Easy Cucumber Salad

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Crisp, cool, and incredibly refreshing—this Easy Cucumber Salad is the perfect companion to any warm-weather meal. Featuring thinly sliced cucumbers tossed with red onion, fresh dill, and a light vinaigrette, it’s a salad that’s both simple and bursting with flavor. The combination of tangy and slightly sweet dressing with the crunch of cucumbers makes each bite irresistible.

Whether you’re hosting a barbecue, packing a picnic, or looking for a quick side for your weeknight dinner, this cucumber salad delivers on all fronts. It’s light yet satisfying, takes just minutes to prepare, and requires minimal ingredients—making it a staple for anyone seeking a healthy, delicious, and fuss-free dish.

Why You’ll Love This Easy Cucumber Salad

• It’s incredibly quick to prepare—ready in under 15 minutes.
• Requires only a handful of ingredients, most of which you probably already have.
• Refreshing and hydrating, especially great for hot days.
• Naturally low in calories and perfect for a light lunch, healthy snack, or side dish.
• It pairs beautifully with grilled meats, sandwiches, or seafood.

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Preparation Phase & Tools to Use

To make this Easy Cucumber Salad, having the right tools can make all the difference:

• Mandoline slicer or sharp chef’s knife: A mandoline ensures uniformly thin cucumber slices, while a sharp knife gives you control if slicing by hand.
• Large mixing bowl: For tossing the salad ingredients together evenly.
• Small whisk or fork: Useful for blending the vinaigrette.
• Salad tongs or serving spoons: To gently mix and serve without bruising the ingredients.

Each tool plays a key role in preserving the salad’s fresh texture and balanced flavor. A mandoline helps with presentation, and a mixing bowl with enough room avoids over-crushing the cucumbers while mixing.

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Preparation Tips

For the crispiest salad, choose firm, seedless cucumbers like English or Persian varieties. If using standard cucumbers, consider peeling and deseeding them to avoid excess wateriness. Thin, even slicing ensures the flavors absorb more effectively. Soak the sliced onions in cold water for a few minutes before adding them to mellow their sharpness. Lastly, don’t overdress the salad—add the vinaigrette gradually and taste as you go. Letting the salad chill for at least 10 minutes before serving allows the flavors to meld beautifully.

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Ingredients for this Easy Cucumber Salad

• 2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh dill, chopped (plus extra for garnish)
• 2 green onions, finely chopped (optional for extra crunch)
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sugar (adjust to taste)
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 teaspoon garlic powder or 1 small clove garlic, minced

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Step 1: Slice the Cucumbers and Onions

Start by thinly slicing the cucumbers and red onion. If you’re using a mandoline, be careful with your fingers. If slicing by hand, aim for even, thin slices—this helps the dressing absorb better and ensures each bite has a balanced flavor. Place the sliced cucumbers and onions into a large mixing bowl.

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Step 2: Prepare the Dressing

In a small bowl, whisk together the white wine vinegar (or apple cider vinegar), olive oil, sugar, salt, pepper, and garlic powder or minced garlic if using. This simple vinaigrette should taste tangy with a slight sweetness—adjust sugar and salt to suit your taste.

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Step 3: Toss Everything Together

Pour the vinaigrette over the cucumber and onion mixture. Add the chopped fresh dill and green onions. Gently toss until everything is evenly coated. Be careful not to over-mix, which can bruise the cucumbers and make them soggy.

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Step 4: Chill Before Serving

For best results, cover the bowl and refrigerate the salad for at least 10 to 15 minutes. This allows the flavors to meld and the cucumbers to soak up the vinaigrette. You can chill it for up to an hour for a more developed taste.

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Step 5: Final Touches and Serve

Give the salad a final stir, taste, and adjust the seasoning if needed before serving. Garnish with a sprinkle of fresh dill and a crack of black pepper for extra freshness and visual appeal. Serve cold as a side dish or light snack.

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Notes

This salad is best enjoyed fresh, but it can also be made ahead. The cucumbers will release some moisture over time, so if you’re preparing it in advance, you can drain excess liquid before serving or slightly reduce the amount of dressing. The dill adds a lot of freshness—if you’re not a fan, try substituting with fresh parsley or mint for a different twist. The sugar in the dressing is optional, but it balances the acidity of the vinegar beautifully.

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Watch Out for These Mistakes While Cooking

• Over-salting too early: Salt draws water out of cucumbers. If added too early or in excess, your salad can turn watery and limp.
• Skipping the chilling step: Not allowing the salad to chill reduces the flavor depth. A short rest in the fridge helps the ingredients meld.
• Thick slices: Thick cucumber slices won’t absorb the vinaigrette properly, leaving the salad bland.
• Overmixing: Stirring too vigorously can bruise the cucumbers and make them mushy.
• Using a dull knife: This can crush the cucumbers rather than slice cleanly, affecting texture.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers tend to lose their crispness. If the salad releases too much liquid, simply drain it before serving again. It’s not recommended to freeze this salad as the cucumbers will become mushy once thawed.

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Estimated Nutrition

• Serving Size: 1 cup
• Calories: ~45 kcal
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 80mg (depends on salt added)
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Protein: 1g

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Frequently Asked Questions

Can I use regular cucumbers instead of English or Persian?

Yes, but it’s best to peel and deseed them to avoid bitterness and excess water.

What can I use instead of fresh dill?

Fresh parsley, mint, or even basil can be used depending on your flavor preference.

Can I make this salad in advance?

Yes! Prepare up to 1 day ahead, but keep dressing and cucumbers separate until closer to serving.

How do I prevent the salad from getting soggy?

Salt cucumbers just before serving and avoid overdressing. Also, use seedless varieties.

Is this salad vegan?

Absolutely, this cucumber salad is naturally vegan.

Can I add protein to make it a full meal?

Yes! Add grilled chicken, chickpeas, or feta cheese for a more filling option.

Can I use lemon juice instead of vinegar?

Yes, lemon juice gives a bright citrusy twist—perfect for summer.

Is it gluten-free?

Yes, all the ingredients are naturally gluten-free.

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Conclusion

This Easy Cucumber Salad is a crisp, flavorful side that’s as versatile as it is refreshing. With minimal ingredients, quick prep time, and a satisfying crunch, it’s perfect for busy weekdays, sunny picnics, or light dinners. Keep this recipe in your rotation whenever you crave something simple, fresh, and delicious.

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