Cucumber Salad is a fresh, crunchy side that brightens any meal with tangy dressing and crisp veggies. This quick recipe comes together in minutes and keeps well for lunch bowls or picnics. Prefer a creamier twist? Try the creamy cucumber version for a richer bite.
Why You’ll Love This Cucumber Salad
- Bright, refreshing flavor with a tangy-sweet dressing.
- Ready in under 15 minutes for busy weeknights.
- Great for meal prep and holds up well in the fridge.
- Family-friendly texture that kids and adults enjoy.
- Pairs easily with sandwiches, grilled meats, or bowls.
Ingredients Needed
-
Cucumbers & Veggies:
- 3 medium cucumbers, thinly sliced (about 4 cups)
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved (optional)
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Dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
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Spices & Herbs:
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh dill or parsley
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Optional Toppings:
- 2 tbsp crumbled feta or goat cheese
- 2 tbsp toasted sunflower seeds
Step-by-Step Instructions
- Prep vegetables: Thinly slice cucumbers and red onion, and halve cherry tomatoes if using. Pat cucumbers dry if very watery.
- Whisk dressing: In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, honey, Dijon, salt, and pepper until emulsified.
- Combine: Place cucumbers, onion, and tomatoes in a large bowl. Pour dressing over and toss gently to coat.
- Rest briefly: Let the salad sit 5–10 minutes to allow flavors to meld and the dressing to soften the onions.
- Add herbs and toppings: Stir in fresh dill or parsley, then sprinkle feta or seeds on top if using.
- Adjust seasoning: Taste and add more salt, pepper, or lemon juice as desired before serving.
- Chill or serve: Serve immediately or refrigerate up to 2 days for a chilled salad.
Serving Suggestions Cucumber Salad
- Serve alongside grilled chicken or fish for a light dinner.
- Spoon over greens as a crunchy salad topper.
- For a hearty summer plate, pair with a street corn creamy cucumber chicken salad.
- Offer with crusty bread and hummus for a picnic spread.
- Garnish bowls with extra herbs and a lemon wedge for brightness.
Tips for Success Cucumber Salad
- Use English or Persian cucumbers for fewer seeds and less water.
- Salt and drain for 10 minutes if cucumbers are very watery, then pat dry.
- Make dressing ahead and toss just before serving to keep cucumbers crisp.
- Store in an airtight container in the fridge up to 2 days; textures soften over time.
- For a meal combo, serve leftovers with an apple walnut chicken salad for variety.
Variations
- Spicy kick: Add 1/2 tsp crushed red pepper or a diced jalapeno to the dressing.
- Dairy-free: Omit cheese and use toasted seeds for crunch.
- Mediterranean: Add chopped olives, cucumber cubes, and extra lemon for a Greek twist.
- Protein boost: Stir in flaked cooked salmon or canned chickpeas for a fuller salad.
Cucumber Salad
A fresh and crunchy cucumber salad with a tangy dressing, perfect as a side dish for any meal.
Ingredients
Cucumbers & Veggies
- 3 medium medium cucumbers, thinly sliced (about 4 cups)
- 1 small small red onion, thinly sliced
- 1 cup cherry tomatoes, halved (optional) Optional ingredient
Dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup For sweetness
- 1 tsp Dijon mustard
Spices & Herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh dill or parsley
Optional Toppings
- 2 tbsp crumbled feta or goat cheese Optional topping
- 2 tbsp toasted sunflower seeds Optional topping
Instructions
Preparation
- Thinly slice cucumbers and red onion, and halve cherry tomatoes if using. Pat cucumbers dry if very watery.
Making the Dressing
- In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, honey, Dijon, salt, and pepper until emulsified.
Combining Ingredients
- Place cucumbers, onion, and tomatoes in a large bowl. Pour dressing over and toss gently to coat.
Resting the Salad
- Let the salad sit 5–10 minutes to allow flavors to meld and the dressing to soften the onions.
Finishing Touches
- Stir in fresh dill or parsley, then sprinkle feta or seeds on top if using.
- Taste and add more salt, pepper, or lemon juice as desired before serving.
Serving
- Serve immediately or refrigerate up to 2 days for a chilled salad.
Notes
Use English or Persian cucumbers for fewer seeds and less water. Salt and drain for 10 minutes if cucumbers are very watery, then pat dry. Make dressing ahead and toss just before serving to keep cucumbers crisp. Store in an airtight container in the fridge up to 2 days; textures soften over time.