This cucumber salad recipe is a classic summer side dish that comes together in minutes. It features crisp, thinly sliced cucumbers and red onion tossed in a sweet and tangy vinegar dressing, finished with fresh dill and chives. The result is a refreshing, cooling salad that pairs perfectly with grilled foods, sandwiches, or any picnic spread.
What makes this salad so appealing is its simplicity and brightness. The dressing is a straightforward combination of white wine vinegar, honey (or agave), and salt, which draws out the cucumbers’ natural moisture and creates a light, flavorful brine. The fresh herbs add a savory kick that elevates this dish above a basic cucumber-onion salad.
Recipe Overview
Prep Time: 10 minutes
Total Time: 30 minutes (includes 20 minutes chilling)
Recommended For You
Servings: 6
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
How to Make Cucumber Salad
- In a large bowl, toss together the cucumber slices, red onion, vinegar, honey, and sea salt. Refrigerate for 20 minutes to allow the flavors to meld and the cucumbers to release excess liquid.
- Transfer the salad to a serving bowl, leaving behind any accumulated water. Sprinkle with fresh dill and chives (if using), and season with several grinds of black pepper. Serve immediately or chill until ready to serve.
Helpful Tips and Substitutions
English cucumbers are ideal because they have thin, tender skins and minimal seeds, so peeling is unnecessary. If you can’t find English cucumbers, Persian cucumbers work well; use about six of them. For regular garden cucumbers, peel them and remove the seeds to avoid bitterness and excess wateriness. To keep the salad from becoming too watery, chilling the dressed cucumbers for 20 minutes and then discarding the released liquid is key. For a vegan version, substitute agave nectar for the honey. Granulated sugar can also be used in place of honey.
Serving Suggestions
This cucumber salad is a fantastic side for cookout favorites like veggie burgers, black bean burgers, grilled vegetables, and corn on the cob. It also pairs beautifully with sandwiches, such as a chickpea salad sandwich or a caprese sandwich. For a larger spread, serve it alongside other summer salads like pasta salad, tomato salad, or coleslaw.
Storage and Reheating
This salad is best enjoyed the day it is made. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cucumbers will release more water over time, so you may want to drain the salad before serving again. Do not freeze, as the texture will be compromised.
Frequently Asked Questions
Do you peel cucumbers for cucumber salad?
For English or Persian cucumbers, peeling is not necessary because the skins are thin and tender. If using regular garden cucumbers, it’s best to peel them and scoop out the seeds to avoid tough, bitter bits.
How do you keep cucumber salad from getting soggy?
The key is to salt the cucumbers and let them chill for 20 minutes. This draws out excess water, which you then drain off before serving. This step prevents the salad from becoming overly watery and keeps the cucumbers crisp.
How long will cucumber salad last in the fridge?
The salad is best on the day it’s made, but leftovers will keep for up to 3 days in an airtight container. It will release more liquid, so you may want to drain it before serving again.
