Tangy Cucumber Salad

I’ve been making this cucumber salad on repeat all summer, and I’m convinced it’s the perfect side dish for just about any meal. The crisp cucumbers get bathed in a tangy apple cider vinegar dressing sweetened with a touch of honey, and the fresh dill adds such a wonderful herby flavor. It comes together in minutes and tastes even better after it sits for a bit in the fridge!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 90-110
• Protein: 3-4 g
• Fat: 0-1 g
• Carbohydrates: 20-24 g

Ingredients

For the salad:

• 2 large cucumbers (thinly sliced into 1/8-inch rounds)
• 1/2 medium red onion (very thinly sliced into half-moons)

For the dressing and finish:

• 1/3 cup apple cider vinegar
• 1 1/2 tbsp honey
• 1 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh dill (roughly chopped)
• 1 tbsp fresh chives (finely snipped)
• Freshly ground black pepper to taste
• 1 pinch red pepper flakes

Step 1: Prepare and Slice the Vegetables

• 2 large cucumbers
• 1/2 medium red onion

Thinly slice the cucumbers into 1/8-inch rounds and very thinly slice the red onion into half-moons.

Uniform thin slicing is important here because it allows the vegetables to absorb the dressing evenly and creates a pleasant texture throughout the salad.

Set the prepared vegetables aside in a large mixing bowl.

Step 2: Make the Pickling Vinaigrette and Combine

• 1/3 cup apple cider vinegar
• 1 1/2 tbsp honey
• 1 1/4 tsp salt
• cucumber and onion mixture from Step 1

In a small bowl or measuring cup, whisk together the apple cider vinegar, honey, and salt until the honey is fully dissolved and the salt is incorporated.

Pour this mixture over the sliced cucumbers and onions, then toss everything together until well coated.

The salt will begin drawing out the cucumber's natural liquid, which will mingle with the vinegar to create a light brine.

I like to taste the dressing at this stage and adjust the salt or vinegar if needed before chilling.

Step 3: Chill and Drain the Salad

• chilled cucumber and onion mixture from Step 2

Refrigerate the cucumber mixture for at least 20 minutes to allow the flavors to meld and the vegetables to soften slightly.

After chilling, strain the salad through a colander or fine-mesh strainer, reserving about 2-3 tablespoons of the accumulated liquid but discarding most of it—this prevents the salad from becoming watery as it sits.

I find that draining the excess liquid is key to keeping the salad crisp and flavorful rather than soggy.

Step 4: Finish and Garnish the Salad

• drained cucumber and onion mixture from Step 3
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh dill
• 1 tbsp fresh chives
• Freshly ground black pepper to taste
• 1 pinch red pepper flakes

Transfer the drained cucumber salad to a serving bowl.

Drizzle the extra-virgin olive oil over the top and toss gently to coat.

Scatter the fresh dill and chives across the salad, then season generously with freshly ground black pepper and a pinch of red pepper flakes for a subtle heat.

Toss one final time just before serving to distribute the herbs and seasonings evenly.

Tangy Cucumber Salad

Delicious Tangy Cucumber Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories 100 kcal

Ingredients

  

For the salad

• 2 large cucumbers (thinly sliced into 1/8-inch rounds)
• 1/2 medium red onion (very thinly sliced into half-moons)

For the dressing and finish

• 1/3 cup apple cider vinegar
• 1 1/2 tbsp honey
• 1 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh dill (roughly chopped)
• 1 tbsp fresh chives (finely snipped)
• Freshly ground black pepper to taste
• 1 pinch red pepper flakes

Instructions

 

• Thinly slice the cucumbers into 1/8-inch rounds and very thinly slice the red onion into half-moons. Uniform thin slicing is important here because it allows the vegetables to absorb the dressing evenly and creates a pleasant texture throughout the salad. Set the prepared vegetables aside in a large mixing bowl.
• In a small bowl or measuring cup, whisk together the apple cider vinegar, honey, and salt until the honey is fully dissolved and the salt is incorporated. Pour this mixture over the sliced cucumbers and onions, then toss everything together until well coated. The salt will begin drawing out the cucumber's natural liquid, which will mingle with the vinegar to create a light brine. I like to taste the dressing at this stage and adjust the salt or vinegar if needed before chilling.
• Refrigerate the cucumber mixture for at least 20 minutes to allow the flavors to meld and the vegetables to soften slightly. After chilling, strain the salad through a colander or fine-mesh strainer, reserving about 2-3 tablespoons of the accumulated liquid but discarding most of it—this prevents the salad from becoming watery as it sits. I find that draining the excess liquid is key to keeping the salad crisp and flavorful rather than soggy.
• Transfer the drained cucumber salad to a serving bowl. Drizzle the extra-virgin olive oil over the top and toss gently to coat. Scatter the fresh dill and chives across the salad, then season generously with freshly ground black pepper and a pinch of red pepper flakes for a subtle heat. Toss one final time just before serving to distribute the herbs and seasonings evenly.