There’s something beautifully simple about a bowl of cucumber salad glistening in the sunlight. It reminds me of summer picnics at my grandmother’s house, the kind where everyone gathered around a long wooden table covered in a checkered cloth, the air heavy with laughter and the scent of freshly cut grass.
She’d bring out her glass serving bowl filled with thinly sliced cucumbers, sweet onions, and a light, tangy dressing that seemed to cool you down from the inside out.
This easy cucumber salad is a warm-weather staple in my kitchen. It’s the perfect side dish for grilled chicken, barbecue ribs, or even a simple sandwich on a hot afternoon.
The crispness of the cucumbers, the bite of the onions, and the sweetness of the dressing create a harmony that’s both refreshing and nostalgic.
Whether you’re preparing for a backyard cookout, a church potluck, or a quiet dinner on the porch, this salad always finds its way to the table, and it never lasts long.
Cucumber Salad Recipe
Ingredients
Method
- Thinly slice the cucumbers and red onion and place them in a large bowl.
- In a separate bowl, whisk together vinegar, sugar, salt, pepper, and olive oil until the sugar dissolves.
- Pour the dressing over the cucumber and onion mixture, tossing gently to coat evenly.
- Stir in chopped dill.
- For a creamy version, fold in sour cream or Greek yogurt until evenly combined.
- Cover and chill for at least 30 minutes before serving to allow flavors to meld.
- Serve cold, garnished with extra dill if desired.
About the Recipe
This is the best cucumber salad recipe because it combines the traditional flavor of old-fashioned family recipes with the light, balanced dressing modern home cooks love.
It’s crisp, creamy, and slightly tangy, with just the right amount of sweetness. You only need a handful of ingredients, and everything comes together in under 15 minutes.
This version serves 6–8 people, making it ideal for a family dinner or a gathering. You can easily double the batch if you’re hosting a crowd.
The salad chills beautifully, and the longer it sits, the better the flavors mingle, though I warn you, it’s hard to resist sneaking a few bites straight from the fridge.
Ingredients
- 3 large English cucumbers (or 6 small garden cucumbers), thinly sliced
- ½ medium red onion, thinly sliced
- ½ cup white vinegar
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- ¼ cup sour cream or Greek yogurt (optional for a creamy version)
- 1 tablespoon olive oil (optional for extra smoothness)
Optional Mix-Ins:
- 1 medium tomato, diced (for color and sweetness)
- ¼ cup sliced radishes (for crunch)
- 1 teaspoon mustard seeds (for an extra tangy note)
Instructions
- Prepare the cucumbers:
Wash and thinly slice the cucumbers. If using garden cucumbers, peel them first for a softer texture. Place the slices in a large bowl. - Add the onion:
Thinly slice the red onion and add it to the bowl with the cucumbers. Toss gently to combine. - Make the dressing:
In a small bowl, whisk together the vinegar, sugar, salt, pepper, and dill until the sugar dissolves completely. - Pour and toss:
Pour the dressing over the cucumber mixture. Toss gently until everything is evenly coated. The cucumbers should glisten, but not swim, in dressing. - Optional creamy twist:
For a creamy cucumber salad, whisk in the sour cream or Greek yogurt and olive oil before pouring the dressing over the cucumbers. It creates a velvety, tangy coating that’s irresistible. - Chill and serve:
Cover the bowl and refrigerate for at least 30 minutes before serving. This helps the flavors meld together and makes the salad extra refreshing.
Pro Tip: The salad tastes even better after 2–3 hours in the fridge. If making ahead, keep the dressing separate and toss just before serving to maintain the cucumbers’ crunch.
Tips for Success
The secret to a perfect cucumber salad lies in balance, crisp cucumbers, a bright dressing, and just enough sweetness to cut the acidity.
If you’re using garden cucumbers, sprinkle them with a little salt and let them sit for 10 minutes before adding the dressing. This draws out excess water and keeps your salad from turning watery later.
Always slice the cucumbers thinly and evenly. A mandoline makes quick work of this and ensures each bite has that perfect snap.
If you prefer a creamier salad, use full-fat sour cream or Greek yogurt; it clings beautifully to each slice and adds richness without overpowering the freshness.
Lastly, don’t skip the chill time. Letting the salad rest in the fridge transforms the flavors from simple to sensational. The dill infuses the vinegar, the onions mellow, and the cucumbers absorb just the right amount of tang. It’s the difference between “pretty good” and “please make this again.”
What Goes Well With It
This easy cucumber salad pairs beautifully with just about any summer dish. Try serving it alongside grilled salmon or chicken for a light, refreshing contrast.
It also cuts through the richness of barbecue favorites like pulled pork or brisket, that clean, vinegary crunch balances the smoky, savory flavors perfectly.
For picnics and potlucks, it’s a must-have. It travels well, doesn’t wilt quickly, and tastes even better chilled. I love serving it next to baked beans, potato salad, and buttered corn on the cob for that classic backyard spread.
If you’re in the mood for something simple, enjoy a bowl all by itself with a piece of crusty bread or a slice of cheese. It’s also wonderful as a topping for sandwiches, burgers, or wraps, adding freshness and texture in every bite.
Nutrition & Health Benefits
Cucumbers are more than just crunchy and cool, they’re packed with hydration and nutrients. With about 95% water content, they’re a natural way to stay refreshed on warm days.
They also provide a gentle dose of fiber, vitamin K, and antioxidants that support healthy skin and digestion.
The vinegar-based dressing brings flavor without heaviness. Using white vinegar or apple cider vinegar keeps things light while helping balance blood sugar and digestion.
If you go for the creamy variation, Greek yogurt adds protein and probiotics, making this dish satisfying yet wholesome.
It’s an ideal side for those watching calories or carbs, one serving is typically under 80 calories. Simple, clean ingredients make it a feel-good choice you can enjoy every day without guilt.
How to Store & Reheat
The best part about this salad? It gets better with time, at least for the first day or two. Store it in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly, but the flavor deepens beautifully.
If you know you’ll have leftovers, keep the dressing separate and toss the cucumbers right before serving. This keeps their crispness intact. For the creamy version, gently stir before serving again, as the yogurt or sour cream may separate slightly.
This recipe doesn’t need reheating, but if you’ve stored it overnight, give it a quick toss to redistribute the dressing. For meal prep, portion the salad into small containers for easy grab-and-go lunches or healthy snacks.
It’s refreshing straight from the fridge, no extra work needed.
Closing Personal Touch
Every time I make this cucumber salad, I’m reminded of those long, golden evenings of summer, the sound of cicadas, a soft breeze, and the laughter of family gathered around a picnic table.
There’s something timeless about it. It’s a recipe that connects generations, easy enough for busy weeknights, yet nostalgic enough to feel like home.
My kids love stealing cold cucumber slices straight from the bowl while it chills. My husband calls it “the taste of summer.” And honestly, I can’t argue with that.
It’s the dish that turns an ordinary meal into something special, something that brings people together.
I hope this foolproof cucumber salad becomes part of your summer table, too. Make it once, and you’ll find yourself craving that crisp, tangy bite all season long. So go ahead, grab your cucumbers, whisk up that dressing, and bring a little sunshine to your plate.
