Cucumber Salad Recipe

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Description:
Light, crisp, and incredibly refreshing, this Cucumber Salad is the perfect side dish for warm days or to balance rich, savory meals. It features thinly sliced cucumbers tossed in a tangy-sweet dressing with a hint of garlic and dill. This salad is ready in minutes and keeps well, making it ideal for meal prep, barbecues, or everyday dinners.

Origin:
Cucumber salad is enjoyed in various forms around the world—from Germany’s Gurkensalat to Korean Oi Muchim to Thai cucumber salads with chili and vinegar. This version is a Western-style cucumber salad, often found in American and European cuisine, known for its simplicity and fresh flavor.

Ingredients Quantity:

  • 2 large cucumbers (English or Persian cucumbers work best), thinly sliced
  • 1/4 red onion, thinly sliced (optional)
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon olive oil (or neutral oil like sunflower)
  • 1 teaspoon sugar (or honey)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

Ingredients Optional:

  • 1/2 teaspoon mustard seeds (for extra flavor)
  • 1/4 teaspoon red chili flakes (for a bit of heat)
  • 1 tablespoon sour cream or Greek yogurt (for a creamy version)
  • Cherry tomatoes, halved (for color and variety)
  • Sliced radishes or carrots (for crunch)

Instruction:

  1. Thinly slice the cucumbers and red onion (if using) and place them in a large bowl.
  2. In a small bowl or jar, whisk together the vinegar, olive oil, sugar, salt, pepper, garlic, and dill.
  3. Pour the dressing over the cucumber slices and toss until everything is well coated.
  4. Let the salad sit in the fridge for at least 15–20 minutes before serving to allow the flavors to meld.
  5. Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Tips for Success:

  • Use a mandoline slicer for super thin and even cucumber slices.
  • If using regular cucumbers with thick skin, peel them first and optionally scoop out the seeds.
  • Letting the salad chill for at least 30 minutes enhances the flavor and texture.
  • For a less watery salad, sprinkle the cucumber slices with a little salt, let them sit for 10 minutes, then pat dry before adding the dressing.

Recommendation:
Serving Ideas:

  • Perfect alongside grilled meats, burgers, sandwiches, or spicy dishes.
  • Great as a topping for tacos, wraps, or even as a crunchy addition to rice bowls.
  • Add feta cheese or chickpeas to make it more filling.

Make-Ahead Tip:

  • This salad can be made a day in advance. Just store in an airtight container in the refrigerator. Stir before serving.

Nutrition (per serving, based on 4 servings):

  • Calories: ~50 kcal
  • Carbohydrates: 4g
  • Protein: 1g
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Fiber: 1g
  • Sugar: 2g

Would you like to try a spicy Asian version or a creamy cucumber salad next?

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