This marinated cucumber salad is a fresh, crisp, and tangy dish that brings a cool, refreshing bite to any meal. Made with just a handful of ingredients, it’s perfect for summer cookouts, picnics, or as a light side for weeknight dinners.
Why You’ll Love This Recipe
I love how incredibly simple yet flavorful this salad is. It takes just minutes to put together and the flavors only get better as it sits. The tangy-sweet marinade seeps into the crunchy cucumber slices, creating a perfect balance of texture and taste. Plus, it’s naturally low in calories and full of hydrating goodness, making it a feel-good favorite I can serve with anything from grilled meats to sandwiches.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cucumbers, thinly sliced
- Red onion, sliced
- White vinegar
- Water
- Sugar
- Salt
- Pepper
- Fresh dill (optional but adds great flavor)
Directions
- I start by slicing the cucumbers thinly using a sharp knife or mandoline for even slices.
- Then I slice the red onion and add both vegetables to a large mixing bowl.
- In a separate bowl, I whisk together white vinegar, water, sugar, salt, and pepper until the sugar dissolves.
- I pour the marinade over the cucumbers and onions, tossing everything gently to combine.
- I let it sit for at least 20-30 minutes in the fridge so the flavors can develop. For even better results, I marinate it for a couple of hours.
- Just before serving, I toss in some fresh dill for an extra burst of flavor.
Servings and timing
This marinated cucumber salad yields about 4 servings. It takes approximately 10 minutes to prepare, plus at least 30 minutes of marinating time for optimal flavor. I usually make it in advance so it’s ready when I need it.
Variations
I like to experiment with this salad by adding different ingredients. Sometimes I throw in cherry tomatoes or sliced radishes for extra color and crunch. When I want a hint of sweetness, I add a few slices of apple. For a spicier twist, I sprinkle in some red pepper flakes or thinly sliced jalapeños. A splash of rice vinegar or apple cider vinegar can also add a unique tang.
storage/reheating
I keep any leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers may soften slightly over time, but they stay delicious. I don’t reheat this salad since it’s meant to be served chilled, but I give it a quick toss before serving to refresh the flavors.
FAQs
How thin should I slice the cucumbers?
I slice them as thin as possible, ideally using a mandoline. Thin slices absorb the marinade better and create that nice, crisp bite.
Can I use apple cider vinegar instead of white vinegar?
Yes, I’ve used apple cider vinegar and it adds a lovely subtle sweetness that pairs well with cucumbers.
Do I have to use sugar?
While sugar helps balance the acidity of the vinegar, I sometimes use honey or maple syrup instead. If I want a sugar-free version, I simply reduce the vinegar a bit.
Can I make this salad ahead of time?
Absolutely. In fact, I prefer to make it a few hours before serving so the flavors have time to meld. Just store it in the fridge and it’ll be even tastier.
Is this salad good for meal prep?
Yes, it’s a great addition to my meal prep rotation. I make a batch and portion it into containers to enjoy throughout the week.
Conclusion
This marinated cucumber salad is one of those go-to recipes I come back to again and again. It’s quick, tasty, and incredibly refreshing. Whether I’m serving it at a cookout or alongside a cozy weeknight meal, it never fails to impress with its simplicity and flavor.
Marinated Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Description
A fresh, crisp, and tangy marinated cucumber salad made with simple ingredients. Perfect as a light side dish for summer meals or weeknight dinners.
Ingredients
- 2 large cucumbers, thinly sliced
- ½ red onion, thinly sliced
- ½ cup white vinegar
- ¼ cup water
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Thinly slice the cucumbers using a sharp knife or mandoline.
- Slice the red onion and place both cucumbers and onions in a large mixing bowl.
- In a separate bowl, whisk together the vinegar, water, sugar, salt, and pepper until the sugar dissolves.
- Pour the marinade over the vegetables and toss gently to coat.
- Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for a couple of hours.
- Before serving, add fresh dill if using and toss gently.
Notes
- Use a mandoline for uniformly thin slices.
- Apple cider vinegar can be used for a sweeter tang.
- Honey or maple syrup can substitute sugar.
- Can be made ahead for better flavor.
- Store in the fridge up to 3 days; do not reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 4g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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