Easy Cucumber Salad Recipe (Fresh, Tangy & Ready in Minutes)

5 from 1 vote

Easy Cucumber Salad Recipe (Fresh, Tangy & Ready in Minutes)

This refreshing cucumber and red onion salad is the perfect balance of sweet, tangy, and crisp. It's a must-have side dish for potlucks, cookouts, and easy weeknight dinners.

Prep Time5

Resting time20

Total Time25

Course: Salad, vegetable side

Cuisine: American

Servings: Servings

Calories: 22kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 pound English or seedless cucumbers 1 ½ to 2 medium
1 small red onion Or shallots may be used
1 ¼ teaspoons kosher salt
3 tablespoons apple cider distilled, white wine, or red wine vinegar
2 teaspoons granulated sugar
Freshly ground black pepper
1 tablespoon coarsely chopped fresh dill optional

Instructions

Prepare the cucumber and onion:

Using a mandoline or a knife, thinly slice 1 pound English or seedless cucumbers crosswise (4 to 5 cups). Halve and thinly slice 1 small red onion (about ½ cup). Add the vegetables to a medium-sized bowl.
Sprinkle the vegetables with 1 ¼ teaspoons kosher salt and toss to combine. Let the combo rest for 20 minutes.

Making the dressing:

Pour off any liquid from the cucumber mixture.
Add 3 tablespoons of vinegar of choice and 2 teaspoons of granulated sugar, then toss until the sugar dissolves.
Taste and season with black pepper as needed.
Add 1 tablespoon of coarsely chopped fresh dill, if desired, and toss to combine.

Notes

Make ahead: You can prep the cucumber salad up to 1 day in advance. Store it in an airtight container in the fridge.

How To Store: Leftovers can be refrigerated in an airtight container for up to 3 days.

The cucumbers get a quick-pickle treatment that still tastes raw and fresh, like a salad. As leftovers rest in your fridge, the cucumbers keep pickling. They become a tasty sandwich condiment.

Nutrition