Cucumber Salad Recipe

I’ve been making this cucumber salad for years, and it’s become my go-to side dish when I need something fresh and light. The combination of crisp cucumbers, tangy rice vinegar, and fragrant dill creates the perfect balance of flavors that’ll complement any meal. What makes this recipe special isn’t just the simple ingredients – it’s the technique that transforms ordinary cucumbers into something extraordinary.

Recipe

I’m going to be completely honest with you—this cucumber salad is hands-down the most invigorating, crowd-pleasing side dish I’ve ever made, and I’ve been perfecting it for years in my own kitchen. What makes this recipe absolutely irresistible is the perfect balance of crisp, paper-thin cucumber slices tossed in a tangy dressing that’s equal parts sweet and acidic, with just a hint of fresh dill that makes everything pop.

I discovered the secret years ago when my neighbor shared her grandmother’s technique of salting the cucumbers first—it draws out excess moisture and concentrates that clean, garden-fresh flavor while giving you the most satisfying crunch in every bite. The dressing is where the magic really happens: a simple blend of rice vinegar, a touch of sugar, and fresh herbs that clings beautifully to each cucumber ribbon without being heavy or overwhelming.

Every forkful delivers this incredible contrast of cool, crisp vegetables with a bright, zesty finish that practically cleanses your palate. This salad is ridiculously easy to throw together, requires no cooking whatsoever, and gets even better as it sits in the fridge, making it the perfect make-ahead dish for barbecues, potlucks, or any time you want something light and incredibly satisfying.

Ingredients

The secret to an unforgettable cucumber salad lies in choosing the right ingredients and understanding their roles. This isn’t just about slicing cucumbers—it’s about creating a harmony of textures and flavors that’ll have people asking for the recipe. The key is using fresh, quality ingredients and knowing which ones you can never compromise on.

For the Salad Base:

• English cucumbers (2-3 large) – These are non-negotiable! Their thin skin and fewer seeds mean no peeling or deseeding required, plus they hold their crunch longer than regular cucumbers
• Red onion (1 small, thinly sliced) – Adds that sharp bite that cuts through the coolness. Can’t find red? Sweet onion works, but you’ll lose some of that beautiful color contrast
• Fresh dill (3-4 tablespoons, chopped) – This is where the magic happens! Dried dill is fine in a pinch, but fresh dill gives you that bright, summery flavor that makes this salad sing

For the Dressing:

• Rice vinegar (1/4 cup) – The gentle acidity is perfect here. White wine vinegar works as a substitute, but avoid harsh white vinegar—it’ll overpower everything
• Extra virgin olive oil (2 tablespoons) – Don’t go cheap here; good olive oil adds richness and helps the flavors meld beautifully
• Sugar (1-2 teaspoons) – Balances the acidity and brings out the cucumber’s natural sweetness. Honey works too if you prefer
• Kosher salt (1 teaspoon) – Essential for drawing out moisture and concentrating flavors
• Freshly cracked black pepper – Just a few grinds for subtle warmth

Optional Elevators:

• Feta cheese crumbles – Adds creamy saltiness that transforms this from side dish to star
• Fresh mint leaves – Pairs beautifully with dill for an extra layer of freshness
• Toasted sesame seeds – For unexpected crunch and nutty flavor

How to Make the Best Fresh Crisp Summer Salad

Start with properly chilled cucumbers for the crispiest results.

Make sure your cucumbers are cold from the refrigerator before you begin—this helps them maintain their satisfying crunch throughout the salad-making process. Room temperature cucumbers tend to become limp more quickly once dressed.

Wash and dry the cucumbers thoroughly, then slice them into uniform rounds about ¼-inch thick.

Even slicing guarantees every bite has the same perfect texture and allows the dressing to coat each piece evenly. Use a sharp knife or mandoline slicer for consistent results—dull knives crush the cucumber and release excess water, making your salad soggy.

Place the sliced cucumbers in a colander and sprinkle generously with salt, tossing to coat all pieces.

This essential step draws out excess moisture from the cucumbers, preventing your salad from becoming watery later. The salt creates a concentrated brine that pulls water from the cucumber cells through osmosis—this technique is called “degorging” and it’s your secret weapon for crisp salads.

Let the salted cucumbers drain for 30 minutes, then rinse thoroughly under cold water.

Don’t skip the rinsing step or your salad will be too salty to enjoy. The 30-minute timing is important—less time won’t remove enough moisture, while longer can make the cucumbers too soft. You’ll see puddles of water in the bottom of the colander when it’s working properly.

Pat the cucumbers completely dry with clean kitchen towels or paper towels.

Press gently but firmly to remove all surface moisture—any remaining water will dilute your dressing and make the salad less flavorful. Take your time with this step; properly dried cucumbers will stay crisp for hours and absorb the dressing beautifully.

In a large bowl, whisk together your dressing ingredients until smooth and well combined.

Start with the acid (vinegar or lemon juice), add your seasonings, then slowly whisk in the oil to create a proper emulsion. This prevents the dressing from separating and guarantees every cucumber slice gets evenly coated with flavor.

Add the dried cucumber slices to the dressing and toss gently but thoroughly.

Use clean hands or large spoons to coat every piece without bruising the cucumbers. The gentle tossing motion preserves their crisp texture while guaranteeing even distribution of the dressing—aggressive mixing will break down the cucumber structure.

Let the salad rest in the refrigerator for 15-20 minutes before serving to allow flavors to meld.

This brief chilling time lets the cucumbers absorb some dressing while maintaining their crunch. Longer than 30 minutes and they’ll start to release moisture again, so serve within that window for ideal texture and flavor balance.

Chef Tips

While most recipes call for standard cucumbers, I’ve found that English cucumbers work exceptionally well for this salad since they’ve fewer seeds and thinner skins that don’t require peeling.

Good knife skills guarantee uniform slices that absorb dressing evenly.

For plating presentation, I arrange overlapping cucumber rounds in a circular pattern and finish with fresh herbs.

Nutrition

This revitalizing cucumber salad is naturally low in calories and packed with hydrating properties. The simple ingredients provide essential vitamins and minerals while keeping the dish light and healthy.

What You’ll Love About This Recipe

This cucumber salad is about to become your new obsession, and honestly, who can blame you? It’s the kind of recipe that makes you feel like a kitchen genius while requiring almost zero actual cooking skills.

Fresh and crispy texture that stays perfect for days – Unlike other salads that turn into sad, wilted messes overnight, this cucumber beauty actually gets better as it sits in the fridge. The flavors meld together like old friends at a reunion.

Ready in just 15 minutes with ingredients you probably already have**** – No fancy shopping trips or mysterious spices required here. Just grab some basic pantry staples and you’re golden.

Light, invigorating, and guilt-free – This salad is like a cool breeze on a hot day. It’s packed with hydrating cucumbers and a tangy dressing that’ll make your taste buds do a happy dance without weighing you down.

Recipe Card

This invigorating cucumber salad offers a perfect balance of crisp textures and bright flavors, making it an ideal side dish for warm weather meals or a light, healthy snack any time of year.

Ingredients:

• 2 large English cucumbers or 3-4 regular cucumbers
• 1/2 red onion, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil

Instructions:

1. Wash and slice cucumbers into thin rounds, about 1/8 inch thick
2. Place sliced cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 15 minutes to draw out excess moisture
3. Meanwhile, combine rice vinegar, sugar, remaining salt, and black pepper in a large bowl, whisking until sugar dissolves
4. Rinse cucumbers under cold water and pat dry with paper towels
5. Add cucumbers and sliced red onion to the vinegar mixture
6. Drizzle with olive oil and sprinkle with fresh dill
7. Toss everything together until well coated
8. Refrigerate for at least 30 minutes before serving for best flavor

Notes:

English cucumbers work best as they’ve fewer seeds and thinner skin.

If using regular cucumbers, consider peeling them first. The salad is best consumed within 24 hours as cucumbers will release more water over time.

Equipment:

Sharp knife, cutting board, colander, large mixing bowl, whisk

Prep Time: 20 minutes

Cooking Time: 0 minutes (plus 30 minutes chilling time)

Cuisine: American

Serving: 4-6 servings