The short answer: This cucumber salad is the crisp, tangy side that goes with almost everything, from grilled chicken to a holiday buffet. Thinly slice cucumbers and red onion, salt and drain them for 20 minutes, then toss them with a quick dressing of vinegar, a little sugar, salt and fresh dill. It takes about 10 minutes of hands-on work, and it tastes even better after an hour in the fridge.
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Prep time: 15 minCook time: 0 minTotal time: 1 hr 5 minServings: 6 servingsTotal includes 50 min of resting, chilling or rising.
Below you'll find exact amounts, three popular variations, and the simple steps that keep the slices crunchy instead of watery.
One batch makes about 6 servings as a side dish.
Cucumber salad ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| English or Persian cucumbers | 2 large or 6 small (about 1½ pounds) | Thin skin, fewer seeds |
| Red onion | ½ small, very thinly sliced | Or 2 green onions |
| Kosher salt | 1 teaspoon, plus more to taste | For drawing out water |
| White or rice vinegar | ⅓ cup | Apple cider vinegar works too |
| Water | 2 tablespoons | Softens the vinegar |
| Sugar | 1 to 2 tablespoons | Or honey |
| Fresh dill | 2 tablespoons, chopped | Or 1 teaspoon dried |
| Black pepper | ¼ teaspoon | Freshly ground |
How to make cucumber salad
- Wash the cucumbers. Rinse them under cool running water and dry them. The FDA's produce safety guide says to rinse produce before you cut it, without soap or produce wash, and to scrub firm produce like cucumbers with a clean produce brush.
- Slice thinly. Cut the cucumbers into ⅛-inch rounds with a knife or a mandoline, and slice the onion as thinly as you can.
- Salt and drain. Toss the cucumbers with 1 teaspoon of salt in a colander and let them drain for 20 to 30 minutes. Pat them dry with a clean towel.
- Make the dressing. Whisk the vinegar, water, sugar, dill and pepper in a large bowl until the sugar dissolves.
- Toss and chill. Add the cucumbers and onion, toss, and refrigerate for at least 30 minutes. Taste, and add a pinch more salt or sugar before serving.
Cucumber salad variations
| Version | Swap in | Best with |
|---|---|---|
| Creamy dill cucumber salad | ½ cup sour cream or Greek yogurt, 1 tablespoon vinegar, dill, garlic | Ham, fried chicken, potlucks |
| Asian cucumber salad | Rice vinegar, soy sauce, toasted sesame oil, chili flakes, sesame seeds | Rice bowls, salmon, stir-fries |
| Cucumber tomato salad | 2 cups halved cherry tomatoes, olive oil, red wine vinegar, oregano | Grilled meats, gyros |
| Cucumber onion salad | Extra onion, apple cider vinegar, a little more sugar | Burgers, barbecue |
| Smashed cucumber salad | Smash cucumbers with a knife, then use the Asian dressing | Spicy dishes |
Tips for crisp cucumber salad
- Pick firm cucumbers. Soft or bendy cucumbers turn limp in the dressing.
- Don't skip the salt step. It's the biggest difference between a crisp salad and a puddle.
- Slice evenly. Even slices soak up the dressing at the same rate.
- Add creamy dressings late. Sour cream and yogurt thin out as the cucumbers release water. For a thick, dip-style cucumber side, try Greek yogurt tzatziki.
- Use cold ingredients. Chill the cucumbers before slicing for the crunchiest texture.
The best cucumbers for cucumber salad
English cucumbers, the long ones sold wrapped in plastic, are the easiest choice because their skin is thin and their seeds are tiny. Persian cucumbers are shorter and even crunchier, and they're great for smashed cucumber salad. Standard slicing cucumbers work well too, but peel or stripe the waxy skin and scoop out the seeds with a spoon if they're large. Pickling cucumbers, like Kirby cucumbers, are small and very firm, so they stay crisp for days in a vinegar dressing.
Storing and serving cucumber salad safely
Cut produce is perishable once it's sliced. The FDA says to keep perishable produce in a refrigerator at 40°F or below, and the USDA's leftovers guidance also says to refrigerate food within 2 hours. On a picnic or buffet table, set the bowl over a larger bowl of ice. Store leftovers in a covered container and eat a vinegar cucumber salad within 3 to 4 days, or a creamy one within 1 to 2 days.
What to serve with cucumber salad
Serve it next to baked salmon, pork chops, grilled chicken, burgers or a rice bowl. It's also a fresh contrast on a heavy holiday table, and a good make-ahead dish to bring to a Christmas potluck. For more light ideas, see our healthy snacks and high-protein meals.
Plan the week's sides
More salads across greens, grains and meal prep: salad recipes.
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Frequently asked questions
How do you keep cucumber salad from getting watery? To keep cucumber salad from getting watery, slice the cucumbers, toss them with a teaspoon of salt in a colander, and let them drain for 20 to 30 minutes before you pat them dry. Salt pulls out extra water before the dressing goes on. Seedless English or Persian cucumbers also hold less water than standard slicing cucumbers, so they stay crunchier for longer.
Should you peel cucumbers for cucumber salad? You don't need to peel cucumbers for cucumber salad if you use thin-skinned English or Persian cucumbers. The skin adds color and crunch. Thicker-skinned garden cucumbers, and grocery cucumbers with a waxy coating, taste better peeled or striped, which means peeling every other strip down the length so the slices look pretty and stay crisp.
How long does cucumber salad last in the fridge? A vinegar cucumber salad keeps for 3 to 4 days in a covered container in the refrigerator, and it gets more pickle-like each day. A creamy cucumber salad made with sour cream or yogurt is best within 1 to 2 days, because the cucumbers release water and thin out the dressing. Stir it and drain off any extra liquid before you serve it.
Can you make cucumber salad ahead of time? Yes, a vinegar cucumber salad is a good make-ahead side and tastes best after 1 to 4 hours in the refrigerator, once the onions mellow and the cucumbers soak up the dressing. For a creamy cucumber salad, salt and drain the cucumbers ahead of time, but stir in the sour cream or yogurt dressing within an hour or two of serving.
What goes well with cucumber salad? Cucumber salad goes well with grilled or roasted chicken, salmon, pork chops, burgers, gyros, rice bowls and anything spicy, because its cool, tangy crunch balances rich and hot food. It's also a light side for potlucks and holiday buffets next to heavier dishes like mac and cheese, ham or brisket, and it travels well in a covered container.
Is cucumber salad healthy? A vinegar-based cucumber salad is a light, low-calorie side, because cucumbers are mostly water and the dressing uses only a little sugar and oil. Creamy versions add more calories and fat from sour cream or mayonnaise, so a Greek yogurt dressing is a lighter swap. Keep it cold, and refrigerate leftovers within 2 hours of serving.