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:

Cucumber Salad

rate this recipe:

4.94 from 95 votes

Prep Time: 10

Chilling Time: 20

Total Time: 30

Serves 6

Save Recipe Print Recipe

This cucumber salad recipe features thinly sliced cucumbers, red onion, fresh dill, and a sweet and tangy vinegar dressing. Cooling and refreshing, this summer salad is a perfect BBQ or picnic side dish.

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.