Cucumber Salad

This cucumber salad recipe is crunchy, tangy and cool! Flavored with onion and dill, it’s refreshing and quick to whip…

A Couple Cooks – Recipes worth repeating.

This cucumber salad recipe is crunchy, tangy and cool! Flavored with onion and dill, it’s refreshing and quick to whip up.

Cucumber Salad

Here’s one of our favorite side dishes that’s packed with flavor and fits almost any diet: Cucumber Salad! It’s simple and punchy, with a vinegar-based dressing that packs in tangy, sweet and salty flavor. It’s ideal for just about anytime: summer cookouts or pitch-ins, lunches, or an easy make-ahead side dish you can keep in the fridge for dinners all week. This is one of our favorite because it’s so simple and packed with flavor (plus we both love pickles so it checks that box!).

Ingredients in this cucumber salad recipe

This cucumber salad recipe is actually more like quick-pickled cucumbers and onions than a salad (similar to this German Gurkensalat). While we love a creamy cucumber salad, the vinegar-based cucumber salad is our preference. It’s so easy, holds up well over time, and has incredible flavor. Here are the ingredients you’ll need:

  • English cucumbers: look for the long, thin English cucumbers that come plastic-wrapped in the grocery store.
  • White onion and red onion: or just use one type of onion. We like using both to get the bright color of red and the mild flavor of white.
  • Fresh dill: it’s best with fresh herbs, but you can substitute dried dill here and it’s still fantastic.
  • White vinegar: make sure it’s not white wine vinegar! This is straight white vinegar, which has a piercing straightforward flavor.
  • Granulated sugar: a bit of sugar balances the acidity.
  • Kosher salt and black pepper
Cucumber salad recipe

English cucumber vs standard cucumbers

The best type of cucumber to use in a cucumber salad? English cucumber, aka Persian cucumber or seedless cucumber. It’s got a much better texture and flavor compared to a standard cucumber. Here’s a breakdown:

  • English cucumbers are long and straight, with a thin, bright green skin with ridges. The seeds are very small and the flavor is sweet and mild. Because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating. You can find English cucumbers next to the standard cucumbers in the produce section: it’s sold with a plastic covering to protect its delicate skin.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking.

Want to use standard cucumbers? You can substitute the same weight of standard cucumbers here and it will taste great too! Make sure to slice them very thinly, or you can peel them if you’re sensitive to the bitter flavor of the skin.

English cucumber

Tips for making cucumber salad

Got your cucumbers? Here are a few tips for making this cucumber salad recipe, the ideal summer side dish for cookouts, pitch-ins and more! Here’s what to know:

  • Use a mandolin for easy slicing. mandolin is a slicing blade that makes it easy to cut vegetables uniformly. If you’ve got one, it makes this salad recipe a breeze! Make sure to wear the protective gloves that come with the blade to prevent injury.
  • Don’t have one? Use a chef’s knife to cut the cucumber as thinly as possible.
  • French cut the onions. Cut the onion from the root end to stem end to make the most attractive-sized pieces (here’s a video).
  • Refrigerate for 1 hour. You can eat this salad right away, but it’s best after 1 hour of refrigeration. This chills the salad and softens the vegetables.
Cucumber Salad

Leftover storage

This cucumber salad recipe is great for making in advance and holds up well in the refrigerator. Store cucumber salad for up to 7 days refrigerated. It tastes even better after a few days of refrigeration. Use it for side dishes all week long!

More cucumber salad recipes

There are lots of variations on this theme! Here are a few more cucumber salad recipes:

This cucumber salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Cucumber Salad

Cucumber Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8

Ingredients

  • 2 English cucumbers* (1 3/4 to 2 pounds)
  • 1/2 white onion, thinly sliced
  • 1/2 red onion, thinly sliced (or more white onion)
  • 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • ½ cup white vinegar
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste

Instructions

  1. Slice the cucumbers as thin as possible, using a mandolin if desired. Thinly slice the onion.
  2. In a small bowl, mix the white vinegar, water, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. You can serve immediately, but it’s best to refrigerate 1 hour so the vegetables become softer.
  3. Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to 7 days.

Notes

*English cucumbers are seedless cucumbers with a very thin skin and mild flavor: they’re worth seeking out for this recipe. If you’d like, you can use the same weight of standard cucumbers: make sure to slice them very thinly or peel them if you’re sensitive to the bitter flavor of the skin.

  • Category: Side dish
  • Method: No Cook
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Cucumber salad, cucumber salad recipe

A Couple Cooks - Recipes worth repeating.

Simple Cucumber Feta Salad

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues…

A Couple Cooks – Recipes worth repeating.

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues and more.

Cucumber Feta Salad

There’s nothing better than the cooling crunch of cucumber salad: and this one takes it up a notch with the punch of salty cheese. Try this Cucumber Feta Salad! It’s simple and no-frills with a punch of tangy vinegar and a salty burst of feta in every bite. Thinly sliced shallots add a note of savory onions, and it’s seasoned liberally with salt and pepper. It’s the best crunchy pairing for just about any meal: it’s great for lunches, picnics, summer barbecues and more!

Ingredients in cucumber feta salad

There are loads of ways to make a cucumber salad. In fact, most often we make this Cucumber Salad with Vinegar, where thin slices of cucumber and onion are marinated in a vinegar dressing for an hour before serving. This cucumber feta salad is even easier: simply mix the cucumbers with olive oil, vinegar, feta and a few herbs and you can eat immediately. Here’s what you’ll need:

  • English cucumbers
  • Olive oil
  • Red wine vinegar
  • Feta cheese
  • Fresh herbs: chives, dill or other
  • Salt and pepper
Cucumber Feta Salad

Why to use English cucumber here

The best type of cucumber to use in this cucumber feta salad? English cucumber, aka Persian cucumber. It’s got a much better flavor and texture that works well in this salad. Here’s why we prefer it here:

  • English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. The flesh has a bright green color, which looks lovely in salads! The best part: because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating. You can find English cucumbers next to the standard cucumber in the produce section: it’s sold with a plastic covering to protect the delicate skin.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. But we highly recommend seeking out the English variety.
Cucumber Feta Salad

Herbs to add

This cucumber feta salad is best with a handful of fresh herbs. There are a few great options that work best here:

  • Fresh chives work well
  • Fresh dill pairs well with cucumbers
  • Fresh basil adds a peppery kick
  • Fresh oregano also works

What to avoid? Woody, strong herbs like rosemary, sage, and even thyme don’t pair well with cucumber: they have a darker, moodier flavor than you’d want in this fresh salad.

More cucumber salad recipes

There are so many ways to build a cucumber salad! We hope you love this one. If you’re looking for more ways to use cucumber, here are a few more ideas:

This cucumber feta salad recipe is…

Vegetarian and gluten-free.

Print
Cucumber Feta Salad

Simple Cucumber Feta Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings

Description

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues and more.


Ingredients

  • 2 English cucumbers
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 6 ounces feta cheese
  • 2 tablespoons chopped fresh herbs (like chives or dill)
  • Fresh ground black pepper

Instructions

  1. Thinly slice the cucumbers into half circles. In a large bowl, combine the cucumbers with the olive oil, red wine vinegar, kosher salt, feta cheese, chopped herbs, and several grinds of black pepper. 
  2. Eat immediately or allow to stand for 15 minutes for the flavors to meld. Stores up to 3 days refrigerated; it accumulates liquid during storage so serve with a slotted spoon. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Cucumber feta salad

A Couple Cooks - Recipes worth repeating.