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Jump to RecipeThis easy cucumber salad is crisp, cool and tangy, and it takes about 10 minutes to make. Thin slices of English cucumber and red onion soak in a quick dressing of apple cider vinegar, a touch of honey, salt and fresh dill. There is no cooking and no mayo, just a bright, refreshing side that goes with almost anything. It is naturally gluten free, easily vegan, and it tastes even better the next day.
I make a big batch of this all summer long for barbecues, weeknight dinners and packed lunches. If you want a version with tomatoes, try my marinated cucumber, tomato and onion salad, or pair it with a sweet fresh corn and tomato salad.
Why You Will Love This Cucumber Salad
- Ready in 10 minutes. Slice, stir and serve. No stove needed.
- Made with pantry staples. Vinegar, honey, salt and pepper plus fresh cucumbers.
- Light and healthy. Only about 45 calories per serving.
- Vegan and gluten free. Use maple syrup or agave instead of honey for a vegan version.
- Great for meal prep. The flavor gets better as it sits in the fridge.
Ingredients for Easy Cucumber Salad
This salad uses just a few simple ingredients. You will find exact amounts in the recipe card below.
- English cucumbers: they have thin skin and small seeds, so there is no need to peel or seed them. Persian or mini cucumbers work too.
- Red onion: thinly sliced for color and a mild, zesty bite.
- Apple cider vinegar: tangy and slightly fruity. White wine vinegar or rice vinegar also work.
- Honey or agave: just enough sweetness to balance the vinegar.
- Water: softens the vinegar so the dressing is not too sharp.
- Sea salt: seasons the salad and draws out extra water from the cucumbers.
- Fresh dill: the classic herb for cucumbers, clean and bright.
- Fresh chives (optional): for a light onion flavor and extra green color.
- Black pepper: freshly ground, to finish.
How to Make Cucumber Salad
1. Slice the cucumbers
Wash the cucumbers and slice them into thin rounds, about 1/8 inch thick. A mandoline slicer gives you perfectly even slices in seconds, but a sharp knife on a good cutting board works well too. If you like a striped look, use a vegetable peeler to peel a few strips of skin before slicing.
2. Salt and drain (optional but worth it)
Place the cucumber slices in a colander, toss with 1/2 teaspoon of salt and let them sit for 15 minutes. The salt pulls out extra water, which keeps the salad crisp and stops the dressing from turning watery. Pat the slices dry with a clean towel.
3. Slice the onion
Cut the red onion in half and slice it as thinly as you can. For a milder flavor, soak the slices in cold water for 10 minutes, then drain.
4. Make the dressing
In a large glass mixing bowl, whisk the apple cider vinegar, water, honey, salt and pepper until the honey dissolves. Taste it. It should be tangy, a little sweet and well seasoned.
5. Toss and chill
Add the cucumbers, onion, chopped dill and chives to the dressing and toss well. Cover and chill for at least 20 minutes so the flavors can blend. Toss again just before serving.
Tips for the Crispiest Cucumber Salad
- Choose firm cucumbers. Soft or bendy cucumbers make a limp salad.
- Slice evenly. Even slices marinate at the same rate.
- Do not skip the draining step if you are making it ahead. It keeps the salad crunchy for days.
- Use fresh dill. Dried dill works in a pinch, but fresh dill gives the best flavor. Use 1 teaspoon dried for every tablespoon of fresh.
- Keep it cold. Cucumber salad tastes best straight from the fridge.
Best Cucumbers for Cucumber Salad
The type of cucumber makes a real difference. English cucumbers, the long ones wrapped in plastic, are my first choice. They have thin, tender skin, very small seeds and a mild, sweet flavor. Persian cucumbers are smaller and extra crunchy, perfect if you want the crispest salad. Regular slicing cucumbers have thicker, waxy skin and larger seeds. If you use them, peel them and scoop out the seeds with a spoon so the salad does not get watery. Avoid pickling cucumbers here, since they are better suited to pickles.
Vinegar Options
Apple cider vinegar gives this salad a gentle, fruity tang, but you can easily change it. Rice vinegar is milder and slightly sweet, great for an Asian inspired version with sesame oil. White wine vinegar is clean and bright. Distilled white vinegar gives a sharper, more old fashioned flavor, like the cucumber salad many of us grew up with. If you use white vinegar, add a little more water and honey to soften it.
Flavor Variations
- Creamy cucumber salad: stir in 1/2 cup Greek yogurt or sour cream for a creamy dill version.
- Asian cucumber salad: use rice vinegar, a splash of soy sauce, sesame oil, and top with sesame seeds.
- Spicy: add red pepper flakes or thinly sliced jalapeño.
- Greek style: add feta, olives, cherry tomatoes and oregano.
- Herb mix: swap some of the dill for fresh mint or parsley.
- Add tomatoes: halved cherry tomatoes make it more colorful and juicy.
What to Serve With Cucumber Salad
This cool, tangy salad cuts through rich and smoky foods perfectly. Serve it with grilled meats like my grilled Hawaiian BBQ chicken, with burgers and hot dogs at a cookout, or next to salmon and rice for a light dinner. It is also a great fresh side for hibachi chicken and fried rice, and it balances creamy sides like potato salad on a picnic table.
Make Ahead and Storage
- Make ahead: prepare it up to 1 day ahead. Salting and draining the cucumbers first keeps them crisp.
- Fridge: store in an airtight container or mason jars for up to 3 to 4 days.
- Texture: the cucumbers soften a little each day and taste more pickled, which many people love.
- Freezing: not recommended. Cucumbers turn mushy once frozen.
- Meal prep: portion into glass containers for quick side dishes all week.
Is Cucumber Salad Healthy?
Yes. Cucumbers are about 95 percent water, which makes this salad hydrating and very low in calories. They also provide vitamin K, potassium and a little fiber, especially when you leave the skin on. Red onion adds antioxidants, and vinegar based dressings are much lighter than creamy ones. With only a small amount of honey, each serving has about 45 calories. If you watch your sodium, use a little less salt in the dressing and skip the salting step.
Cucumber Salad for a Crowd
This recipe serves 4 to 6 as a side, and it scales easily. For a party of 12, use 4 large cucumbers and double the dressing. Slice everything a few hours ahead and keep it chilled in a large bowl covered with plastic wrap. Drain off any extra liquid just before serving, then add a handful of fresh dill on top so it looks bright and fresh on the table. On a hot day, set the bowl over a tray of ice to keep it cold and crisp.
Common Mistakes to Avoid
- Cutting the slices too thick. Thick slices do not soak up the dressing.
- Skipping the taste test. Every vinegar is different, so adjust the honey and salt to taste.
- Serving it warm. Chill it for at least 20 minutes for the best flavor.
- Using too much salt. If you salt and drain the cucumbers, reduce the salt in the dressing.
Why Salting Cucumbers Works
Salting cucumbers is a simple trick with real science behind it. Cucumbers are full of water, and when you sprinkle salt over the slices, it draws some of that water out through a process called osmosis. After 15 minutes in a colander, you will see a small puddle under the cucumbers. Removing that water does two things. First, it concentrates the cucumber flavor, so every bite tastes fresher and more like cucumber. Second, it keeps the dressing from being watered down, so the salad stays tangy instead of turning bland after a few hours. Salted cucumbers also soak up the dressing better and stay crisp for days in the fridge. If you are serving the salad right away, you can skip this step, but for make ahead salads and leftovers it is worth the extra few minutes.
A Classic Side With Old Fashioned Roots
Vinegar cucumber salads have been made for generations in kitchens around the world. In Germany it is called Gurkensalat and is often served with dill and a spoonful of sour cream. Across Eastern Europe, similar salads are served next to roasted meats and potatoes. In the American South and Midwest, cucumbers and onions in sweet vinegar were a summer staple whenever the garden was full. This version keeps those simple flavors but uses honey instead of lots of sugar, so it tastes fresh, bright and a little lighter.
Frequently Asked Questions
Do I need to peel cucumbers for cucumber salad?
No. English and Persian cucumbers have thin skin that is tender and full of nutrients. Peel regular cucumbers if the skin is thick or waxy.
How do I keep cucumber salad from getting watery?
Salt the cucumber slices, let them drain in a colander for 15 minutes and pat them dry before adding the dressing.
How long does cucumber salad last?
It keeps in the fridge for 3 to 4 days. The cucumbers soften slightly and become more pickled over time.
Can I make cucumber salad without sugar?
Yes. Skip the honey or use a sugar free sweetener. The salad will be tangier.
Can I use dried dill?
Yes. Use 1 teaspoon of dried dill in place of 1 tablespoon of fresh dill.
Is cucumber salad served cold?
Yes. It is best served cold, straight from the fridge.
A Cool, Crisp Side for Every Meal
This easy cucumber salad is one of those simple recipes you will come back to again and again. It is fresh, light and ready in minutes, and it goes with just about everything. If you make it, leave a star rating and a comment below, and save it to your Pinterest summer salads board for your next cookout.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 45 kcal |
| Protein | 1 g |
| Carbohydrates | 9 g |
| Fat | 0 g |
| Saturated Fat | 0 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Sodium | 200 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Easy Cucumber Salad with Dill
Ingredients
Method
- Slice the cucumbers into thin rounds. For the crispest salad, toss with 1/2 tsp salt in a colander, let drain 15 minutes and pat dry.
- Thinly slice the red onion. Soak in cold water for 10 minutes for a milder flavor, then drain.
- Whisk the vinegar, water, honey, salt and pepper in a large bowl until the honey dissolves.
- Add the cucumbers, onion, dill and chives and toss to coat.
- Cover and refrigerate at least 20 minutes. Toss again before serving.
