Cucumber Salad

What ingredients are in cucumber salad?

To whip up a batch of this classic summer salad, you’ll need the following ingredients:

• White wine vinegar: The base of the dressing, giving it a nice tartness.
• Sugar: Counters the “rough edges” of the vinegar to create a sweet and tangy flavor.
• Fresh Dill, Salt, and Pepper: Adds refreshing flavor, which you can customize to your tastes. The salt can also help keep the vegetables from becoming soggy.
• English Cucumbers: The star of the show!
• Red Onion: For a pop of color and flavor.
• Water: Helps keep the vinegar from being overpowering.

Which vinegar should you use?

There are a lot of versions of this salad out there (German, Thai, Japanese, Chinese, and the list goes on and on…) but this is a more “classic” recipe that focuses on simple ingredients. The key point is the flavor combination of tart vinegar and sugar.

And to keep that simplicity, this recipe uses white wine vinegar.

Which cucumber is best for this salad?

In truth, you could use any type of cucumber you’d like for this recipe. And that’s not to say that there aren’t subtle differences in texture and tastes between all the types of cucumber out there – cause there are – but keep in mind that the dressing in this recipe is pretty powerful. The most important thing will be using a fresh cucumber that’s a good shape and even size to give the salad a pretty presenation.

All that being said, I tend to like using English cucumbers for this recipe, if for no other reason than they do have a sweeter flavor (which works well with the dressing) and they usually grow in similar shapes and sizes, making it easier to ensure your salad looks pretty, too.

What to serve with cucumber salad

This salad has a sweetly tart taste, so matching it with mild, savory dishes works best.

Some of my favorites:

• Spicy Chicken Ramen: The heat and depth of the ramen offer a complex, flavorful experience that’s beautifully balanced by the cool, refreshing simplicity of the cucumber salad.
• Baked Chicken Thighs: Juicy and flavorful, these offer a simple savory balance to the refreshing crispness of cucumber salad.
• BBQ Pulled Pork: Slow-cooked to tender perfection, its sweet and tangy flavors harmonize with the salad’s sweetly tart taste.
• Honey Garlic Chicken Wings: Sticky, sweet, and slightly garlicky, they contrast nicely with the light, crisp texture of the cucumber salad.
• Coconut Macadamia Crusted Salmon: The tropical flavors and crunchy crust offer a rich, flavorful counterpoint to the refreshing salad.
• Chimichurri Steak
• Pizza Chicken: A savory, cheesy dish with the comforting flavors of pizza, pairing well with the light and refreshing cucumber salad for a balanced meal.
• Easy Salmon Cakes: Flakey and savory, these cakes are complemented by the cool, fresh crunch of the cucumber salad.
• Breaded Dijon Chicken Skewers: The tangy mustard flavor and crispy coating provide a delightful contrast to the sweetly tart cucumber salad.
• Ritz Cracker Chicken: The buttery, crunchy exterior of the chicken offers a rich texture that pairs wonderfully with the crisp and refreshing salad.
• Pasta Alio e Olio (Pasta with Garlic and Oil): A simple, garlicky dish that’s light enough to let the cucumber salad’s flavors shine through.

Can you make it in advance?

Yes, you totally can!

Just whip it up and store it in the fridge until ready to serve.

However, keep in mind that the longer the veggies have to marinate in the dressing the more they’ll lose some of their crunchiness. The cucumbers also may discolor a little, turning a yellow color (sort of like a pickle).

The salad will still taste just as good – in fact, I actually like it more after it’s had time to marinate a bit – but if the texture and the color are a concern for you, I’d recommend mixing the dressing and storing it in a separate container from the veggies until you’re ready to serve.

How long is it good for?

Given the above, this salad has a shelf life of about three to four days when stored in a sealed container in the refrigerator. If you’re concerned about color and texture, only plan to keep this salad for a maximum of one day.

Notes & tips for cucumber salad

• This recipe makes a decent amount of dressing so that the salad keeps a ton of flavor. However, you can drain any excess dressing if you’d like; just be sure to leave enough dressing so that a simple stir is enough to refresh the coating on the veggies.
• Red onions can pack a bit of a bite, so if you want a milder flavor, try soaking the onions first. To do this, submerge the red onion in a bowl of ice-cold water and let it soak for about 10 minutes, stirring occasionally. Drain the onions, pat them dry, and then use in the recipe as directed.
• To keep this salad from becoming watered down over time, you can remove some of the water from the cucumbers and red onion before adding them to the dressing. To do this, slice the vegetables as directed in the recipe, then place them in a colander. Sprinkle them with salt, toss to coat, and let sit for 20 minutes, allowing the salt to pull out any excess moisture. Rinse the vegetables with water, pat them dry, and use them in the recipe as directed.
• Love classic cucumber salad but looking for a creamier version? I’ve got that recipe right here: creamy cucumber salad.
• And if you need more fresh summer salads for your potluck spread, I highly recommend this tomato salad.

Step 1 – In a large bowl, whisk together the white wine vinegar, water, sugar, fresh dill, salt, and pepper. Keep whisking until you can feel that the sugar has dissolved.

Step 2 – Add the sliced cucumber and red onion to the bowl with the dressing, then use a spatula to gently toss and mix until the cucumber and onion are coated.

Step 3 – Cover the bowl and chill for one hour.

Step 4 – Serve and enjoy!