Introduction
I grew up watching summer lunches transform with nothing more than a bowl of cucumbers and a splash of vinegar. On hot days, when cooking felt impossible, this dish always brought a refreshing coolness to the table. I remember standing barefoot in the garden, picking dill and slicing cucumbers as thin as paper, listening to the cicadas hum. It was simple, yet perfect. Years later, I find myself making the same crisp salad whenever I need something bright and effortless. I’m Lina Vexley, and this cucumber salad recipe is my ode to those carefree afternoons filled with sunshine and flavor.
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Cucumber Salad
Equipment
- Mixing Bowl
- Whisk
- Mandoline slicer or sharp knife
Ingredients
Dressing
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp sugar or honey
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Salad
- 2 large cucumbers thinly sliced
- 1/4 red onion thinly sliced
- 2 tbsp fresh dill chopped
Instructions
- Slice cucumbers and red onion very thin using a mandoline or sharp knife.
- Whisk together vinegar, olive oil, sugar, salt, and pepper in a large bowl.
- Add cucumbers, onion, and dill to the bowl. Toss until well coated.
- Let the salad rest for 5–10 minutes so the flavors meld. Adjust seasoning before serving.
Notes
Nutrition
How to Make the Recipe
To make cucumber salad, begin with fresh, firm cucumbers. Wash them well, then slice thinly—using a mandoline gives uniform, delicate slices, though a sharp knife works fine. Thin slices ensure the dressing coats every bite evenly. Slice a red onion just as finely to balance the cucumbers with a gentle sharpness. Chop fresh dill for its herby brightness, the perfect partner to the cool cucumbers.
In a large bowl, prepare the dressing. Whisk together apple cider vinegar, olive oil, sugar or honey for sweetness, salt, and freshly cracked black pepper. The dressing should taste tangy but balanced, not overwhelmingly sour. Adjust sugar or vinegar to your preference.
Add the sliced cucumbers, onion, and dill to the bowl. Toss gently to coat all the slices with the dressing. Let the salad rest for 5–10 minutes so the cucumbers can release a little water and absorb the tangy flavors. This short marinating time is essential—it softens the onion slightly and creates a light brine that enhances every bite.
You can serve this salad immediately at room temperature or chill it briefly for a crisper, more refreshing flavor. Before serving, taste and adjust seasoning: add more salt for brightness, extra dill for freshness, or a sprinkle of chili flakes if you want a touch of heat.
For a creamy twist, stir in sour cream or Greek yogurt just before serving. This variation makes the salad heartier and pairs well with grilled meats. Stored in the refrigerator, the salad stays tasty for a few hours, though it’s best eaten the day it’s made to preserve crunch.
Conclusion
Cucumber salad is proof that the simplest recipes can be the most refreshing. With crisp cucumbers, tangy vinegar, and fragrant dill, it delivers brightness in every bite. This dish works equally well as a light side at summer barbecues, an addition to picnics, or a quick lunch companion. It’s endlessly adaptable, creamy or fresh, mild or spiced, depending on your taste. By keeping the ingredients simple and letting them shine, you create a salad that’s timeless and satisfying. Whether enjoyed at home or shared with friends, cucumber salad always brings cool relief and effortless flavor to the table.