Made with tangy vinegar, this quick and easy cucumber salad with dill and red onion pairs nicely with all your favorite summer dishes.
Easy Cucumber Salad
In our house, when the question is, “What can we make with a bunch of cucumbers?” the mantra is “the more cucumbers, the better.”
From cucumber martinis to homemade bread and butter pickles and my crunch-a-licious Greek salad with avocado—and cucumbers, of course—these elongated melons are always around.
When it heats up outside, we keep it cool inside thanks to the constant opening of the refrigerator door to dip into our favorite—and insanely easy—vinegar cucumber salad. My husband is a fiend for cucumbers and while he’s known to eat cucumbers sprinkled with salt in the same fashion others eat bananas, this quick cucumber salad has made its way into his heart, and his cuke-obsessed belly.
What’s in This Cucumber Salad?
This cucumber salad is essentially cucumbers and onions in vinegar — three kinds of vinegar, to be precise.
Here’s what you need to make the tangy cucumber salad dressing and the rest of the salad:
- Use a mix of cucumbers, or just one variety if that’s what you have
- Red onion
- Kosher salt
- Granulated sugar
- Red wine vinegar
- White balsamic vinegar
- Cider vinegar
- Water
- Fresh dill
What Type of Cucumber Should I Use?
The farmer’s market is a grand place to start this salad thanks to the plethora of varietals you’re sure to encounter. The list of cucumbers below are just some of the kinds you can play with for color and texture.
Choose thin skinned cucumbers that will absorb the vinegar quickly.
- Persian cucumbers
- Kirby cucumbers
- Japanese cucumbers
- Lemon cucumbers
- English cucumbers
Because they have a thick, tough skin, and take longer to marinate, avoid using pickling cucumbers in this salad.
How to Make Cucumber Salad
Keep your cucumber slices consistently thin. To make easy work and the same size slices, I use my handheld mandoline for slicing the cucumbers and the onion.
Do a quick cucumber salt and sugar brine. Add the thinly sliced cucumbers to a bowl and sprinkle with salt and sugar. So the cucumbers keep their snap and the vinegar dressing doesn’t get diluted, refrigerate the cucumbers for about an hour to brine and release excess water.
Drain the cucumbers, then dress. Drain the cucumbers, then stir in the vinegars, water, sliced onion, and dill. The heat of the onion will mellow in the vinegar solution as well.
Should you skin the cucumbers? If the skin is tender, there’s no need to skin them. The skin adds a nice color to the dish. Plus, I can quickly discern which seeded orb to pick up next!
Thinly slice the red onion. I like my red onions sliced thinly so I can have a bit of onion with each cucumber bite and don’t taste just onion. If you prefer a thicker bite, consider slicing the onions into batons to give a different shape to all of the circles in the bowl. If the onions are extra strong, soak them in water then drain before adding them to the salad.
How to Keep Cucumber Salad from Getting Watery
Salting and sugaring the cucumbers is key to this recipe. Cucumbers are packed with moisture and over time will release water over time. A quick brine keeps them from leaching out too much water and gives the cucumber slices snap and crispness in each bite. I place a plastic colander in the bowl (I love these bowls for this) and the water drains straight away as they sit in the refrigerator.
How Long Is Cucumber Salad Good for In the Fridge?
This vinegar cucumber salad will last up to 1 week in the fridge. Note that the onions and cucumbers will soften over time.
More Cucumber Recipes You Need to Try
- Sweet and Sour Asian Pickled Cucumbers
- Thai Chicken and Cucumber Salad
- Tomato, Avocado, Cucumber, & Onion Salad
- Creamy Cucumber Salad
- Crunchy Asian Cucumber Watermelon Salad
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EASY Cucumber Salad with Dill
Ingredients
- 1 pound cucumbers (like English cucumbers, cocktail cucumbers, and garden cucumbers), sliced into ¼ inch rounds
- ½ red onion , peeled and thinly sliced
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons red wine vinegar
- 2 teaspoons white balsamic vinegar
- 2 teaspoons cider vinegar
- ½ cup water
- ¼ cup fresh dill leaves , chopped
Instructions
- Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
- Drain the cucumbers. Add the onion, vinegars, water and dill.
- Serve or refrigerate. The cucumbers will become more pickled as they sit.
Nutrition
More Easy Summer Sides You’ll Love
- Greek Pasta Salad with Cucumbers and Artichoke Hearts
- How to Make the Best Creamy Coleslaw
- Asian Ramen Noodle Salad
- German Potato Salad
- Classic Shrimp Macaroni Salad
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