Cucumber Vinegar Salad – Simple, Tangy & Refreshing Favorite

There’s something about this cucumber vinegar salad that takes me straight back to summer potlucks at my grandma’s. She’d toss it together in minutes—crisp cucumbers, tangy-sweet dressing, and that unmistakable hit of dill. Simple, refreshing, and always the first bowl to empty. You’ll want to keep this one on repeat all season.

Why You’ll Love This Crisp & Tangy Cucumber Salad

This cucumber vinegar salad is the definition of refreshing. With just a handful of pantry staples and a quick chill in the fridge, it transforms into a crunchy, cool side that goes with practically everything. It’s sweet, tangy, and just herby enough, making it perfect for barbecues, potlucks, or a light lunch. The best part? It comes together in under 10 minutes of prep—real-life kitchen magic.

Ingredients You’ll Need

Main Ingredients

• 2 English cucumbers, thinly sliced
• ½ small red onion, thinly sliced
• ¼ cup white vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1 tablespoon fresh dill, chopped
• Salt and black pepper, to taste

Ingredient Tips

For the crispiest bite, go for English cucumbers—they’re seedless and have thin skins, so no peeling needed (unless you prefer it). Fresh dill gives this salad a bright, almost grassy flavor that dried just can’t match. Want a flavor twist? Swap white vinegar with apple cider vinegar for a bit more bite, or try red wine vinegar for depth.

How To Make Cucumber Vinegar Salad

Step-by-Step Instructions

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1. Slice the cucumbers and red onion thinly using a sharp knife or mandoline.
2. In a medium bowl, whisk together white vinegar, water, sugar, salt, and pepper until the sugar dissolves.
3. Add the cucumbers and onion to the bowl along with the fresh dill.
4. Toss everything gently to coat the vegetables evenly with the dressing.
5. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Pro Tips for Best Flavor

• Chill the salad for at least 30 minutes, but 2–3 hours is even better for flavor infusion.
• Want ultra-crunchy cucumbers? Lightly salt the slices and let them sit for 10 minutes before rinsing and adding to the bowl.
• Press the salad lightly with a small plate while it chills to help the flavors sink in faster.
• Taste and tweak the vinegar-to-sugar ratio to your liking—some like it tangier, others sweeter.

Do You Peel The Cucumbers?

That’s totally up to you. The peel adds color and a bit of texture, and it softens nicely after marinating. If your cucumbers have thicker skins or a waxy coating, peeling might be a better call. For English cucumbers, I usually leave the skin on—it saves time and adds that signature crunch.

What To Serve With Cucumber Vinegar Salad

This salad is a flexible sidekick. Serve it with grilled chicken, burgers, or ribs for a backyard BBQ vibe. It also pairs beautifully with fried chicken, deli sandwiches, or hearty mains like Swedish meatballs. Looking for a cool balance to spicy dishes? This salad’s tang cuts right through the heat.

Storage & Make-Ahead Tips

Cucumber vinegar salad is best enjoyed within 24 hours, but it can be stored in the fridge for up to 2 days. Just know the cucumbers will soften the longer they sit. Store it in an airtight container and give it a quick toss before serving. This dish actually gets better the next day, so don’t be afraid to make it ahead—just skip any additional salt until you’re ready to serve.

Freezing? Not ideal. Cucumbers turn mushy once thawed, so keep this one fresh and chilled.

More Simple Summer Salads to Try

If you love this crisp cucumber number, you’ll also want to check out my other feel-good favorites. Try this creamy cucumber salad with a tangy dressing when you’re in the mood for something a little richer. Or brighten things up with this marinated cucumber tomato and onion salad—it’s vibrant and full of zesty flavor. And if you’re craving something hearty, don’t miss my tomato cucumber mozzarella salad for summer. All perfect for real-life summer meals.

FAQ

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