Cucumber Salad is a timeless side dish that brings together thinly sliced cucumbers, onions, and a simple vinegar-based dressing. It’s crisp, cool, and lightly sweet with a gentle tang that complements everything from grilled meats to spicy curries. This salad is especially popular in summer months when cucumbers are at their peak, but its simplicity and versatility make it a year-round favorite. The longer it sits, the more flavorful it becomes, making it a perfect make-ahead dish for potlucks, picnics, or weeknight dinners.
Ingredients:
- 2 large cucumbers, thinly sliced (preferably English cucumbers for fewer seeds)
- 1 medium red onion, thinly sliced into half-moons
- ¼ cup white wine vinegar (or apple cider vinegar)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional but recommended)
- ¼ cup water (to mellow the vinegar, optional)
Instructions:
1. Prepare the Vegetables
- Wash the cucumbers thoroughly. If using standard cucumbers, peel them to reduce bitterness and remove seeds if desired.
- Slice the cucumbers into thin rounds using a sharp knife or mandoline for uniform thickness.
- Peel and thinly slice the red onion into half-moons.
- Place both in a large mixing bowl.
2. Salt and Rest
- Sprinkle the cucumbers with ½ teaspoon of salt and toss to coat.
- Let them sit for 15–20 minutes to draw out excess moisture. This step helps keep the salad crisp and prevents it from becoming watery.
- After resting, gently squeeze the cucumbers and drain off the liquid.
3. Make the Dressing
- In a small bowl or jar, whisk together the vinegar, sugar, remaining salt, pepper, and water (if using).
- Stir until the sugar is fully dissolved.
4. Combine and Toss
- Pour the dressing over the cucumbers and onions.
- Add chopped dill and toss everything together until well coated.
- Taste and adjust seasoning—add more sugar for sweetness or vinegar for extra tang.
5. Chill and Marinate
- Cover the bowl and refrigerate for at least 1 hour, preferably longer. The flavors deepen as the salad chills.
- Before serving, give it a quick toss and garnish with extra dill or a sprinkle of black pepper.
Serving Suggestions:
- Serve alongside grilled chicken, fish, or kebabs.
- Add to sandwiches or wraps for a crunchy, tangy bite.
- Pair with spicy dishes like curries or BBQ for a cooling contrast.
Tips & Variations:
- Add tomatoes: Cherry tomatoes or grape tomatoes add a juicy pop of color and flavor.
- Make it creamy: Stir in 2 tablespoons of sour cream or Greek yogurt for a creamy cucumber salad.
- Use rice vinegar: For a milder, slightly sweet flavor, substitute rice vinegar.
- Add crunch: Toss in thinly sliced radishes or bell peppers for extra texture.
- Make ahead: This salad keeps well in the fridge for up to 3 days. The cucumbers will soften slightly but remain flavorful.
This cucumber salad is a celebration of simplicity—crisp, tangy, and endlessly adaptable. Would you like a creamy version next or a fusion twist with Asian flavors?