Description
Fresh, crisp cucumber salad with tangy vinegar dressing and fresh dill. This easy, no-cook side dish is perfect for summer cookouts, picnics, and meal prep. Ready in 15 minutes!
Ingredients
Scale
For the Salad:
- 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 1 teaspoon salt (for salting cucumbers)
For the Dressing:
- ⅓ cup white vinegar or rice vinegar
- 2 tablespoons granulated sugar (or honey)
- 2 tablespoons olive oil (optional)
- 1 clove garlic, minced (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
Optional Add-Ins:
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 1 tablespoon sesame seeds
- Fresh lemon juice (1-2 tablespoons)
Instructions
- Slice Cucumbers: Wash cucumbers. If using English or Persian cucumbers, no need to peel—the skin is tender and adds color. If using regular garden cucumbers, peel them as the skin can be tough and bitter. Slice cucumbers as thinly as possible, about ⅛-inch thick. A mandoline makes this quick and uniform, but a sharp knife works fine—just take your time.
- Salt the Cucumbers: Place sliced cucumbers in a colander or strainer set over a bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Let sit for 10-15 minutes. This crucial step draws out excess moisture, preventing watery salad and concentrating cucumber flavor. You’ll see liquid collecting in the bowl.
- Prepare Other Vegetables: While cucumbers sit, thinly slice red onion into half-moons or rings. If you find raw onion too sharp, place slices in a bowl of cold water for 10 minutes, then drain and pat dry. Chop fresh dill. Prep any optional add-ins.
- Make the Dressing: In a small bowl or mason jar, combine vinegar, sugar, olive oil (if using), minced garlic (if using), salt, black pepper, and red pepper flakes (if using). Whisk vigorously (or shake jar with lid on) until sugar completely dissolves and ingredients are well combined. Taste and adjust—add more sugar for sweetness, vinegar for tang, or salt for seasoning.
- Rinse and Drain Cucumbers: After 10-15 minutes, rinse salted cucumbers under cold water to remove excess salt. Press gently with your hands to squeeze out liquid. Pat dry with paper towels or clean kitchen towel. This step is important—you want cucumbers dry before adding dressing.
- Combine Everything: Transfer drained cucumbers to a large mixing bowl. Add sliced onion, fresh dill, and any optional add-ins. Pour dressing over vegetables.
- Toss Well: Using clean hands or large spoons, toss everything together thoroughly until cucumbers are evenly coated with dressing and herbs are distributed throughout.
- Chill (Optional but Recommended): For best flavor, cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours before serving. This allows flavors to meld and cucumbers to absorb dressing. However, salad can be served immediately if needed.
- Adjust Before Serving: Before serving, toss again and taste. The cucumbers absorb dressing and salt as they sit, so you may want to add a splash more vinegar or pinch of salt. Drain excess liquid if it has accumulated at bottom.
- Serve Cold: Serve cucumber salad cold or at room temperature. Garnish with extra dill if desired.
Notes
- For crispiest texture: Don’t skip the salting step—it’s crucial for preventing watery salad
- Thin slicing is key: Thinner slices absorb dressing better and have better texture
- Make ahead: Salad actually tastes better after sitting for a few hours
- Storage: Keeps in refrigerator for 3-4 days, though texture softens slightly
- Oil-free: Skip olive oil for lighter, brighter dressing
- Creamier version: Add ⅓ cup sour cream or Greek yogurt to dressing
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: About ¾ cup
- Calories: 45
- Sugar: 5g
- Sodium: 390mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg