This easy cucumber salad is a refreshing summer side dish that comes together with almost no effort. It’s crisp and cool with a homemade tangy dressing that’s irresistible.
Recipe Highlights
- Flavor: Every bite of this cucumber dill salad is light, crisp, and refreshing, with a perfect blend of tangy, sweet, and peppery flavors.
- Skill Level: This beginner friendly recipe does not require any cooking.
- Tools: You only need a sharp knife, or mandoline, to slice the cucumbers and a medium bowl to toss everything together.
- Serving: Best served chilled with grilled meats, burgers, sandwiches, salmon, or picnic main dishes.
Ingredient Notes
- English Cucumbers: Thin skins with few seeds make them ideal for a crisp cucumber salad. There is no need to peel for a real time saver.
- Kosher Salt: Helps to draw the moisture out and seasons the cucumbers.
- White Wine Vinegar: Gives the salad a clean, bright tang.
- Sugar: Adds just enough sweetness to balance the tangy dressing. Add more or less depending on your preference.
- Fresh Dill: Adds classic herby flavor that makes this salad extra refreshing. Add it at the end for the best flavor.
- Red Onion: While optional, thinly sliced red onion adds color, crunch, and a sharp note.
- Variations:
- If white wine vinegar is not available you can use rice vinegar which has a milder flavor. Apple cider vinegar would add a subtle fruity note, while distilled white vinegar would create a sharper bite.
- Try other fresh herbs like parsley or peppery cilantro for different flavors.
- For a creamy version, fold in a spoonful of sour cream or Greek yogurt just before serving.
How to Make Easy Cucumber Salad
- Salt cucumbers to draw out moisture, then drain.
- Whisk dressing ingredients (full recipe below).
- Toss and chill salad in the refrigerator.
- Add fresh dill just before serving.
Leftover Cucumber Salad
- Refrigerate leftover cucumber salad in an airtight container for up to 3 days.
- For the best crunch, serve within 24 hours and stir before serving.
- Do not freeze this cucumber dill salad as the cucumbers will become mushy.
Fresh Sides for BBQ Nights
Did you make this easy cucumber salad? Leave a comment and rating below.
Easy Cucumber Salad
A light and refreshing cucumber salad made with white wine vinegar, fresh dill, and a touch of sugar for balance.
Equipment
Mandoline or sharp knife
Ingredients
- 2 long English cucumbers sliced ⅛ inch thick
- 1 Tablespoon kosher salt
- ½ cup white wine vinegar
- 2 teaspoons sugar
- ½ teaspoon freshly ground black pepper
- 3 Tablespoons chopped fresh dill
- ¼ cup red onion optional
Instructions
- In a medium bowl, combine cucumbers and salt and set aside.
- Add vinegar, sugar, pepper, dill, and red onion (if using) to the cucumbers*. Toss together.
- Cover and refrigerate for 30 to 60 minutes or until ready to serve.
Notes
*Alternatively you could whisk the dressing ingredients together in a small bowl before tossing with the cucumbers.
Nutrition Information
Calories: 147 | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 6999mg | Potassium: 952mg | Fiber: 3g | Sugar: 18g | Vitamin A: 728IU | Vitamin C: 18mg | Calcium: 115mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Easy Cucumber Salad recipe
