Cucumber Salad Recipe: There’s nothing like a fresh, crispy cucumber salad to complement just about any meal.
Whether it’s a summer BBQ, a light lunch, or a healthy side dish, cucumber salad always hits the spot. It’s refreshing, crunchy, and can be made in under 15 minutes. Plus, it’s budget-friendly and totally customizable.
In this step-by-step guide, you’ll learn how to make a cucumber salad that’s bursting with flavor, perfectly seasoned, and super easy to put together.
Why You’ll Love This Cucumber Salad
What makes this cucumber salad a staple in so many households? It’s light, healthy, and packed with flavor. You only need a handful of ingredients, but the end result tastes like you spent way more time on it than you actually did. It’s low in calories, naturally gluten-free, and perfect for vegan or vegetarian diets. You can pair it with grilled meats, fish, sandwiches, or even enjoy it on its own. Whether you’re meal-prepping or throwing together a quick side for dinner, this cucumber salad is always a win.
Health Benefits of Cucumber Salad
Cucumbers are more than just water-packed veggies. They’re full of antioxidants, help with hydration, and support healthy digestion. Cucumber salad is rich in vitamins like K and C, plus minerals like potassium and magnesium. It’s a great low-calorie way to get in some fiber and micronutrients. And when you add ingredients like onions, herbs, or apple cider vinegar, you’re giving your body an extra boost of anti-inflammatory and immune-supporting goodness.
List of Ingredients You’ll Need
Here’s everything you need to create the ultimate cucumber salad:
Fresh Vegetables
- Cucumbers – 2 large English cucumbers or 4 Persian cucumbers, thinly sliced
- Red onion – 1 small, thinly sliced
- Fresh dill – A handful, finely chopped (optional but highly recommended)
Seasonings & Dressings
- Vinegar – Apple cider vinegar or white vinegar (2-3 tablespoons)
- Olive oil – 1 tablespoon for smoothness
- Sugar – 1 teaspoon (to balance the acidity)
- Salt & Pepper – To taste
Optional Add-ins
- Cherry tomatoes, halved
- Feta cheese crumbles
- Crushed garlic
- Lemon juice or zest
- Yogurt or sour cream (for a creamy version)
You can always adjust the ingredients based on your personal preference or what you have on hand. That’s the beauty of this recipe—it’s incredibly versatile.
Kitchen Tools Required
- Cutting board and sharp knife
- Mixing bowl (preferably large)
- Measuring spoons
- Whisk or fork (for dressing)
- Salad tongs or serving spoon
You don’t need anything fancy—just the basics to prep, mix, and serve.
Step-by-Step Guide to Making Cucumber Salad
Step 1: Wash and Slice the Cucumbers
Start by rinsing your cucumbers under cold water. You can peel them if you prefer, but leaving the skin on adds more fiber and color. Use a sharp knife or mandolin slicer to cut them into thin, even slices. The thinner, the better—they soak up more flavor!
Step 2: Salt the Cucumbers (Optional)
This is a pro move. Sprinkle a bit of salt over your cucumber slices and let them sit in a colander for about 10-15 minutes. This draws out excess water and keeps your salad from getting soggy. Afterward, gently pat them dry with a paper towel. You’ll be amazed at the difference in texture.
Step 3: Prep the Other Vegetables
While the cucumbers are resting, slice your red onion and chop the dill. If you’re adding extras like cherry tomatoes or garlic, now’s the time to prep those too. Keep everything fresh and uniform in size so each bite has a good balance of ingredients.
Step 4: Make the Dressing
In a small bowl, whisk together your vinegar, olive oil, sugar, salt, and pepper. This dressing is light and tangy, with a hint of sweetness. If you like it more tangy, increase the vinegar; if you like it creamy, swap the oil with Greek yogurt or sour cream. Taste and tweak as needed.
Step 5: Toss It All Together
Now the fun part. In your mixing bowl, combine the cucumbers, onions, and any add-ins. Pour the dressing over the top and gently toss everything until coated. Be careful not to mash the cucumbers—they should stay nice and crisp.
Step 6: Chill and Serve
Cover the salad and pop it into the fridge for at least 15-30 minutes before serving. This lets the flavors meld together beautifully. The longer it sits (within reason), the better it tastes. Serve cold and enjoy!
Pro Tips for the Best Cucumber Salad
- Always use fresh, firm cucumbers.
- Slice evenly for better texture and flavor absorption.
- Don’t skip the salting step if you want a crunchier salad.
- Use red onions for a milder taste and pop of color.
- Chill before serving for optimal flavor.
- Make just enough for the day unless you enjoy a softer texture the next day.
Variations You Can Try
One of the best parts about cucumber salad is how easily you can switch it up to match your taste, mood, or occasion. Here are a few popular and creative variations you can try:
Creamy Cucumber Salad
Craving something richer? Make it creamy! Swap the vinaigrette for a base of sour cream, Greek yogurt, or a mix of both. Add garlic powder, lemon juice, and fresh dill to boost the flavor. This version pairs amazingly with grilled meats and works well as a picnic side.
Asian-Inspired Cucumber Salad
Want a burst of umami and heat? Try an Asian twist. Use rice vinegar instead of white vinegar, sesame oil instead of olive oil, and add a splash of soy sauce or tamari. Toss in some chili flakes, sliced green onions, and sesame seeds. It’s the perfect side for noodles, stir-fry, or sushi.
Spicy Kick Version
Love spice? Add sliced jalapeños, red pepper flakes, or even a squirt of sriracha to your dressing. A touch of honey balances the heat beautifully. This fiery version works well with BBQ or tacos and adds a fun twist to your usual salad routine.
What to Serve with Cucumber Salad
This salad is incredibly versatile and works with just about anything. Here are a few pairing ideas:
- Grilled chicken or steak – The freshness cuts through the richness.
- Burgers and sandwiches – Adds a crunchy, refreshing contrast.
- Seafood – Especially grilled shrimp or salmon.
- Rice or quinoa bowls – Layer it in for texture and brightness.
- BBQ and picnic plates – It’s a hit at potlucks and outdoor feasts.
It also shines as a light snack on its own, especially on hot days when you need something crisp and hydrating.
Storage Instructions
Cucumber salad is best served fresh, but it can last for a bit if stored correctly.
- Refrigerator: Store in an airtight container in the fridge for up to 2–3 days.
- Tip: The cucumbers will release more water as they sit, so the salad may get soggy over time. To avoid this, drain excess liquid before serving again.
- Avoid freezing: Cucumbers lose their texture and become mushy once frozen and thawed.
If you’re planning to make it ahead, consider storing the dressing separately and tossing everything together just before serving.
Common Mistakes to Avoid
Even though this is a simple recipe, a few common slip-ups can throw off the taste or texture:
- Not salting the cucumbers: This step helps reduce sogginess.
- Overdressing: A little dressing goes a long way—don’t drown the salad.
- Skipping the chill time: Letting it rest in the fridge enhances flavor.
- Using bitter cucumbers: Taste them before slicing; bitter ones can ruin the dish.
- Forgetting to balance flavors: Make sure the acidity, sweetness, and saltiness are all in harmony.
Being mindful of these can turn your salad from good to great.
Make-Ahead Tips
Want to prep this ahead of time? No problem—here’s how:
- Pre-slice veggies: Store them in separate airtight containers lined with paper towels to absorb moisture.
- Make the dressing in advance: Keep it in a small jar and shake it before use.
- Combine close to serving: Toss the veggies with the dressing about 30 minutes before mealtime for maximum freshness.
This is a great time-saver for busy weekdays, dinner parties, or meal prep routines.
Nutritional Information
Here’s a rough breakdown per serving (based on a standard vinegar-based cucumber salad):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70–90 |
| Total Fat | 4–6g |
| Carbohydrates | 7–10g |
| Protein | 1–2g |
| Fiber | 1g |
| Sugar | 3–5g |
| Sodium | 200–300mg |
Note: Values will vary depending on add-ins and portion size.
This makes cucumber salad a great choice for anyone watching their calorie intake or following a heart-healthy or plant-based diet.
FAQs about Cucumber Salad Recipe
1. Can I make cucumber salad ahead of time?
Yes! It’s actually better after a short chill in the fridge. Just avoid letting it sit too long or it might get soggy.
2. Do I have to peel the cucumbers?
Nope. English or Persian cucumbers have thin skins that are perfectly edible. Peeling is up to your texture preference.
3. How do I keep the salad from getting watery?
Salt the cucumbers and let them rest for 10–15 minutes before mixing. This removes excess moisture and keeps the salad crisp.
4. Can I use different types of vinegar?
Absolutely. Apple cider, white wine, rice, or red wine vinegar all work great—each brings its own unique flavor.
5. Is cucumber salad keto-friendly?
Yes, if you skip the sugar or replace it with a keto sweetener like stevia or erythritol, it becomes low-carb and keto-friendly.
Conclusion
Cucumber salad is the kind of recipe everyone should have in their back pocket. It’s simple, refreshing, and versatile enough to serve with almost any meal. With just a handful of ingredients and a few easy steps, you can whip up a dish that’s healthy, flavorful, and downright satisfying. Whether you stick to the classic version or put your own spin on it, there’s no wrong way to enjoy it. So grab some cucumbers, slice ‘em up, and get tossing—your taste buds will thank you.
