Quick and Easy Cucumber Salad Recipe {Fresh & Delicious!}

This crisp, tangy, crunchy cucumber salad recipe comes together in just five minutes and brings cool, refreshing flavor to any summer table.

This super simple cucumber salad recipe is one of my all-time favorite cucumber recipes. This easy side dish is, in my opinion, the best way to use fresh cucumbers from the garden in the summer.

It’s the kind of dish that shows up in hand-me-down bowls at church picnics and family reunions. It’s cool, crisp, and always crowd-pleasing. This version, with sliced cucumbers, a simple honey-vinegar dressing and a sprinkle of dill, lets the garden-fresh cucumbers shine. 

If you’ve ever picked cucumbers right off the vine, you know just how satisfying this salad can be. It tastes like summer: light, bright, and just a little bit sweet. 

This flavorful salad is quick enough for busy weeknights but also pretty enough to serve at any summer meal with friends and family. The best part? It comes together in about five minutes. Chill it ahead of time, and don’t be surprised when someone asks for the recipe before the meal is over. Perhaps the perfect side dish for any summer meal! 

Ingredients

• 1 to 2 pounds salad cucumbers or 2 English cucumbers, sliced thinly
• 1/2 red onion or sweet onion like Vidalia, sliced thinly (optional)
• 1/4 cup white wine vinegar
• 1 tablespoon honey
• 2 teaspoons fresh dill, chopped
• 3/4 teaspoon salt
• Freshly ground black pepper, to taste

Directions

1. In a large bowl whisk together white wine vinegar, honey, fresh dill, salt, and pepper.
2. Add the cucumbers and onion (if using) to the bowl and stir to evenly coat.
3. Cover and chill for 15 minutes or until ready to serve.
4. Stir just before serving. Enjoy!

• What kind of cucumbers are best for cucumber salad? Crisp cucumbers with few seeds are best, such as English cucumbers or Persian cucumbers. We also enjoy using the smaller salad cucumbers for their crunch. You can certainly use regular cucumbers from the store, but they’ll be seedier and less crunchy in this salad. If using store-bought, opt for smaller cucumbers instead of large cucumbers for fewer seeds.
• Does it matter what kind of onion I use in this recipe? I prefer sweet onions, such as Vidalia, but red onion is popular for its color. Any onion can be used though. I typically omit the onion when serving to my family, as the kids just pick it out. Makes prep easier and tear-free, too. 
• How is this cucumber salad different than creamy cucumber salad? Creamy cucumber salads typically use mayannaise or sour cream, or both, for a creamier dressing. If you’re on a low calorie diet, a cucumber salad recipe WITHOUT mayo or sour cream, such as this recipe, is a great alternative. Plus, I prefer its simplicity and ease.  
• What if I don’t have white wine vinegar? You can substitute another vinegar, such as white vinegar or rice vinegar, but these will change the flavor. Avoid using red wine vinegar, as it can discolor the cucumbers. 
• ​Can I use dried dill instead of fresh dill? Yes, although fresh herbs are always better if available. Dried herbs are more potent, so use one-third as much dried as fresh. 
• Can I make cucumber salad ahead of time? Yes! It actually tastes even better after a few hours. Just give it a stir before serving to redistribute the dressing.How long will cucumber salad last in the fridge? It’s best eaten within 2–3 days. Be sure to refrigerate it in an airtight container. The cucumbers will release excess water over time, slightly softening the texture.
• Can I add anything else to this salad? Absolutely! Thinly sliced radishes, cherry tomatoes, or even feta cheese make great additions for extra flavor and color.Do I need to peel the cucumbers? That’s totally up to you. English cucumbers, Persian cucumbers, and most salad cucumbers have tender skins, so peeling isn’t necessary.Leaving on the skin increases the nutritutional value as well. But if using waxy-skinned cucumbers from the grocery store, peeling is a good idea.
• Is this cucumber salad healthy? Yes, especially when you keep the skins on the cucumbers. It’s low in calories, naturally hydrating, and full of fresh flavor. Perfect for a light summer side.

Pin it for Later!

Quick and Easy Cucumber Salad Recipe {Fresh & Delicious!}

This crisp, tangy, crunchy cucumber salad comes together in just five minutes and brings cool, refreshing flavor to any summer table.

Print Recipe Pin Recipe

Ingredients

  

• 1 to 2 pounds salad cucumbers or 2 English cucumbers sliced thinly
• 1/2 red onion or sweet onion like Vidalia sliced thinly (optional)
• 1/4 cup white wine vinegar
• 1 tablespoon honey
• 2 teaspoons fresh dill chopped
• 3/4 teaspoon salt
• Freshly ground black pepper to taste

Instructions

 

• In a large bowl whisk together white wine vinegar, honey, fresh dill, salt, and pepper.
• Add the cucumbers and onion (if using) to the bowl and stir to evenly coat.
• Cover and chill for 15 minutes or until ready to serve.
• Stir just before serving. Enjoy!