When the sun’s blazing and the grill’s firing up, sometimes all you want is a simple, refreshing Cucumber Salad. It’s cool, crisp, and effortlessly delicious—the kind of dish you can toss together in minutes and still have folks asking for the recipe. Whether you’re hosting a barbecue or just trying to keep things light at dinner, this vinegar cucumber salad is the perfect match for summer heat.
Why You’ll Love This Cucumber Salad
This isn’t your average salad. With just a handful of ingredients, it packs a punch of tangy, slightly sweet flavor and a satisfying crunch. It’s naturally gluten-free, can be made vegan, and sits beautifully next to anything off the grill. Plus, it chills in the fridge while you prep everything else—because easy should always be on the menu.
Ingredients You’ll Need
- 2 English cucumbers, thinly sliced (approx. 600 g)
- 1/2 large red onion, thinly sliced (approx. 100 g)
- 1/4 cup white wine vinegar
- 1 tbsp honey or agave nectar
- 1 tsp sea salt
- 2 tbsp chopped fresh dill
- Fresh chives (optional), for garnish
- Freshly ground black pepper, to taste
Quick and Easy Instructions
- In a large bowl, combine cucumbers, red onion, white wine vinegar, honey or agave, and sea salt. Toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 20 minutes. This allows the cucumbers to slightly pickle and the flavors to meld.
- Before serving, use tongs or a slotted spoon to transfer the salad to a serving bowl, leaving behind excess liquid.
- Garnish with fresh dill, chives if using, and a few grinds of black pepper. Serve immediately for peak crunch.
Tips for the Best Vinegar Cucumber Salad
- Slice your cucumbers as thin as possible for that signature delicate crunch.
- English cucumbers are perfect here since they’re seedless and less watery.
- Let it chill longer if you have time—it just gets better.
- Please don’t skip the dill; it adds that classic punch that makes this a BBQ salad staple.
My Go-To Summer Side Dish
This salad came to life during a backyard BBQ when I needed something fast, fresh, and crowd-pleasing. I tossed together some cucumbers, a splash of vinegar, and a handful of dill—and it was gone before the burgers even hit the buns. Now it’s a must-have every summer. It’s light, bright, and totally makes a plate feel complete.
Perfect Pairings for Your Summer Spread
- Grilled chicken or fish
- Pulled pork sandwiches
- Veggie burgers or black bean tacos
- Corn on the cob or baked beans
- A cold drink and some sunshine
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The cucumbers will continue to soften slightly but will still taste delicious. If it gets too watery, simply drain off some of the liquid before serving again.
FAQs
Can I use regular cucumbers?
Yes, but you may want to peel and seed them to avoid bitterness and excess moisture.
Is this salad good for meal prep?
Definitely. Just keep it chilled and drain excess liquid before serving.
Can I add other veggies?
Of course! Thinly sliced radishes, cherry tomatoes, or even bell peppers would be great additions.
Can I make this ahead?
Yes, it’s actually better after chilling for at least 20 minutes and can be made a few hours ahead.
The Coolest Dish on the Table
Light, zesty, and a total crowd-pleaser, this Cucumber Salad is everything a summer side dish should be. Whether you’re feeding a backyard crowd or just want something fresh next to tonight’s dinner, it brings color, crunch, and a little zing to every bite.
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Cucumber Salad
- Total Time: 30 minutes (including chill time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Cucumber Salad is a crisp and tangy summer side dish that comes together in minutes. With fresh cucumbers, red onion, dill, and a light vinegar dressing, it’s the perfect refreshing complement to any BBQ, picnic, or light dinner. Naturally gluten-free and easy to make vegan, it’s a go-to warm-weather favorite.
Ingredients
-
2 English cucumbers, thinly sliced (approx. 600 g)
-
½ large red onion, thinly sliced (approx. 100 g)
-
¼ cup white wine vinegar
-
1 tbsp honey or agave nectar
-
1 tsp sea salt
-
2 tbsp chopped fresh dill
-
Fresh chives (optional), for garnish
-
Freshly ground black pepper, to taste
Instructions
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In a large bowl, combine cucumbers, red onion, vinegar, honey or agave, and sea salt. Toss well.
-
Chill in the fridge for at least 20 minutes to let flavors meld.
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Before serving, transfer to a serving dish with tongs or a slotted spoon, leaving excess liquid behind.
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Garnish with fresh dill, optional chives, and a grind of black pepper. Serve immediately.
Notes
Thinly slice cucumbers for the best texture.
English cucumbers are ideal—less water, no seeding needed.
The longer it chills, the better the flavor.
Customize with extra veggies like radishes or tomatoes if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Entrées
- Method: No-Cook / Tossed
- Cuisine: American