Skip to content 
Is there anything more refreshing than a crisp cucumber salad on a hot summer day? I can practically taste it now – those cool, crunchy slices swimming in tangy-sweet dressing, ready in minutes with zero oven time. This recipe takes me right back to my grandmother’s kitchen, where she’d whip up big bowls of cucumber salad as a quick side for our Sunday dinners. Hers always had that perfect balance of vinegar bite and subtle sweetness.
My version keeps things just as simple—just 5 ingredients and about 10 minutes from chop to table. It’s the ultimate no-fuss salad that works with practically everything, from backyard burgers to fancy fish dinners. Whether you’re looking for something quick to cool you down or a make-ahead side that gets better as it chills, this cucumber salad has got you covered.
The beauty of this recipe? You can dress it up or down. Go classic with dill, try an Asian twist with sesame seeds, or make it creamy with yogurt when you want something richer. Pinterest always inspires me with fun variations when I’m feeling creative!
Why You’ll Love This Cucumber Salad
Listen—this cucumber salad recipe has saved me more times than I can count when I need something fast, fresh, and downright delicious. Here’s why it’ll become your go-to too:
- Faster than slicing bread: Ready in 5 minutes flat (okay, maybe 7 if you’re chatting while chopping). No cooking means no sweating over a hot stove!
- Hydration hero: Those cucumber slices crisp up in the dressing like they’re giving your taste buds a cool drink of water.
- Shape-shifter salad: Craving creamy? Add yogurt. Want Asian zing? Toss in sesame seeds. Feeling spicy? Hello, red pepper flakes! Your Pinterest board will thank you for all the inspiration.
- Meal-prep magic: Gets better as it chills—I often make a double batch in a jar for easy grab-and-go lunches.
See? Told you this one was special.
Ingredients for the Perfect Cucumber Salad
Let me tell you about the ingredients—each one plays such an important role in making this cucumber salad shine! Just a handful of simple things transform into magic together:
- 2 large cucumbers – Thinly sliced (I like them about 1/8-inch thick—enough to hold dressing but still delicate)
- 1/4 cup white vinegar – That tangy backbone that makes your lips pucker just right
- 2 tbsp sugar – Balances out the vinegar perfectly
- 1/2 tsp salt – Draws out the cucumbers’ natural juices for extra flavor
- 1/4 tsp black pepper – Just enough bite to make things interesting
Now for the fun extras! These are totally optional but oh-so-good:
- 1 tbsp fresh dill (chopped) – My grandma’s favorite addition
- 1 tbsp sesame seeds – For when you want that Asian-inspired crunch
- 2 tbsp sour cream or yogurt – Turns it creamy dreamy (my personal weakness)
- Pinch of red pepper flakes – When you need a little heat
The best part? You probably have most of this in your kitchen already. I love recipes like that—no special trips to the store needed!
How to Make Cucumber Salad in 5 Minutes
Here’s the thing—this cucumber salad comes together so fast you’ll barely have time to wash your cutting board! I always make it when I’m starving and need something pronto. Follow these foolproof steps, and you’ll have that perfectly chilled, tangy-sweet salad in no time.
Step 1: Prep the Cucumbers
Grab your sharpest knife—we want thin, even slices here! Aim for about 1/8-inch thickness; any thicker and they won’t soak up enough dressing. Pro tip: If you want extra-crunchy cukes, sprinkle them with a pinch of salt and let sit for 5 minutes before rinsing and patting dry.
Step 2: Whisk the Dressing
In your favorite little bowl (I use Grandma’s chipped teacup), mix vinegar and sugar until the sugar completely dissolves—no gritty bits allowed! Taste as you go—you might want it sweeter or tangier. Feeling fancy? Stir in yogurt for creaminess or swap white vinegar for rice vinegar if you’re doing the Asian version.
Now pour that glorious dressing over your cucumbers and toss gently—I use my clean hands for this part to coat every slice evenly. Pop it in the fridge for just 10 minutes (okay, 15 if you can wait) to let the flavors mingle while you finish up the rest of dinner. Trust me, that quick chill makes all the difference!
Creative Cucumber Salad Variations
Oh friends, this is where the real fun begins! That basic cucumber salad recipe? It’s just your blank canvas for all sorts of delicious adventures. Here are my go-to twists that’ll make you feel like a salad artist:
Creamy Dill Dream – Stir in 2-3 tablespoons of plain yogurt or sour cream and a big handful of fresh dill. Suddenly it’s like eating cucumber salad in a fluffy cloud! This reminds me of the Polish mizeria my neighbor used to make – so comforting.
Asian Zing – Swap white vinegar for rice vinegar, add a drizzle of toasted sesame oil, and toss with sesame seeds. Sometimes I throw in shredded carrots too! Find me on Pinterest for all the pretty plating ideas with this one.
Spicy Kick – Just a pinch of red pepper flakes transforms the whole bowl! I like adding thinly sliced red onions too – the heat builds with every bite in the best way possible. Perfect beside grilled meats!
The best part? You can mix and match these ideas or invent your own signature version. I’ve seen people add everything from crumbled feta to chopped pickled ginger – trust your cravings!
Serving and Storing Your Cucumber Salad
Okay, let’s talk about the best ways to enjoy this crisp beauty! I live for pairing this cucumber salad with smoky grilled chicken—the cool crunch cuts right through the rich flavors. It’s equally magical next to BBQ ribs or piled on top of a juicy burger when you want that refreshing bite.
Now here’s my little secret: mason jars make the BEST storage containers for leftovers! Just layer those dressed cukes in a jar and they’ll stay crisp for up to 3 days in the fridge. Sure, they’ll soften slightly by day three, but honestly? That just means they’ve soaked up even more flavor. Find me on Pinterest for my favorite jar-stacking tricks!
Quick heads-up—if you’ve added yogurt for the creamy version, eat it within 2 days max. The dairy starts getting a little too cozy with the cucumbers after that. But let’s be real—mine never lasts that long anyway!
Cucumber Salad FAQs
Here are the questions I get asked ALL the time about this recipe – straight from my collection of sticky kitchen notes and random texts from friends:
Can I use English cucumbers?
Absolutely, and they’re my lazy-day choice! The thin skins mean no peeling needed – just slice and go. English cukes have fewer seeds too, so your salad stays crisp without that watery middle. Bonus: they usually come wrapped in plastic, making them extra easy to store until you’re ready to use them.
How do I prevent my cucumber salad from getting soggy?
My grandma taught me this trick – after slicing, toss the cucumbers with 1/2 tsp salt and let them sit 10 minutes in a colander. Rinse and pat dry before adding dressing. The salt pulls out excess water so your salad stays CRUNCHY for days. Works like magic!
Any make-ahead tips?
For meal prep queens, here’s my go-to: Keep sliced cukes in an airtight container and dressing separate until ready to serve. That way everything stays fresh and crisp! Assembled salad lasts about 3 days in the fridge (though mine never makes it past lunchtime). Check out my Pinterest for jar storage ideas!
There you have it – my cucumber salad wisdom in a nutshell! Still have questions? Slide into my Pinterest DMs (yes, I read them all) and I’ll help troubleshoot your salad adventures.
Nutritional Information
Let me break down what’s happening nutritionally in this crisp cucumber salad – because believe it or not, those cool cukes pack a punch! For each 1/2 cup serving (which, let’s be honest, you’ll probably have two of), you’re looking at just 35 calories, with 0.5g fat and all kinds of fresh goodness.
The cucumber salad’s nutrition changes slightly if you go creamy – adding yogurt nudges up the protein while keeping things light. And remember, those thin cucumber slices hydrate brilliantly while delivering fiber. Find more simple swaps for healthy variations on my Pinterest!
Share Your Cucumber Salad Creations
I’d love to see your tasty twists! Snap a pic of your favorite version and share it on Pinterest—tag me so I can get inspired by your kitchen creativity!
PrintEasy Cucumber Salad
A crisp, hydrating side dish served cold with simple dressings—perfect for quick meals or make-ahead options.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: International
- Diet: Low Calorie
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup white vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped (optional)
- 1 tbsp sesame seeds (for Asian variation)
Instructions
- Slice cucumbers thinly and place in a bowl.
- In a separate bowl, mix vinegar, sugar, salt, and pepper until dissolved.
- Pour dressing over cucumbers and toss gently.
- Add dill or sesame seeds for flavor variations.
- Chill for 10 minutes before serving.
Notes
- For a creamy version, add 2 tbsp sour cream or yogurt.
- Store in a jar for easy make-ahead meals.
- Add red pepper flakes for a spicy kick.
- Find more inspiration on Pinterest.
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 4g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg