This Cucumber Salad is a fresh and flavorful side dish made with sliced cucumbers, fresh and pickled red onions with a tangy vinaigrette dressing. Perfect for spring and summer picnics, barbecues and a delicious way to use up those garden vegetables. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
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Updated May 2021
An Easy Cucumber Salad Recipe
Looking for a delicious and refreshing salad for picnic and barbecue season? This Cucumber Salad is a classic and one of the easiest summer salads you can make! It’s cool, crunchy and full of fresh flavors that are perfect on a hot summer day.
The salad itself is only 4 ingredients, and the flavorful dressing is as simple as whisking all the ingredients in bowl. It’s delicious on its own but pairs so well as a side with your favorite grilled recipes and also at a potluck or summer BBQs.
Recipe Ingredients
The ingredient lineup for this fresh cucumber salad is super simple – just a few items for the salad plus a couple more for the dressing.
For the Salad
- Cucumber –I used one large English cucumber, sliced thinly using a knife or a mandolin. Persian cucumbers will work as well.
- Red onion – sliced thinly. You can use a mix of fresh onions or pickled onions like we typically do.
- Fresh herbs – we like to use fresh chopped dill and parsley for extra freshness and flavor.
For the Dressing
- Lemon Juice – I recommend using fresh lemon juice whenever possible.
- Avocado oil or extra virgin olive oil
- Maple syrup – leave out for sugar-free / Whole30 or use preferred liquid sweetener.
- Apple cider vinegar – or sub with white distilled vinegar
- Fresh oregano – adds freshness and flavor. You can also use dried oregano if you don’t have any fresh on hand.
- Salt and freshly cracked Black pepper – to taste.
How to make Cucumber Salad
- Prepare the vegetables: Thinly slice the onions and cucumbers with a mandolin or knife.
- Season with salt: Add the cucumbers to a bowl then season with salt and let it sit for about 5 minutes to sweat or while you prepare the dressing.
- Make the dressing: Meanwhile, add all the dressing ingredients to a mason jar or a bowl and shake well or whisk unti very well combined. Taste and adjust seasonings as needed.
- Toss and serve: Add the onions, dill and parsley then pour dressing on top. Toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.
Tips for the Best Cucumber Salad
Want to make sure your salad is as tasty as possible? Follow these tips, and you can’t go wrong.
- Slice cucumbers into thin slices: Use a sharp knife or mandolin for even slices.
- Adjust Dressing Consistency: If your dressing comes out too thick, add a few drops of water and mix to thin it out. Add more water, a little bit at a time, and continue mixing until your dressing reaches the perfect consistency.
- Mix Well: In order to get a good coat of dressing on your salad, be sure to mix it well before serving.
Variations
- Make it creamy: Add dairy-free yogurt or vegan mayonnaise to make this a Creamy Cucumber Salad
- Swap with your favorite vegetables: Add some cherry tomatoes, avocado or sliced radishes
- Spice things up: Season with some red pepper flakes or sliced red chilis for some extra heat
- Add Nuts or top with some Vegan Cheese: You can top this refreshing salad with nuts and seeds (or in addition to it), feel free to garnish your salad with vegan parmesan cheese.
- Change up the flavor profile: Swap the oil for some sesame oil and the lemon juice for some coconut aminos and sprinkle the top with sesame seeds for an Asian-inspired Sesame Cucumber Salad.
Can I Make This Salad Ahead?
This salad is a great make-ahead recipe if you store it properly. To make it in advance, gather all your salad ingredients in a container or bowl, cover and refrigerate them. Then, make your dressing and place it in the fridge in a separate container. Put your salad together and enjoy within 5 days, for best results.
Serving Suggestions
This classic salad is delicious on it’s on but it goes well with everything! Particularly, we like to serve it with the following dishes.
- Pair with Grilled Protein: These Vegan Stuffed Peppers are another spectacular dish that happens to go great with this salad. They’re also low-carb, gluten-free, Whole30 and Keto-friendly!
- Serve with Wings: If you want a spicy dish to balance out the cool and creamy flavors of this salad, try serving it with these addicting Buffalo Cauliflower Wings.
- Pair with Veggie Burgers: Burgers and salad just make sense togther. Serve this vegan salad with your favorite veggie burger!
How to Store Leftover Cucumber Salad
Leftover cucumber salad should be stored in an airtight container in the fridge. It will stay fresh for up to 3 days.
If you know you want to save some of your salad, set aside the amount of salad and dressing you want to store and refrigerate them separately. This way, it’ll stay good for up to 5 days. I don’t recommend freezing this salad.
More Healthy Salad Ideas
Need more healthy salad recipes in your life? We’ve got you covered!
- This Creamy Broccoli Salad is jam-packed with flavor and nutrients.
- Made sweet and savory with the addition of peaches and blueberries, you’ll fall in love with this Arugula Salad Recipe.
- Our Easy Avocado Tuna Salad is such a fun side dish or light lunch!
This Cucumber Salad is a fresh and flavorful side dish made with sliced cucumbers, fresh and pickled red onions with a tangy vinaigrette dressing. Perfect for spring and summer picnics, barbecues and a delicious way to use up those garden vegetables. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
- 1/2 medium red onion , sliced very thinly or diced
- 2 large English cucumbers , sliced thinly
- 1/2 tsp pink sea salt
- 2 tablespoons pickled onions , optional but adds so much flavor
- 1-2 tbsp finely chopped fresh dill
- 1-2 tbsp fresh parsley
- 1.5 tbsp fresh lemon juice (about 1 small lemon)
- 1 tsp avocado oil OR extra virgin olive oil
- 1 tsp maple syrup , leave out for Whole30 and keto or sub with preferred liquid sweetener
- 1 tsp apple cider vinegar
- 1 tsp fresh chopped oregano or 1/4 tsp dried oregano
- Pink sea salt and freshly cracked black pepper , to taste
Thinly slice the onions and cucumbers with a mandolin or knife. Add the cucumbers to a bowl then season with salt and let it sit for about 5 minutes to sweat or while you prepare the dressing.
Meanwhile, add all the dressing ingredients to a mason jar or a bowl and shake well or whisk unti very well combined. Taste and adjust seasonings as needed. Toss and serve: Pour dressing over the cucumbers. Add fresh dill and parsley then toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.
Add the onions, dill and parsley then pour dressing on top. Toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.
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