This Healthy Cucumber Salad with sliced cucumbers, onions, fresh dill and a touch of vinegar comes together in 10 minutes. The perfect crispy summer side dish!

Stay cool as a cucumber this season with creamy cucumber salad, cucumber tomato salad or creamy cucumber tomato salad options!

Healthy cucumber salad with red onions, dill, salt and pepper in white bowl with a spoon.

If you love all things vinegar and dill, this healthy cucumber salad is for you!

It’s made with crisp cucumber and red onion slices, a bit of oil and vinegar, salt and pepper, and a sprinkle of dill to finish it off. It couldn’t be a more easy healthy salad recipe or more refreshing!

It’s great as a side dish for grilled meat, fish, and your favorite BBQ burger. The zesty tang is so addicting you may find yourself picking up slices with your fingers and eating them as a snack too!

Why You Will Love This Salad

  • Healthy. Cucumbers are loaded with Vitamins B, C, and K. They also contain antioxidants, and fiber and have the water needed for hydration throughout the summer.
  • Fast and easy. This salad is as easy as they come. Chop and slice, toss, then eat!
  • Goes with everything! We love this healthy cucumber salad recipe on the side of grilled anything. Chicken, beef, pork, fish, you name it.

Ingredients You Will Need

English cucumbers, olive oil, red onion, dill, white vinegar, salt and pepper.
  • English cucumbers, thinly sliced.
  • Red onion, thinly sliced.
  • Fresh dill, finely chopped.
  • Olive oil
  • White vinegar
  • Salt and pepper

How to Make Cucumber Salad

All you need to make this healthy salad is a sharp knife, a sturdy cutting board, and a salad bowl.

Sliced cucumbers and knife on a cutting board.

Slice cucumbers into thin rounds. Using a mandoline helps to get them the same size, but do your best when using a knife.

Don’t cut it too thin so cuke slices can’t hold their shape. And don’t cut them too thick so salad is hard to eat. Be sure to hold the cucumber steady as you cut along the length.

Transfer to a large salad bowl.

Sliced red onion and fresh dill on a cutting board with a knife.

Chop the fresh dill and slice the red onion. Cut the whole onion in half, then in quarters. Thinly slice a quarter of the onion and allow the strands to fall apart.

Remove dill weed from thick stems for more pleasant salad texture. Chop it up and add to the bowl with cucumbers.

Sliced cucumbers and red onion, chopped dill, salt and pepper in white bowl.

Combine and toss. Add the veggies, oil, vinegar, salt and pepper over the veggies and gently stir to combine. Take your time as cucumber slices are larger pieces, you can also slice them into half moons next time.

Expert Tips

  • Use English cucumbers: They have thin skin and do not require peeling. Also, Persian cucumbers will work, which are smaller in diameter.
  • Dill: Use fresh, not dried dill weed. Substitute for chives, if necessary.
  • Garlic: Add a small clove of freshly grated garlic.
  • Add yogurt: Add 3 tbsp of full fat Greek yogurt or sour cream for a richer, creamy result.
  • Oil: An even swap for the extra virgin olive oil would be to use avocado oil instead. The good fat and neutral flavor are found in either one.

What to Serve It With?

FAQs

Should I peel cucumbers?

It won’t usually be necessary unless it’s a thick field cucumber or one that has a thick bitter skin. Cut one slice first, try it, and then decide before slicing the whole thing. If you do keep the skin on, make sure to wash it first.

How long does it last?

Cucumber salad is best served immediately because the cucumber becomes watery over time. Enjoy it the same day!

Can I make it ahead?

Sure! Add all of the ingredients except the salt and pepper. Keep it in the fridge for up to 24 hours and sprinkle with seasoning just before serving.

Why is my salad watery?

Salt draws out water, so adding too much of it can cause it to be watery right away. If you notice it watery later on, it just means you’ve let it sit for too long. Drain the water and enjoy!

A simple, light and healthy cucumber salad is a super quick way to use up your cucumbers and requires just 10 minutes and minimal effort.

So, load up your plate while you can because this salad won’t last long!

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Closeup of healthy cucumber salad with red onions, dill, salt and pepper.
Healthy cucumber salad with red onions, dill, salt and pepper in white bowl with a spoon.

10 Minute Healthy Cucumber Salad

This Healthy Cucumber Salad with sliced cucumbers, onions, fresh dill and a touch of vinegar comes together in 10 minutes. The perfect crispy summer side dish!
5 from 7 votes
Servings 6 servings
Calories 63
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes

Ingredients 
 

  • 2 long English cucumbers thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh dill finely chopped
  • 2 tbsp olive oil extra virgin
  • 1 tbsp white vinegar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions 

  • In a large bowl, add cucumbers, red onion, dill, olive oil, vinegar, salt and pepper.
  • Stir well to mix. This salad is best served immediately because the cucumber becomes watery over time. But you can add all ingredients, minus salt and pepper, and refrigerate up to 24 hours. Season and stir before serving.

Notes

  • Use English cucumbers: They have thin skin and do not require peeling. Also Persian cucumbers will work, which are smaller in diameter.
  • Dill: Use fresh, not dried dill weed. Sub for the chives.
  • To slice veggies evenly: You can use a mandoline or sharp knife. The key is to slice cucumbers and red onion evenly.
  • Add yogurt: Add 3 tbsp of full fat Greek yogurt or sour cream for a richer result.

Nutrition

Serving: 1cup | Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 198mg | Fiber: 1g | Sugar: 2g
Course: Salad
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I had printed this recipe off and it was on my list to make. Well, today we came in late from fishing and I had to get the sides ready quickly. I made this and it was the perfect vegetable dish after a long day in the Florida summer heat. Thank you so very much for creating such healthy dishes for us to enjoy!

  2. 5 stars
    Bought ingredients to make it twice and boy, am I glad I did. SOOOOO good. 10 minutes? Olena, what??!!! More like 60 minutes with the washing, chopping, trimming the dill, etc. And mixing it is a huge chore because there’s so much and it’s heavy. I followed the basics but added a lot of sunflower seeds to the first batch 3 days ago and last night added the rest of my sunflower seed supply and a lot of pumpkin seeds, an avocado, 8 sliced radishes, two chopped steamed potatoes, and a fair amount of fresh chives. Both times I added a whole thing of dill minus the stems, of course. Chopped it good. Can’t overdo dill. The toasted sesame oil is killer!! I used 1t of balsamic in both batches. It’s good. The Ukrainian Salad is A HUGE WINNER, Olena!! And so are you!!!

  3. 5 stars
    Hi Olena, you made my day! I sat down to eat my CUCUMBER SALAD for dinner and checked my email. I was intrigued by your daily digest and read the recipe. Surprise! There was my mother’s and my grandmother’s and probably her mother’s cucumber salad recipe, dill and all. Good old Swabian cuisine. Everything tastes better with a little vinaigrette.
    P.S. This evening I went rogue and used lovage and shallot in place of dill and red onion. Super hearty.

  4. 5 stars
    I have been making this for years- think it originated in the Southern states (like Arkansas) – big hit! Only thing I do differently is to use ice cold water and vinegar – no oil. Lots of pepper!

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