Cucumber Salad Recipe
This Cucumber Salad is the one you keep going back to for “just one more bite.”
It’s cool, crunchy, fresh, and somehow ridiculously satisfying for how simple it is to make.
If you’ve got 10 minutes and a few basic ingredients, you’ve got something delicious on your hands.
What You’ll Need
- 2 large cucumbers (English or Persian cucumbers are best—fewer seeds, more crunch)
- 1/2 red onion, thinly sliced
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, but it balances everything out beautifully)
- 1/2 teaspoon sea salt (more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (or more if you’re a dill fan)
- Optional: crushed red pepper flakes, sesame seeds, feta, or a squeeze of lemon juice
How to Make Cucumber Salad
Step-by-Step Instructions
Step 1: Wash your cucumbers. You can peel them, but if you like a bit of extra texture and fiber, keep the skin on. Then slice them thin, like paper-thin if possible. A mandoline is handy here, but a sharp knife works too.
Step 2: Slice the red onion as thinly as you can. The thinner, the better; no one wants a mouthful of raw onion overpowering the rest.
Step 3: Put the cucumber and onion slices into a large mixing bowl.
Step 4: In a small bowl or jar, mix together the vinegar, olive oil, sugar (if using), salt, pepper, and dill. Give it a good whisk or shake.
Step 5: Pour that dressing all over your cucumber-onion mix. Gently stir everything together so the slices are well coated. Let it sit for 5–10 minutes to soak up that flavor.
Step 6: Taste and tweak. Need more salt? More acid? Go for it. Your preference!
Step 7: Sprinkle on any extras you’re using, chili flakes, feta for creaminess, sesame seeds, or a little lemon juice for brightness.
Done. Serve it up and get ready to have zero leftovers.
Common Mistakes to Avoid
- Slicing too thick – Thick cucumber slices = floppy salad. Keep it thin.
- Overdoing the onion – A little red onion goes a long way.
- Skipping the salt – Salt draws out moisture and makes it juicy and flavorful. Don’t skimp.
- Dressing too early – This salad is best dressed just before serving, unless you like things extra soft.
- Using bitter cucumbers – Taste a slice first. If it’s bitter, don’t ruin the whole batch.
Recipe Best Tips
- Let it chill in the fridge for 10–20 minutes before serving if you’ve got the time. It gets better.
- Fresh dill really makes this pop. Dried just isn’t the same.
- Want it creamy? Add a spoonful of Greek yogurt to the dressing.
- This salad is a flavor sponge. It picks up whatever you put in, so feel free to experiment.
Serving Suggestions
This cucumber salad plays well with:
- Grilled chicken or salmon
- A big Mediterranean spread
- BBQ anything
- Spicy dishes (it cools the heat like a champ)
- As a topping on sandwiches or inside wraps
Storage and Freezing
Storage: Store leftovers in an airtight container in the fridge. It’ll stay fresh for up to 2 days. After that, the cucumbers get a little too soggy.
Freezing: Skip freezing. Cucumbers are not freezer-friendly; they’ll turn mushy. And no one wants mushy salad.
Frequently Asked Questions (FAQs)
Q: Can I make cucumber salad ahead of time?
A: Totally. Just keep the dressing separate and mix it in right before serving.
Q: What type of cucumber is best?
A: English or Persian cucumbers. They’re less watery and don’t need seeding.
Q: Is there a way to make it spicy?
A: Yes! Add a pinch of crushed red pepper or a few slices of fresh chili.
Q: Can I use other herbs besides dill?
A: Absolutely. Try parsley, mint, basil, or cilantro. Each one brings a different vibe.
Q: What’s the best vinegar for this recipe?
A: Rice vinegar is mellow and slightly sweet, but apple cider or white wine vinegar work too.
Q: How do I keep cucumbers from getting soggy?
A: Salt them lightly and let them sit for 10–15 minutes, then pat dry before dressing.
Q: Can I double this recipe?
A: Yep! Just scale the ingredients up evenly. It’s perfect for potlucks and picnics.
Conclusion
This cucumber salad is a little bowl of sunshine, fresh, fast, and full of flavor.
Keep it simple or dress it up. Either way, it’s gonna be a hit. Let me know if you give it a try, though,I’d love to hear what twists you put on it.
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Cucumber Salad
Ingredients
Ingredients:
- 2 large cucumbers
- 1/2 red onion
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tsp sugar optional
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp chopped dill
- Optional: chili flakes sesame seeds, feta, lemon juice
Instructions
Instructions:
- Wash and thinly slice cucumbers.
- Thinly slice the red onion.
- Add both to a large bowl.
- Mix vinegar, oil, sugar, salt, pepper, and dill in a jar or small bowl.
- Pour dressing over veggies and mix gently.
- Taste and adjust.
- Add any optional toppings and serve.
Notes
- Keep it crisp by dressing just before serving.
- Customize it with herbs, cheese, or spices.
- Use a mandoline for extra-thin slices.
