Crunchy cucumber salad recipe in a large white ceramic bowl of thin cucumber rounds, sliced red onion and fresh dill in a light vinegar dressing, with a wooden serving spoon on an outdoor summer dinner table beside grilled chicken and iced lemonade

Crunchy Cucumber Salad (3 Easy Dressings, 10 Minutes)

ByEmma Huntley

In the summer, cucumber salad is on my dinner table almost every night. It is cold, crunchy, tangy and so refreshing next to anything off the grill. My grandmother made a simple version with vinegar, onion and a little sugar, and I still make it her way most of the time. Over the years I have added a creamy version and an Asian style version too, so you will find all three in this post. Each one takes about 10 minutes of hands on time, and I will show you the one step that keeps your salad crisp instead of watery.

Quick answer: To make cucumber salad, thinly slice cucumbers and red onion, sprinkle the cucumbers with salt and let them sit for 15 minutes to draw out water, then pat dry. Toss with a dressing of vinegar, a little sugar, olive oil, salt, pepper and fresh dill. Chill for 15 to 30 minutes before serving.

Serves 4 to 6 | Prep time 10 minutes | Salting time 15 minutes | Chill time 15 minutes | Total time 40 minutes

Why You Will Love This Cucumber Salad

This is one of those simple recipes that tastes far better than it has any right to. Here is why it is a regular in my kitchen:

  • It is quick. Ten minutes of slicing and stirring, and the fridge does the rest.
  • It stays crunchy. Salting the cucumbers first removes extra water, so the salad is never soggy.
  • It is light and fresh. A perfect balance to rich, heavy mains and grilled meats.
  • It is cheap. Cucumbers, onion and vinegar cost very little, especially in summer.
  • It is naturally healthy. Low in calories, low in carbs and full of water to keep you hydrated.
  • It is great for meal prep. It keeps well in the fridge for a few days.

I love bringing this to cookouts alongside a big bowl of one of my pasta salad recipes. The two together cover everyone, from the people who want something light to the ones who want something filling.

Ingredients

This is my classic vinegar cucumber salad, enough for 4 to 6 side servings:

  • 2 large English cucumbers (about 1 1/2 lb or 680 g), or 4 to 5 small Persian cucumbers
  • 1 tsp salt, for drawing out water
  • 1/2 small red onion (about 50 g), very thinly sliced
  • 1/4 cup (60 ml) white wine vinegar or apple cider vinegar
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1 to 2 tsp granulated sugar or honey (to taste)
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh dill (or 1 tsp dried dill)
  • Pinch of red pepper flakes (optional)
Ingredients for cucumber salad including sliced cucumbers, red onion, fresh dill, vinegar and olive oil

A Few Notes on the Ingredients

Cucumbers: English cucumbers (long and wrapped in plastic) and small Persian cucumbers have thin skin and tiny seeds, so you do not need to peel or seed them. If you use regular slicing cucumbers with waxy skin, peel them in stripes and scoop out the seeds with a spoon.

Salt: This is the step most recipes skip. Salt pulls water out of the cucumber slices so they stay crisp and the dressing does not get diluted.

Red onion: It adds color and bite. If raw onion is too strong for you, soak the slices in cold water for 10 minutes and drain.

Vinegar: White wine vinegar is mild and clean. Apple cider vinegar is a little fruity. Rice vinegar is softer and slightly sweet. Plain white vinegar works but is sharper, so use a little less.

Sugar: Just a teaspoon or two balances the vinegar. You can use honey, maple syrup or a sugar free sweetener.

Dill: Fresh dill and cucumber are a classic pair. Fresh parsley, mint or chives are all lovely too.

How to Make Cucumber Salad (Step by Step)

Slice the cucumbers. Wash the cucumbers and slice them into thin rounds about 1/8 inch (3 mm) thick. A mandoline makes this fast, but please use the hand guard. A sharp knife works fine too.

Salt and rest. Put the slices in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of salt, toss and let them sit for 15 to 20 minutes. You will see water dripping out.

Slice the onion. While the cucumbers rest, slice the red onion as thin as you can.

Make the dressing. In a large bowl, whisk together the vinegar, olive oil, sugar, pepper and red pepper flakes until the sugar dissolves.

Dry the cucumbers. Gently press the cucumbers, then pat them dry with a clean kitchen towel or paper towels. Do not rinse them unless you used a lot of salt.

Toss. Add the cucumbers, onion and dill to the bowl with the dressing and toss well.

Chill. Cover and refrigerate for at least 15 minutes, or up to 2 hours, so the flavors soak in.

Taste and serve. Give it a stir, taste and add a pinch of salt or sugar if needed. Serve cold.

Timing at a Glance

3 Easy Cucumber Salad Dressings

The classic vinegar dressing above is my everyday choice, but these two are just as easy. Use the same salted and dried cucumbers for each.

1. Creamy Cucumber Salad

This one reminds me of summer potlucks.

  • 1/2 cup (120 g) sour cream or plain Greek yogurt
  • 1 tbsp (15 ml) white wine vinegar
  • 1 tsp sugar
  • 1 small garlic clove, grated
  • 2 tbsp chopped fresh dill
  • Salt and pepper to taste

Whisk everything together and fold in the cucumbers and onion. Serve within a day for the best texture.

2. Asian Style Cucumber Salad

This is the one I make when we have stir fry or grilled chicken.

  • 3 tbsp (45 ml) rice vinegar
  • 1 tbsp (15 ml) low sodium soy sauce
  • 2 tsp (10 ml) toasted sesame oil
  • 1 tsp sugar or honey
  • 1 small garlic clove, grated
  • 1/2 tsp chili flakes or a drizzle of chili oil
  • 1 tbsp toasted sesame seeds and sliced green onions, for topping

For this version, I like to smash the cucumbers lightly with the flat side of a knife and cut them into bite size chunks. The rough edges grab more dressing. It is amazing next to my marry me chicken.

3. Greek Style Cucumber Salad

Add halved cherry tomatoes, Kalamata olives and crumbled feta to the classic vinegar version, and swap the dill for a pinch of dried oregano.

Bowl of crunchy cucumber salad with red onion and fresh dill on a summer dinner table

What to Serve with Cucumber Salad

Cucumber salad goes with almost any dinner, especially rich or grilled food:

  • Grilled chicken, burgers, steak or sausages
  • Baked or grilled salmon
  • Fried chicken or chicken schnitzel
  • Pulled pork sandwiches
  • Stir fries, rice bowls and noodle dishes
  • Gyros, kebabs and pitas

Because it is so light, it also makes a great side for a low carb dinner when you want something fresh and crunchy without the bread or potatoes.

My Tips for the Best Cucumber Salad

  • Slice thin and even. Even slices soak up the dressing at the same rate.
  • Never skip the salt step. It is the difference between crisp and soggy.
  • Pat them dry. Leftover water will thin out the dressing.
  • Dress close to serving time for the creamy version. Dairy dressings get watery after a day.
  • Taste the dressing first. Vinegars vary a lot. Adjust sugar and salt before adding the cucumbers.
  • Use cold cucumbers. Starting with cucumbers straight from the fridge keeps the salad extra refreshing.

Common Mistakes to Avoid

  • Using waxy skin without peeling. Regular cucumbers often have a waxy coating that tastes bitter and feels tough.
  • Too much vinegar. It should be tangy, not sour. Start with less and add more.
  • Rinsing off all the salt. Only rinse if the cucumbers taste very salty after resting.
  • Making it days ahead. Even the vinegar version is best within 3 days.

How to Store Cucumber Salad

Vinegar version: Store in an airtight container in the fridge for up to 3 days. The cucumbers will slowly soften and taste more pickled.

Creamy version: Best eaten the same day. It will keep for 1 day, but it gets watery. Drain off any liquid and stir before serving.

Asian version: Up to 2 days in the fridge.

Freezing: I do not recommend freezing. Cucumbers turn limp and mushy when thawed.

Is Cucumber Salad Healthy?

Yes. Cucumbers are about 95 percent water and very low in calories. The classic vinegar version has only a small amount of oil and sugar, so a serving is light. It also gives you some vitamin K and fiber from the skins. If you watch sugar, use a sugar free sweetener or leave it out and add a little more olive oil to soften the vinegar.

Cucumber Salad FAQs

How do you keep cucumber salad from getting watery?

Salt the sliced cucumbers and let them drain for 15 to 20 minutes, then pat them dry before adding the dressing. This removes a lot of the water that would otherwise end up in the bowl.

Do I need to peel cucumbers for salad?

Not for English or Persian cucumbers, because their skin is thin. Peel regular cucumbers with thick or waxy skin, at least in stripes.

What vinegar is best for cucumber salad?

White wine vinegar, apple cider vinegar and rice vinegar are all great choices. Each gives a slightly different flavor, so use the one you like best.

Can I make cucumber salad ahead of time?

Yes. The vinegar version can be made up to 1 day ahead and still taste fresh and crisp. Make the creamy version no more than a few hours ahead.

Can I use dried dill?

Yes. Use 1 teaspoon of dried dill in place of 2 tablespoons fresh. Let it sit in the dressing for a few minutes before adding the cucumbers.

Final Thoughts

This crunchy cucumber salad proves that the simplest recipes are often the best. A few cucumbers, a little onion and a good dressing give you a cool, crisp side dish that makes any dinner feel fresh. Try the classic version first, then play with the creamy and Asian style dressings to find your favorite. Save this recipe to your summer sides board on Pinterest so it is ready for your next cookout.

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