Cool and Crisp: Easy Cucumber Salad for Summer
When the weather warms up and you’re craving something light, fresh, and incredibly easy to prepare, this Cucumber Salad is the answer. It’s a timeless classic — cool, crunchy cucumbers tossed with a bright, tangy dressing that makes it perfect as a side dish for barbecues, potlucks, or weeknight dinners. It just hits the spot for me!
This simple salad comes together in minutes and uses pantry staples, yet the flavor is anything but basic. It’s refreshing, slightly sweet, and delightfully crisp — exactly what you want on a hot day.
Whether you’re serving it with grilled chicken, burgers, or just snacking straight from the bowl, it’s always a hit.
Why You’ll Love It:
This cucumber salad is a celebration of simple ingredients done right. It’s healthy, hydrating, and budget-friendly. The tangy vinegar dressing perfectly balances the sweetness of the onions and the coolness of the cucumbers. Plus, it keeps well in the fridge, making it a great make-ahead option.
Other great summer salads:
- Celebration Salad (perfect for a crowd–and everyone LOVES it)
- Strawberry Pinenut Spinach salad with a zesty lemon dressing.
- The Steakhouse Wedge Salad
Items Used:
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Cucumber Salad
Description
This cucumber salad is so easy to make and bursting with flavor. Crisp cucumbers and red onion in a tangy vinegar dressing. Simply delicious!
Ingredients
- 1 pound English or seedless cucumbers (1 1/2 to 2 medium)
- 1 small red onion
- 1 1/4 teaspoons kosher salt
- 3 tablespoons apple cider, distilled, white wine, or red wine vinegar
- 2 teaspoons granulated sugar
- Freshly ground black pepper
- 1 tablespoon coarsely chopped fresh dill (optional)
- 1 Tablespoon olive oil (optional)
Instructions
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Prepare the following, adding each to the same medium bowl as you complete it: Using a mandoline or a knife, thinly slice 1 pound English or seedless cucumbers crosswise (4 to 5 cups). Halve and thinly slice 1 small red onion (about 1/2 cup). Sprinkle with 1 1/4 teaspoons kosher salt and toss to combine. Let sit for 20 minutes.
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Pour off any liquid from the cucumber mixture. Add 3 tablespoons vinegar of choice and 2 teaspoons granulated sugar, and toss until the sugar is dissolved. Taste and season with black pepper as needed. Add 1 tablespoon coarsely chopped fresh dill and a tablespoon of olive oil, if desired and toss to combine.
Notes
- Add Tomatoes: For a twist, toss in some halved cherry tomatoes.
- Go Creamy: Add a spoonful of sour cream or Greek yogurt for a creamy version.
Recipe Source: Adapted from The Kitchn
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