Refreshing Cucumber Salad Recipe: Simple, Flavorful, and Perfect Anytime

Cucumber salad is the ultimate light and refreshing dish that still delivers big flavor. Don’t be fooled by the short ingredient list—this five-ingredient wonder (plus salt and pepper) offers a perfect balance of brightness, tanginess, and a touch of sweetness.

What makes this salad special is how it evolves over time. At first, the cucumbers taste crisp and fresh, with a quick-pickled zing. As it sits in your fridge, the flavors deepen, and the cucumbers become more pickle-like—great for layering into sandwiches or pairing with rich, savory dishes.

Why You’ll Love This Cucumber Salad:
No soggy cucumbers! Salting them beforehand draws out excess water and concentrates their flavor.
It gets better with time—leftovers become more pickle-y and perfect as a topping or side.

Key Ingredients:
– Cucumbers: Use thin-skinned English cucumbers—no peeling or seeding needed.
– Red Onion: Adds bold flavor and vibrant color.
– Vinegar: Choose your favorite—apple cider, white wine, or distilled.
– Sugar: Balances the vinegar’s acidity with a hint of sweetness.
– Dill (Optional): Adds fresh, herby brightness.

How to Make Cucumber Salad:
1. Slice the Veggies: Thinly slice cucumbers and red onion (use a mandoline for extra-thin slices).
2. Salt the Cucumbers: Sprinkle with kosher salt and let sit for 20 minutes to draw out moisture and intensify flavor.
3. Toss and Dress: Combine cucumbers, onions, vinegar, and sugar. Stir in fresh dill if using.

Helpful Ingredient Swaps:
– Sweetener: Use honey or agave instead of sugar.
– Onion: Replace red onion with 2 shallots for a milder taste.
– Herbs: Substitute dill with mint, parsley, or chives for a fresh twist.
– Vinegar: Try rice vinegar or an infused variety for a new flavor profile.

Ingredients:
– 500g English or seedless cucumbers (about 1 ½ to 2 medium)
– 1 small red onion (about ½ cup sliced)
– 1 teaspoons  salt
– 3 tablespoons vinegar (apple cider, distilled, white wine, or red wine)
– 2 teaspoons granulated sugar
– Freshly ground black pepper, to taste
– 1 tablespoon coarsely chopped fresh dill (optional)

Instructions:
1. Slice the Vegetables:
Thinly slice the cucumbers crosswise (about 4 to 5 cups) using a mandoline or sharp knife. Halve and thinly slice the red onion. Place both in a medium bowl.

2. Salt and Rest:
Sprinkle the cucumbers and onions with kosher salt and toss well. Let them sit for 20 minutes to draw out excess moisture.

3. Drain and Dress:
Pour off any liquid released from the cucumbers. Add the vinegar and sugar, then toss until the sugar dissolves.

4. Season and Serve:
Taste and season with freshly ground black pepper. Stir in the chopped dill if using. Toss once more and enjoy!

This refreshing cucumber salad is quick, easy, and gets even better as it sits. Perfect as a light side dish or a zesty topping for sandwiches. Enjoy! 🥒✨

Storage and Make-Ahead Tips:
– Make-Ahead: Prepare the salad up to 1 day in advance and store it in an airtight container.
– Storage: Keep leftovers refrigerated for up to 3 days—they’ll become more pickle-like and even more delicious over time.

Enjoy this refreshing cucumber salad as a simple side, sandwich topping, or a quick snack straight from the fridge. It’s easy, delicious, and only gets better with time! 🥒✨