Cucumber Salad Recipe

This cucumber salad’s got paper-thin cucumber, red onion, fresh dill, and a light sweet-tangy dressing. It’s quick, no cooking, and honestly just cools everything down — good for BBQs or when your kitchen’s already too hot to deal.

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Quick Summary

• Prep time: 10 mins
• Cook time: 0
• Flavor: crisp, tangy, a little sweet
• Great for: hot days, BBQs, lazy dinners

Why I Like This Recipe

was too hot to cook. had cucumbers and not much else. sliced it all real thin, splashed vinegar on top, added dill — done. sat down with a bowl and didn’t even miss real dinner.

Ingredients

• 2 English cucumbers, very thinly sliced
• ½ red onion, very thinly sliced
• ¼ cup white wine vinegar
• 1 tbsp honey or agave
• 1 tsp sea salt
• 2 tbsp chopped fresh dill
• optional: fresh chives, pepper to taste

How To Make Cucumber Salad

1. Slice everything thin: like paper. makes a difference.
2. Toss in a bowl: cucumber, onion, vinegar, honey, salt.
3. Chill: give it 20 mins in the fridge.
4. Serve: drain a bit, add dill + chives if you want. grind some pepper over. that’s it.

Tips for Success

• use a mandoline if you’ve got one — or just a sharp knife and patience
• don’t skip chilling, the flavors kinda need to sit for a bit
• don’t overdress — leave extra liquid behind when you serve
• fresh dill is non-negotiable imo, but your call

Storage and Reheating

• Fridge: keep leftovers covered. stays fine for a day or two, but starts getting watery fast.
• Reheating: lol no. just eat it cold.

Frequently Asked Questions

• can i use regular cucumbers?
  sure, just peel them. english ones are less seedy though.
• what’s the best vinegar?
  white wine vinegar or rice vinegar works best. balsamic’s a bit strong.
• can i skip the honey?
  yeah, but it balances the tang. maybe sub with a pinch of sugar?
• what else can i add?
  feta, cherry tomatoes, even chickpeas if you want it more filling.
• can i make this ahead?
  yeah — just wait to add herbs till serving so they stay fresh.

Common Mistakes and How to Dodge Them

• slicing too thick – makes it crunchy in a bad way. go thin.
• not chilling – it really does taste better after 20 mins.
• adding too much salt early – cucumbers release water fast. you’ll end up with soup.
• forgetting to drain – makes your plate a puddle.
• using dried dill – nope. doesn’t work the same.

Nutrition Facts (Per Serving – est.)

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 250mg
• Potassium: 200mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 1g