This Classic Cucumber Salad is a crisp, refreshing side dish that’s perfect for warm weather meals, potlucks, or as a cooling contrast to rich entrées. With thinly sliced cucumbers, tangy vinegar, a touch of sweetness, and aromatic dill, it’s a simple yet flavorful salad that comes together in minutes and improves as it sits. The cucumbers soak up the dressing, becoming slightly pickled while retaining their crunch. It’s light, hydrating, and endlessly customizable—ideal for pairing with grilled meats, sandwiches, or even spicy dishes that need a cooling companion.
Ingredients
- 2 medium cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- 1¼ tsp kosher salt, divided
- 3 tbsp apple cider vinegar (or white wine vinegar)
- 2 tsp granulated sugar
- ¼ tsp freshly ground black pepper
- 1 tbsp chopped fresh dill (optional but recommended)
🥗 Instructions
1. Prep the Cucumbers
Start by thinly slicing the cucumbers—either by hand or using a mandoline for uniform slices. Place them in a medium bowl and sprinkle with 1 tsp kosher salt. Toss to coat and let sit for 20 minutes. This step draws out excess moisture, intensifies flavor, and prevents sogginess.
2. Drain and Dry
After 20 minutes, drain off the liquid released by the cucumbers. Pat them dry gently with a paper towel. This ensures your salad stays crisp and the dressing clings better.
3. Add the Onion
Thinly slice the red onion and add it to the bowl with the cucumbers. The onion adds a sharp bite and beautiful color contrast.
4. Make the Dressing
In a small bowl, whisk together the vinegar, sugar, remaining ¼ tsp salt, and black pepper until the sugar dissolves. This dressing is tangy with a hint of sweetness—perfect for balancing the fresh crunch of the cucumbers.
5. Toss and Chill
Pour the dressing over the cucumber and onion mixture. Add the chopped dill, if using, and toss gently to combine. Cover and refrigerate for at least 30 minutes, or up to 24 hours. The longer it sits, the more flavorful it becomes.
6. Serve and Enjoy
Before serving, give the salad a quick stir and taste for seasoning. Add a pinch more salt or a splash of vinegar if needed. Serve chilled as a side dish or topping for grilled meats, sandwiches, or rice bowls.
🌟 Tips & Variations
- Cucumber Choice: English cucumbers or Persian cucumbers work best—they’re crisp and have fewer seeds.
- Sweetness Level: Adjust sugar to taste. For a sugar-free version, use a splash of lemon juice or a sugar substitute.
- Creamy Twist: Add a spoonful of sour cream or Greek yogurt to the dressing for a creamy cucumber salad.
- Herb Swap: Try fresh mint, parsley, or chives instead of dill for a different flavor profile.
- Add Crunch: Toss in sunflower seeds, crushed peanuts, or radish slices for extra texture.
- Make Ahead: This salad keeps well in the fridge for up to 3 days. The flavors deepen, and the cucumbers become lightly pickled.
This cucumber salad is proof that simplicity can be stunning. It’s crisp, tangy, and endlessly refreshing—like summer in a bowl. Want to explore creamy versions, spicy twists, or global takes like Korean oi muchim or Thai cucumber salad? I’ve got plenty more ideas to keep your salad game fresh.