Go Back
+ servings
Side angle view of a bowl of cumcumbers with red onions.

Cucumber Salad

Cucumber Salad the perfect summer side dish that is light, sweet, and tangy. It goes well with just about any main dish that you serve. 
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: American
Keyword: cucumber salad, fresh cucumber salad
Prep Time: 47 minutes
Servings: 5 servings
Calories: 160kcal
Author: Dawn Yucuis


  • 3 medium cucumber thinly sliced
  • 4 to 5 slices red onion
  • 1 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1/4 cup red wine vinegar
  • 6 tablespoon sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon fresh dill chopped


  • Slice the cucumber and red onion thinly. Place them in a colander, then sprinkle with salt. Let them sit for about 20 minutes.
  • Rinse them with cool water. Then remove as much of the water from the cucumbers as you can.
  • In a small bowl combine the oil, red wine vinegar, sugar, celery seed, and fresh dill mix until well combined.
  • Add the drained cucumber and red onions to a bowl. Pour the vinegar mixture over the cucumbers and mix well. Season with additional salt if needed.
  • The salad can be eaten right away, but I like to refrigerate it for about 30 minutes to an hour before serving.


  1. Use cucumbers that are firm without bruises or cuts.
  2. Use medium cucumbers that are tender and have smaller seeds.
  3. Red onion is the perfect onion for the salad, it not only adds color it is great for eating raw. 
  4. Store in an airtight container for up to 3 days. After this, the salad will lose its crispness.
Nutrition information is an estimate and may vary with brands of ingredients used.


Calories: 160kcal | Carbohydrates: 21.9g | Protein: 1.3g | Fat: 8.4g | Saturated Fat: 1.7g | Sodium: 703mg | Potassium: 289mg | Fiber: 1.1g | Sugar: 17.8g | Calcium: 36mg | Iron: 1mg