A bowl of cucumber salad in a white bowl.

Cucumber Salad

Sweet and tangy Cucumber Salad is perfect for your summer BBQ or potluck. Thinly sliced cucumbers and red onion marinated in vinegar with a touch of sweetness creating an intense delicious side dish. Best of all, it’s prepared in minutes.
Recipe can easily be halved or doubled.
Course Salad, Side
Cuisine American
Keyword Salad, Side
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Servings
Author Natalie


  • 2 pounds garden or English cucumbers
  • ½ medium sized red onion
  • ½ cup red wine vinegar white vinegar, or apple cider vinegar
  • ¼ cup sugar
  • 2 tablespoons fresh chopped dill or 2 teaspoons dried
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper or to taste
  • ¼ teaspoon pepper


  • Thinly and evenly slice the cucumbers 1/4” thick. Transfer the cucumbers into a large zip top bag.
  • Thinly and evenly slice the red onion. You want these as thin as possible. Transfer the onions with the cucumbers.
  • Add remaining ingredients into the bag, squeeze out the air, seal it, then squish it around to get it all mixed together. Lay it flat to marinate in the fridge for at least 30 - 60 minutes to allow the flavors to marry. Flip it over once or twice to make sure everything gets covered. You can marinate it overnight allowing you to make it ahead. Although the cucumbers will lose it’s crispness, the flavor will intensify.


A note about the vinegar - if you don't mind tart, then prepare this recipe as is. If it seems too tart for your taste, refrain from adding more sugar. Instead, add two tablespoons of water to mellow the tartness of the vinegar. The salt and marinade will draw out the moisture from the cucumbers creating more liquid which will also mellow it out.