Cucumber salad with dill and red onion in a white serving bowl

Salads Vegan Vegetarian Summer Dairy-Free Gluten-Free Nut-Free Quick & Easy

Cucumber Salad Recipe

Name: Cucumber Salad Recipe
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large English cucumbers, about 1 1/2 pounds (lb), thinly sliced; 1/2 small red onion, thinly sliced; 1/4 US cup chopped fresh dill; 1/4 US cup distilled white vinegar; 2 tablespoons (tbsp) water; 1 tablespoon (tbsp) granulated sugar; 3/4 teaspoon (tsp) fine sea salt; 1/4 teaspoon (tsp) ground black pepper

Crisp cucumber salad with fresh dill, thinly sliced red onion and a lightly sweetened vinegar dressing.

Prep 15 min

Cook 0 min

Total 45 min

Servings 6 servings

Difficulty Easy

Jump to Recipe Adapt This Recipe

WHY IT WORKS

Why This Recipe Works

Keep It Crisp

Thin, even cucumber slices stay pleasantly crisp while still absorbing the sweet-tangy vinegar dressing.

Balance the Dressing

A little sugar softens the sharpness of the vinegar without turning the salad noticeably sweet.

Let It Chill

A 30-minute chill gives the cucumber, red onion and fresh dill time to pick up the dressing’s flavor.

WHAT YOU’LL NEED

Equipment

Large mixing bowl

Sharp knife or mandoline

Cutting board

Small bowl or measuring cup

THE RECIPE

Ingredients & Method

Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.

Measurements

Servings

My Notes

Notes saved only in this browser

Ingredients

2 large English cucumbers, about 1 1/2 pounds (lb), thinly sliced
1/2 small red onion, thinly sliced

Tools
1/4 US cup chopped fresh dill
1/4 US cup distilled white vinegar
2 tablespoons (tbsp) water
1 tablespoon (tbsp) granulated sugar
3/4 teaspoon (tsp) fine sea salt
1/4 teaspoon (tsp) ground black pepper

Method

Tap a step number as you finish it.

Timed steps show a timer button beneath the instruction.

Slice the cucumbers and red onion thinly and as evenly as possible. Put them in a large mixing bowl.
In a small bowl or measuring cup, whisk the vinegar, water, sugar, salt and black pepper until the sugar and salt are mostly dissolved.
Pour the dressing over the cucumber and red onion. Add the fresh dill and toss until everything is evenly coated.
Cover and refrigerate for 30 minutes so the flavors can meld and the onion can mellow slightly.
Toss the salad again just before serving. Serve chilled, spooning a little of the dressing from the bottom of the bowl over each portion.

COOKING GUIDANCE

Practical Cooking Notes

Make Ahead

The dressing can be mixed and refrigerated up to 1 day ahead. For the crispest texture, keep the sliced cucumber and onion separate and toss everything together no more than about 2 hours before serving.

Recipe tools

Adapt This Recipe

Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.

Adapt the whole recipe → Scale the ingredient list and optionally change recognized measurements. Change the servings → Scale ingredient quantities without changing the measurement system. Convert a measurement → Choose a measurement from this recipe and convert it. Use a different pan → Load the original pan and compare it with the pan you want to use. Use an air fryer → Load the oven temperature and cooking time as an air-fryer starting point. Replace an ingredient → Choose an ingredient from this recipe and compare practical substitutes. Calculate the cost → Load the recipe ingredients, then enter the package prices you pay. Build a shopping list → Add the recipe ingredients to a list you can adjust and tick off.

Recipe Notes

Ingredient Notes

English cucumbers are ideal here because their thin skin and small seeds keep the salad crisp without peeling or seeding. Slice the cucumber and red onion as evenly as you can so they soften at the same rate.

Useful Substitutions

Regular cucumbers can replace English cucumbers; peel thick or waxed skin and scoop out large seeds before slicing. If fresh dill is unavailable, use 1 tablespoon (tbsp) dried dill and expect a slightly less fresh flavor.

INGREDIENT QUALITY

Quality Note

Use firm English cucumbers for the crispest result. Their thin skin and small seeds mean they can be sliced straight into the salad without peeling or seeding.

SPEND LESS

Cost-Saving Tip

If standard cucumbers are cheaper, use them instead. Peel thick or waxed skin and scoop out large watery seeds before slicing so the finished salad stays crisp.

COOKING TIPS

Tips

Slice Evenly

Thin, even slices absorb the dressing at a similar rate. A sharp knife works well, or use a mandoline carefully for very consistent slices.

Give the Onion Time

The short chill mellows the red onion’s sharp edge while keeping enough bite to contrast with the cucumber.

Toss Before Serving

Cucumber releases some liquid as it sits. Give the salad a thorough toss just before serving so every slice is coated again.

Serve It Fresh

The salad is at its crispest within a few hours of mixing. It remains safe to refrigerate longer, but the cucumber will gradually soften.

MAKE IT LAST

Storing & Freezing

Storing

Cover and refrigerate the cucumber salad for up to 2 days. It will release more liquid and soften as it sits, so toss it well before serving.

Freezing

Freezing is not recommended. Raw cucumber becomes soft and watery after freezing and thawing, so this salad is best made fresh.

ESTIMATED PER SERVING

Nutrition

1 of 6 servings

30 kcal Calories

0 g Fat 0% DV

0 g Saturated fat 0% DV

7 g Carbohydrate 3% DV

1 g Fiber 4% DV

5 g Sugars

2 g Added sugars 4% DV

1 g Protein

280 mg Sodium 12% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Cucumber Salad FAQs

Do I need to peel the cucumbers?

Not if you use English cucumbers. Their skin is thin and tender. If you use standard cucumbers with thick or waxed skin, peel them fully or in alternating strips before slicing.

Can I make cucumber salad ahead of time?

Yes, but for the crispest texture, combine the salad no more than about 2 hours before serving. The dressing can be mixed a day ahead and refrigerated separately.

Why does cucumber salad become watery?

Salt and vinegar draw moisture from cucumber as it sits. That is normal. Toss the salad before serving so the released liquid and dressing are evenly redistributed.

Can I use dried dill instead of fresh?

Yes. Replace the fresh dill with 1 tablespoon (tbsp) dried dill. Fresh dill gives the brightest flavor, but dried dill still works well in the vinegar dressing.

What vinegar works best for cucumber salad?

Distilled white vinegar gives this recipe a clean, sharp tang. Apple cider vinegar can also be used for a slightly softer, fruitier flavor.

Looking for Something Else to Cook?

Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.

Browse Recipes

Recipe Tools