Skip to content 
When the summer sun is blazing and you need something cool and quick to go with dinner, this cucumber salad is my absolute hero. Seriously, it’s ready in about five minutes flat, which is perfect for those nights when you’re just wiped but still want something fresh and delicious. It’s like a little taste of summer serenity, no complicated steps involved. At Pure Cooking Joy, we’re all about finding that pure joy in simple cooking, just like I found when I discovered how much I loved being in the kitchen after years of burnout. This recipe is proof that you don’t need tons of time or fancy ingredients to make something truly satisfying. Whether you love a creamy dill dressing or something zippier with vinegar, this cucumber salad is the ultimate low-cal summer side that tastes amazing and comes together in a flash.
- Why You'll Love This Easy Cucumber Salad
- Gather Your Ingredients for Cucumber Salad
- How to Prepare Your Refreshing Cucumber Salad
- Tips for the Perfect Vinegar Cucumber Onions Salad
- Variations for Your No Cook Cucumber Salad
- Serving Suggestions for Your Low Cal Summer Side
- Storing and Reheating Your Cucumber Salad
- Frequently Asked Questions About Cucumber Salad
- Share Your Delicious Cucumber Salad Creations
Why You’ll Love This Easy Cucumber Salad
It’s SO Fast: Seriously, you can whip up this easy cucumber salad in about 5 minutes flat. Perfect for those busy weeknights or when you need a last-minute side dish.
Absolutely No Cooking Needed: Forget the oven or stovetop! This is a true no-cook wonder, making it ideal for super hot days when you don’t want to heat up the kitchen.
Two Delicious Ways to Go: You get to choose your own adventure! Go for a super creamy, dreamy dill dressing or a bright, tangy vinaigrette. Both are fantastic!
Light and Refreshing: It’s the perfect low-cal way to add a burst of freshness to any meal. Kind of like a cool drink of water for your taste buds on a summer day.
Sugar-Free Friendly: We’ve got you covered if you’re watching sugar. Just skip the sugar in the dressing, and you’ve got a delicious, guilt-free treat.
Minimal Effort, Maximum Flavor: Simple ingredients, simple steps, and a big, satisfying flavor payoff. That’s what Pure Cooking Joy is all about!
Gather Your Ingredients for Cucumber Salad
Alright, let’s get everything ready for this super easy cucumber salad! You really don’t need much, which is part of why I love it so much. Here’s what you’ll want to grab:
- 2 large cucumbers, sliced nice and thin
- 1/2 red onion, sliced super thin too
- 1/4 cup fresh dill, chopped up (don’t skimp on this, it’s key!)
- 1/2 cup sour cream or Greek yogurt (your choice, really!)
- 2 tablespoons white vinegar
- 1 tablespoon sugar (this is optional, so skip it if you’re going sugar-free!)
- Salt and pepper, just to your taste
How to Prepare Your Refreshing Cucumber Salad
Making this cucumber salad is honestly one of the easiest things you’ll do all week. It’s no-cook, so you can feel good about getting dinner on the table without adding any heat to the kitchen. Just follow these super simple steps and you’ll have a delicious side dish in minutes!
Step 1: Prep Your Produce
First things first! Grab your thinly sliced cucumbers and red onion. If you haven’t sliced them yet, now’s the time. Just get them nice and thin so they meld beautifully into the salad.
Step 2: Mix the Creamy Dill Dressing
In a medium bowl, we’re going to make the magic happen. Just stir together your sour cream or Greek yogurt with the white vinegar. If you’re using sugar, add it now. Then, toss in that lovely chopped fresh dill. Give it a good mix until it’s all smooth and fragrant.
Step 3: Combine and Season
Now, gently add those sliced cucumbers and red onions right into that creamy dressing. Sprinkle in some salt and pepper – whatever tastes good to you! Give everything a really gentle toss so all those yummy slices get coated perfectly. We don’t want to bruise them!
Step 4: Chill for Best Flavor
This is the hardest part, but trust me, it’s worth it! Pop the whole bowl in the fridge for at least 10 minutes. This little chill time really lets all those flavors get to know each other and makes everything taste even better. Enjoy!
Tips for the Perfect Vinegar Cucumber Onions Salad
Getting this easy cucumber salad just right is all about a few little tricks. First off, use the freshest cucumbers you can find – they have the best crunch and flavor! And when you’re slicing them, try to keep the slices pretty uniform; it makes for a better texture. For that lovely vinegar cucumber onions vibe, really commit to thinning out that red onion so it doesn’t overpower the delicate cucumber. Don’t be shy with the salt and pepper either; taste as you go and adjust it until it’s perfect for you. That chilling step? It’s not just for show, it really makes all the flavors meld beautifully. If you’re leaning towards the vinaigrette version, make sure to whisk that dressing really well before tossing everything together—you want all those tangy, savory notes evenly distributed!
Variations for Your No Cook Cucumber Salad
Honestly, this no-cook cucumber salad is so good as is, but the fun part is how easily you can tweak it! Sometimes I’ll add a little minced garlic to the creamy dressing – just a tiny bit, maybe half a clove, to give it a little extra zing. Or, if I’m not feeling dill, fresh parsley or chives are wonderful too. If you’re not a huge fan of white vinegar, a little apple cider vinegar or even white wine vinegar can give it a slightly different, super tasty twist. And if you’re planning ahead for lunches or picnics, think about making these as mason jar salads! Just layer your dressing on the bottom, then the sturdier stuff like onions, and finally the cucumbers on top. Seal them up tight, and you’ve got a refreshing lunch ready to go!
Serving Suggestions for Your Low Cal Summer Side
This delightful cucumber salad is the perfect companion to so many summer meals, really helping us stick to that ‘low cal summer side’ goal without sacrificing flavor! It’s absolutely fantastic alongside grilled chicken or fish – that cool, crisp cucumber just cuts right through the richness. Picture it with some perfectly grilled burgers or even alongside a simple turkey sandwich for lunch. It’s also wonderful with barbecue pulled pork or ribs! Honestly, it just brightens up any plate. It’s the kind of dish that makes you feel good about what you’re eating, and it’s so easy to share with everyone you care about. It really just makes simple meals feel special, which is what we’re all about at Pure Cooking Joy!
Storing and Reheating Your Cucumber Salad
This cucumber salad is truly best enjoyed the day it’s made, but don’t worry if you have leftovers! Just pop it into an airtight container and keep it in the fridge. It’ll stay good for about 2 days. Just a heads-up, the cucumbers might soften up a bit after the first day, but the flavor is still fantastic!
Frequently Asked Questions About Cucumber Salad
I get asked these questions all the time when I bring this cucumber salad to potlucks – here are the answers straight from my recipe notes!
Can I make this cucumber salad ahead of time?
Oh yes, you totally can! This cucumber salad actually tastes even better the next day. Just make it up to 24 hours in advance, keep it covered in the fridge, and give it a gentle stir before serving. The flavors really get to mingle and become friends that way!
What’s the best way to slice cucumbers for salad?
For this easy cucumber salad, I really love slicing them thinly using a mandoline if you have one, or just a sharp knife. You want them thin enough so they get nicely coated in the dressing and soften up a bit, but not so thin they turn to mush. About an eighth of an inch thick is perfect!
How do I make a sugar-free cucumber salad?
It’s super simple! Just omit the tablespoon of sugar from the dressing entirely. The vinegar provides plenty of tang, and the cucumbers and dill still give it tons of fresh flavor. You won’t miss the sugar at all, promise!
Can I use Greek yogurt instead of sour cream in this cucumber salad?
Absolutely! Greek yogurt is my go-to when I want something a little lighter, and it works beautifully in this creamy dill cucumber recipe. It gives the dressing a nice tang and creamy texture, just like sour cream. Either one is delicious!
Share Your Delicious Cucumber Salad Creations
I absolutely love hearing from you all! If you make this super quick cucumber salad, tell me how it went in the comments below. Did you try it with the creamy dill or the tangy vinaigrette? I’d be thrilled if you shared your own favorite variations or even snapped a pic and tagged me on social media. Seeing your creations truly makes my day!
PrintQuick & Easy Cucumber Salad
A refreshing 5-minute cucumber salad perfect for summer. Choose a creamy dill sauce or a tangy vinaigrette. This no-cook side is simple to make and great for busy days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons white vinegar
- 1 tablespoon sugar (optional, for sugar-free omit)
- Salt and pepper to taste
Instructions
- Slice the cucumbers and red onion thinly.
- In a medium bowl, combine the sour cream or Greek yogurt, white vinegar, and sugar (if using).
- Stir in the chopped dill.
- Add the sliced cucumbers and red onion to the dressing.
- Season with salt and pepper to your liking.
- Toss gently to coat all the ingredients.
- Chill for at least 10 minutes before serving for best flavor.
Notes
- For a sugar-free version, omit the sugar.
- You can substitute dill with other fresh herbs like parsley or chives.
- For a vinaigrette version, mix 1/4 cup olive oil, 2 tablespoons white vinegar, 1 teaspoon Dijon mustard, salt, and pepper.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 75
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
