Introduction
Every summer, when the heat is relentless and the air feels heavy, I find myself craving something crisp and refreshing. That’s when Lina Vexley’s cucumber salad recipe comes to the rescue. It’s light, hydrating, and perfectly tangy — a dish that feels like a cool breeze on a warm afternoon. I remember her describing how this salad became her family’s favorite side dish for outdoor lunches and picnics. Simple ingredients, minimal effort, and an elegant taste — that’s the magic of Lina’s cucumber salad. One bite, and you’ll understand why it’s a timeless classic in summer kitchens everywhere.
Classic Cucumber Salad
Equipment
- Mixing Bowl
- Mandoline slicer
- Whisk
Ingredients
Salad Base
- 2 large cucumbers thinly sliced
- 1/4 cup red onion finely diced
- 2 tbsp fresh dill chopped
Dressing
- 1/4 cup white vinegar
- 2 tbsp olive oil
- 1 tbsp sugar or honey
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Thinly slice cucumbers using a mandoline or sharp knife and add to a mixing bowl.
- Add finely diced red onion and chopped fresh dill to the cucumbers.
- In a small bowl, whisk together white vinegar, olive oil, sugar, salt, and black pepper until sugar dissolves.
- Pour the dressing over the cucumber mixture and toss gently to coat all slices evenly.
- Refrigerate for 30 minutes before serving to allow flavors to meld and cucumbers to soak in the dressing.
Notes
Nutrition
How to Make Recipe
To make this classic cucumber salad, start by choosing fresh, firm cucumbers — English or garden cucumbers work best. Wash them thoroughly and slice them thinly using a mandoline slicer for even, delicate rounds. Transfer the slices into a large mixing bowl. Finely dice some red onion for a mild sharpness that balances the salad’s sweetness, and sprinkle in chopped fresh dill for its fragrant, herby note.
Next, prepare the simple but flavorful dressing. In a small bowl, whisk together white vinegar, olive oil, sugar (or honey), salt, and black pepper. The sugar tones down the tanginess of the vinegar, while olive oil adds smoothness. Whisk until the sugar is fully dissolved and the dressing looks glossy. Pour this mixture over the cucumbers and onions, tossing gently to ensure each slice is coated evenly.
Once mixed, cover the bowl and refrigerate for at least 30 minutes. This chilling time is essential — it allows the cucumbers to absorb the flavors and become slightly pickled, giving the salad a crisp yet tender texture. Before serving, give it one final toss and taste for seasoning adjustments.
This cucumber salad pairs beautifully with grilled meats, seafood, or sandwiches. For a creamy twist, replace the vinegar dressing with a mix of sour cream, lemon juice, and dill. The result is a cool, tangy dish that’s perfect for picnics, barbecues, or light weekday lunches. Fresh, easy, and irresistibly crisp — this salad proves that simplicity often leads to the best flavors.
Conclusion
Cucumber salad is a timeless recipe that celebrates freshness in its purest form. With just a few ingredients, Lina Vexley transforms humble cucumbers into something bright, crisp, and full of flavor. It’s quick to prepare, wonderfully versatile, and fits perfectly alongside any main dish. Whether you’re hosting a summer barbecue or craving something light and hydrating, this cucumber salad delivers every time. Simple, refreshing, and delightfully tangy — it’s the kind of recipe you’ll want to make again and again.