Easy Cucumber Salad Recipe
Anytime I need a quick side dish or starter for our barbecue parties or a simple family dinner, this cucumber salad comes to the rescue. It may be simple, but it’s far from boring. With crunchy, sweet slices of cucumbers, slightly spicy red onions, and a tangy dressing made from white wine vinegar and sesame oil, this dish is bursting with amazing flavors.
I love anything fast and easy to make, especially during summertime when my family is so busy running off to the beach, barbecues, and fun family picnics in the park. This cucumber salad is perfect for whipping up in minutes when you get a last-second invite to bring a dish. It is also vegan and gluten-free, making it accessible to everyone. I usually serve it with grilled chimichurri chicken, and for dessert, we have this peach cheesecake salad.
Table of contents
Any nutritious and effortless recipe is a win in my book. This salad is all that and more; every bite is filled with flavor and a satisfying crunch. The red onion adds just the right amount of spice, and the dressing is perfectly tangy, making you want more. There is no marinating involved; no extra steps are required. Chop, mix, chill, and serve—this is the perfect recipe to make when you’re short on time but looking for big flavor.
Why you will love this recipe
- It is quick and easy: You can have this dish prepped and ready in under 10 minutes. Just chop and toss. It’s the perfect summer salad for a barbecue or a leisurely summer dinner.
- The kids love it: My kids love this salad, especially when served with some garlic bread on the side.
- It’s crunchy and tangy: This bright and refreshing salad will surprise you with its crunch in every bite, thanks to the cucumbers, onion, and sesame seeds—the lightly tangy dressing pairs perfectly with the summer veggies.
- The cost is pennies: You won’t have to break the bank to make this salad. The whole thing probably costs under two dollars, so it is less than a few dollars per serving.
What you will need
- Cucumbers: English cucumbers and Persian cucumbers are suitable for this recipe. Keep in mind to choose the ones that are fresh and crisp. If they are soft and mushy to the touch, it means they are not fresh.
- Onions: Red onions are a natural choice here, as they add a substantial amount of texture and flavor.
- Herbs: I use fresh dill, which goes very well with the other ingredients.
- Seasonings: I add regular salt and pepper, as well as a bit of sugar. The sugar is added to balance the tanginess from the vinegar. Also, you can replace the sugar with maple syrup, honey, or agave.
- White wine vinegar: Basically, this is the secret ingredient here. The tanginess is absorbed by the fresh cucumbers and perfectly balanced by the sugar. It pairs very well with the crunchy salad, making it even more refreshing.
- Sesame Oil and Seeds: These add an Asian twist to the recipe, and if you’ve ever had Asian Cucumber Salad, you know how well the sesame oil complements this quick and easy recipe.
How to make it
Prep the veggies: I peel the red onion, wash and pat dry the dill and the green onions. Next, I wash the cucumbers and pat them dry with paper towels. After that, I slice the cucumbers and red onions, and add the thinly sliced veggies to a large bowl. Additionally, if you prefer to add some healthy greens, feel free to add freshly chopped herbs. In this case, add the chopped green onions and dill.
Salad dressing: Lastly, in a small bowl, I mix the white wine vinegar, sugar, water, and olive or sesame oil, then pour it over the salad. After that, I toss everything and garnish with toasted sesame seeds. As you can see, it’s effortless and ready in about 5-10 minutes.
Chill: I always chill it before serving. This way, the vegetables will absorb some of the salad dressing. The cold cucumber salad is delicious, but keep in mind to chill it for only 15-20 minutes. If you chill it longer, the veggies will become softer and also release some water; discard the extra liquid before serving.
Expert tip
How to choose the best cucumbers
I already mentioned that I prefer English or Persian cucumbers because they have thin skin, so you don’t have to peel them, and they have no seeds. They also taste sweet without any bitterness. When looking for a ripe cucumber, try to find one that is dark green with dull, slightly wrinkled skin. You do not want the shiny ones because they are typically only shiny due to a wax coating that helps them last longer. Since English cucumbers are often sold wrapped in plastic, you may not get to smell them, but they should not have a strong or strange smell. Never buy a soft cucumber, either, because it is probably overripe.
More tips to consider:
- Use a mandoline slicer to cut the veggies; this way, you will have evenly and thinly cut ingredients.
- If you have any leftover dressing, it can stay fresh in the fridge in a sealed jar for about a week.
- Please do not add the dressing until you are ready to serve, so it does not become watery.
- If your salad gets watery after being in the fridge, drain it and add some dressing, sesame seeds, and dill before serving.
- Don’t soak your cucumbers in salt before using them. All this will do is leech out the flavor.
Recipe variations:
- Add other veggies: Feel free to add thin slices of radish into the mix. They are crunchy and complement the rest of the ingredients and the dressing well.
- Make Greek Cucumber Salad: Skip the sesame oil, and add some kalamata olives and feta cheese on top.
- Herbs and condiments: Feel free to add more ingredients you desire, such as fresh minced garlic, chives, shallots, or other spices to it.
- Thai Cucumber Salad: Adding a Thai twist to this recipe is quite simple. Essentially, you keep all the ingredients the same, simply omitting the dill and replacing it with cilantro instead. Also, chop some peanuts and chili and add them to the mix.
- Creamy: As noted above, this dish can be made with a creamy salad dressing. For that, you can use sour cream or Greek yogurt and mix it with the ingredients. Also, add some lemon juice for a more citrusy flavor and season with salt and pepper to taste.
- Spicy salad: Speaking of spicy, if you love spicy food, consider adding some chopped jalapenos, chiles, or red pepper flakes.
- Nutty salad: Instead of (or in addition to) the sesame seeds, chopped almonds, walnuts, or pecans would make this salad extra crunchy and nutty.
- Gluten-Free: The recipe is naturally gluten-free, provided the ingredients used for the dressing are produced in a gluten-free facility.
- Ranch twist: You can also add some ranch dressing to it for extra flavor.
How to serve:
Serve it slightly chilled, accompanied by crusty bread, and pair it with grilled chicken, salmon skewers, or pork skewers. Make it a light appetizer before an Asian Meal like this Instant Pot Tonkotsu Ramen. Additionally, the recipe is equally delicious when paired with chicken recipes or beef dishes.
It also pairs very well with this lemon tilapia and brown sugar salmon. If you’re serving it at a picnic, pair it with a refreshing drink, such as this frozen strawberry daiquiri or strawberry margarita.
How to store:
- Refrigerate: This salad will last about 24 hours in the fridge. After that, it will start getting soggy. Please place it in a salad container or loosely covered bowl on the bottom shelf.
- Freezing: I do not recommend freezing cucumber salad.
Frequently Asked Questions:
Although I prefer white wine vinegar and sugar, cucumbers pair well with a variety of dressings and toppings. If you have a favorite salad dressing, try that. If not, experiment with different flavors. I have tried and enjoyed many flavors, including ranch, Catalina, Italian, and Greek dressings. I think they also taste wonderful drizzled with yum-yum sauce, honey mustard, or even chipotle sauce.
Try topping them with feta cheese, cherry tomatoes, or some bacon bits. If your cucumber is bitter, try adding a pinch of salt to it. If it is not an English or Persian cucumber, you may need to peel and rinse it. The bitterness is typically in the skin. Then, slice and sprinkle with salt and sugar. Let them sit for 10 minutes and try them again. They should taste much better now. If not, you may need a different cucumber.
Four to seven days. The best way to keep your cucumbers fresh is to place them in the refrigerator as soon as possible. Do not place them near melons, bananas, or apples, as they emit ethylene gas that can ripen cucumbers. Others suggest wrapping them in a wet paper towel and placing them in the refrigerator door, which will keep them fresh for up to 12 days.
You can make this salad a day in advance, but I recommend chopping the cucumbers, herbs, and onion, storing them in an airtight container, and mixing and storing the dressing in a jar. When ready to serve, shake the dressing, combine it with the vegetables and herbs, and serve.
More healthy salad recipes:
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Best Cucumber Salad Recipe
Ingredients
- 2 long English cucumbers about 1 1/2 pounds Persian cucumbers
- 1 medium red onion
- 4 tablespoons white wine vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1/4 cup fresh dill chopped
- 1/4 cup fresh green onion chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds
Instructions
Prep the veggies:
- Slice the cucumbers in half and cut them into thin slices or rounds. Add to a large bowl.
- Slice the onion into thin strips and add to the bowl. Next, add chopped fresh dill and green onions.
Dressing:
- Mix white wine vinegar, water, some sesame oil, and sugar in a small bowl.
- Pour the cucumbers and onions over, and stir well.
- Drizzle with sesame oil—season with salt and pepper.
Serve:
- Sprinkle some fresh chopped dill and sesame seeds.
Video
Notes
How to choose the best cucumbers
I already mentioned that I prefer English or Persian cucumbers because they have thin skin, so you don’t have to peel them, and they have no seeds. They also taste sweet without any bitterness. When looking for a ripe cucumber, try to find one that is dark green with dull, slightly wrinkled skin. You do not want the shiny ones because they are typically only shiny due to a wax coating that helps them last longer. Since English cucumbers are often sold wrapped in plastic, you may not get to smell them, but they should not have a strong or strange smell. Never buy a soft cucumber, either, because it is probably overripe.More tips to consider:
- Use a mandoline slicer to cut the veggies; this way, you will have evenly and thinly cut ingredients.
- If you have any leftover dressing, it can stay fresh in the fridge in a sealed jar for about a week.
- Please do not add the dressing until you are ready to serve, so it does not become watery.
- If your salad gets watery after being in the fridge, drain it and add some dressing, sesame seeds, and dill before serving.
- Don’t soak your cucumbers in salt before using them. All this will do is leech out the flavor.