Refreshing Cucumber Salad Recipes for Summer
What Makes Cucumber Salad So Special
There’s something about a crisp, cool cucumber salad that feels like summer in a bowl. Growing up in North Carolina, I remember my mama slicing cucumbers fresh from the garden, tossing them with a tangy vinegar dressing, and sprinkling in a handful of fresh dill. It was simple, yet it always felt like a celebration of the season. This cucumber salad is light, refreshing, and perfect for those hot days when you want something quick and satisfying without turning on the stove.
One of my favorite things about this recipe is how versatile it is. You can serve it as a side dish at a barbecue, pack it for a picnic, or even enjoy it as a light lunch. And if you’re looking for a twist, try adding a splash of lemon juice or swapping the dill for fresh mint. It’s a dish that’s as forgiving as it is delicious. For more cucumber-inspired recipes, check out my cucumber mint water—it’s another summer favorite!
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Ingredients for Cucumber Salad
For the salad
- Cucumbers – Thinly sliced for that perfect crunch.
- Red Onion – Finely chopped to add a sharp, tangy bite that balances the cucumbers beautifully.
For the dressing
- White Vinegar – Keeps things tangy and bright; it’s a must here.
- Granulated Sugar – Just a touch to balance the acidity and add a subtle sweetness.
- Salt – Brings out all the flavors, so don’t skip it.
- Black Pepper – Adds a hint of warmth to the mix.
- Fresh Dill – Chopped and sprinkled in for that herby, fresh finish that elevates the whole dish.
Cook Time for Cucumber Salad
One of the best things about this cucumber salad is how quickly it comes together. You’ll spend just 15 minutes prepping the ingredients, and since there’s no cooking involved, you can have it ready to serve in under an hour. I like to let it chill in the fridge for at least 30 minutes to let the flavors meld, but if you’re in a hurry, it’s still delicious right after mixing. For more quick and easy salad ideas, try my bean salad recipe—it’s another time-saver!
How to Make Cucumber Salad
Step 1: Combine the Base
In a large mixing bowl, combine 2 large thinly sliced cucumbers and 1/4 cup finely chopped red onion, ensuring the pieces are evenly distributed.
Step 2: Whisk the Dressing
In a separate small bowl, whisk together 1/4 cup white vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the sugar fully dissolves and the liquid appears smooth.
Step 3: Toss and Coat
Pour the vinegar mixture over the cucumber and onion mixture, then use a rubber spatula to gently fold the ingredients until all slices are evenly coated with the dressing.
Step 4: Add Fresh Herbs
Sprinkle 1 tablespoon chopped fresh dill over the salad, then toss lightly with the spatula to distribute the herbs uniformly throughout the mixture.
Step 5: Chill and Serve
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, allowing the cucumbers to soften slightly and absorb the flavors. Before serving, uncover the bowl and toss the salad once more. Taste and adjust seasoning with additional salt or pepper if desired.
Pro Tips & Tasty Tweaks
This cucumber salad is incredibly adaptable, so don’t be afraid to make it your own. Here are a few of my favorite tweaks to keep things fresh and exciting:
- Flavor Swap: Try swapping the white vinegar for apple cider vinegar or rice vinegar for a slightly different tang.
- Diet Tweak: For a lower-sugar version, replace the granulated sugar with a teaspoon of honey or your favorite sugar substitute.
- Prep Fix: If you’re short on time, use a mandoline slicer to quickly and evenly slice the cucumbers.
- Storage Tip: This salad keeps well in the fridge for up to 2 days. Just give it a quick stir before serving. For more storage-friendly recipes, check out my quinoa salad—it’s perfect for meal prep!
Cucumber Salad
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup white vinegar
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped
Equipment
- Plastic wrap
Method
- In a large mixing bowl, combine the thinly sliced cucumbers and finely chopped red onion.
- In a small bowl, whisk together the white vinegar, granulated sugar, salt, and black pepper until the sugar dissolves completely.
- Pour the vinegar mixture over the cucumber and onion mixture, then stir gently to coat evenly.
- Sprinkle the chopped fresh dill over the salad and toss lightly to distribute the herbs throughout.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and the cucumbers to marinate.
- Before serving, give the salad a final toss and taste to adjust seasoning if needed.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This cucumber salad isn’t just delicious—it’s packed with goodness too! Growing up, my grandma always said cucumbers were nature’s way of keeping us hydrated on scorching summer days. She wasn’t wrong: cucumbers are 96% water and loaded with vitamins K and C. The red onions add a dose of antioxidants, while fresh dill offers digestive benefits. It’s the kind of dish that makes you feel good from the first crunchy bite.
Here’s a quick nutritional snapshot per serving (about 1 cup):
| Nutrient | Amount |
|---|---|
| Calories | 45 |
| Carbohydrates | 10g |
| Fiber | 1g |
| Vitamin K | 15% DV |
For more hydrating recipes, try my cucumber mint water or this vibrant pineapple cucumber juice. If you’re curious about classic variations, Love & Lemons offers a wonderful traditional take.
A Lighter Version of Cucumber Salad
I know many of y’all are watching sugar intake—my sister Sarah has been sugar-conscious for years. Here’s how we tweak this recipe for her family gatherings: swap the granulated sugar for a teaspoon of raw honey or stevia. The dressing still gets that sweet-tangy balance without spiking blood sugar. Another trick? Use rice vinegar instead of white vinegar—it’s naturally milder and lets the cucumber’s freshness shine through.
For more diabetic-friendly ideas, check out my quinoa tabbouleh or this refreshing Korean cucumber salad that uses just a hint of maple syrup.
Thoughtful Tips for Special Diets
When my neighbor Margaret was diagnosed as pre-diabetic, she thought she’d have to give up all her favorite summer sides. Bless her heart—I showed her how small tweaks can make this cucumber salad work for her needs. For a truly sugar-free version, try xylitol (it dissolves just like sugar!) or skip sweeteners altogether and let the natural sweetness of the cucumbers carry the dish. Portion control helps too—serve it in small bowls alongside protein-rich mains like my shrimp sesame salad.
How to Serve Cucumber Salad
Nothing takes me back to childhood summers like serving this salad in my mama’s old glass bowl, condensation dripping down the sides as we ate on the porch. These days, I love pairing it with grilled chicken or tossing it into Greek chickpea salad for extra crunch. For drinks? A blackberry cucumber mojito makes everything feel like a celebration.
Pro tip: If you’re taking this to a potluck, pack the dressing separately and toss it just before serving to keep those cukes crisp. And honey? If there are leftovers (rare in my house!), they make the best next-day sandwich topper—try it on turkey burgers!
Mistakes to Avoid
Even the simplest recipes can go sideways if we’re not careful, and this cucumber salad is no exception. Over the years, I’ve seen a few common slip-ups that can turn this refreshing dish into a soggy mess. Let me share some tips to keep your salad crisp and delicious every time.
Mistake #1: Skipping the salting step. I know it’s tempting to skip this extra step, but salting the cucumbers helps draw out excess moisture, keeping them crunchy. Just sprinkle a little salt, let them sit for 10 minutes, then rinse and pat dry.
Mistake #2: Dressing too early. If you’ve ever wondered why your cucumber salad turned soggy, this is likely the culprit. Always toss the dressing in just before serving. For potlucks, pack it separately and mix it at the last minute.
Mistake #3: Overloading with onions. While red onions add a lovely bite, too much can overpower the dish. Stick to a quarter cup or less, and if you’re sensitive to their sharpness, soak them in cold water for 10 minutes to mellow the flavor.
For more tips on perfecting your salads, check out this quick cucumber salad guide. And if you’re looking for other summer-friendly sides, try my bean salad or this vibrant Mexican street corn kale salad.
How to Store Cucumber Salad
Growing up, my mama always made a big batch of cucumber salad for Sunday dinners, and we’d often have leftovers. She’d store them in her trusty glass bowl with a tight lid, and they’d stay crisp for days. Here’s how you can do the same:
Use airtight containers: Glass or BPA-free plastic containers work best. Keep the salad in the fridge, and it’ll stay fresh for up to 3 days.
Keep the dressing separate: If you’ve already dressed the salad, it’s best eaten within a day. For longer storage, keep the dressing in a small jar and toss it in just before serving.
Freezing isn’t ideal: Cucumbers have a high water content, so freezing can make them mushy. Stick to refrigeration for the best results.
For more storage tips and summer-friendly recipes, try my cauliflower potato salad or this refreshing caprese pasta salad.
Try This Cucumber Salad Yourself
There’s something magical about a dish that’s both simple and satisfying, and this cucumber salad is just that. It’s a recipe that’s been passed down through generations in my family, and I hope it becomes a staple in yours too. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, it’s sure to bring a smile to your face.
If you’re looking for more ways to enjoy cucumbers, try my cucumber mint water or this zesty pineapple cucumber juice. And for a heartier option, pair it with my shrimp sesame salad.
So, honey, grab those cucumbers and get chopping. I promise, this salad will become your new go-to for summer gatherings—or anytime you need a little crunch in your life.
Frequently Asked Questions
What do you put in a cucumber salad?
My cucumber salad includes thinly sliced cucumbers, red onions, fresh dill, and a tangy-sweet dressing made with vinegar, sugar, and a pinch of salt. It’s simple, fresh, and full of flavor.
What is the secret ingredient in cucumber salad?
The secret is fresh dill! It adds a bright, herby flavor that pairs perfectly with the crisp cucumbers. If you’re out of dill, try parsley or chives for a different twist.
What are the three ingredients in cucumber salad?
At its simplest, cucumber salad needs just cucumbers, vinegar, and a touch of sugar. But I love adding red onions and fresh dill for extra flavor and texture.
What should not be mixed with cucumber salad?
Avoid adding creamy dressings or mayonnaise, as they can make the salad soggy. Stick to light, vinegar-based dressings for the best results.
