Cucumber Salad is a refreshing, easy summer side that highlights crisp cucumbers tossed in a sweet-and-sour vinegar dressing and finished with fresh herbs. It’s an ideal way to use a bumper crop of garden cucumbers or a market haul. Serve it at a backyard gathering or alongside grilled chicken for a light weeknight meal.
The Best Way to Use Cucumbers This Summer
Summer often brings an abundance of cucumbers—from the farmers market, neighbors, or your own garden. If pickling isn’t your thing and plain slices have grown tiresome, a simple Cucumber Salad breathes new life into those cukes. Variations of this bright salad appear in cuisines around the world, which speaks to how versatile and universally appealing it is.
The classic version combines thinly sliced cucumbers with a vinegar-based dressing sweetened slightly with sugar. Fresh herbs like dill or parsley add a fragrant finish. For a different flavor profile, swap in rice wine vinegar for a lighter, Asian-inspired touch, or add thinly sliced red onion, sesame seeds, or chopped peanuts.
Cucumber Salad Recipe
This summer salad is very quick to assemble. Slice the cucumbers, whisk or shake together a simple dressing of vinegar, water, sugar, salt, and pepper, pour it over the cucumbers, and refrigerate so the flavors meld. Fresh herbs are optional but add brightness—use them if you have them on hand.
Ingredients
Ingredients for a simple Cucumber Salad:
- Cucumbers – For large garden cucumbers, halve lengthwise and scoop seeds if desired; otherwise use English or Persian cucumbers sliced thinly.
- Cider or white vinegar – Rice wine vinegar works well for a milder, Asian-style version.
- Water
- Sugar – About 2 tablespoons to balance the acidity.
- Salt
- Pepper
- Fresh dill or parsley – Optional garnish; sesame seeds or chopped peanuts add texture for Asian variations.
If you have ripe tomatoes, add them for a cucumber-tomato salad. Thinly sliced red onion also pairs nicely with the dressing.
How to Make an Easy Cucumber Salad
1. Prepare Cucumbers
Slice cucumbers thinly and place them in a medium bowl.
2. Make the Dressing
Combine vinegar, water, sugar, salt, and pepper in a jar or container with a lid and shake until the sugar dissolves.
3. Marinate
Pour the dressing over the cucumbers, cover, and refrigerate for at least 3 hours to allow the flavors to blend.
4. Serve
Drain off excess liquid, toss with fresh herbs if using, and serve chilled.
FAQ
How long will Cucumber Salad last in the refrigerator?
Stored in a covered container, Cucumber Salad stays fresh for about 3 days. After that the cucumbers soften and lose their crisp texture.
Do you peel cucumbers for Cucumber Salad?
Peeling is optional. Thicker-skinned garden cucumbers may benefit from peeling, while leaving the skin on preserves nutrients and saves time. Choose based on personal preference and the cucumber variety.
More Veggie Salads to Try This Summer
Try other simple summer salads to get more vegetables on the table: broccoli salad, a summer cobb, pea salad, corn-avocado-cilantro salad, Waldorf salad, or ambrosia salad.
Cucumber Salad
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Ingredients
- 2 medium cucumbers thinly sliced
- 1/3 cup cider or white vinegar
- 1/3 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Chopped fresh dill weed or parsley if desired
Instructions
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Place sliced cucumbers in a bowl.
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In a tightly covered container, combine vinegar, water, sugar, salt, and pepper and shake well. Pour over cucumbers.
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Cover and refrigerate at least 3 hours to blend flavors.
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When ready to serve, drain cucumbers and sprinkle with dill or parsley.
Notes
- Peeling is optional; leaving the skin on saves time and preserves nutrients.