This Classic Cucumber Salad is a refreshing, tangy side dish that’s perfect for warm-weather meals, barbecues, or as a light accompaniment to hearty mains. Made with thinly sliced cucumbers, red onion, and a simple vinegar-based dressing, this salad is quick to prepare and even better after a short marination. The balance of sweet, sour, and savory flavors makes it a timeless favorite. It’s naturally gluten-free, low-calorie, and can be made ahead for convenience.
Ingredients:
- 1 lb seedless cucumbers (about 2 medium), thinly sliced
- ½ small red onion, thinly sliced
- 1½ teaspoons granulated sugar
- 1½ teaspoons kosher salt
- 2½ tablespoons red wine vinegar
- Freshly ground black pepper, to taste
- Optional garnish: chopped fresh dill or parsley
Instructions:
1. Prepare the Vegetables
- Wash and dry the cucumbers. Using a sharp knife or mandoline, slice them into very thin rounds. Thin slices absorb the dressing better and create a more delicate texture.
- Peel and thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes, then drain before adding to the salad.
2. Salt the Cucumbers
- Place the cucumber slices in a colander and sprinkle with 1 teaspoon of the kosher salt.
- Toss gently and let sit for 15–20 minutes. This step helps draw out excess moisture, which keeps the salad from becoming watery and intensifies the cucumber flavor.
3. Make the Dressing
- In a small bowl, whisk together the red wine vinegar, sugar, remaining ½ teaspoon salt, and a few grinds of black pepper.
- Stir until the sugar and salt dissolve completely.
4. Assemble the Salad
- Pat the salted cucumbers dry with a paper towel to remove excess moisture.
- In a large bowl, combine the cucumbers and red onion.
- Pour the dressing over the vegetables and toss gently to coat.
5. Marinate and Chill
- Cover the bowl and refrigerate for at least 20–30 minutes before serving. This allows the flavors to meld and the cucumbers to absorb the tangy-sweet dressing.
- The salad can be made up to a day in advance and stored in an airtight container in the refrigerator.
6. Serve
- Just before serving, give the salad a gentle toss and taste for seasoning.
- Garnish with chopped fresh dill or parsley if desired.
Serving Suggestions:
- Serve alongside grilled meats, fish, or sandwiches.
- Add to a mezze platter with hummus, olives, and pita.
- Use as a topping for burgers or wraps for a refreshing crunch.
Tips & Variations:
- Add-ins: Try adding cherry tomatoes, crumbled feta, or thinly sliced radishes for extra color and flavor.
- Vinegar Options: Substitute apple cider vinegar or white wine vinegar for a different flavor profile.
- Sweetener Swap: Use honey or agave syrup instead of sugar for a natural alternative.
- Creamy Version: Mix in a spoonful of sour cream or Greek yogurt for a creamy cucumber salad twist.
Why You’ll Love It:
- Quick & Easy: Ready in under 30 minutes with minimal prep.
- Light & Refreshing: Perfect for hot days or heavy meals.
- Make-Ahead Friendly: Tastes even better after chilling.
This cucumber salad is a simple yet elegant dish that brings brightness and crunch to any meal. Whether you’re hosting a summer cookout or just want a light side for dinner, this recipe is a go-to classic. Want a creamy or spicy version next? 🌶️🥒