Cucumber Salad (Crisp, Tangy & Ready in 20 Minutes)

Ultra-refreshing summer side with crunchy cucumbers, dill, and a bright sweet-tangy dressing—no wilting, no watery bowl.

Quick Answer

Slice English cucumbers and red onion, toss with salt, and rest 10–15 minutes. Pat dry. Whisk vinegar, a touch of sugar, olive oil, Dijon, dill, pepper, and optional garlic. Combine and chill 10 minutes. Serve crisp, cold, and tangy alongside grilled meats, sandwiches, or light mains. Makes 4–6 servings.

Table of Contents

1. Introduction
2. Why You’ll Love This Recipe
3. Ingredients
4. Step-by-Step Directions
5. Cook Time & Servings
6. Pro Tips & Variations
7. Serving & Pairings
8. Storage & Reheating
9. Estimated Nutrition
10. Cook’s Notes
11. Frequently Asked Questions
12. Conclusion & CTA

Introduction

This classic cucumber salad delivers clean, crisp flavors with just the right snap: thinly sliced cucumbers, a quick salt-and-drain to keep things crunchy, and a zippy vinegar dressing with fresh dill. If you’re after a creamier vibe, check out our creamy cucumber salad variation for picnic-perfect richness.

Why You’ll Love This Recipe

• Ultra-crisp texture thanks to a simple salting step.
• Balanced sweet-tangy dressing that lets cucumbers shine.
• Make-ahead friendly; actually tastes better slightly chilled.
• Light and versatile—pairs with grilled, roasted, or picnic foods.
• Easy to adapt: creamy, spicy, herby, or no-sugar versions.

Ingredients

• 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
• 1–2 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 red pepper flakes (optional, for heat)
• Optional creamy upgrade: 3 tbsp Greek yogurt or sour cream (see Variations)

Step-by-Step Directions

1. Slice & Salt Thinly slice cucumbers and red onion. Toss with 1 tsp kosher salt in a colander set over a bowl. Let stand 10–15 minutes to draw out excess water (this prevents a watery salad).
2. Pat Dry Spread cucumbers and onions on a clean kitchen towel. Gently pat dry to remove surface moisture without crushing the slices.
3. Whisk the Dressing In a large bowl, whisk vinegar, olive oil, sugar or honey (if using), Dijon, dill, garlic (optional), remaining 1/4 tsp salt, black pepper, and red pepper flakes.
4. Toss & Chill Add cucumbers and onions to the bowl. Toss until evenly coated. Chill 10 minutes for flavors to meld.
5. Taste & Finish Taste and adjust seasoning: more vinegar for tang, dill for freshness, or a pinch of sugar for balance. Garnish with extra dill and serve cold.
6. Creamy Option (Optional) Whisk in 3 tbsp Greek yogurt or sour cream to the dressing for a light creamy version. Add a splash of vinegar if needed to keep it bright.

Cook Time & Servings

• Prep: 15 minutes
• Rest/Chill: 10–15 minutes
• Total: 25–30 minutes
• Servings: 4–6 as a side

Pro Tips & Variations

Keto / Low-Carb

Skip the sugar; the salad is still vibrant with vinegar and dill. For a creamy keto twist, blend in a spoonful of avocado-based dressing like our tangy avocado lime ranch.

Gluten-Free

Fully gluten-free as written. If adding store-bought yogurt or sour cream, ensure it’s certified gluten-free.

Dairy-Free

Keep it vinaigrette-only, or use a dairy-free yogurt. A touch of olive oil keeps the mouthfeel round without heaviness.

Crockpot

Not a slow-cooker recipe—cucumbers lose their snap with heat. If you need a set-it-and-forget-it dish to serve alongside, try our aromatic crockpot lemon herb chicken pasta and plate this salad fresh next to it.

Instant Pot

Also not pressure-cooker friendly. Make your main in the cooker (like chicken and noodles) and toss this salad while it rests.

Serving & Pairings

Serve beside grilled meats, sandwiches, or a picnic board. It’s fantastic with a bright charcuterie board, warm Greek yogurt garlic breadsticks, or citrusy mains like chicken piccata with lemon and capers.

Storage & Reheating

• Fridge: 2–3 days in an airtight container. It will soften slightly but stay tasty.
• Reheat: No reheating—serve chilled. If liquid accumulates, drain lightly and refresh with a splash of vinegar and pinch of salt.
• Freeze: Not recommended; cucumbers turn mushy after thawing.

Estimated Nutrition (per serving)

• Calories: ~80
• Carbs: ~9 g
• Protein: ~2 g
• Fat: ~3 g
• Sodium: ~290 mg
• Fiber: ~1 g

Values are approximate and based on the vinaigrette version (no yogurt).

Cook’s Notes

Salt-drawing is the make-or-break step; it keeps the salad crisp and prevents a watery bowl. English or Persian cucumbers have fewer seeds and thinner skins, so there’s no need to peel. If using garden cucumbers, peel tough skins and scoop seeds. A mandoline ensures uniform paper-thin slices.

Frequently Asked Questions

Conclusion & CTA

Cool, crunchy, and impossibly simple—this cucumber salad belongs in your warm-weather rotation. Next, explore a protein-packed veggie side like our carrot chickpea salad or pack refreshing sides from our school lunch ideas. If you made it, please rate and drop a comment with your twists!