Here’s a fresh, crisp cucumber salad that’s light, refreshing, and ready in minutes.
🥒 Classic Cucumber Salad
Ingredients (Serves 4)
- 2 large cucumbers, thinly sliced
- 1/4 small red onion, very thinly sliced
- 2 tbsp white vinegar (or apple cider vinegar)
- 1 tbsp olive oil
- 1–2 tsp sugar (adjust to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped (optional but recommended)
Instructions
- Prep cucumbers
Slice thinly. If very watery, sprinkle lightly with salt and let sit 10 minutes, then drain. - Make dressing
Whisk vinegar, olive oil, sugar, salt, and pepper. - Toss & chill
Combine cucumbers, onion, and dressing.
Chill at least 20–30 minutes before serving. - Finish
Sprinkle with fresh dill before serving.
🥗 Variations
Creamy Cucumber Salad
- Add 1/2 cup sour cream or plain Greek yogurt
- Increase dill
- Add squeeze of lemon
Asian-Style
- Use rice vinegar
- Add 1 tsp sesame oil
- Sprinkle sesame seeds
- Add a pinch of red pepper flakes
Tomato & Cucumber
- Add cherry tomatoes and a little feta cheese
Storage
Best eaten the same day. Keeps refrigerated up to 2 days (may release extra liquid).
If you’d like, I can give you:
- A German-style cucumber salad
- A spicy version
- A Mediterranean version
- Or a keto-friendly option 😊
