Description
This cucumber salad is bright, crisp, and loaded with refreshing flavor. It’s the perfect side dish for anything grilled, spicy, or heavy—offering the kind of clean, tangy crunch that wakes up your tastebuds. Made with thinly sliced cucumbers, a quick vinegar-based dressing, and a handful of fresh herbs, this salad comes together in under 30 minutes. Whether it’s a barbecue or a quiet lunch, this dish fits right in. With the right techniques and smart seasoning, it elevates the humble cucumber into something memorable and crave-worthy.
Ingredients
- 3 English cucumbers (or 4 Persian cucumbers)
- ½ medium red onion, thinly sliced
- ¾ teaspoon salt
- ¼ cup white vinegar
- 1 tablespoon sugar
- 1 clove garlic, minced
- 2 tablespoons chopped fresh dill or parsley
- Black pepper, to taste
- Optional: drizzle of olive oil
Instructions
- Thinly slice cucumbers using a knife or mandoline.
- Toss with salt and let sit in a colander for 20 minutes.
- Rinse cucumbers under cold water and pat dry thoroughly.
- In a small bowl, whisk together vinegar, sugar, garlic, and pepper until sugar dissolves.
- Combine cucumbers and red onion in a large bowl.
- Pour dressing over and toss to coat.
- Chill in fridge for 20–30 minutes.
- Garnish with dill or parsley and serve cold.
Notes
To mellow the red onion’s bite, soak slices in ice water for 10 minutes before adding.
Add chili flakes or jalapeños if you like a spicy kick.
Apple cider vinegar offers a fruitier twist compared to white vinegar.
Keep leftovers no more than 2 days—this dish is best fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Cuisine: American