Refreshing Cucumber Salad Recipe: A Perfect Summer Side Dish

Bright, crunchy, and impossibly easy, this Cucumber Salad Recipe turns a few everyday ingredients into a lively, tangy side dish that complements grilled mains, sandwiches, and picnic spreads. Thinly sliced cucumbers and red onion are dressed with a sweet-tangy vinegar dressing, rested briefly to develop flavor and then finished with fresh dill and chives for an aromatic lift.

Why this salad works

The technique is what makes this salad special: a short chill after dressing lets the cucumbers release excess water and soak up the vinaigrette, producing a crisp, almost pickle-like bite without sogginess. A small amount of honey balances the vinegar while salt enhances the overall brightness. Fresh herbs add a savory counterpoint, so the salad feels both light and flavorful.

Ingredients (serves 4–6)

2 English cucumbers, very thinly sliced (or about 4–6 Persian cucumbers)

½ large red onion, thinly sliced

¼ cup white wine vinegar (rice vinegar is an acceptable substitute)

1 tablespoon honey or agave nectar (use agave for a vegan option)

1 teaspoon fine sea salt

2 tablespoons chopped fresh dill

1–2 tablespoons chopped fresh chives (optional)

Freshly ground black pepper, to taste

Tweak quantities to taste the ratios above produce a balanced sweet-and-tangy dressing that highlights the cucumber’s natural freshness.

How to Make Cucumber Salad

1.Thinly slice the cucumbers and red onion. A mandoline yields the most uniform, paper-thin slices; if using a knife, aim for slices of even thickness so everything chills uniformly.

2.In a large bowl, whisk together the white wine vinegar, honey, and salt until the honey dissolves. Taste and adjust the balance of sweet and tangy if needed.

3.Add the cucumber and onion slices to the dressing and toss thoroughly so every piece is coated.

4.Cover and chill for 20 minutes. During this time the cucumbers will release water; this is normal and desirable.

5.After chilling, transfer the salad to a serving bowl leaving most of the liquid behind (a slotted spoon helps). This prevents the salad from becoming soggy while retaining the concentrated flavor.

6.Sprinkle with chopped dill and chives, grind on fresh black pepper, and serve immediately.

Serving suggestions

This crisp side pairs beautifully with grilled proteins and summer mains think veggie burgers, black bean burgers, grilled fish, or a fresh sandwich. It’s also ideal for picnics because its bright acidity refreshes the palate and balances richer picnic fare. For a composed plate, serve alongside corn on the

cob, tomato salad, or a simple grain salad.

Tips for perfect texture and flavor

Use English or Persian cucumbers when possible they tend to have thinner skins and milder seeds, so peeling and seeding are usually unnecessary.

Slice uniformly: thin, even slices soak the dressing quickly and maintain a pleasant texture.

Don’t skip the chill: 20 minutes is enough for flavor infusion and water release; longer resting will deepen flavor but may increase liquid loss.

Remove the excess liquid before plating to keep the salad crisp and to prevent diluted flavor.

Adjust sweetness: if your cucumbers are very tart, add a little extra honey; if they’re very sweet, reduce the honey slightly.

Variations & add-ins

Add thinly sliced radishes or halved cherry tomatoes for color and bite.

Toss in a small handful of toasted seeds (pumpkin or sunflower) for crunch.

For a Mediterranean spin, swap dill for flat-leaf parsley and add a splash of lemon juice.

For a creamier version, fold in a dollop of Greek yogurt or sour cream after draining the salad.

Add thinly sliced jalapeño for a bright, spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any excess liquid separate when possible and add it back sparingly when serving to refresh the flavors. The salad is best on the day it’s made but will keep well for a couple of days if drained before storing.

Questions About This Cucumber Salad Recipe

Q: Do I need to peel cucumbers for this salad?

Not if you’re using English or Persian cucumbers — their skins are thin and tender. If you only have larger garden cucumbers, peel them and consider removing seeds for a less bitter result.

Q: How do I keep the salad from getting soggy?

Chill the dressed cucumbers for 20 minutes, then transfer to a serving bowl leaving the released liquid behind. Draining the excess water is the key step to maintain crunch.

Q: Can I make this ahead?

You can prepare the salad several hours ahead, but keep it chilled and drain before serving. For best texture, make it the same day you plan to serve.

Q: What vinegar works best?

White wine vinegar offers a bright, gentle acidity that complements cucumber. Rice vinegar is a milder alternative; avoid very strong vinegars that can overpower the delicate flavor.

Q: What can I substitute for fresh dill?

Chives or flat-leaf parsley make good alternatives; each gives a slightly different herbal note — chives add oniony brightness, parsley adds fresh green balance.