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cucumber salad in a white bowl

Cucumber Salad Recipe

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 23kcal
Author: Becky Hardin
Crisp cucumbers, red onions, and a homemade vinegar dressing make for a simple yet delicious salad! This Cucumber Salad Recipe is on repeat all Summer long.
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 2 cucumbers
  • 1 red onion sliced
  • ⅓ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper

Instructions

  • Slice each cucumber in ¼-inch slices and add to a large bowl.
    2 cucumbers
    cutting cucumbers into thin slices on a wooden cutting board.
  • Add in the sliced red onion (sliced into half moons) and toss to combine.
    1 red onion
    Sliced cucumbers and red onion mixed in a glass bowl.
  • In a mason jar or small bowl, whisk together the apple cider vinegar, water, sugar, salt, and pepper.
    ⅓ cup apple cider vinegar, ¼ cup water, 1 tablespoon granulated sugar, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper
    vinegar dressing with pepper in a glass bowl.
  • Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
    close up of cucumber salad with vinegar dressing.
  • Keep in the fridge until ready to serve.

Video

Notes

  • If you like, finish the salad with fresh dill or parsley.
Storage: Store leftover salad covered in the refrigerator for up to 3 days. You can make and store the dressing separately up to 5 days.

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg