Cucumber salad is one of those dishes that shows up at every potluck and summer get-together—and for good reason. It’s crisp, light, and refreshing. This version keeps things super simple with an easy vinaigrette and a big handful of fresh dill to give it that classic pickled vibe. If you’ve ever had a scoop of this at a backyard BBQ or potluck, you know how fast it disappears.
If you prefer the creamy variety, we’ve got you covered with our favorite creamy cucumber salad recipe!
Why Our Recipe
- A super simple vinaigrette keeps things easy while still bringing the tangy zip.
- Fresh dill brings out that punchy, pickled flavor everyone loves.
- Made with English cucumbers for the perfect crunch—Persian works too!
This salad actually has roots in Germany, where it’s called Gurkensalat. It’s been a staple side dish over there for ages, and made its way to the Southern U.S. thanks to German immigrants. You’ll find a bunch of different versions out there, but this one is our favorite. It’s simple, fresh, and exactly the kind of thing you’ll want to keep in the fridge all summer long.
Ingredient Notes
- English Cucumbers: have more flavor and less seeds than regular seedless cucumbers, but both can be used.
- Red Onion: is perfect for eating raw and provides a nice bite. A white onion can also be used, but avoid yellow onions.
- Fresh Dill: is strongly preferred in this recipe. If you can’t find fresh dill or don’t have access, you can use 2 to 3 teaspoons of dried dill.
- White Vinegar: provides a classic strong vinegar flavor. For a more mild flavor, you can also use apple cider vinegar.
The Two Cucumber Options
There are two types of cucumbers you’ll typically find in an American grocery store: English and Persian. Both work great in this salad, and you really can’t go wrong.
English cucumbers are those long, skinny ones usually wrapped in plastic. They’ve got super thin skin, barely any seeds, and a nice crunch—which makes them perfect for a quick pickle like this. No need to peel at all, which we love.
Persian cucumbers are shorter and a bit sweeter, but just as crisp. You’ll need a few more of them to match the amount, but flavor-wise, they’re just as delicious. Either way, no peeling required, but with Persian cucumbers, I like to peel off half the skin so that you don’t end up with too much of that harder skin It also makes for pretty stripes on your cucumber.
Sweating Cucumbers
This recipe calls for “sweating” the cucumbers, and while it might sound a little weird, it’s actually super simple—and makes a big difference. All it means is that you’re tossing the sliced cucumbers with a bit of salt and letting them sit for about an hour. The salt pulls out a bunch of the extra water, which helps keep your salad from turning into a watery mess later.
Cucumbers are filled with water, and if you skip this step, you’ll end up with a lot of extra liquid at the bottom of your bowl. It’s not the end of the world, but sweating them first gives you a crisper texture and better flavor. Totally worth the extra time.
Serving Suggestions
This salad shows up just about everywhere. It fits right in at a backyard barbecue, but it can be a hit at a holiday potluck too. It’s a perfect side for sandwiches or grilled meats, yes, but it also goes really well with traditional dinners like roast chicken, pork roast, or even bratwurst or schnitzel if you’re leaning into its German roots. However you serve it, it always disappears fast.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. The cucumbers will continue to soften as they sit, but the flavor gets even better. Just give it a good stir before serving.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
My family loved it but agreed more fresh dill needed. I will make again with increased dill
I love this recipe. It is fresh and delicious. It is a go to for us when our garden becomes overrun with cucumbers. I’ll be making it today for a big party.
I made this about 4 weeks ago, FABULOUS! But the container got pushed to the back of the fridge and found about a week later! Still simply delicious and a month later I finished them off. I had been eating them as a pickle and they were perfect! So going to make another batch this morning! Thank you soooooooo much for all your wonderful recipes.