Recipe

Cucumber and Vinegar Salad

A crisp, tangy cucumber salad with a lightly sweet vinegar dressing, red onion, and fresh dill. Fast, flexible, and basically made for grilled dinners and fridge snacking.

By Matt Campbell

•

4.8

A glass bowl of cucumber and red onion vinegar salad with fresh dill on a wooden table in natural light

Jump to Recipe

If your weeknight dinner needs a side dish that feels like opening a window, this is it. Cucumber and vinegar salad is crunchy, bright, and politely aggressive in the best way. It cuts through rich foods, makes leftovers taste intentional, and takes about as long as it takes your fridge to chill a drink.

This version keeps things classic: thin cucumbers, a little red onion, and a simple vinegar dressing that hits the sweet spot between tangy and lightly sweet. The only extra step worth caring about is salting the cucumbers for a few minutes so they stay crisp instead of turning into sad, watery confetti.

Thinly sliced cucumbers and red onion in a mixing bowl with salt nearby on a kitchen counter

Why It Works

Crisp, not soggy: A quick salt and drain helps pull out excess water so the dressing stays punchy.
Balanced bite: Vinegar brings the zing, a touch of sugar smooths the edges, and dill makes it taste like you tried.
Weeknight-friendly: No stove, no drama, and it scales easily for potlucks.
Flexible by design: Use whatever vinegar you have, swap herbs, add heat, or toss in tomatoes when they are good.

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. It is best in the first 24 hours when the cucumbers are still extra snappy, but it stays very snackable after that.

Expect some liquid: Cucumbers keep releasing water as they sit. This is normal. Give it a stir before serving, or drain off a spoonful if you want the flavor more concentrated.

Do not freeze: Frozen cucumbers thaw into a texture that can only be described as “spa sponge.”

Yield note: This makes roughly 4 cups, depending on cucumber size and how thin you slice.

Common Questions

What kind of cucumbers are best?

English cucumbers or Persian cucumbers are my go-to because they have thinner skin and fewer seeds. Regular garden cucumbers work too, just peel if the skin is tough and scoop out seeds if they are watery.

Do I have to salt the cucumbers first?

You do not have to, but it really helps. Ten minutes of salting and draining pulls out extra water so the dressing stays bright and the cucumbers stay crunchier. How much it helps depends on how thin you slice and how watery your cucumbers are.

Should I rinse the salted cucumbers?

Usually, no. I just drain well and pat dry so the salad does not get watered down. If you are sensitive to saltiness, give the cucumbers a quick rinse under cold water, then dry them very well before dressing.

Which vinegar should I use?

Distilled white vinegar is the classic sharp option. Apple cider vinegar is softer and fruitier. Rice vinegar is mild and a little sweet. If your vinegar tastes extra intense, add water a teaspoon or tablespoon at a time until it tastes pleasantly punchy, not harsh.

Can I make it ahead?

Yes, with a small texture caveat. The flavor is great after it sits, but cucumbers soften the longer they hang out in dressing. For best crunch, salt and drain the cucumbers, then store them (and the dressing) separately and toss together 30 to 60 minutes before serving. If you do dress it ahead, aim for same-day or overnight, and expect it to be a little softer by the next day.

How do I make it spicy?

Add a pinch of red pepper flakes, a few slices of jalapeño, or a tiny spoonful of chili crisp. Start small and taste as you go. Heat is easy to add and annoying to undo.

How do I mellow the onion?

If your red onion is feeling extra shouty, soak the slices in cold water for 10 minutes, then drain well before adding.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife, or a mandoline for very thin slices
Large mixing bowl
Small bowl or measuring cup for the dressing
Fine-mesh strainer or colander
Clean kitchen towel or paper towels (optional, for extra-dry cucumbers)

I started making cucumber and vinegar salad for the same reason most good recipes happen: my fridge contained cucumbers, half an onion, and exactly zero motivation. I threw everything into a bowl, tasted it, then immediately ate half of it standing in front of the open refrigerator like a raccoon with excellent seasoning instincts. Now it is my default “make dinner feel alive” side, especially when the main dish is anything grilled, creamy, or suspiciously beige.