Cucumber Salad

There’s something so simple yet magical about a dish that comes together with just a handful of ingredients and ends up being the star of your summer table. That’s exactly how I feel about this refreshing cucumber salad. It’s cool, crunchy, and perfectly tangy—exactly what I crave on a warm day when the grill is fired up or the picnic blanket is spread out.

This recipe is one I find myself making again and again, especially when I want something easy that still feels fresh and exciting. It’s also incredibly customizable. Some days I like it straight up—just cucumber, onion, dill, and that zippy vinegar dressing. Other times I’ll toss in feta and sunflower seeds when I want a little something extra. The best part? It’s done in minutes and chills while you get the rest of the meal ready. Talk about a win-win!

Let’s dive into this go-to summer side dish that’s always a crowd-pleaser, whether you’re prepping a weekday lunch or feeding a backyard barbecue crowd.

Ingredients You’ll Need

For the Salad:

• 2 medium cucumbers, thinly sliced (peeled if desired)

• 1 small red onion, thinly sliced (optional)

• 1/4 cup chopped fresh dill (or substitute parsley or mint)

For the Dressing:

• 1/4 cup apple cider vinegar (or white wine vinegar)

• 2 tablespoons olive oil (or substitute with mayo for a creamier version)

• 1 teaspoon sugar (adjust to taste)

• Salt and pepper, to taste

Optional Add-Ins:

• 1/2 cup crumbled feta cheese or goat cheese

• 1/4 cup chopped walnuts or toasted sunflower seeds

• Sliced cherry tomatoes or bell peppers

STEP 1: Prep the Cucumbers

This first step is a small one, but it makes a huge difference in the final texture of your salad. You’ll want to start by washing your cucumbers and slicing them thinly. If you prefer a softer bite, go ahead and peel them first—but if you’re like me and love the added texture and color, leave the skin on.

Once sliced, place the cucumbers in a colander and sprinkle them lightly with salt. Toss them around just a bit to distribute the salt, then let them sit for about 10–15 minutes. This process draws out some of the excess moisture, which keeps your salad from getting soggy. After the cucumbers have had their little spa moment, pat them dry with paper towels.

This small salting step may be tempting to skip, but I promise it’s what gives the salad its signature crispness. Trust me—it’s worth the few extra minutes.

STEP 2: Whip Up the Dressing

Next comes the dressing, which is truly the soul of this salad. In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper. If you’re feeling adventurous or want a different twist, swap out the olive oil for a bit of mayo or even Greek yogurt for a creamy variation. That tangy base still shines through, but the texture changes up in such a satisfying way.

You’ll want to whisk until the sugar is dissolved and the dressing looks nice and smooth. Give it a quick taste and adjust the seasoning if you need to—sometimes I add just a touch more sugar or an extra pinch of salt depending on the tang level I’m after.

Pro tip: This dressing is also fantastic on other salads or even drizzled over grilled veggies.

Now that we’ve prepped our cucumbers and whisked up that bright, tangy dressing, it’s time for the fun part—bringing everything together. What I love most about this salad is how effortlessly it comes together in one big bowl, yet the flavor payoff is huge. Whether you’re going for the classic version or planning to toss in a few extras, this salad never disappoints.

STEP 3: Assemble the Salad

Grab a large mixing bowl and add your cucumber slices, along with the thinly sliced red onion if you’re using it. I’ll be honest—I’m sometimes on the fence about raw onion, but in this salad, the red onion adds just the right bite and sweetness. If you want to soften the onion flavor a bit, you can soak the slices in cold water for 10 minutes before adding them in. It mellows things out nicely.

Next, toss in your chopped fresh dill. If you’re not a fan of dill (though I personally think it’s what gives this salad its classic summer vibe), parsley or mint work well too. I’ve even done a half-and-half mix for a more layered herb flavor.

Now, drizzle that beautiful dressing over the top and gently toss everything together until the cucumbers and onions are well coated. Be careful not to overmix—those cucumber slices can bruise if handled too much. A light toss is all you need.

STEP 4: Chill and Serve

Here’s the key to unlocking all the flavors: chill time. Cover the bowl and pop it in the fridge for at least 30 minutes. That resting time lets the cucumbers soak up the dressing and the dill to really infuse into the mix. You can make it a couple of hours in advance, but I wouldn’t go much longer than that—this salad is best enjoyed fresh.

Right before serving, give it a gentle stir, then add any of your favorite toppings or mix-ins. If you’re going for something a little more elevated, crumble in some feta or goat cheese for a creamy, salty contrast. I also love tossing in a handful of toasted sunflower seeds for crunch, or halved cherry tomatoes for a pop of color and sweetness.

And there you have it—your cucumber salad is ready to shine next to anything off the grill, a sandwich on a hot afternoon, or as a zippy little side to a main dish.

Delicious Variations and Serving Ideas

This cucumber salad is like a blank canvas—you can dress it up, keep it simple, or tweak it based on what’s in your fridge. Here are a few of my favorite ways to switch it up:

• Creamy Version: Swap half the olive oil with mayonnaise or Greek yogurt for a richer, tangier dressing. It turns this into more of a deli-style cucumber salad.

• Add Some Sweetness: Add a handful of thinly sliced red bell peppers or a few cherry tomatoes. They bring a little natural sweetness that pairs beautifully with the tangy vinegar.

• Make It Heartier: Add cooked quinoa or couscous and turn this into a light lunch salad.

• Spice It Up: A pinch of red pepper flakes or a tiny dash of hot sauce in the dressing gives this salad a fun little kick.

As for what to serve it with? This salad is the ultimate summer side. I love it next to grilled chicken, burgers, kebabs, or even a plate of BBQ ribs. But it’s also great with lighter fare—think grilled salmon or a crusty sandwich.

And when it comes to leftovers, while this salad is definitely best the day it’s made, it can hold up in the fridge for about 24 hours. Just know that the cucumbers will soften a bit, and the dressing will be more absorbed. Still delicious, just a little less crisp.

Before we wrap things up, let’s take a moment to cover some of the most frequently asked questions about making cucumber salad. Whether you’re new to this dish or just looking for ways to make it even better, these quick answers should help you out.

FAQ: Your Cucumber Salad Questions Answered

1. Do I have to peel the cucumbers?
Nope! It’s totally up to you. If your cucumbers have thin, tender skin (like English or Persian cucumbers), feel free to leave the peel on for extra texture and color. If you’re using thicker-skinned cucumbers or prefer a softer bite, go ahead and peel them.

2. Can I make cucumber salad ahead of time?
Yes, but not too far ahead. This salad is best when served within a few hours of making it. You can prep the cucumbers and dressing in advance, then combine everything closer to serving time. Leftovers can be stored in the fridge for up to 24 hours, though the cucumbers will soften a bit.

3. What type of vinegar works best?
Apple cider vinegar adds a lovely tang with a touch of sweetness, but white wine vinegar or even rice vinegar are great substitutes. Avoid plain white vinegar—it’s a little too sharp for this salad.

4. How do I keep the salad from getting watery?
Salting the cucumbers and letting them sit for 10–15 minutes before patting them dry is key. This step helps draw out excess moisture so your salad stays crisp and not soggy.

5. Can I skip the sugar in the dressing?
Yes, but I recommend keeping at least a small amount. The sugar balances the acidity of the vinegar. You can reduce it or substitute with honey if you prefer.

6. What herbs can I use instead of dill?
Fresh parsley or mint are great alternatives. Even basil can work in a pinch, especially if you’re adding tomatoes for a Mediterranean-style twist.

7. Can I make this into a full meal?
Absolutely. Add cooked grains like quinoa, couscous, or even chickpeas, and you’ve got a hearty, healthy lunch. Toss in grilled chicken or salmon to turn it into a protein-packed main dish.

Final Thoughts: Why This Salad Belongs on Your Summer Table

There’s a reason cucumber salad has stood the test of time—it’s simple, refreshing, and just plain satisfying. Whether you’re looking for a quick side for your grilled dinner or a light, crisp dish to enjoy on its own, this salad delivers every time.

I love how adaptable it is, too. You can go classic with just vinegar, cucumbers, and dill, or dress it up with creamy elements, crunchy nuts, or bursts of color from tomatoes and peppers. It’s the kind of recipe that works for casual weeknights, family cookouts, or even packed up in a picnic basket.

If you make this cucumber salad, I’d love to hear how it turns out for you. Did you stick with the basics or try one of the fun variations? Share your twist in the comments—I’m always looking for new ways to enjoy this dish.

Cucumber Salad

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This refreshing cucumber salad is light, crisp, and full of flavor. It makes a perfect side dish for summer meals, picnics, or anything off the grill. With a tangy vinegar dressing, fresh herbs, and optional add-ins like cheese or seeds, this salad is endlessly customizable while remaining quick and easy to prepare.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

For the Salad

2 medium cucumbers, thinly sliced (peeled if desired)

1 small red onion, thinly sliced (optional)

1/4 cup chopped fresh dill (or substitute parsley or mint)

For the Dressing

1/4 cup apple cider vinegar (or white wine vinegar)

2 tablespoons olive oil (or substitute with mayo for a creamier version)

1 teaspoon sugar (adjust to taste)

Salt and pepper, to taste

Optional Add-Ins

1/2 cup crumbled feta cheese or goat cheese

1/4 cup chopped walnuts or toasted sunflower seeds

Sliced cherry tomatoes or bell peppers

Instructions

Step 1: Prep the Cucumbers
Wash and thinly slice the cucumbers using a knife or mandoline for even slices. Peel them first if you prefer a smoother texture. Place the slices in a colander, sprinkle with salt, and toss gently. Let them sit for 10-15 minutes to draw out excess moisture, then pat dry with paper towels.

Step 2: Prepare the Dressing
In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until the sugar is dissolved and the dressing is well combined. Adjust the seasoning to taste.

Step 3: Assemble the Salad
In a large bowl, combine the cucumber slices with the red onion and chopped dill. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Avoid overmixing to maintain the cucumbers’ crunch.

Step 4: Chill and Serve
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, stir gently and top with any optional add-ins like feta, nuts, or fresh vegetables for added texture and flavor. Serve chilled.

Notes

For extra crunch, avoid over-salting or overdressing the cucumbers. The salad is best eaten the same day, but leftovers can be stored in the fridge for up to 24 hours. For a creamier version, substitute part of the olive oil with mayonnaise or Greek yogurt.