There's something incredibly refreshing about a cool, crisp salad that just wakes up your taste buds, and this Cucumber Salad Recipe does exactly that. It's quick, vibrant, and the perfect little crunch you want on a sunny day or alongside any meal.

In a white bowl on a white marbled surface, there is a cucumber salad made of many thin round slices of green cucumber layered and mixed with thin strips of light purple and white onion spread throughout. The cucumber slices have a fresh, moist texture with green skin edges, while the onion strips add contrast in color and texture. Small specks of herbs and seasoning are scattered evenly on top, giving the salad a light seasoning look. A light cloth is slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cucumber Salad Recipe
Top Tip
How to Serve Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber Salad Recipe

Why You'll Love This Recipe

I’ve lost count of how many times I've thrown together this cucumber salad for impromptu lunches or as a last-minute side for dinner parties. It's just so versatile and satisfying, with that lovely balance of tangy, sweet, and herby flavors that brighten every bite.

Simple Ingredients: Uses fresh, easy-to-find components that come together in a snap.
Crisp & Creamy Texture: The cucumbers stay delightfully crunchy while the dressing adds a smooth, tangy twist.
Flavorful But Light: It’s the kind of dish that's refreshing without being heavy or greasy.
Great Make-Ahead Salad: It tastes even better after some chilling time, making it great for prepping ahead.

A white bowl holds a fresh salad made up of two main layers. The bottom layer is made of round cucumber slices with green edges and pale green centers, sprinkled with small green herb flakes. On top, there are thin slices of purple and white onions scattered evenly around the cucumbers, also coated lightly with the herb dressing that gives a slight shine to the vegetables. The background surface shows a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad works because of the crunch from the cucumbers and onions combined with a dressing that's creamy yet bright, made special by a mix of vinegar, honey, and fresh herbs. When you pick your ingredients, aim for freshness and quality to really let those flavors shine.

Flat lay of thinly sliced English cucumbers arranged in neat overlapping layers, delicate rings of vibrant red onion fanned out beside them, a small pile of fresh bright green dill sprigs, a handful of finely chopped fresh parsley scattered gracefully, a golden pool of honey catching the light, a dollop of creamy white Miracle Whip, glistening minced garlic pieces, and a clear glass bottle of amber apple cider vinegar standing tall, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

English Cucumbers: I choose English cucumbers because they have fewer seeds and thinner skin—perfect for slicing thin without bitterness.
Red Onion: Thinly sliced for just the right sharpness and a bit of color contrast.
Apple Cider Vinegar: Adds a mild tang and brightness without overpowering the other flavors.
Olive Oil: Use a good-quality extra virgin olive oil to bring smooth richness and tie the dressing together.
Miracle Whip: This adds a creamy texture and a bit of sweetness; you can substitute with mayonnaise if that’s what you prefer.
Honey: Balances the acidity with a gentle touch of sweetness that really lifts the salad.
Minced Garlic: Just the right amount to offer a subtle kick without being too intense.
Dill: Fresh dill is my absolute favorite herb for this salad; it smells amazing and tastes vibrant.
Fresh Parsley: Adds a fresh, slightly peppery finish.
Salt & Black Pepper: Essential seasoning to bring out all the flavors harmoniously.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this cucumber salad classic, but sometimes I add a little twist depending on the season or mood. The beauty of this recipe is how easy it is to tweak and make it your own without losing its refreshing vibe.

Variation: One time, I swapped the red onion for thinly sliced shallots to give a milder onion flavor, and it was a hit at brunch!
Dietary Mods: You can easily turn this vegan by swapping Miracle Whip for a plant-based mayo alternative.
Seasonal Additions: Adding cherry tomatoes or radishes can bring extra brightness and color during summer.
Spice It Up: If you like a little heat, a sprinkle of red pepper flakes never hurts.

Step-by-Step: How I Make Cucumber Salad Recipe

Step 1: Slice the Veggies Thin

I always make sure to slice the English cucumbers and red onion as thin as possible. Using a mandoline slicer can make this much easier and ensures uniform slices. This thinness is key because it helps the dressing soak in and keeps the salad light and crisp.

Step 2: Season the Veggies

Once sliced, I toss the cucumbers and onions in a big bowl with salt and freshly cracked black pepper. Salting early helps draw out excess water from the cucumbers, so your salad doesn’t end up watery. I let it sit for about 5 minutes, then give it a little stir.

Step 3: Whisk the Dressing

In a small bowl, I whisk together the apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and fresh dill. Whisk it well until it's creamy, emulsified, and packed with fresh herb aroma. This combo brings layers of flavor—sweet, tangy, and herby—that make the salad sing.

Step 4: Toss and Chill

Pour the dressing over the sliced veggies and toss gently but thoroughly. Then I sprinkle the chopped parsley on top and give it a final mix. Pop the bowl in the fridge for at least 30 minutes—this chilling step is crucial as it lets all the flavors meld beautifully.

Top Tip

From my experience, this salad gets even better the longer it chills, so don't rush to serve it right away. Also, always slice your cucumbers as thinly as possible — it’s the difference between a so-so salad and a wow-worthy one.

Use a Mandoline Slicer: For perfectly thin and even cucumber slices, making the salad texture balanced and delightful.
Don’t Skip Chilling: Trust me, letting the salad rest in the fridge for at least 30 minutes lets the dressing soak in and flavors develop fully.
Adjust Sweetness to Taste: Honey levels can vary with the vinegar’s sharpness, so start with less and add more if you'd like a sweeter finish.
Drain Excess Water: After salting, gently squeeze excess water from the cucumbers if you want to avoid extra liquid pooling at the bottom of your bowl.

How to Serve Cucumber Salad Recipe

Garnishes

I like finishing the salad with a sprinkle of fresh dill or parsley for that pop of green, but sometimes toasted sesame seeds add a fun nutty crunch that surprises guests. A few lemon zest shavings also add a fresh citrusy burst that’s irresistible.

Side Dishes

This cucumber salad pairs beautifully with grilled chicken, fresh fish, or even falafel. I often serve it alongside something hearty like grilled steak or a creamy pasta to balance the meal with that cool brightness.

Creative Ways to Present

For parties, I’ve served this salad in hollowed-out cucumber “boats” which were both cute and practical for easy individual servings. Plating it in colorful glass bowls also makes the greens and reds pop, enticing everyone’s appetite right away.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it usually lasts up to 3-4 days without losing its crunch. Sometimes the cucumbers release extra water as it sits, so I give it a quick toss before serving again.

Freezing

I don’t recommend freezing this cucumber salad because the cucumbers’ texture becomes watery and mushy after thawing, which loses that fresh crispness we love.

Reheating

This salad is best served cold, so reheating doesn’t really apply. If you want to serve leftovers later in the day, just let them sit at room temperature for a few minutes before serving if too chilled.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but keep in mind they have more seeds and thicker skin which might be a bit more bitter. To reduce bitterness and excess water, peel them and remove seeds before slicing.

What’s the best way to thinly slice cucumbers and onions?

Using a mandoline slicer is the easiest way to get consistently thin slices. If you don’t have one, a sharp knife and a steady hand work fine—just take your time and slice slowly to keep everything uniform.

Can I prepare this cucumber salad ahead of time?

Absolutely! In fact, chilling it for at least 30 minutes enhances the flavors and texture. Just be sure to store it in an airtight container in the fridge and give it a quick toss before serving if any liquid pools.

Is there a substitute for Miracle Whip in the dressing?

You can use mayonnaise as a substitute for Miracle Whip. It will give the dressing a similar creamy texture but with slightly less sweetness, so you might want to adjust the honey accordingly.

Final Thoughts

This Cucumber Salad Recipe holds a special place in my kitchen because it's effortlessly delicious and always a crowd-pleaser. Whether you're looking for a fresh side for family dinners or an easy addition to your picnic basket, this salad won’t disappoint. Give it a try—you might find yourself making it over and over like I do!