To be fair, the thing with cucumber salad is that it is one of the recipes you can never get tired of making. It is crisp, cooling, and makes everything feel like a fresh breeze in your mouth. I slice those nice, crunchy green cucumbers into little bits and toss them with a dressing, and, I am reminded why I keep coming for more. It is a dish that feels good while one eats it, and feels even better because it requires almost no effort.

What Is Cucumber Salad?

At its simplest, cucumber salad is just what it says: sliced cucumbers combined with a simple but tasty dressing. Depending on how you do it, there could be many forms of it, such as the vinegar-and-sugar ones, the creamy dill dressing, or even the spicy type. But mine is more on the tangy-vinegar style-it is light, bright, and goes with almost anything you set on the table.

Why This Recipe Is Special

I think it is a special recipe because it pays homage to the cucumber: Instead of drowning it in heavy sauces, it allows the natural crispness and freshness of the vegetable to stand out. This is also a recipe that matches your mood: keep it simple and traditional, or spring it out with herbs, onions, or even some chili flakes. And of course, it takes minutes, so it is the best thing you can have when you want to prepare it.

Why You’ll Love This Recipe

You’re going to love this cucumber salad for so many reasons:

Crisp + refreshing – Every bite is cool and hydrating, perfect for hot days.
Quick to make – Prep is done in about 10 minutes, no cooking required.
Healthy – Low in calories but big on flavor, it’s a side dish you can feel good about.
Customizable – Sweet, tangy, spicy, or creamy—you can tweak it however you like.
Pairs with anything – BBQ, grilled chicken, sandwiches, or even just a simple rice bowl.

Tools You’ll Need

Nothing fancy, I promise. Just the basics:

Cutting board & sharp knife – for slicing cucumbers thinly. If you want super-even slices, a mandoline works too.
Mixing bowl (medium/large) – big enough to toss everything together without pieces flying out.
Measuring spoons & cups (or a kitchen scale) – to keep the dressing balanced.
Wooden spoon or tongs – for mixing gently without crushing the cucumbers.

Ingredients (US + Metric)

Here’s what you’ll need:

2 large cucumbers (about 1 lb / 450 g), thinly sliced
½ small red onion (about 50 g), very thinly sliced (optional but adds great flavor)
2 tablespoons (30 ml) rice vinegar (or white vinegar)
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) sugar (adjust to taste)
½ teaspoon (3 g) salt
¼ teaspoon black pepper
1 tablespoon (3 g) fresh dill, chopped (or parsley if you’re not a dill person)

Step-by-Step Instructions

Cucumbers slicing: Grab your chopping board and knife, and slice cucumbers into thin rounds. Even if they are not paper-thin, do not worry-abouts-even slices. If you use a mandoline, watch your fingers-I learned that the hard way!
Cure and rest: Put the cucumber slices into the mixing bowl and salt them. Let them sit for about ten minutes, which removes excess water so that the salad does not remain soggy. One will notice that droplets accumulate; at this point, drain them off and proceed to the next work.
Add the onion: Toss in thin slices of red onion. If onions too sharp, soak them in cold water for a few minutes; it mellows the bite.
Make the Dressing: In a small cup or bowl, whisk vinegar, olive oil, sugar, and black pepper together until the sugar is dissolved. Taste it-you want that perfect balance between sour and slightly sweet; after that, do your magic until you get the balance you prefer.
Mix: Drizzle dressing on the cucumbers and onions. Toss gently and uniformly with a spoon or tongs.
Finish with Herbs: Top with dill (or parsley) and give it a final toss.
Chill and Serve: If you can, let it sit in the fridge for at least 15 minutes-and those flavors meld together even more.

Serving Ideas

Pair it with chicken, grilled, or with meats such as steak, kebabs.
Mix it with a sandwich spread-so nice with tuna or chicken salad sandwiches.
Pepped up as a cooling side for BBQ ribs and burgers.
Tosses it in steamed rice and soy sauce for a quick throw-together lunch bowl.

Variations & Customizations

Spicy kick: Add a pinch of red chili flakes or thin slices of fresh chili.
Creamy version: Replace vinegar/oil with ½ cup (120 g) Greek yogurt mixed with lemon juice and dill.
Asian-inspired: Include sesame oil, soy sauce, and a sprinkle of sesame seeds.
For a sweet twist: Use apple cider vinegar and honey instead of sugar for a mellower sweetness.

Storage & Make-Ahead

Fridge: Store leftovers in an airtight container for up to 2 days. After that, the cucumbers soften too much.
Make-ahead tip: You can prep the cucumbers and onions a few hours ahead, but add the dressing just before serving so it stays crisp.

Pro Tips & Mistakes to Avoid

Here’s the “friend-to-friend” advice I wish someone gave me earlier:

Slice evenly. Uneven slices mean some pieces soak up too much dressing while others taste bland.
Don’t skip the salt rest. It feels optional, but it prevents a watery salad. Trust me.
Taste the dressing first. Cucumbers are mild, so the dressing needs a little punch. Adjust vinegar/sugar balance to your preference.
Avoid overdressing. Cucumbers release water as they sit, so go lighter on dressing—you can always add more later.

Recipe Details

Yield: 4 servings
Prep time: 10 minutes
Rest time: 10 minutes
Total time: 20 minutes

Nutrition (per serving, approx.):

Calories: 45
Protein: 1 g
Fat: 2 g
Carbs: 6 g
Fiber: 1 g
Sodium: 180 mg

Closing Thoughts

I think cucumber salad is an easy recipe that deserves to be included in the regular rotation. It is simple yet somehow fancy, refreshing, yet bursting with flavor. The next time you’re stumped on a side dish, I hope you think of this one. And if you do, let me know what you did with it; I love hearing the creative little twists that people add to recipes.