Name: Cucumber Vinegar Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large English cucumbers, thinly sliced; ½ small red onion, thinly sliced; ⅓ cup white vinegar; 2 tbsp granulated sugar; 1 tbsp water; ½ tsp salt; ¼ tsp black pepper; ¼ tsp dried dill (or 1 tbsp fresh dill, chopped)

Jump to Recipe

Some recipes just scream summer, and this Cucumber Vinegar Salad is one of them. Think backyard barbecues, family picnics, or just those hot evenings when you can’t stand the thought of turning on the oven. It’s crisp, tangy, and ridiculously easy to throw together.

I don’t know about you, but when the weather gets warm, I start craving light and fresh dishes that don’t weigh me down. This salad hits the spot every time. With crunchy cucumber, zesty red onion, and a tangy vinegar dressing that’s both sweet and sharp, it’s a side dish that’s as refreshing as a dip in the pool.

Whether you’re looking for a healthy picnic recipe, a way to jazz up weeknight dinners, or a quick dish to bring to a potluck, this one checks all the boxes. And the best part? It takes only 10 minutes to prep. That means more time outside enjoying summer and less time sweating in the kitchen.

Why You’ll Love This Cucumber Vinegar Salad

Quick and easy: 10 minutes of prep and you’re done.
Perfect summer salad: Crisp, light, and cool—exactly what you want on a hot day.
Healthy and flavorful: Low in calories, full of hydration, and big on taste.
Make-ahead friendly: Actually gets better after chilling in the fridge.

Ingredients

2 large English cucumbers, thinly sliced
½ small red onion, thinly sliced
⅓ cup white vinegar
2 tbsp granulated sugar
1 tbsp water
½ tsp salt
¼ tsp black pepper
¼ tsp dried dill or 1 tbsp fresh dill, chopped

Step-by-Step Instructions

Make the dressing: Whisk vinegar, sugar, water, salt, and pepper in a small bowl until sugar dissolves.
Slice the veggies: Use a mandoline or sharp knife to cut cucumbers and onion into thin, even rounds.
Combine: Place cucumbers, onion, and dill in a large mixing bowl.
Toss: Pour vinegar dressing over vegetables and mix gently to coat.
Chill: Cover and refrigerate for at least 30 minutes so flavors can mingle.
Serve: Enjoy cold as a refreshing side dish for almost any summer meal.

Tips for the Best Cucumber Vinegar Salad

English cucumbers = less watery: They have thinner skin and fewer seeds, so your salad won’t get soggy.
Fresh dill is worth it: If you can get it, fresh dill takes the flavor to the next level.
Adjust the tang: Like it sweeter? Add another teaspoon of sugar. Want it sharper? A splash more vinegar will do the trick.
Serve it cold: This salad is at its best when it’s nicely chilled, so don’t skip the fridge time.
Make ahead: It’s even tastier the next day once the cucumbers have soaked up all that dressing.

A Little Story Behind This Salad

When I was growing up, summer dinners at my grandma’s house almost always included a big bowl of cucumber onion salad. It was her go-to side, especially when the garden was overflowing with cucumbers. I can still picture her pulling the mixing bowl out of the fridge, beads of condensation running down the sides, and that first bite—crisp, cool, and tangy.

Now, every summer, I find myself making this salad on repeat. It’s a little nostalgic, a little practical (hello, quick and easy prep!), and a whole lot delicious. My kids love the crunch, my husband loves how light it is, and I love that it reminds me of warm evenings spent on Grandma’s porch.

What to Serve with Cucumber Vinegar Salad

This salad is the definition of versatile. It pairs beautifully with:

Grilled meats: Chicken, steak, or salmon.
Picnic classics: Hot dogs, burgers, or BBQ pulled pork.
Sandwiches: Perfect alongside turkey clubs, BLTs, or even a grilled cheese.
Light lunches: Serve with hummus, pita, and fresh veggies for a refreshing spread.

Basically, if it’s summer food, this salad will fit right in.

How to Store Cucumber Vinegar Salad

In the fridge: Keep covered in the refrigerator for up to 3 days. The cucumbers will soften over time but still taste delicious.
Best texture tip: If you prefer them extra crisp, eat the salad within the first 24 hours.
Avoid freezing: This salad doesn’t freeze well (trust me, mushy cucumbers are not the vibe).

FAQs About Cucumber Vinegar Salad

Can I use apple cider vinegar instead of white vinegar?

Yes! It adds a slightly fruity note that’s lovely in this salad.

What type of cucumbers work best?

English cucumbers or Persian cucumbers are ideal, but you can use regular cucumbers—just peel and scoop out seeds first.

Can I make this salad ahead of time?

Absolutely! It’s even better after chilling for a few hours or overnight.

Is this salad healthy?

Yes! Low in calories, high in hydration, and full of fresh flavor—it’s a light and wholesome choice.

Fresh, Tangy, and Summer-Perfect

There’s something so timeless about a simple bowl of Cucumber Vinegar Salad. It’s light, crisp, and tangy enough to wake up your taste buds on a hot day. Whether you’re bringing it to a picnic, serving it at a backyard BBQ, or just keeping it in the fridge for easy lunches, this salad is one of those recipes that never goes out of style.

So grab a couple cucumbers, whisk up that quick dressing, and let this salad earn a permanent spot in your summer rotation.

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