This refreshing cucumber salad is crisp, light, and bursting with fresh flavor. Made with crunchy cucumbers, red onion, herbs, and a bright lemon-vinegar dressing, it can be served either classic and tangy or extra creamy with yogurt. It’s the perfect side dish for summer meals, grilled foods, or light lunches.
Servings & Timing
Yield: 4 servings
Prep Time: 15 minutes
Chill Time (optional): 15–30 minutes
Total Time: About 15–30 minutes
Ingredients List
For the Cucumber Salad
- 2 large cucumbers
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar (optional)
- ¼ cup plain yogurt (optional, for creamy version)
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly. Slice them thinly into rounds or half-moons, depending on your preference.
If cucumbers are very watery, lightly sprinkle with salt and let sit for 5 minutes, then pat dry.
Step 2: Slice the Onion
Thinly slice the red onion. For a milder flavor, soak onion slices in cold water for 5 minutes, then drain well.
Step 3: Make the Dressing
In a small bowl, whisk together lemon juice, white vinegar, olive oil, salt, black pepper, and sugar (if using).
For a creamy cucumber salad, whisk in the plain yogurt until smooth.
Step 4: Combine the Salad
In a large mixing bowl, add sliced cucumbers, red onion, fresh dill, and parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Step 5: Chill and Serve
Serve immediately for maximum crunch, or refrigerate for 15–30 minutes to allow flavors to meld.
Additional Notes
- Yogurt is optional but adds creaminess and protein.
- Dill is essential for classic cucumber salad flavor.
- Adjust salt after chilling — cucumbers release water.
Dietary Info (Approximate per serving, without yogurt)
- Calories: 120
- Fat: 9g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
With yogurt: higher protein and creamier texture.
Step-by-Step Cooking Guide
Step 1: Slice cucumbers thin
Step 2: Slice red onion
Step 3: Whisk dressing ingredients
Step 4: Toss cucumbers, onion, and herbs
Step 5: Chill or serve immediately
Ingredient Details & Substitutions
Cucumbers
- English or Persian cucumbers work best
- Peel if skins are thick or bitter
Red Onion
- Adds sharp contrast
- Can substitute shallots
Fresh Herbs
- Dill is traditional
- Parsley adds freshness
- Chives or mint can be added
Yogurt
- Use plain Greek yogurt for thicker dressing
- Can substitute sour cream
Recipe Variations & Serving Suggestions
Classic Vinegar Salad
- Skip yogurt
- Increase vinegar slightly
Creamy Dill Cucumber Salad
- Add yogurt
- Add extra dill
Mediterranean Style
- Add feta cheese
- Add olives
Serving Ideas
- With grilled chicken or fish
- With BBQ dishes
- As a light lunch side
- With sandwiches
Storage & Make-Ahead
Refrigerator
- Store up to 2 days
- Stir before serving
Make-Ahead Tip
- Prepare dressing separately
- Toss just before serving for best texture
FAQs
Q: Can I make this salad ahead of time?
A: Yes, but it’s best within 24 hours.
Q: Why is my salad watery?
A: Cucumbers release moisture — salting lightly helps.
Q: Can I skip sugar?
A: Yes, sugar is optional and only balances acidity.
Optional Personal Story
This cucumber salad is one of those simple recipes that always shows up when the weather warms up. It’s cooling, refreshing, and goes with almost everything. Whether served creamy or tangy, it’s always a favorite on the table.
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