Cucumber Salad

This Cucumber Salad is a crisp, refreshing side dish that I turn to when I need something light, clean, and full of bright flavor. It’s simple, quick to prepare, and the perfect contrast to heavier meals. With just a few ingredients, it delivers a satisfying crunch and a tangy finish that always leaves me wanting more.

Why You’ll Love This Recipe

I love how easy and versatile this cucumber salad is. It takes just minutes to put together, and I can adjust the flavor to suit any meal. It’s perfect for summer picnics, barbecues, or as a cooling side to spicy dishes. The cucumbers stay crunchy, the dressing is zippy and light, and the whole dish feels effortlessly refreshing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cucumbers (English or Persian cucumbers work well)
• Red onion, thinly sliced (optional)
• Vinegar (white, apple cider, or rice vinegar)
• Olive oil or sesame oil
• Sugar or honey (optional, to balance acidity)
• Salt
• Black pepper
• Fresh dill or parsley (optional, for added flavor)

Directions

1. I start by slicing the cucumbers thinly—either in rounds or half-moons, depending on the look I want.
2. If I’m using red onion, I slice it very thin and soak it in cold water for a few minutes to reduce the sharpness.
3. In a bowl, I whisk together the vinegar, oil, a pinch of sugar or honey (if using), salt, and pepper to make the dressing.
4. I toss the cucumbers (and onions, if included) in the dressing until evenly coated.
5. I let the salad sit for at least 10 minutes before serving so the flavors can meld. If I have time, I chill it in the fridge for even more flavor.
6. Just before serving, I sprinkle on fresh herbs if I’m using them.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes around 10 minutes to prepare, plus 10–15 minutes to marinate. Total time: approximately 20–25 minutes.

Variations

• I sometimes add sliced radishes or cherry tomatoes for color and texture.
• A dash of sesame oil and sesame seeds gives it an Asian-inspired twist.
• I like using Greek yogurt or sour cream instead of oil for a creamy version.
• For a spicy kick, I add a pinch of red pepper flakes or thinly sliced jalapeños.
• I occasionally include crumbled feta or olives to turn it into more of a Mediterranean salad.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften over time, but the flavor remains great. I don’t recommend reheating this salad since it’s meant to be enjoyed cold or at room temperature. If it releases too much liquid after sitting, I simply drain a bit off before serving again.

FAQs

Can I make cucumber salad ahead of time?

Yes, I often prepare it a few hours in advance and let it chill in the fridge. The flavor improves as it sits, but I try to serve it within a day for the best texture.

What type of cucumber works best?

I prefer using English or Persian cucumbers because they have thin skins and fewer seeds. If I use regular cucumbers, I usually peel and deseed them for better texture.

Is there a way to keep the cucumbers extra crisp?

Yes, I sometimes sprinkle a little salt on the sliced cucumbers and let them sit for 10 minutes, then pat them dry before tossing with the dressing. This helps draw out excess moisture and keeps them crunchier.

Can I use other types of vinegar?

Absolutely. I switch between white vinegar, apple cider vinegar, rice vinegar, or even red wine vinegar depending on the flavor profile I want.

How do I make it creamy?

I just swap the oil and vinegar dressing with a mix of sour cream or Greek yogurt, lemon juice, and a little garlic. It’s a richer, tangier version that pairs well with grilled meats.

Conclusion

This Cucumber Salad is a staple in my kitchen whenever I need a quick, healthy, and cooling side. It’s endlessly adaptable and takes almost no time to make, but always adds a burst of freshness to the table. Whether I’m serving it with dinner or packing it for lunch, it never disappoints.

Cucumber Salad

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A quick, refreshing cucumber salad made with thinly sliced cucumbers, a tangy vinegar-based dressing, and optional herbs and onions. Perfect as a light side for any meal.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: Global
• Diet: Low Calorie

Ingredients

• 2 large cucumbers (English or Persian), thinly sliced
• 1/4 red onion, thinly sliced (optional)
• 3 tablespoons vinegar (white, apple cider, or rice vinegar)
• 2 tablespoons olive oil or sesame oil
• 1 teaspoon sugar or honey (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill or parsley, chopped (optional)

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Instructions

1. Thinly slice the cucumbers into rounds or half-moons. Slice red onion thinly and soak in cold water if using.
2. In a bowl, whisk together vinegar, oil, sugar or honey (if using), salt, and pepper to make the dressing.
3. Toss the cucumbers and red onions in the dressing until evenly coated.
4. Let sit for at least 10 minutes to allow flavors to meld. Chill if desired.
5. Sprinkle with fresh herbs just before serving.

Notes

• Add sliced radishes or cherry tomatoes for more color and texture.
• Use sesame oil and sesame seeds for an Asian twist.
• Swap the dressing with Greek yogurt or sour cream for a creamy version.
• Add red pepper flakes or jalapeños for a spicy kick.
• Include feta or olives for a Mediterranean-style salad.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 90
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg