Easy Cucumber Salad
This cucumber salad recipe is light, crisp, and the perfect refreshing summer salad or BBQ side dish to pair with grilled meats, fish, and more. Watch the video below to see how I make this in my kitchen!
Servings: 4 servings
Equipment
- Mandoline The best tool for thinly sliced cucumbers.
- Zwilling Chef's Knife My favorite chef's knife!
Ingredients
- 2 large English cucumbers thinly sliced
- 1 tablespoon kosher salt
- ½ red onion thinly sliced
- 2 green onions thinly sliced
- 3 tablespoons fresh dill chopped
- 1 ½ tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons honey
- freshly ground black pepper to taste
Instructions
- Toss cucumbers with salt. Add the sliced cucumber to a colander and toss with the salt.
- Wash and drain the cucumbers. Set the colander in your sink or on top of a plate, as the salt will pull liquid from the cucumbers. Let this sit for 20 minutes, then rinse the cucumber with cold water.
- Add the salad ingredients to a bowl. Add the drained cucumber to a salad bowl along with the red onion, green onion and fresh dill.
- Make the dressing. Stir the vinegar and honey together in a separate small bowl, then pour on top of the salad.
- Garnish with black pepper and additional fresh dill leaves, and serve.
Video
Notes
- Storage tip: This will stay fresh in the fridge for 2 to 3 days, which means it can also be made ahead of time. That makes it perfect for summer party prep, like the 4th of July! Just keep in mind that the salad will become a bit watery over time.
- I use this mandoline for slicing up the cucumbers fast and easy!
Nutrition
Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1749mg | Potassium: 247mg | Fiber: 1g | Sugar: 6g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg