Cucumber Salad
This cucumber salad is crisp, cool, and bursting with flavor from tangy vinegar, a touch of sweetness, and the aromatic brightness of fresh dill. It’s the perfect side dish for anything from grilled meats to picnic lunches, and it comes together in just minutes with a handful of simple ingredients. Whether you’re serving it creamy or classic, this salad is refreshingly versatile, beautifully light, and always a hit at the table. The secret? Balancing the crunch of fresh cucumbers with a flavorful, not-too-heavy dressing that lets the ingredients shine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10–30 minutes (including optional marinating time)
- Yield: 4
- Category: Salad
- Method: No-cook
- Cuisine: American / European fusion
- Diet: Vegetarian
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons chopped fresh dill
- 1/3 cup white vinegar (or apple cider vinegar)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 minced garlic clove, 1/4 cup sour cream for creamy version
Instructions
- Thinly slice cucumbers and onions and place in a mixing bowl.
- In a separate bowl, whisk together vinegar, sugar, salt, pepper, and dill. Add garlic if using.
- Pour dressing over cucumber mixture and toss gently to coat.
- Let sit in the fridge for 15–30 minutes for best flavor.
- Toss again before serving and garnish with extra dill if desired.
Notes
- To reduce wateriness, salt the cucumber slices and let them drain for 10 minutes before dressing.
- For a creamy version, stir in sour cream after dressing the cucumbers.
- Add thinly sliced radishes or fresh mint for variety.
Nutrition
- Serving Size: 4
- Calories: 45
- Sugar: 4g
- Sodium: 260mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://interbites.com/cucumber-salad/