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Cucumber salad is the crisp, tangy side that disappears first at every summer cookout, with cool cucumber, juicy tomatoes, and red onion in a sweet-and-sour vinegar dressing. I throw this together on busy weeknights because it takes 10 minutes and Lizzie will actually eat a whole bowl of veggies this way. It is the perfect partner for our orzo pasta salad at any potluck.
This no-cook cucumber salad only gets better as it sits, which makes it a make-ahead dream.
Cucumber Salad Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 10 minutes (plus chilling)
- 🍽️ Serving: 8 servings
- ⚡ Calories: 85kcal
- 🌶️ Flavor Profile: Crisp, cool, and tangy with a touch of sweetness
- ✋ Difficulty: Very easy, on par with our romaine wedge salad
Quick Answer
To make cucumber salad, simmer apple cider vinegar with sugar until dissolved, then stir in garlic and ice water for a quick sweet-and-sour dressing. Thinly slice cucumber and red onion, halve some grape tomatoes, and toss everything with the dressing. Chill for at least an hour, stirring now and then, before serving.
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Why This Recipe Works
Click to see the technique science
- Sweet-and-sour dressing. Simmering sugar into the vinegar makes a quick brine that is perfectly balanced, never mouth-puckering.
- Ice water keeps it crisp. Adding ice water to the warm dressing cools it fast so the cucumbers stay crunchy instead of going limp.
- Thin slices soak up flavor. Slicing the cucumber and onion thin lets them marinate quickly and evenly in the dressing.
- It is better make-ahead. A rest in the fridge lets the vegetables drink up the dressing, so the flavor only improves with time.
- No cooking required. Aside from a quick simmer of the dressing, this is a simple chop-and-chill recipe anyone can master.
- Light and healthy. At just 85 calories a serving, it is a fresh, veggie-packed side you can feel great about.
Why You’ll Love This Recipe
- It comes together in about 10 minutes with no real cooking.
- The cool, crunchy veggies in that tangy dressing are the ultimate summer side.
- It is a make-ahead potluck favorite, right alongside our orzo pasta salad.
Key Ingredients
Here is what makes this cucumber salad so good. See the recipe card for exact amounts.
- Cucumber: An English cucumber has thin skin and few seeds, so there is no need to peel; slice it thin for the best texture.
- Grape tomatoes: Sweet and firm, they hold up in the dressing without turning mushy.
- Red onion: Thinly sliced, it mellows as it marinates and adds a pretty pop of color.
- Apple cider vinegar and sugar: The base of the sweet-and-sour dressing that makes this salad so craveable.
- Garlic: A few whole cloves steep in the warm dressing for a subtle savory note.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this cucumber salad your own.
- Add fresh herbs: Stir in chopped dill, basil, or parsley for a garden-fresh twist.
- Make it creamy: For a creamy version, try our creamy cucumber salad with sour cream instead.
- Add feta: Crumbled feta turns it into a Greek-style salad like our cucumber tomato feta salad.
- Spice it up: A pinch of red pepper flakes adds a little welcome heat.
- Swap the vinegar: White vinegar or rice vinegar both work if that is what you have on hand.
How to Make Cucumber Salad
- Make the dressing: simmer the apple cider vinegar and sugar until the sugar dissolves, then stir in the garlic and ice water and set it aside to cool.
- Halve the grape tomatoes lengthwise and add them to a large bowl.
- Thinly slice the cucumber and red onion, a mandoline makes quick work of it, and add them to the bowl with the tomatoes.
- Pour the cooled vinegar dressing over the vegetables, then chill at least an hour, stirring every 20 minutes, before serving.
Recipe Tips & Tricks
- Slice everything thin with a mandoline so the veggies marinate quickly and evenly.
- Use ice water in the dressing to cool it fast and keep the cucumbers crisp.
- Stir every 20 minutes while it chills so every piece gets coated in the dressing.
- Make it ahead; it tastes even better after a few hours in the fridge.
- Drain before serving if you like a less juicy salad, or serve it with a slotted spoon.
- Salt to taste at the very end so the flavors are balanced right before serving.
- Leftovers keep well for two to three days, though the cucumbers soften over time.
Serving Ideas and Suggestions
This cucumber salad is a natural at any cookout or potluck. Pile it next to burgers, grilled chicken, or ribs for a cool, crunchy contrast to all that smoky flavor.
It is light enough to round out a heavier spread. Serve it with our orzo pasta salad and a romaine wedge salad for a fresh salad trio.
Looking for a creamier cousin? Our creamy cucumber salad with sour cream and cucumber tomato feta salad are two more delicious ways to enjoy summer cucumbers.
For meal prep, this salad holds up beautifully in the fridge, so make a big batch on Sunday and pull from it all week. It is a refreshing addition to packed lunches and an easy way to sneak more vegetables onto the table without any fuss or extra cooking.
Cucumber Salad FAQs
No, especially with an English cucumber, which has thin skin and few seeds, so the peel adds color and crunch. If you use a thick-skinned garden cucumber, you may want to peel it first.
Cucumber salad keeps in an airtight container in the fridge for two to three days. The cucumbers soften over time, so it is best within the first day or two for maximum crunch. Give it a quick stir before serving leftovers, since the dressing settles to the bottom of the bowl.
Yes, and it is even better that way. Make it at least an hour ahead so the vegetables can marinate, and up to a day in advance for the deepest flavor.
Apple cider vinegar gives a mellow, slightly fruity tang. White vinegar or rice vinegar also work well. The key is balancing the vinegar with a little sugar for that sweet-and-sour flavor.
Cucumbers and tomatoes naturally release water as they sit in the salty, sweet dressing. For a less watery salad, serve it with a slotted spoon, or salt the cucumbers and let them drain in a colander for 15 minutes before mixing. A little liquid in the bowl is normal and full of flavor.
Cucumber salad pairs with almost any grilled or barbecued main, from burgers and chicken to ribs and brats. It is also great alongside pasta salads, baked beans, and other classic cookout sides, and it brings a fresh, crunchy contrast to rich, smoky dishes.
Building a summer spread? Add our orzo pasta salad to the table next.
Cucumber Salad
Ingredients
- 1 Cup Apple CIder Vinegar
- 1/2 Cup ice water fill 1/2 cup measure with ice, then add water to fill
- 1/2 Cup granulated sugar
- 4 garlic cloves
- 2 pints grape tomatoes
- 1 English cucumber
- 1/4 red onion
- kosher salt to taste
Instructions
- Place vinegar and sugar in a small saucepot. Bring to simmer and stir until sugar is dissolved, set aside. Add the garlic and ice water.1 Cup Apple CIder Vinegar
- Cut tomatoes in half lengthwise and place in large bowl.1 Cup Apple CIder Vinegar
- Using a mandolin (or thinly slice by hand) slice the cucumber and onion. Place in a bowl with tomatoes, mix together.1 Cup Apple CIder Vinegar
- Add vinegar mixture and place in refrigerator for at least an hour. Stirring every 20 minutes or so. Serve and enjoy!1 Cup Apple CIder Vinegar
Notes
Nutrition
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This salad is so yummy! I’ve tried so many pickling recipes that were major duds, not this one. This is a definite keeper. I’ve never seen a recipe in this genre that included full garlic cloves, they really infused a lot of good flavor. Can’t wait to make it again.
This salad was AMAZING. I’ve tried so many pickling recipes that turned out awful. Not this one – this was sooooo tasty. Never seen one with whole garlic cloves like this, they infused great flavor. Major yum!
I stopped using cider vinegar years ago in favor of Balsamic and Sushi vinegar.
I got the bowls from Pier 1 years and years ago. I just checked online but they are no longer available 🙁
Where can I get the bowls for this beautiful salad?
This looks beautiful! Ideal for a summer cookout.
We adore salads at our house so this sounds perfect!! Thanks for sharing 🙂
Looks so delicious, i want to eat it.