This cucumber salad is crisp, cool, and ridiculously simple to throw together on a hot afternoon. I first made it during a July heat wave when my kitchen felt like a sauna and I refused to turn on the stove. Thinly sliced cucumbers get tossed with fresh dill, a touch of honey, and tangy vinegar for a light summer salad that tastes like relief in a bowl.
It pairs beautifully with grilled chicken, ribs, or just about any of our favorite dinner recipes. The best part? No cooking required, and it comes together in about 20 minutes.
If you're craving more hearty comfort, try these ,Best Buffalo Chicken Dip Recipe or this Healthy Butter Chicken Recipe or The Best White Chicken Chili Recipe.
Why You will Love This Cucumber Salad !
- No-cook simplicity: Perfect for hot days when you don't want to heat up the kitchen
- Fresh and crunchy: The salting technique keeps the cucumbers crisp, never mussy
- Versatile pairing: Goes with everything from grilled meats to fish to sandwiches
- Make-ahead friendly: Prep it a few hours early and let the flavors marry in the fridge
- Healthy and light: Low calorie cucumber salad that's naturally vegan and gluten free
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Cucumber Salad Ingredients
Here's everything you need for this simple cucumber salad.
See Recipe Card Below This Post For Ingredient Quantities
English cucumbers: These long, thin-skinned cucumbers are less watery and have smaller seeds, making them ideal for salads. You can leave the peel on for extra color and crunch.
Kosher salt: Draws out excess moisture from the cucumbers so your salad stays crisp instead of turning into a watery mess. This step makes all the difference.
Red onion: Adds a sharp, slightly sweet bite that balances the mild cucumbers. Slicing it thin keeps the flavor from overpowering everything.
Green onions: Bring a milder onion flavor and a pretty pop of green color. The white and light green parts work best.
Fresh dill: This herb is a classic pairing with cucumbers. It adds a bright, almost lemony flavor that makes the whole salad taste fresh and summery.
Champagne vinegar: Provides a gentle, refined tang. White wine vinegar works just as well if that's what you have.
Honey: Just a touch of sweetness rounds out the acidity and makes the dressing more balanced. It helps all the flavors come together.
Black pepper: A few grinds of fresh pepper add warmth and a little kick. Use as much or as little as you like.
HOW TO MAKE Cucumber Salad
This homemade cucumber salad comes together in just a few easy steps.
Toss cucumbers with salt: Add your thinly sliced cucumbers to a colander and sprinkle them with the kosher salt. Toss everything together with your hands so the salt coats all the slices evenly.
Wash and drain the cucumbers: Set the colander in your sink or over a plate to catch the liquid. The salt will pull moisture from the cucumbers over the next 20 minutes. When time's up, rinse the cucumber slices under cold running water to wash away the salt, then let them drain well.
Add the salad ingredients to a bowl: Transfer your drained cucumbers to a large salad bowl. Add the thinly sliced red onion, green onion, and chopped fresh dill. Toss everything together gently.
Make the dressing: In a small mixing bowl, stir together the champagne vinegar and honey until the honey dissolves completely. The mixture should look smooth and slightly golden.
Finish and serve: Pour the honey-vinegar dressing over the cucumber mixture and toss until everything's evenly coated. Grind fresh black pepper over the top and add a few extra dill sprigs if you want. Serve right away, or chill it in the fridge for 30 minutes to let the flavors develop.
Ingredient Substitutions and Variations
Different cucumbers: Regular cucumbers work fine, but you'll want to peel them and scoop out the seeds first since they're more watery. Persian cucumbers are another great option.
Vinegar swaps: Rice vinegar makes this taste more like an Asian cucumber salad. Apple cider vinegar or regular white vinegar work too, though they're a bit sharper.
Creamy version: Stir in ½ cup of sour cream or Greek yogurt for a creamy cucumber salad. Some people love adding a bit of mayo too.
Add tomatoes: Toss in a cup of halved cherry tomatoes for a cucumber tomato salad that's even more colorful.
Spicy kick: Add thinly sliced jalapeño or a pinch of red pepper flakes for a spicy cucumber salad.
Sesame flavor: Use rice vinegar, add a teaspoon of sesame oil, and sprinkle with toasted sesame seeds for a cucumber salad sesame twist..
Equipment
Mandoline: Makes slicing the cucumbers super thin and uniform. If you don't have one, a sharp chef's knife works fine, just take your time.
Chef's knife: For chopping the dill and slicing the onions.
Colander: Essential for salting and draining the cucumbers.
Large salad bowl: Big enough to toss everything together comfortably.
Small mixing bowl: For whisking together the simple dressing.
Storage and Make-Ahead Tips
Store your cucumber vinegar salad in an airtight container in the refrigerator for 2 to 3 days. The cucumbers will release a bit more liquid as they sit, making the salad slightly more watery, but it'll still taste fresh and tangy.
You can prep the cucumbers (slice and salt them) up to 4 hours ahead. Keep them in the colander in the fridge, then rinse and assemble the salad when you're ready to serve.
This marinated cucumber salad actually tastes even better after sitting for 30 minutes to an hour, so making it a little ahead gives the flavors time to blend together.
Serving Suggestions
This cold cucumber salad is incredibly versatile. Here are some of my favorite ways to serve it:
With grilled proteins: It's perfect alongside grilled chicken, steak, pork chops, or salmon. The cool, tangy crunch is the perfect contrast to hot, smoky meat.
At summer cookouts: Pack it in a container for picnics and potlucks. It holds up well and tastes so refreshing on a hot day.
As a gyro topping: Spoon it over lamb or chicken gyros for extra freshness and crunch.
With rich dishes: Serve it next to something hearty like lasagna or mac and cheese to cut through the richnes.
Expert Tips
Slice thin: The thinner your cucumber slices, the better they'll absorb the dressing and stay crisp. A mandoline makes this super easy.
Don't skip the salting: This step is what keeps your quick side dish salad from turning into a soggy mess. The salt draws out moisture that would otherwise water down your dressing.
Adjust the sweetness: Taste your dressing before adding it. If your vinegar is really sharp, add a bit more honey. If it's too sweet, add a splash more vinegar.
Use fresh dill: Dried dill just doesn't have the same bright flavor. Fresh makes a huge difference in this recipe.
Chill your bowl: If you want an extra-cold salad on a hot day, pop your serving bowl in the freezer for 10 minutes before assembling.
Drain well: After rinsing the salted cucumbers, give them a good shake in the colander or pat them dry with a clean kitchen towel. Less water means better flavor.
FAQ
This cucumber salad stays fresh for 2 to 3 days in the refrigerator. It'll get a bit more watery as it sits because the cucumbers continue releasing moisture, but the flavor stays good. Just give it a stir before serving and drain off any excess liquid if needed. Mom always says it tastes best within the first day or two.
Avoid adding ingredients that release a lot of water, like regular tomatoes (cherry tomatoes are okay in small amounts). Also skip soft cheeses like fresh mozzarella that can make things mushy. Heavy creamy dressings can sometimes clash with the light, fresh vibe unless you're specifically going for a creamy cucumber salad. Keep it simple and fresh.
The salting step is your secret weapon. Tossing the cucumbers with salt and letting them drain for 20 minutes pulls out the excess moisture before you even make the salad. Also, slice your cucumbers thin, use English cucumbers (they're less watery), and don't add the dressing until right before serving if you're making it ahead. Store any leftovers in an airtight container.
This healthy cucumber salad tastes great right away, but it gets even better after marinating for 30 minutes to an hour in the fridge. The flavors blend together and the cucumbers soak up the tangy dressing. If you let it sit longer than 4 hours, it'll start getting watery. For the best texture and flavor, make it 1 to 2 hours before you want to serve it.
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Cucumber Salad
Ingredients
Method
- Place the cucumber slices into a colander and sprinkle evenly with salt, tossing gently to coat.
- Set the colander over a sink or plate and let the cucumbers release liquid for 20 minutes, then rinse thoroughly under cold water and drain well.
- Transfer the drained cucumbers to a large bowl and add the red onion, green onion, and chopped dill.
- In a small bowl, stir the vinegar and honey together until fully blended.
- Pour the dressing over the cucumber mixture and toss gently until evenly coated.
- Finish with freshly ground black pepper and extra dill if desired, then serve immediately or chill briefly.
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