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close up of a homemade cucumber salad with red onions and dill in a rustic bowl on a white kitchen counter. Casual, fresh, and unfussy.

cucumber salad

4 from 1 vote
Crisp, cool, and ready in minutes, this cucumber salad is the ultimate no-cook side dish—perfect for hot days, quick dinners, and even picky eaters.
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Prep Time 5 minutes
Resting Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Asian Fusion, Korean, Mediterranean
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 2 English cucumbers Or 4 Persian cucumbers
  • ¼ Red onion Thinly sliced
  • 2 tablespoon Fresh dill Chopped
  • 2 tablespoon White vinegar Or rice vinegar
  • 1 tablespoon Olive oil Extra virgin preferred
  • 1 teaspoon Sugar Or honey
  • ½ teaspoon Salt Plus extra for salting cucumbers
  • ¼ teaspoon Black pepper Freshly ground
  • 1 Garlic clove Minced

Equipment

  • 1 Sharp knife or mandoline For slicing cucumbers evenly
  • 1 Cutting board
  • 1 Mixing bowl For combining salad ingredients
  • 1 Small bowl For whisking dressing
  • 1 Colander For draining salted cucumbers
  • 1 Measuring spoons
  • 1 Garlic press (Optional) Makes mincing garlic easier

Method
 

  1. Wash and thinly slice cucumbers.
    Optional: salt and drain for 15–30 mins.
  2. Pat cucumbers dry if salted.
  3. Whisk vinegar, olive oil, sugar, garlic, salt, and pepper in small bowl.
  4. Slice red onion and soak in ice water if desired.
  5. Combine cucumbers, onion, and dill in a bowl. Toss with dressing.
  6. Let salad rest 15 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.