The perfect summer side dish! This Cucumber Salad is fresh, flavorful, and so easy to make. Guaranteed to be your favorite new go-to recipe!
Cucumbers! They’re basically the quintessential summer vegetable… and when it comes to using them in recipes, the possibilities are endless! From sandwiches and salads to appetizers and drinks, they pair perfectly with other flavors and are equally delicious as the star of the show.
Case in point: this Cucumber Salad. Made with fresh cucumbers and just a handful of other ingredients, it tastes just like summer in a bowl! It’s light, fresh, and perfectly flavorful… and it makes a delicious side dish for all your favorite meals.
This salad is easy to make and even more delicious when you make it in advance. It’s perfect for picnics and literally always a crowd favorite!
what you’ll need for this recipe
Cucumbers – Cucumbers are the star of the show in this recipe, and I used 2 thinly sliced English cucumbers. This is my favorite variety to use in fresh salad recipes, but you can feel free to substitute whatever variety you’d like. See below for a few comparisons between different types.
Onion – Onion adds another flavor and texture to this recipe, and I used 1/2 cup of thinly sliced sweet (vidalia) onion. You can also substutute white, red or even green onions OR feel free to leave them out, altogether.
Dill – I added 2 Tablespoons of finely chopped fresh dill for an extra kick of flavor. We all know that dill and cucumbers are a match made in heaven, and it works beautifully in this salad. Not a dill fan? Feel free to substitute fresh basil or mint!
White wine vinegar – Many cucumber salad recipes call for regular white vinegar, which is always delicious. However, in this recipe I decided to use white wine vinegar, which is higher in acidity and slightly sweeter in flavor.
Sugar, salt & pepper – Small amounts of granulated sugar, salt and pepper help to bring out all the fresh flavors while keeping this salad nice and light. Feel free to adjust amounts according to your tastes.
how to make cucumber salad
Chop the cucumbers, onions and dill. Start by prepping the veggies. Using a mandoline or sharp knife, slice the cucumbers into thin (1/8 inch) slices. Next, slice the onion into equally thin slices and finely chop the fresh dill.
Prepare the dressing. Prepare the dressing by combining the vinegar, sugar, salt and pepper in a small bowl. Use a fork to whisk well.
Combine all ingredients. In a medium mixing bowl, combine the cucumbers, onions and dill. Pour the dressing over the top and stir to mix. Serve immediately or refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Recipe Variations
- Use any type of cucumbers you have available
- Cut cucumbers into half moons, chunks, or spears
- Peel the cucumbers before slicing
- Substitute red, green, or regular white onion for the vidalia onion
- Substitute red wine vinegar or rice wine vinegar for the white wine vinegar
- Add additional sugar to make a sweeter salad
- Omit the fresh dill or substitute fresh basil or mint
- Add sliced avocado or tomatoes
what type of cucumbers to use
My favorite type of cucumber to use in salads is always English cucumbers. Not only are they larger than regular cucumbers, but they also have smaller seeds and thinner skins. This makes them easy to slice and a bit sweeter and less bitter than regular cucumbers. You can also use mini cucumbers, which have similar qualities in a smaller size.
more cucumber recipes you’ll love
- Creamy Cucumber Salad
- Cucumber Sandwiches
- Cucumber Caprese Salad
- Asian Cucumber Salad
- Cucumber Salsa
- Cucumber Margarita
- Cucumber Pasta Salad
- Cucumber Water
Cucumber Salad
Ingredients
- 2 English cucumbers
- 1/2 cup sliced Vidalia onion
- 2 Tablespoons fresh dill
- 1/2 cup white wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Using a mandoline or sharp knife, slice the cucumbers into thin (1/8 inch) slices.
Transfer to a large mixing bowl. - Slice the onion into thin slices and finely chop the fresh dill. Add both to the mixing bowl with the cucumbers.
- In a small bowl, combine the white wine vinegar, sugar, salt and pepper. Whisk well using a fork or small whisk.
- Pour the dressing over the cucumbers, onions and fresh dill. Stir to coat.
- Serve immediately or refrigerate until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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