Cucumber Salad

Cucumber salad is one of those simple dishes that somehow feels refreshing and comforting at the same time. The crisp bite, cool texture, and light dressing make it ideal for busy evenings when you want something quick but homemade. I often slice the cucumbers while the rest of dinner cooks and let them chill just a bit before serving. This recipe works for family meals, potlucks, or those cold nights when a fresh side brings balance to heavier dishes. People love it because it’s flexible, budget-friendly, and easy to adapt. With just a handful of ingredients, you can create a bowl of cucumber salad that tastes delicious and feels satisfying.

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Why You Will Love This Recipe

This recipe is cozy and approachable, with ingredients most kitchens already have. It comes together fast and doesn’t require fancy steps. The combination of crisp vegetables and a tangy dressing makes this cucumber salad easy to pair with almost any dinner. If you enjoy meal prep, you’ll appreciate how the flavors meld as it rests. It’s naturally weeknight-friendly and crowd-pleasing for family meals. Leftovers store well and taste even better the next day, so nothing goes to waste. It’s flexible enough to adjust seasoning, herbs, and texture. This is the kind of recipe Pinterest users love saving because it fits real life—simple ingredients, reliable results, and a dish you’ll reach for again when you want something fresh without much effort.

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Ingredients

Tip: Look for firm cucumbers with smooth skin for the best texture.

  • 3 medium cucumbers, thinly sliced
  • ½ medium red onion, thinly sliced
  • ¼ cup white vinegar or lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon sugar or honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh dill or parsley
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Instructions

Step 1: Preparation
Slice the cucumbers into thin rounds. Cut the onion into thin strips so they blend easily and soften slightly in the dressing. Place both vegetables into a large bowl and set aside.

Step 2: Main Cooking Process
In a smaller bowl or jar, whisk together vinegar, oil, sugar, salt, and pepper. Stir until the sugar dissolves and dressing turns slightly cloudy and fragrant. The aroma should feel bright and refreshing.

Step 3: Combining Ingredients
Pour dressing over cucumbers and onions. Toss gently using clean hands or two spoons until each slice glistens. You’ll notice moisture starting to release; that’s natural as vegetables soften slightly.

Step 4: Finishing & Final Simmer
Add dill or parsley and toss again briefly. Cover the bowl and refrigerate for at least 20–30 minutes so flavors settle. Stir before serving to redistribute dressing and juices. Serve chilled for a crisp finish.

Why This Recipe Works for Busy Days

This salad comes together quickly with minimal prep, and you can make it ahead during quieter kitchen moments. It stores well and tastes even better later, making it useful for meal planning. You can prep the dressing separately and pour it over just before chilling. Whether you’re cooking for one or a family dinner, it feels reassuring to have a simple side ready in the fridge.

Tips & Tricks

  • Salting cucumbers before mixing draws out excess water. If skipped, the dressing may dilute quickly. Sprinkle salt lightly and let rest a few minutes, then pat dry. This small step keeps the salad crisp longer and prevents a watery finish.
  • Slice vegetables evenly so pieces marinate at the same rate. Uneven slices can leave some too crunchy and others soft. Use a sharp knife or mandoline carefully for consistent texture and ease.
  • Taste the dressing before pouring. Sometimes vinegar strength varies and can overpower mild cucumbers. Adjust sweetness or acid slightly to keep the balance bright but not harsh. Little tweaks make big improvements.
  • Chill long enough for flavors to meld. Rushing this step can make the dressing taste separate from the vegetables. A short rest allows everything to blend smoothly without added effort.

Variations

  • Meaty version: Add cooked, crumbled turkey bacon or thin slices of grilled chicken. Fold them gently into the salad just before serving. The protein adds heartiness without overwhelming the refreshing character of the dish.
  • Vegetarian option: Add chickpeas or white beans for extra body. Rinse and drain well to avoid excess moisture. The creamy bite of beans pairs nicely with crisp vegetables and tangy dressing.
  • Ingredient swap: Substitute red onion with thinly sliced shallots or scallions. These offer a milder, slightly sweet bite but maintain the lovely color contrast and crunch that work so well here.
  • Herb boost: Add mint or cilantro along with dill for layered freshness. Herbs should be chopped finely to release aroma and evenly disperse through the bowl without overpowering the main flavors.

Serving Suggestions

  • Family-style bowl: Serve alongside roasted chicken or baked fish for a cozy dinner. The bright tang helps balance richer dishes and brings a welcome freshness to the table.
  • Picnic spread: Pack cucumber salad in a chilled container and pair with sandwiches or wraps. It travels well and offers a crisp bite between heavier picnic foods.
  • BBQ side: Place next to grilled meats or vegetables. The cool, refreshing bite provides contrast and keeps plates feeling balanced. Toss again right before serving to revive dressing.
  • Light lunch plate: Add a piece of crusty bread and a soft cheese for a simple, satisfying midday meal. The salad’s cool texture pairs beautifully with creamy elements.

Storage Instructions

  • Fridge storage: Keep cucumber salad in an airtight container for up to 2 days. Stir before serving as vegetables release liquid over time, which mixes naturally with dressing.
  • Reheating: This dish is best served cold. Avoid reheating; the texture will soften and lose its refreshing bite.
  • Freezing: Not suitable for freezing as cucumbers break down and become watery after thawing, affecting texture and flavor noticeably.
  • Make-ahead tips: Prepare vegetables and dressing ahead but combine just before chilling. This helps maintain crispness and prevents excess moisture from sitting on the vegetables too long.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Rest Time: 20–30 minutes
  • Total Time: 30–40 minutes

Nutrition Information

Calories: 60–90 per serving
Protein: 1–2 grams
Key nutrients include potassium and vitamin C from the cucumbers. These estimates vary depending on portion size, dressing amounts, and optional ingredient additions. Actual values may differ according to personal ingredients and serving size.

FAQs

Yes, chill before serving.

Cucumbers release moisture; pat dry before mixing.

Lemon juice works well.

Over-chilling softens slices; serve within 24–36 hours.

Up to 2 days in the refrigerator.

Conclusion

Cucumber salad brings cool, crisp relief to a dinner table without much effort. It feels light yet satisfying, and you can adjust it to suit the meal or your mood. Whether you add herbs, extra onions, or a dash more sweetness, the basic recipe stays reliably refreshing. Try pairing it with favorite proteins or picnic foods and make it ahead for busy evenings. Once you’ve made cucumber salad a few times, you’ll find yourself reaching for it when you want something quick, fresh, and comforting. It’s a simple dish that becomes a favorite, especially when shared at the table.

Cucumber Salad
Print

Cucumber Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calorieskcal

A light and refreshing cucumber salad that comes together in minutes. Crisp cucumbers, tangy vinegar, and a hint of freshness from dill make this a simple side for weeknight dinners or weekend lunches. Perfect for warm days when you want something cool, crunchy, and easy to prepare.

Ingredients

  • 3 medium cucumbers, thinly sliced

  • ½ small red onion, thinly sliced

  • ¼ cup fresh dill, chopped

  • 3 tablespoons white vinegar or lemon juice

  • 2 tablespoons olive oil

  • 1 tablespoon sugar or honey

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Directions

  • Slice cucumbers and onions thin so they absorb dressing well. Place in a large bowl.
  • In a separate small bowl, whisk vinegar, oil, sugar, salt, and pepper until dissolved.
  • Pour dressing over vegetables and toss gently to coat evenly.
  • Chill 15–30 minutes before serving to allow flavors to meld. Garnish with dill.

Notes

  • Storage
    Refrigerate in an airtight container up to 2 days.
    Stir before serving.
    Not suitable for freezing; cucumbers will soften.

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