This cucumber salad is the perfect light side dish for any meal. It’s crisp, tangy, and packed with refreshing flavors. Whether paired with a summer barbecue or enjoyed as a simple snack, this recipe is sure to impress.
Why You’ll Love This Recipe
It’s quick and easy to prepare, making it perfect for busy days.
The tangy dressing balances beautifully with the fresh vegetables.
It’s highly customizable with simple variations.
The salad is naturally healthy and low in calories.
It can be made ahead of time, saving effort during meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large cucumbers, thinly sliced
1 small red onion, thinly sliced
1/4 cup vinegar (or apple cider vinegar)
1 tablespoon olive oil
1 teaspoon honey or sugar (optional, for sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Fresh parsley or mint for garnish (optional)
Directions
Prepare the Vegetables:
Slice the cucumbers thinly using a knife or mandolin. You can peel the cucumbers first if desired, but leaving the peel adds texture and color.
Thinly slice the red onion.
Make the Dressing:
In a small bowl, whisk together the vinegar, olive oil, honey or sugar (if using), salt, pepper, and garlic powder (if using).
Taste and adjust the seasoning, adding more salt, pepper, or honey if needed to balance the flavors.
Combine the Salad:
In a large bowl, combine the cucumber slices and red onion.
Pour the dressing over the vegetables and toss gently to coat.
Chill and Serve:
Let the salad sit in the refrigerator for at least 15–30 minutes to allow the flavors to meld.
Garnish with fresh dill and parsley or mint before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Chill Time: 15–30 minutes
Total Time: 25–40 minutes
Variations
Add thinly sliced bell peppers or radishes for extra crunch.
For a creamier dressing, mix in 2–3 tablespoons of sour cream or Greek yogurt.
Sprinkle sesame seeds or chopped nuts like walnuts for added texture and flavor.
Swap dill for basil or cilantro for a different herbal note.
Use a splash of lemon juice for a citrusy twist.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release some liquid as it sits, so I give it a quick stir before serving again. This recipe is best enjoyed fresh but still tastes great after being refrigerated.
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FAQs
How do I prevent the salad from becoming too watery?
I recommend salting the cucumber slices lightly and letting them sit for a few minutes before assembling the salad. This helps draw out excess moisture.
Can I make this salad ahead of time?
Yes, it’s even better after sitting for a while in the refrigerator, allowing the flavors to meld. Just give it a good stir before serving.
What type of cucumbers work best for this salad?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and a thinner skin.
Is there a substitute for vinegar?
Lemon or lime juice works well as a substitute for vinegar, providing a similar tangy flavor.
Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, or feta cheese would be excellent additions for a more filling dish.
Conclusion
This crisp and tangy cucumber salad is the perfect light and refreshing addition to any meal. It’s simple, versatile, and bursting with fresh flavors. Whether you keep it classic or experiment with variations, it’s sure to become a go-to favorite in your recipe collection. Enjoy.
📖 Recipe:
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Cucumber Salad
- Total Time: 25–40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Discover the perfect light and refreshing side dish with this Crisp and Tangy Cucumber Salad recipe. Made with fresh cucumbers, red onion, and a tangy dressing, this salad is customizable, healthy, and easy to prepare. Ideal for busy days or summer barbecues!
Ingredients
2 large cucumbers, thinly sliced
1 small red onion, thinly sliced
1/4 cup vinegar (or apple cider vinegar)
1 tablespoon olive oil
1 teaspoon honey or sugar (optional, for sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Fresh parsley or mint for garnish (optional)
Instructions
- Prepare the Vegetables:
- Slice cucumbers thinly using a knife or mandolin. Peel if desired.
- Thinly slice the red onion.
- Make the Dressing:
- Whisk vinegar, olive oil, honey or sugar (if using), salt, pepper, and garlic powder (if using) in a small bowl.
- Taste and adjust seasoning.
- Combine the Salad:
- In a large bowl, combine cucumber slices and red onion.
- Pour dressing over the vegetables and toss gently to coat.
- Chill and Serve:
- Refrigerate for 15–30 minutes to let flavors meld.
- Garnish with fresh dill and optional parsley or mint before serving.
Notes
Salting the cucumber slices beforehand reduces excess moisture.
Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Chill Time: 15–30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 4 servings
