Description

This Easy Cucumber Salad is the ultimate quick, healthy side dish for any meal. Crisp cucumber slices are tossed with red onion, fresh dill, and a tangy vinaigrette that’s as refreshing as it is flavorful. It’s perfect for anyone looking for a low-calorie, no-cook, and hydrating option that’s both light and satisfying. Whether you’re in search of quick breakfast ideas, an easy dinner side, or a healthy snack, this cucumber salad ticks all the boxes. Serve it chilled for maximum crunch and enjoy it as part of your favorite dinner ideas lineup.

Ingredients

2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons fresh dill, chopped

2 green onions, finely chopped (optional)

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon extra virgin olive oil

1/2 teaspoon sugar

Salt and freshly ground black pepper, to taste

1/4 teaspoon garlic powder or 1 small clove garlic, minced (optional)

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Instructions

1. Thinly slice the cucumbers and red onion using a mandoline or sharp knife. Add to a large mixing bowl.

2. In a small bowl, whisk together vinegar, olive oil, sugar, garlic (if using), salt, and pepper to make the dressing.

3. Pour the dressing over the cucumber and onion mix. Add chopped dill and green onions. Gently toss to coat evenly.

4. Cover and refrigerate for 10 to 15 minutes to let the flavors meld and chill the salad.

5. Before serving, give it one final toss and garnish with extra dill and black pepper. Serve chilled.

Notes

Use seedless cucumbers like English or Persian for best crunch and less water.

Chill the salad before serving to deepen the flavor.

You can substitute dill with parsley or mint for a different herb profile.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 45
Sugar: 2g
Sodium: 80mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg