Easy Cucumber Salad Recipe
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.
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.
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.
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.
Nutrition
Calories: 100kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 1225mgPotassium: 219mgFiber: 1gSugar: 6gVitamin A: 163IUVitamin C: 5mgCalcium: 26mgIron: 0.4mg