Do I need to peel the cucumbers?

Not for English or Persian cucumbers—they have tender skins. For thick-skinned garden cucumbers, peel for the best texture.

How do I keep cucumber salad from getting watery?

Salt the slices, rest 10–15 minutes, and pat dry before dressing. This pulls out excess moisture so flavors stay concentrated.

Can I make it creamy?

This recipe is a vinaigrette, so it stays light. For a creamy version, use our creamy cucumber salad recipe instead.

What vinegar is best?

White wine vinegar keeps flavors clean. Rice vinegar is softer and slightly sweet; apple cider vinegar adds fruity depth.

Yes—dress up to 6 hours ahead. For maximum crunch, store the salted/dried cucumbers separately and toss with dressing 30 minutes before serving.

Is there a no-sugar option?

Absolutely. Skip sweetener or use a sugar-free alternative. The salad will taste slightly sharper but still balanced.

What other dressings work?

A simple lemon dressing works too: whisk 3 tbsp lemon juice with 2 tbsp olive oil, salt, and pepper, and skip the vinegar.

How long does it last in the fridge?

Up to 3 days. It softens over time, so refresh with a pinch of salt, dill, and vinegar before serving leftovers.

Cucumber Salad with Vinegar and Dill (Crisp, Not Watery)

Description

Crisp cucumber salad with a tangy vinegar and dill dressing. Salting and draining the slices keeps it crunchy, never watery.

Ingredients

Scale

2 large English cucumbers (or 6 Persian cucumbers), thinly sliced
1/2 small red onion, very thinly sliced
1 1/4 tsp kosher salt, divided
3 tbsp white wine vinegar (or rice vinegar)
1 tbsp extra-virgin olive oil
1 to 2 tsp granulated sugar or honey (optional, to taste)
1 tsp Dijon mustard
2 tbsp fresh dill, finely chopped, plus more for garnish
1 small garlic clove, minced (optional)
1/4 tsp freshly ground black pepper
Pinch of red pepper flakes (optional)

Instructions

Slice and salt: Thinly slice the cucumbers and red onion. Toss with 1 tsp kosher salt in a colander set over a bowl. Let stand 10 minutes to draw out excess water.
Pat dry: Spread the cucumbers and onion on a clean kitchen towel and pat dry gently, without crushing the slices.
Whisk the dressing: In a large bowl, whisk the vinegar, olive oil, sugar or honey, Dijon, dill, garlic, remaining 1/4 tsp salt, black pepper and red pepper flakes.
Toss and chill: Add the cucumbers and onion to the bowl and toss to coat. Chill 10 minutes so the flavors blend.
Taste and finish: Adjust with more vinegar for tang, dill for freshness or a pinch of sugar for balance. Garnish with extra dill and serve cold.

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days. It softens over time; refresh with a pinch of salt, dill and vinegar. Do not freeze, as the cucumbers turn mushy. For maximum crunch, keep the salted, dried cucumbers separate and toss with the dressing 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish, Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 80
Sodium: 290mg
Fat: 3g
Carbohydrates: 9g
Fiber: 1g
Protein: 2g

Keywords: cucumber salad with vinegar, cucumber dill salad, easy cucumber salad