Introduction
Looking for a light, refreshing side dish that comes together in minutes? This easy cucumber salad recipe is your answer. Crisp cucumbers tossed in a tangy, vibrant dressing create the perfect accompaniment to grilled proteins, grain bowls, or even enjoyed on its own as a healthy snack. Whether you're planning a summer barbecue, meal prepping for the week, or simply craving something fresh and crunchy, this quick salad recipe delivers maximum flavor with minimal effort.
Cucumbers are incredibly hydrating, low in calories, and packed with beneficial nutrients like vitamin K and potassium. When combined with a simple homemade dressing, they transform into a side dish that's both nutritious and delicious. This healthy side dish requires no cooking, making it ideal for hot days when you want to keep your kitchen cool.
Why You'll Love This Cucumber Salad
This cucumber salad stands out for several compelling reasons. First, it's incredibly versatile. You can serve it alongside virtually any main course, from grilled chicken to baked fish or vegetarian protein options. The crisp texture and bright flavors complement rich, hearty dishes beautifully.
Second, it's genuinely quick to prepare. With just 10 minutes of hands-on time, you'll have a gorgeous, restaurant-quality salad ready to serve. There's no complicated technique or special equipment required, just simple slicing and mixing.
Third, this summer salad is naturally healthy. Cucumbers provide hydration and fiber while remaining extremely low in calories. The dressing uses wholesome ingredients without any processed additives or refined sugars. It's naturally gluten-free, dairy-free, and can easily be adapted to suit various dietary preferences.
Finally, the flavor is outstanding. The tangy dressing perfectly balances the mild, refreshing taste of cucumbers, while fresh herbs add aromatic complexity. Each bite is crisp, cool, and satisfying.
Ingredients You'll Need
For the Salad:
- 4 medium cucumbers (English or Persian cucumbers work best)
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped (optional)
For the Dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon raw honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a slight kick)
Ingredient Notes and Substitutions
Cucumbers: English cucumbers are ideal because they have fewer seeds and thinner skins, which means less bitterness and no need to peel. Persian cucumbers are another excellent choice, offering even more crunch and sweetness. Regular garden cucumbers work too, but you may want to peel them and scoop out the seeds for the best texture.
Red Onion: The sharp bite of red onion adds wonderful contrast to the mild cucumbers. If you find raw onion too strong, soak the sliced onion in cold water for 10 minutes before adding it to the salad. This removes some of the harsh sulfur compounds while maintaining the flavor. You can substitute with thinly sliced shallots for a milder option.
Fresh Herbs: Dill is traditional in cucumber salad and provides that classic, refreshing flavor. Fresh parsley adds color and a slightly peppery note. You can also experiment with fresh mint, cilantro, or basil for different flavor profiles.
Apple Cider Vinegar: This provides the tangy backbone of the dressing while offering potential digestive benefits. White wine vinegar or rice vinegar make good substitutes if that's what you have on hand.
Sweetener: A touch of honey or maple syrup balances the acidity and helps the dressing cling to the cucumbers. Use whichever you prefer based on dietary needs.
Garlic: Fresh minced garlic adds depth and aromatic warmth. If you don't have fresh garlic, 1/4 teaspoon of garlic powder can work in a pinch.
Step-by-Step Instructions
Step 1: Prepare the Cucumbers
Wash your cucumbers thoroughly under cold water. If using English or Persian cucumbers, you can leave the skin on for extra nutrients and color. For regular cucumbers, peel them if the skin is thick or waxy. Slice the cucumbers into thin rounds, about 1/8 to 1/4 inch thick. For more visual interest, you can slice them on the diagonal or use a mandoline for perfectly uniform slices.
Step 2: Slice the Onion
Peel and halve the red onion. Slice it as thinly as possible into half-moons. If you're sensitive to raw onion, place the slices in a small bowl of cold water and let them soak for 10 minutes, then drain and pat dry.
Step 3: Make the Dressing
In a small bowl or jar, combine the apple cider vinegar, olive oil, honey or maple syrup, minced garlic, salt, pepper, and red pepper flakes if using. Whisk vigorously until the dressing is well emulsified, or shake in a sealed jar until combined. Taste and adjust seasonings as needed.
Step 4: Combine Everything
Place the sliced cucumbers and red onion in a large mixing bowl. Pour the dressing over the vegetables and toss gently but thoroughly to ensure everything is well coated. Add the fresh dill and parsley, then toss again to distribute the herbs evenly.
Step 5: Let It Marinate
For the best flavor, let the salad sit for at least 15 minutes before serving. This allows the cucumbers to absorb the dressing and the flavors to meld together. You can also refrigerate it for up to 2 hours before serving for an extra-cold, refreshing side dish.
Serving Suggestions
This easy cucumber salad pairs beautifully with a wide variety of main courses. Serve it alongside grilled chicken breast, baked salmon, or roasted turkey for a light, balanced meal. It's also perfect with Middle Eastern dishes like falafel, hummus platters, or grilled kebabs.
For a vegetarian meal, pair this healthy side dish with quinoa bowls, stuffed bell peppers, or lentil patties. The cool, crisp texture provides excellent contrast to warm, savory proteins and grains.
This summer salad also shines at potlucks, picnics, and barbecues. It travels well and actually improves in flavor as it sits, making it ideal for make-ahead entertaining. Serve it in a large, shallow bowl to showcase the beautiful colors and garnish with extra fresh dill.
You can also enjoy this cucumber salad as a light lunch on its own. Add some chickpeas or white beans for protein, and serve with whole grain crackers or pita bread for a satisfying, nutrient-dense meal.
Storage and Make-Ahead Tips
This cucumber salad is best enjoyed within 24 hours of making it for optimal crunch and freshness. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that cucumbers will release water as they sit, so the salad will become more liquid over time.
If you want to prepare this salad ahead of time, you can slice the cucumbers and onions up to 4 hours in advance and store them separately in the refrigerator. Make the dressing and keep it in a sealed jar. Combine everything just before serving for the crispest results.
To revive leftover cucumber salad, drain off any excess liquid that has accumulated, give it a good stir, and add a splash of fresh vinegar and a pinch of salt to brighten the flavors.
Variations and Customizations
Asian-Inspired Cucumber Salad: Replace the apple cider vinegar with rice vinegar, add a teaspoon of sesame oil, a splash of coconut aminos or tamari, and garnish with toasted sesame seeds and sliced green onions.
Greek-Style Cucumber Salad: Add halved cherry tomatoes, Kalamata olives, and crumbled feta cheese. Use lemon juice instead of vinegar and add dried oregano to the dressing.
Creamy Cucumber Salad: Mix in 2-3 tablespoons of plain Greek yogurt or dairy-free yogurt alternative to the dressing for a creamy version. This creates a richer, more indulgent side dish while still keeping it healthy.
Spicy Cucumber Salad: Increase the red pepper flakes, or add thinly sliced jalapeño or serrano peppers for serious heat.
Garden Vegetable Salad: Add halved cherry tomatoes, thinly sliced radishes, or diced bell peppers for more color, texture, and nutrients.
Nutritional Benefits
This quick salad recipe is remarkably nutritious while being very low in calories. Cucumbers are about 95% water, making them incredibly hydrating and perfect for hot weather. They're also a good source of vitamin K, which supports bone health and proper blood clotting.
The skin of cucumbers contains fiber and antioxidants, including flavonoids and tannins that help reduce inflammation. Cucumbers also provide small amounts of vitamin C, potassium, and magnesium.
The olive oil in the dressing provides heart-healthy monounsaturated fats and vitamin E. Apple cider vinegar may help with blood sugar regulation and digestion. Fresh herbs like dill and parsley add additional antioxidants and beneficial plant compounds.
Red onions contribute quercetin, a powerful antioxidant with anti-inflammatory properties. Garlic provides allicin, which has been studied for its potential immune-supporting and cardiovascular benefits.
Overall, this salad is naturally low in calories (approximately 60-80 calories per serving), high in water content, and provides a good mix of vitamins, minerals, and beneficial plant compounds.
Tips for the Best Cucumber Salad
Choose the Right Cucumbers: For the crunchiest, most flavorful salad, select firm cucumbers without soft spots or yellowing. English and Persian varieties tend to be sweeter and less bitter than regular garden cucumbers.
Slice Uniformly: Try to cut your cucumber slices to a consistent thickness so they absorb the dressing evenly and provide a pleasant eating experience.
Don't Skip the Resting Time: Allowing the salad to marinate for at least 15 minutes makes a noticeable difference in flavor. The cucumbers soften slightly and absorb the tangy dressing.
Adjust Seasoning: Always taste your salad before serving and adjust the salt, vinegar, or sweetener to your preference. Every cucumber variety has slightly different water content and flavor, so customizing is key.
Serve Cold: This salad is most refreshing when served chilled. Keep your cucumbers in the refrigerator until you're ready to prepare the salad, and consider chilling your serving bowl as well.
Frequently Asked Questions
Can I use regular cucumbers instead of English cucumbers?
Yes, absolutely. Just peel them if the skin is thick, and consider removing the seeds if they're large and watery. This will give you a better texture in the final salad.
How do I keep my cucumber salad from getting watery?
Cucumbers naturally release water, especially when salted. To minimize this, you can lightly salt the sliced cucumbers and let them drain in a colander for 15-20 minutes before adding the dressing. Pat them dry with paper towels before proceeding with the recipe.
Is this salad suitable for meal prep?
It works for short-term meal prep. The salad is best within the first day but can last up to 2 days in the refrigerator. For best results, store the dressing separately and combine just before eating.
Can I make this salad vegan?
Yes! Simply use maple syrup instead of honey in the dressing, and the recipe is completely plant-based.
Conclusion
This easy cucumber salad recipe proves that simple ingredients can create something truly special. With its crisp texture, tangy dressing, and fresh herb flavors, it's a healthy side dish that works for any occasion. Whether you're looking for a quick salad recipe for weeknight dinners or a crowd-pleasing summer salad for your next gathering, this cucumber salad delivers every time.
The beauty of this recipe lies in its simplicity and versatility. You can make it exactly as written or customize it with your favorite herbs, vegetables, and flavor additions. Either way, you'll have a nutrient-dense, refreshing dish that celebrates the natural goodness of fresh cucumbers.
Try this cucumber salad once, and it's likely to become a regular fixture in your recipe rotation. It's that good, that easy, and that refreshing.
Easy Cucumber Salad Recipe (Fresh & Crunchy)
A crisp, refreshing cucumber salad with a tangy dressing, perfect for quick lunches and light sides.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup white vinegar or rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
Instructions
- Wash and thinly slice the cucumbers. You can peel them or leave the skin on for extra crunch.
- Thinly slice the red onion and place in a large bowl with the cucumbers.
- In a small bowl, whisk together the vinegar, olive oil, sugar, salt, pepper, and minced garlic until the sugar dissolves.
- Pour the dressing over the cucumbers and onions. Toss well to coat evenly.
- Add the fresh dill and toss again.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Toss again before serving and enjoy cold.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Notes
- For best results, use English cucumbers or Persian cucumbers as they have fewer seeds and are less watery.
- You can substitute apple cider vinegar for white vinegar if preferred.
- Add a pinch of red pepper flakes for a spicy kick.
- This salad is best eaten within 24 hours as cucumbers will release water over time.
- For a creamier version, add 2 tablespoons of sour cream or Greek yogurt to the dressing.