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Cucumber Salad Recipe

This cucumber salad is fresh, crisp, and foolproof, the perfect balance of tangy vinegar, crunchy cucumbers, and aromatic dill. It’s a refreshing side dish that pairs beautifully with any summer meal.
Print Recipe
Prep Time 15 minutes
optional 30 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Method

Ingredients
  

  • 3 large English cucumbers thinly sliced
  • ½ small red onion thinly sliced
  • ½ cup white vinegar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill chopped
  • ¼ cup sour cream or Greek yogurt optional, for creamy version

Method
 

  1. Thinly slice the cucumbers and red onion and place them in a large bowl.
  2. In a separate bowl, whisk together vinegar, sugar, salt, pepper, and olive oil until the sugar dissolves.
  3. Pour the dressing over the cucumber and onion mixture, tossing gently to coat evenly.
  4. Stir in chopped dill.
  5. For a creamy version, fold in sour cream or Greek yogurt until evenly combined.
  6. Cover and chill for at least 30 minutes before serving to allow flavors to meld.
  7. Serve cold, garnished with extra dill if desired.