Cucumber Salad

5 from 2 votes

A refreshing summertime classic, this easy Cucumber Salad comes together quickly and easily in a few simple steps. Thinly sliced cucumbers and onion tossed with a tangy dressing, this salad goes with everything and makes for a tasty side dish everyone will love. It’s perfect for any summer get-together!

Prep Time10

Cook Time0

Total Time10

Course: Side Dish

Cuisine: German

Servings: servings

Calories: 33kcal

Author: Justin Coit

Ingredients

1 lb English cucumbers sliced thin
1 tsp kosher salt
¼ large red onion sliced thin
1 tbsp sugar
2 tbsp red wine vinegar
1 tbsp fresh dill

Instructions

In a small mixing bowl, add the sugar, salt, and red wine vinegar. Whisk until the sugar and salt have dissolved.
In a medium bowl, add the cucumber slices and the vinegar mixture. Toss to combine. Then add the onion and chopped dill, toss again to combine.
Cover and refrigerate for 1 hour. Serve cold.

Video

Notes

If red onions taste too sharp, you can soak them in cold water for 10 to 15 minutes. Soaking them can help mellow out the flavor and increase the crispness.
Before making the salad, I recommend taste-testing the cucumbers. The older the cucumber, the more bitter it’ll taste. If they taste bitter and there are seeds, scrape them out and soak the sliced cucumber in some salted water to help offset the bitterness.
I recommend using a mandoline slicer as it’ll quickly give you thin, uniform slices.
The sugar helps balance out the acidity of the red wine vinegar. Feel free to adjust the amount of sugar to your liking.
If you do not have a red onion, you can swap in a white or sweet onion. I would not suggest using yellow onion.
Do not leave the cucumber salad out for too long. The sliced cucumbers will lose their crispiness when left at room temperature. Place the salad back into the fridge if you are done enjoying it.
Some cucumbers have thick and waxy skin. I recommend peeling those cucumbers before using them as they can taste tough and bitter.

Nutrition