumbers release water as they sit. Salting them first removes some water. Draining excess liquid before serving also helps.

Can I make this ahead of time?

Yes. This is perfect for making ahead. Make it in the morning or even the night before. It tastes better after sitting.

Do I have to peel the cucumbers?

English cucumbers do not need peeling. Regular cucumbers should be peeled because the skin can be tough and bitter.

Can I leave out the sugar?

You can but the salad will be very tangy. The sugar balances the vinegar. Start with less and add more if needed.

What can I serve this with?

Grilled chicken, steak, pork chops, burgers, hot dogs, fried fish, or any BBQ. It works as a side for almost anything.

The Salad That Saves Every Meal

Some side dishes are forgettable. This one is not. People remember cucumber salad. They ask for the recipe. They request it at every gathering.

Make a big batch this week. Serve it with dinner. Pack leftovers for lunch. Watch it disappear faster than you expected.

Made this recipe? Tell me in the comments if you went classic or tried one of the variations. I want to know what everyone is making.