A bowl of creamy cucumber salad with sliced cucumbers, chopped red bell peppers, onions, and fresh dill mixed in a tangy mayonnaise or yogurt-based dressing.

Refreshing Cucumber Salad Recipe

by

Refreshing cucumber salad with dill and tangy vinegar dressing – a crisp, light side dish perfect for summer BBQs, picnics, or healthy snacking.

Why You’ll Love This Recipe

  • Takes only 10 minutes to make
  • Perfectly balanced with acidity, herbs, and a hint of sweetness
  • Great make-ahead option for parties and potlucks
  • Customizable with add-ins like cheese, seeds, or veggies
  • Low in calories and carbs—perfect for clean eating or keto lifestyles

Ingredients

Salad Base:

  • 2 medium cucumbers, thinly sliced (peeled optional)
  • 1 small red onion, thinly sliced (optional)
  • 1/4 cup fresh dill, finely chopped

Dressing:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil or mayonnaise
  • 1 teaspoon granulated sugar
  • Salt and pepper, to taste

Optional Additions:

  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup chopped walnuts or toasted sunflower seeds
  • 1/2 cup cherry tomatoes or bell pepper strips

Directions

  1. Combine Vegetables:
    In a large bowl, mix sliced cucumbers, red onion (if using), and fresh dill.
  2. Make the Dressing:
    In a small bowl, whisk together apple cider vinegar, olive oil or mayo, sugar, salt, and pepper until smooth.
  3. Toss Together:
    Pour the dressing over the cucumber mixture. Toss until all ingredients are evenly coated.
  4. Add Optional Toppings:
    Gently mix in cheese, nuts, or chopped veggies for added texture and flavor.
  5. Chill and Serve:
    Refrigerate for at least 15 minutes to let the flavors develop. Serve chilled.

Servings And Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cooking Time: 0 minutes
  • Total Time: 10 minutes
  • Calories: Approx. 95 kcal per serving

Variations

  • Creamy Version: Use sour cream or Greek yogurt instead of olive oil for a creamy dressing
  • Asian-Inspired: Swap dill for cilantro, and use rice vinegar, sesame oil, and a splash of soy sauce
  • Sweet & Spicy: Add a pinch of red pepper flakes and a drizzle of honey
  • Zesty Lemon: Use lemon juice and zest in place of vinegar for a citrus twist
  • Pickled Style: Let the salad sit longer (1–2 hours) for a more pickled flavor

Storage/Reheating

Storage:

  • Store in an airtight container in the refrigerator for up to 3 days. The salad becomes more flavorful the longer it sits.

Note:

  • Stir well before serving as the dressing may settle at the bottom.

FAQs

Do I need to peel the cucumbers?

Not necessarily—peeling is optional based on preference or if using thick-skinned cucumbers.

Can I make this salad ahead of time?

Yes! It actually tastes better after marinating in the fridge for at least 15 minutes.

Is this salad keto-friendly?

Yes—just make sure to use olive oil instead of mayonnaise and skip the sugar or use a sugar substitute.

What type of cucumbers work best?

English cucumbers or Persian cucumbers are great because they’re less watery and don’t require peeling.

Can I skip the dill?

Absolutely—substitute with parsley, mint, or basil depending on your flavor preferences.

What can I serve this with?

Pairs wonderfully with grilled chicken, salmon, burgers, or even on its own as a light lunch.

Can I add protein to make it a full meal?

Yes—add grilled shrimp, chickpeas, or sliced chicken to make it more substantial.

Can I use other vinegars?

Yes, white wine vinegar, rice vinegar, or red wine vinegar all work well.

Will the cucumbers get soggy?

Over time, they will release water. For best texture, enjoy within 24 hours of making.

Can I use dried dill?

Fresh dill is preferred for its bright flavor, but dried dill can be used in a pinch—start with 1 teaspoon.

Conclusion

This Refreshing Cucumber Salad is proof that simple ingredients can create standout flavor. Light, crisp, and customizable, it’s the perfect dish to brighten up your table all year round—especially in the heat of summer. Whip it up in minutes and enjoy a cool, tangy, herb-kissed side that complements just about everything.

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A fresh cucumber salad with sliced cucumbers, tomatoes, crumbled feta cheese, herbs, and cracked black pepper served in a white bowl.

Refreshing Cucumber Salad Recipe

  • Author: Chef Clara
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Refreshing cucumber salad with dill and tangy vinegar dressing – a crisp, light side perfect for summer BBQs, picnics, or healthy snacking.

Ingredients

Scale

Salad Base:

  • 2 medium cucumbers, thinly sliced (peeled optional)

  • 1 small red onion, thinly sliced (optional)

  • 1/4 cup fresh dill, finely chopped

Dressing:

  • 1/4 cup apple cider vinegar

  • 2 tbsp olive oil or mayonnaise

  • 1 tsp granulated sugar

  • Salt and pepper, to taste

Optional Additions:

  • 1/2 cup crumbled feta or goat cheese

  • 1/4 cup chopped walnuts or toasted sunflower seeds

  • 1/2 cup cherry tomatoes or bell pepper strips

Instructions

  • In a large bowl, mix cucumbers, red onion, and dill.

  • Whisk together vinegar, olive oil or mayo, sugar, salt, and pepper.

  • Pour dressing over cucumber mixture and toss to coat evenly.

  • Mix in any optional add-ins gently.

 

  • Refrigerate for at least 15 minutes before serving chilled.

Notes

This salad is best enjoyed fresh but can be made a few hours ahead. For extra crunch, add sunflower seeds just before serving. Pairs perfectly with grilled meats or as a refreshing snack.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

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