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A 45-degree angle shot of a fresh cucumber salad in a light ceramic bowl, garnished with dill.

Cucumber Salad Recipe: The Ultimate Refreshing Side Dish

This cucumber salad recipe is incredibly crisp, refreshing, and easy to make! A simple, tangy dill dressing coats thinly sliced cucumbers and onions for the perfect summer side dish that's ready in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced
  • 1/2 medium red onion thinly sliced
  • 1 tsp kosher salt for drawing out water
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tbsp fresh dill chopped
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Colander
  • 1 Knife or Mandoline Slicer

Instructions
 

  1. Place the sliced cucumbers in a colander over a bowl. Sprinkle with 1 tsp of kosher salt and toss to coat. Let sit for 20-30 minutes to draw out excess water. Gently pat dry with paper towels.
  2. In a large mixing bowl, whisk together the white vinegar, sugar, water, chopped fresh dill, and black pepper until the sugar is fully dissolved.
  3. Add the drained cucumbers and thinly sliced red onion to the bowl with the dressing. Toss everything together until well combined.
  4. For the best flavor, cover the salad and let it chill in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together. Serve cold.

Notes

For a Creamy Version: Whisk in 1/2 cup of full-fat sour cream or Greek yogurt into the dressing.
Storage: Store in an airtight container in the fridge for up to 3 days.
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