Featuring fresh dill, onions, and a sweet, tangy dressing, this cucumber salad recipe is a refreshing summer side dish. Bonus: it couldn't be easier!
This cucumber salad recipe is one of the simplest summer side dishes, and if you ask me, it’s also one of the best.
- It’s versatile. Serve it with any cookout or picnic fare.
- It’s flavorful. Shout out to the sweet and tangy dressing!
- And it’s SO refreshing. Just the thing for a hot day.
It’s my take on a classic cucumber salad, complete with crisp, cooling cucumbers, red onion, and a punchy vinegar dressing.
My special twist? I shower it with dill and chives for a fresh, savory kick. This cucumber salad has definite dill pickle vibes, and I am 100% about it. I think you will be too!
Cucumber Salad Recipe Ingredients
Here’s what you’ll need to make this cucumber salad recipe:
- Cucumbers, of course! I like to use English cucumbers in this recipe because they have thin, delicate skins and nearly undetectable seeds. No need to peel!
- Red onion – For savory bite.
- White wine vinegar – It gives the salad a delicious tangy kick. Rice vinegar works here too!
- Honey – Its sweetness balances the tangy vinegar. If you’re vegan, feel free to use agave nectar instead.
- Salt – It draws moisture out of the cucumbers, giving them a crisp, pickle-like texture. It also makes the flavors in this salad pop!
- Fresh dill and chives – Dill is a classic ingredient in a cucumber onion salad, as its sour flavor pairs perfectly with the sweet and tangy vinegar dressing. I love to use chives here too. They enhance the savory flavor of the onion and give the salad a wonderful fresh finish.
- Freshly ground black pepper – Add a few twists for peppery depth of flavor.
Find the complete recipe with measurements below.
How to Make Cucumber Salad
This fresh cucumber salad is SO easy to make!
First, thinly slice the cucumber and red onion. I like to use a mandoline for slicing the veggies because it yields uniform, paper-thin slices. If you don’t have one, a sharp knife will work too. Do your best to slice the cucumbers and onion as thinly and evenly as you can.
Next, toss the veggies with the vinegar, honey, and salt. Stir well so that they are evenly coated and that the honey is well dispersed.
Then, chill the salad for 20 minutes. This step is super important, so don’t skip it! The chilling time gives the cucumbers a chance to soak up the dressing’s flavor. The salt will also cause them to release a lot of water. After the 20 minutes, you’ll transfer the salad to another bowl or serving dish, leaving the water behind. This way, your cucumber salad will be less soggy.
Finally, garnish with the fresh herbs and black pepper. Season to taste and serve!
What to Serve with Cucumber Salad
This easy cucumber salad recipe is the perfect side dish for classic cookout fare. Pair it with whatever you’re grilling—veggie burgers, black bean burgers, you name it! Round out the meal with other summertime sides like corn on the cob, grilled vegetables, tomato salad, or coleslaw.
This salad is also a great addition to a picnic. Pack it up to enjoy with a sturdy salad, such as my Easy Pasta Salad or Cherry Tomato Couscous Salad, or with a sandwich. I love it alongside a Chickpea Salad Sandwich or Caprese Sandwich.
FAQs
Do you peel cucumbers for cucumber salad?
In this recipe, I call for English cucumbers, the variety that often comes wrapped in plastic at the grocery store. They have very thin, delicate skins, so there’s no need to peel them. If you can’t find English cucumbers, Persian cucumbers are a great substitute. Just note that because they are much smaller than English cucumbers, you’ll need to use more of them. I’d estimate that about 6 Persian cucumbers would work well here.
If regular cucumbers are all you have, you should peel them before making this recipe. I also recommend cutting them in half lengthwise and scooping out the seeds before you slice them. The seeds can be tough and bitter. You won’t miss them here!
How do you keep cucumber salad from getting soggy?
Cucumbers contain a lot of water, so cucumber salad will naturally be a little wet. However, we don’t want it to be too wet. This is why I recommend chilling the dressed cucumber slices for 20 minutes and then transferring them to another serving dish. They’ll release a lot of water while they chill, and removing it from the salad makes it considerably less soggy.
How long will cucumber salad last in the fridge?
This cucumber salad is best on the day it’s made. However, if you have leftovers, they will keep well in an airtight container in the fridge for up to 3 days.
More Favorite Salad Recipes
If you love this cucumber onion salad, try one of these easy salad recipes next:
- Easy Pasta Salad
- Best Broccoli Salad
- Best Potato Salad
- Tabbouleh
- Chickpea Salad
- Lentil Salad
- Black Bean, Corn, and Avocado Salad
- Or any of these 51 Best Salad Recipes!
Cucumber Salad
Ingredients
- 2 English cucumbers, very thinly sliced
- ½ large red onion, very thinly sliced
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh dill
- Chopped fresh chives, optional, for garnish
- Freshly ground black pepper
Instructions
- In a large bowl, toss together the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.
- Transfer to a serving bowl, leaving any excess water behind. Sprinkle with the dill and chives, if desired. Season with several grinds of pepper and serve.
I have made this recipe a number of times…it is my “go to” for cucumber salad. Honestly, I go to your site for almost any recipe that I am looking for, when I want something different, new and good. Just the best…
Thank you
Gina
I really wish the weight of cucumbers was stated. In my garden there are really large and really small cucumbers.
An English cucumber is typically 10–15 inches long and 1–2 inches in diameter, with an average weight ranging from about 10 to 12 ounces (280–340 grams)
Many thanks Tammie !!!
Hey, that was great !!!
Thank you for this simple, easy and refreshing recipe. I halved the recipe just a bit, because I live by myself. I didn’t use fresh dill (I subbed it out for dried and not that much of it), and I left it in the fridge for an hour, stirring it every 20 minutes. It turned out great! Again, refreshing — a nice cold treat after coming in from the heat outside.
Best cucumber salad recipe that I’ve tried
Delightful Simple quick and easy. It’s a staple at our house now.
So glad you love the salad, Marc!
I had cucumbers that I did not want to go bad. Made this in a snap last night, they are delicious! I didn’t have red onion but had a shallot. I will definitely make this again.
We make this all the time! Usually just use dried dill and it’s still delicious!
This cucumber salad is the best that we have ever eaten!!! My family loves it!!!
au
This is such a refreshing dish with a mild vinegar flavor that tastes perfect. I used a mandolin for the cucumbers and onions which made it super quick and easy to assemble. I appreciated the use of honey over sugar as we are trying to omit sugar as much as possible. And this was the perfect recipe to use up the abundance of cucumbers from my garden! I may add some feta next time. Thank you!
So good, so simple , and was a big hit. Had a ginger infused white balsamic vinegar and cucumbers from the garden. Substituted shallots for the onion. Sliced thin on the mandoline. Chives for garnish. No leftovers!
Hi Jeanne, that vinegar sounds delicious! I’m so glad you loved the salad.
Just great. I always used to use sugar , but honey made it over the top great. An improvement. Thank you it’s a keeper.
Hi Tara, I’m so glad you loved the salad!
Great recipe! Delicious! I used what I had in the pantry and fridge. Here are my tips: I halved regular seeded cucumbers and scooped out the cucumber seeds and peeled stripes into the skin before mandolins slicing. I used milder shallots instead of red onion; and only half the amount so the onion wouldn’t overpower the salad. I used dry dill herb ( 1 tsp equals 1 tablespoon fresh dill ). My honey was crystallized so I heated it up in a pan with the white vinegar, voilà, it dissolved. And I always reduce the salt in these kind of recipes, you can always add more to taste!
So glad you enjoyed the recipe, Sharon! Thanks for sharing your tips.
So good! I’ve made this for a potluck and for a family gathering. Everyone loves it and had second and third servings.
Hi Andrea, I’m so glad it’s been a hit!
Does this keep well? Is it ok to make the day before?
Hi Jessica, yep, you could make it up to a day ahead! I’d do the last step (transferring to a serving dish, adding the herbs) just before serving.
Why discard the vinegar 🤔
Hi Brad, as the salad sits, the cucumbers release a lot of watery. We tip it out so that the salad itself isn’t too watery.
Can I use regular vinegar instead of white wine vinegar? I’m cooking for an alcohol-free family member
Hi Michelle, yep, you can!
Love your re recipes
Tried, I’ve tried most of them..
I’m so glad you love them, Cheryle!
I’m happy to hear that!
One my to do list was new chive and dill plants but the weather has been so wet this May that nothing is getting done outside but what to do with the cucumbers which are going to waste, found your recipe and wasn’t really wanting to go out into the rain so what can I substitute. Not even dry dill or chive in the pantry so it was celery seed and tarragon, we’ll see how it tastes.
This was delicious and so easy to prepare. Love the many flavors. I would eat this all by itself. Love your website, I use the recipes weekly.
Absolutely delicious! I had as a side to go with peri chicken skewers & a warm potato salad.
I’m making again to go with a pasta dish I’m cooking for my parents visit. I’m confident they’re going to enjoy this cucumber salad.
Thank you for sharing this simple but thoroughly delicious salad. I love this website too, only just discovered it via a recommendation by friend.