Fresh Make-Ahead Cucumber Salad
A crisp, tangy, and refreshing cucumber salad that can be prepared ahead of time, perfect for picnics, quick dinners, or barbecues. The cucumbers soak up the flavorful dressing overnight, creating a vibrant and easy-to-eat side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 medium English cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt (kosher or sea salt)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil (optional)
Instructions
- Slice the cucumbers and onions thinly, about 1/8-inch (3 mm) thickness.
- In a mixing bowl, whisk together white vinegar, sugar, salt, and black pepper until sugar dissolves. Add olive oil if using and stir well.
- Add the sliced cucumbers and onions to the dressing and toss gently but thoroughly to coat.
- Sprinkle chopped fresh dill over the salad and toss lightly to distribute evenly.
- Cover the salad with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours, preferably overnight.
- Before serving, toss the salad again to redistribute dressing and adjust seasoning if needed.
Notes
If cucumbers seem too watery, sprinkle with salt and let sit in a colander for 15 minutes before dressing. Use English cucumbers for less wateriness. Adjust seasoning after chilling. Optional olive oil adds a silky finish. Variations include adding jalapeños for spice or nuts for crunch.
Nutrition
- Serving Size: About 1 cup
- Calories: 70
- Sugar: 4
- Sodium: 400
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, make-ahead salad, fresh salad, easy side dish, picnic recipe, vegan salad, gluten-free salad