There’s something incredibly refreshing about a crisp, tangy salad on a warm day, and this Cucumber Salad Recipe fits the bill perfectly. Light yet flavorful, it’s the kind of dish you’ll want to make again and again, especially when cucumbers are at their peak.

A white bowl filled with a cucumber salad sits on a white marbled surface. The salad has three main layers: thin green cucumber slices with dark green edges form the base, while thin slices of pink and white onion are mixed evenly throughout. The top layer is sprinkled with small pieces of dried green herbs adding a speckled look over the fresh vegetables. The cucumber slices show some natural seeds and light green flesh, and the onions have a slight shine, making the whole salad look fresh and crisp. 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

This cucumber salad hits all the right notes for me: it's simple to throw together, lovingly rid of any fuss, and packed with fresh, bright flavors that complement all kinds of meals. I’ve made it for casual weeknights and even for potlucks, and it never fails to impress.

Fresh Crunch: Thinly sliced cucumbers and red onion give the salad a perfect crisp bite every time.
Balanced Dressing: The tangy apple cider vinegar pairs beautifully with a touch of honey and creamy Miracle Whip for a smooth, flavorful coat.
Herby Goodness: Dill and parsley add a garden-fresh pop that brightens every forkful.
Quick and Easy: Ready in less than an hour, and chilled for later, it’s ideal for busy lifestyles.

A white bowl filled with thin slices of green cucumber and long, curved strips of light purple onion, mixed together and sprinkled with small green herb flakes that look like dill. The cucumber slices have a smooth texture with dark green edges, and the onion strips are semi-transparent with a hint of white. The salad looks fresh and lightly coated with a dressing that gives a slight shine on the surface. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this cucumber salad plays a special role in delivering that cool, tangy, and slightly sweet flavor profile. When shopping, I recommend picking the freshest cucumbers you can find — firm and glossy skin means they're at their best.

Flat lay of thinly sliced English cucumbers arranged in neat overlapping rows, delicate half rings of vibrant red onion fanned out beside them, small piles of fresh green dill sprigs and chopped parsley, a small mound of golden honey glistening under soft light, a dollop of creamy white Miracle Whip, a few cloves of minced garlic scattered, and a clear glass jar partially filled with amber apple cider vinegar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

English Cucumbers: These are less bitter and have fewer seeds than regular varieties, making them ideal for thin slicing.
Red Onion: Its mild sweetness softens the sharpness, offering a delicate crunch without overpowering.
Apple Cider Vinegar: Adds a bright, tangy kick that balances the creaminess of the dressing.
Olive Oil: Provides a smooth, rich base that helps the dressing cling to every slice.
Miracle Whip: Gives the salad a creamy texture without weighing it down like heavy mayo.
Honey: Just a touch of natural sweetness to round out the acidity and garlic.
Minced Garlic: Brings a subtle warmth and savory depth that wakes up the flavors.
Dill: A classic herb for cucumbers, lending fresh, slightly anise-like notes.
Fresh Parsley: Adds a pop of green freshness and color to finish the salad.
Salt & Black Pepper: Essential seasoning to enhance and pull all the flavors together.

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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

While I love how this cucumber salad recipe shines just as it is, you can absolutely tweak it to suit your taste buds or what’s in your pantry. I often switch up herbs or add a little extra garlic when I’m in the mood for a punchier flavor.

Variation: Sometimes, I swap out the parsley for fresh mint—it adds a refreshing twist that’s incredible on hot days.
For a Vegan Twist: Substitute Miracle Whip with a vegan mayonnaise or silken tofu blended with a bit of lemon juice to keep it creamy.
Spicy Kick: Add a pinch of red pepper flakes or thinly sliced jalapeños if you’re craving a bit of heat.
Extra Crunch: Toss in some toasted sunflower seeds or sliced almonds for texture contrast.

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

Step 1: Prep Your Veggies with Care

I like to slice the English cucumbers as thin as I can—this not only makes for a delicate texture but also helps the dressing soak in better. Using a sharp knife or mandoline makes all the difference in achieving those perfect thin slices. Then, I slice the red onion into thin half circles so that their flavor melds nicely without overwhelming the salad.

Step 2: Season and Layer

Once your cucumbers and onions are in a large bowl, sprinkle salt and freshly ground black pepper over them. Salt helps to draw out a bit of moisture, which I drain off if it pools too much—this keeps your salad from becoming watery. The basic seasoning sets the perfect stage for the dressing to shine.

Step 3: Whisk the Dressing to Perfection

In a small bowl, whisk together apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and fresh dill. I find that whisking until everything is emulsified creates a lovely, smooth dressing that coats every cucumber slice evenly. The slight sweetness from honey balances the acidity and garlic beautifully.

Step 4: Toss, Garnish, and Chill

Pour your dressing over the cucumber and onion mixture, then toss gently but thoroughly. I finish it off with a good handful of chopped fresh parsley—it brightens both the salad and the mood. I always pop it into the fridge for at least 30 minutes before serving to let all those flavors marry; trust me, it’s worth the wait.

Top Tip

Over the years of making this cucumber salad recipe, I learned a few tricks that really elevate the final dish and make the whole process smoother.

Slicing Technique: Use a mandoline if you have one for uniform thin slices—this helps the salad look and taste more polished.
Drain the Salted Veggies: After salting, let the cucumbers and onions sit briefly, then pour off excess water so the salad doesn’t get soggy.
Whisk Thoroughly: I always whisk dressing ingredients until fully combined to keep the texture smooth and flavors balanced.
Chill Time Counts: Resist the urge to serve right away—cold really helps the flavors meld and crispness shine.

How to Serve Cucumber Salad Recipe

Garnishes

I keep garnishes simple so they don’t compete. Adding just a bit more fresh dill or parsley on top right before serving gives a fresh look and herbal aroma that makes a difference. Occasionally, I sprinkle some toasted sesame seeds for a subtle crunch.

Side Dishes

This cucumber salad pairs beautifully with grilled chicken, seared fish, or even as a refreshing side with burgers and sandwiches. It also makes a lovely light lunch alongside some crusty bread or pita.

Creative Ways to Present

For parties, I like serving this salad in hollowed-out cucumbers or in individual mini glass jars for a charming, portable presentation. Layered in clear bowls, the vibrant colors really pop, and everyone likes to see those fresh greens and reds upfront.

Make Ahead and Storage

Storing Leftovers

I store any leftover cucumber salad in an airtight container in the fridge. It keeps well for about 3 to 4 days. The flavors deepen over time, but I do notice the cucumbers soften a bit, so I prefer eating it within a couple of days for that satisfying crunch.

Freezing

This cucumber salad recipe isn't really freezer-friendly because cucumbers are mostly water and get mushy when frozen. I recommend enjoying it fresh or refrigerated only.

Reheating

No reheating needed here! This salad is best served chilled or at room temperature. If it’s been in the fridge, just let it sit out for 10 minutes before serving to warm up slightly.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but they have thicker skins and more seeds, which can add bitterness. You might want to peel them and scoop out the seeds before slicing to get the best taste and texture.

What can I substitute for Miracle Whip?

If you don’t have Miracle Whip or prefer not to use it, mayonnaise or Greek yogurt are great alternatives. Each will change the flavor slightly—mayonnaise is richer, while Greek yogurt adds a tangy note and reduces calories.

How long can I store this cucumber salad in the fridge?

You can store the salad in an airtight container in the refrigerator for up to 3-4 days. It’s best enjoyed within the first couple of days for maximum crispness.

Can I add other vegetables to this cucumber salad recipe?

Absolutely! Thinly sliced radishes, cherry tomatoes halved, or bell peppers diced can add variety and color. Just make sure to slice them thinly so they blend well and the salad doesn’t get too watery.

Final Thoughts

This cucumber salad recipe has become one of those go-to dishes for me whenever I want something light, fresh, and fuss-free. It’s like a little burst of garden freshness on my plate, and I’m pretty sure you’ll appreciate it just as much. I can’t wait for you to try it—once you do, you might just find yourself making it weekly like I do!