Introduction

This refreshing cucumber salad is a perfect blend of crisp cucumbers, tangy red wine vinegar, and fragrant dill. It’s quick to prepare and makes a light, flavorful side dish for any meal.

A bowl with a white marbled texture holds a fresh cucumber salad made of many thin green cucumber slices layered on top of each other, mixed evenly with thin strips of light purple onion and small sprigs of green dill scattered throughout. The cucumber slices appear juicy with a slight sheen. The bowl's edge is visible, and the background also shows a white marbled texture with a blue and white checkered cloth partially visible in the upper right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound English cucumbers (very thinly sliced)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/3 cup red onion (very thinly sliced)
1/3 cup fresh dill (chopped)
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Step 1: Toss the cucumber slices with the salt and sugar in a medium sized bowl. Let the cucumbers sit for 5-7 minutes to draw out excess moisture.
Step 2: Add the red onion and chopped dill to the bowl with the cucumbers.
Step 3: In a small bowl, whisk together the red wine vinegar, black pepper, and olive oil until well combined.
Step 4: Pour the dressing over the cucumber mixture and toss gently to coat everything evenly.
Step 5: Let the salad sit for 10 minutes to allow the flavors to meld, then serve fresh.

Tips & Variations

For a crisper salad, chill the cucumbers before slicing or after dressing the salad.
Swap red wine vinegar with apple cider vinegar for a different tangy flavor.
Add a handful of cherry tomatoes or radishes for extra color and crunch.
Use fresh lemon juice instead of vinegar for a brighter citrus note.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time, so toss again before serving. This salad is best enjoyed fresh and does not require reheating.

How to Serve

A white bowl sits on a white marbled surface filled with thinly sliced, round cucumber pieces layered at the bottom, showing a fresh green color and smooth texture. On the right side, thin strips of light purple onion are stacked in a small mound. To the left, there is a bunch of bright green dill adding a soft, feathery texture. A woman's hand is pouring a golden-orange dressing from a small glass bottle over the onions and cucumbers. The lighting is bright, highlighting the freshness and moisture of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, regular cucumbers work fine. Just be sure to peel them if the skin is thick or waxed, and slice them very thin to keep the salad tender.

How can I make this salad ahead of time?

Prepare the cucumbers with salt and sugar first, then store them separately from the dressing and herbs. Combine everything just before serving to keep the cucumbers crisp.

Refreshing Cucumber Salad with Red Onion and Dill Recipe

Print Recipe

★★★★★

5 from 144 reviews

This refreshing cucumber salad features thinly sliced English cucumbers combined with red onion, fresh dill, and a tangy red wine vinegar dressing. Lightly salted and sweetened cucumber slices are tossed with a zesty, herbaceous dressing, making it a perfect crisp and flavorful side dish ideal for warm weather or as a complement to grilled meats and sandwiches.

Author: Stella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

1 pound English cucumbers (very thinly sliced)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/3 cup red onion (very thinly sliced)
1/3 cup fresh dill (chopped)

Dressing

2 tablespoons red wine vinegar
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Prepare Cucumbers: Toss the thinly sliced English cucumbers with kosher salt and sugar in a medium-sized bowl. Let them sit for 5 to 7 minutes to draw out excess moisture and enhance flavor.
Add Onion and Dill: Incorporate the thinly sliced red onions and chopped fresh dill into the cucumber mixture, stirring gently to combine.
Make Dressing: In a small bowl, whisk together the red wine vinegar, black pepper, and olive oil until well emulsified.
Combine Salad and Dressing: Pour the dressing over the cucumber, onion, and dill mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
Rest and Serve: Allow the salad to sit at room temperature for about 10 minutes to meld the flavors before serving. Enjoy chilled or at room temperature as a crisp side dish.

Notes

For best results, use English cucumbers for their thin skins and few seeds, which keep the salad crisp.
If you prefer, substitute red wine vinegar with white wine vinegar or apple cider vinegar for a different flavor profile.
To reduce the saltiness, rinse the cucumbers lightly after resting and drain well before adding other ingredients.
This salad is best served fresh but can be refrigerated in an airtight container for up to 2 days.
Add a pinch of crushed red pepper flakes for a mild spicy kick if desired.

Keywords: cucumber salad, fresh dill salad, cucumber onion salad, easy side dish, no-cook salad, summer salad, healthy salad, vegan salad option