This cucumber salad is a timeless favorite—cool, crunchy, and tangy with a hint of sweetness. It features thinly sliced cucumbers and red onions marinated in a light vinegar dressing, enhanced with fresh dill for a burst of herbal freshness. It’s the kind of dish that gets better as it sits, making it ideal for meal prep, potlucks, or a quick side that feels like a palate cleanser. Whether you’re pairing it with grilled meats, sandwiches, or creamy comfort foods, this salad adds balance and brightness to any plate.
Ingredients:
Main Salad:
- 2 medium English cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 1/4 teaspoons kosher salt
- 1 tablespoon coarsely chopped fresh dill (optional but recommended)
Dressing:
- 3 tablespoons apple cider vinegar (or white wine vinegar)
- 2 teaspoons granulated sugar (or honey/agave for a natural touch)
- Freshly ground black pepper, to taste
🔥 Instructions:
1. Prep the Cucumbers
Start by washing and thinly slicing the cucumbers. You can use a mandoline for uniform slices or a sharp knife. Place the slices in a colander and sprinkle with kosher salt. Toss gently and let them sit for 20 minutes. This step draws out excess moisture, preventing sogginess and intensifying flavor.
2. Slice the Onion
While the cucumbers rest, thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes, then drain.
3. Make the Dressing
In a small bowl, whisk together the vinegar and sugar until the sugar dissolves. Add freshly ground black pepper to taste. You can adjust the sweetness or acidity depending on your preference—this dressing is flexible!
4. Assemble the Salad
Pat the cucumbers dry with a paper towel and transfer them to a large mixing bowl. Add the sliced onions and chopped dill. Pour the dressing over the vegetables and toss gently to coat everything evenly.
5. Chill and Marinate
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cucumbers to absorb the tangy dressing. The longer it sits, the more pickled and flavorful it becomes.
6. Serve and Enjoy
Serve chilled as a side dish or topping. It pairs beautifully with grilled chicken, burgers, fish, or rich dishes like Alfredo Chicken Wings. Garnish with extra dill or a sprinkle of feta cheese if you’re feeling fancy.
💡 Tips & Variations:
- Creamy Twist: Add a dollop of sour cream or Greek yogurt to the dressing for a creamy cucumber salad.
- Spicy Kick: Toss in sliced jalapeños or a pinch of chili flakes.
- Add Crunch: Mix in thinly sliced radishes or bell peppers.
- Make It Vegan: Use agave syrup instead of sugar and skip any dairy-based additions.
- Storage: Keeps well in the fridge for up to 3 days. The cucumbers will become more pickled over time.
This salad is a celebration of simplicity and freshness. It’s light enough to complement rich dishes, yet flavorful enough to stand on its own. And with your flair for balancing indulgence and creativity, My, you could even serve this alongside a Peach Pecan Bread or a Double Cheeseburger Pizza Stack for a playful contrast.
Want a tropical fruit salad next or something sugar-free to round out the meal? I’ve got plenty more up my sleeve 😄.