Cucumber Salad
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This easy Cucumber Salad is tossed in a sweet dressing with plenty of fresh dill, making it the perfect summer side dish. I love that it’s ready in just 20 minutes and how easy it is to make your own. It goes great with steaks, burgers, or anything hot off the grill.
I love a full-flavored salad, whether I’m enjoying it on its own or serving it alongside another dish. If you’ve been following along, you’ve probably seen some of my favorites here on the blog like my classic egg salad and a refreshing mandarin orange salad my family absolutely loves, especially in the summer.
Cucumber Salad
Cucumber salads can have many variations, but the main ingredients stay the same; cucumbers, vinegar, sugar, salt, and pepper. It’s an extremely easy salad to make and a perfect refreshing side dish for any get-together.
Because it’s so light and has gentle flavors, I’ll often throw some cooked chicken or fish on top and call it lunch. That’s pretty much my move when we’re busy and need something quick but still fresh.
I always make this cucumber salad with Persian cucumbers because they’re my favorite, but the real star is here is the mix of mayo, vinegar, sugar, and dill. Trust me, this combo boosts the flavor and makes the salad taste absolutely delicious with any meal you pair it with.
Ingredients and Substitutions
- Cucumbers – I usually go with Persian cucumbers because they’re crisp and tender. If I don’t have them, English or burpee cucumbers work just fine too.
- Onions – I love using red onion for this recipe.
- Mayo – This will add a punch of creaminess, and my homemade mayonnaise makes it even better. You can also substitute this for sour cream or I recommend you to try my crème Fraiche, it takes the salad up a notch.
- Vinegar – White distilled vinegar is great, but you can also use red wine vinegar or cider vinegar.
- Sugar – This will help balance the flavors of the vinegar and add a subtle sweetness to the dressing.
- Dill – Fresh dill is best to use, but you can use dry dill and substitute 1 to 1.
- Seasonings – I keep it simple with just salt and pepper.
How to Make Easy Cucumber Salad
Prep the cucumbers: I add the sliced cucumbers to a colander set over a bowl. Then, I mix in some salt to help draw out the excess water and let them sit for at least 20 to 30 minutes. If I plan to let them sit longer, I pop the whole thing in the fridge.
Make the dressing: Meanwhile, I mix the mayonnaise, vinegar, sugar, and dill in a small bowl. Then, I set it aside.
Prep the onions: I slice the red onions nice and thin using a sharp knife or a mandolin.
Finish the salad: I gently press down on the cucumbers with a spatula to release any extra liquid, then move them to a clean bowl. I toss them with the dressing, add a little salt and pepper, and it’s ready to serve.
Chef Tip + Notes
For this Cucumber Salad recipe, the most important tip I can give you is don’t skip salting and draining the cucumbers, especially if you are not serving it right away. A lot of people rush past it, but it’s what keeps the cucumbers crisp and stops the dressing from getting too watery.
- Use the right cucumbers: I stick with Persian cucumbers because they’re crisp, tender, and have fewer seeds. If I’m using English cucumbers, I sometimes scoop out the seeds to keep the salad from getting watery.
- Slice the onions thin: I use a mandolin to get the onions super thin. It makes them blend in better and keeps the flavor balanced.
- Chill before serving: If I have time, I like to chill the salad for about 30 minutes before serving. It helps the flavors blend nicely and makes the salad even more refreshing.
- Customize the dressing: A splash of lemon juice or a pinch of chili flakes also adds a nice little twist.
Serving Suggestions
This cucumber salad is a great match for my peri peri chicken when I want something cool to mellow out the spice. I’ll also toss it on the table with a classic grilled salmon for an easy weeknight dinner with the fam.
And if I’m putting together a full meal, especially in the summer when I’m cooking and sharing favorites like my juicy Oklahoma onion burger with friends, I always make sure to save room for my old fashioned peach cobbler to wrap things up right.
Make-Ahead and Storage
Make-Ahead: You can make this up to 6 hours ahead of time, however, be sure to keep the dressing separate from the cucumbers before serving.
How to Store: Cover and keep the cucumber salad in the refrigerator for up to 3 days.
More Easy Salad Recipes
Video
Easy Cucumber Salad Recipe
Ingredients
- 15 Persian cucumbers, cut into ½ moons
- 1 tablespoon sea salt
- ¼ cup sliced red onion
- ¼ cup mayonnaise
- 3 tablespoons white distilled vinegar
- 1 ½ tablespoons sugar
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Add the sliced cucumbers to colander over a bowl and mix in the 1 tablespoon of salt to help release as much liquid as possible. Let it stand for 20-30 minutes or up to 6 hours. If salting for longer than 30 minutes, place it in the refrigerator.
- Mix the mayonnaise, vinegar, sugar, and dill, and set aside.
- Gently press down the cucumbers with a spatula and then transfer them to a large clean bowl and toss with the dressing, onions, salt, and pepper. Serve.
so good! served with pork loin in a chipotle cinnamon rub.
Fantastic!
Just made this, and serving it with grilled chicken!
Excellent!
I use sour cream instead of mayo, and it came out delicious.
Excellent!
Refreshing! Absolutely love dill! I’d make this, again!
Thank you!
Love this recipe… make this with my salmon with maple dijon glaze and sesame stir fried snap peas and honey mustard roasted baby potatoes… such a good dinner… my mouth is watering thinking about it!!!
So good!
Love this salad. Cucumbers are so refreshing. Thanks for sharing Chef.
My pleasure!
Another summer favorite. Light and refreshing, and delicious. Thanks Chef!
My pleasure!