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I am excited to share with you my seriously delicious recipe for crisp cucumber salad. This salad is light and refreshing.

The cucumber salad features a tangy vinaigrette made with honey and white wine vinegar, then infused with the flavor of fresh chopped dill. It makes for an excellent quick-to-make side dish to complement any meal.

Sliced cucumbers tossed in honey vinaigrette with fresh dill and red onions

Cucumber Salad Ingredients

The beauty of this quick cucumber salad recipe is it only requires a few ingredients and less than 10 minutes of prep time.

ingredients to make cucumber salad.
  • Vegetables: You will need cucumber and red onions.
  • Dressing: Pick up some white wine vinegar and honey. Be sure you get pure honey that doesn’t have added corn syrup. 
  • Seasonings: Fresh dill, salt, sweet paprika, and celery seeds 

What kind of cucumbers should I use when making cucumber salad?

For an easy cucumber salad, you will need to pick up a pack of Persian cucumbers or mini cucumbers. They are a thinner and smaller variety of cucumber than regular cucumbers. Persian cucumbers have shiny skin, are softer and juicier than pickling cucumbers, and don’t have spines. For this reason, you do not need to peel the cucumbers when preparing them for our salad. 

Can I use dried dill?

In a pinch, you can use dried dill. However, I would recommend only using fresh dill for this recipe. The flavor of dried dill is not the same, and the fresh dill really adds a wonderful, vibrant taste to the salad.

How to Make Cucumber Salad

This is the best cucumber salad recipe if you are in a hurry to make a fresh salad to go with your meal. 

Salad Prep

  1. Prepare the cucumbers by leaving the peel on,  and slice the mini cucumbers into thin rounds, about 1/4 inch thick. This thickness helps to maintain a nice crunch in the salad. You can use a sharp knife or carefully use a mandoline. 
  2. Peel the red onion. Thinly slice the onion into half-moons or crescents, aiming for a thickness of 1/8 to 1/4 inch.
  3. Prepare the frsh dill by removing the delicate, feathery leaves from the stems of the dill.  Then, finely chop the leaves with a sharp knife, making sure to remove any tough stems.
Finley sliced mini cucumbers chopped Dill and sliced onions on a plate

Dressing

  1. Combine the vinegar, water, honey, salt, paprika, and celery seeds in a medium bowl. Whisk well to incorporate the dressing ingredients. If your honey was cool, incorporating everything might take a bit more whisking. 
Dressing mix for cucumber salad in a bowl being whisked
  1. Add the cucumbers, onions, and fresh chopped dill to the bowl. Stir to toss the dressing over all the veggies. 
Having cucumbers fresh dill and red onions to the salad dressing made with honey
  1. Chill in the refrigerator for 30 minutes to allow the dressing to penetrate the veggies. Stir one more time before serving. 
Cucumber salad with fresh dill tossed in honey vinaigrette

Add-Ins

This is a basic cucumber salad recipe that is easy to toss in some other veggies or seasonings to make it your own version.

  • Toss in a handful of sliced in half colorful cherry tomatoes.
  • If you would like a little spicy heat, add 1/2 teaspoon crushed red pepper flakes.
  • My favorite add-in is to toss some feta cheese on top when serving. 

 How to Store Cucumber Salad 

To store the cucumber salad, place it in an airtight container and refrigerate. When properly stored, the cucumber salad should remain good for up to 2-3 days. After this storage time, the texture of the cucumbers may become less crisp, so it’s best enjoyed within a few days of preparation for optimal crispness. 

Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

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Cucumber salad and a bowl ready to be served with fresh mint and onions tossed in a honey vinaigrette dressing
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Crisp Cucumber Salad Recipe With Zesty Honey Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 1/2 cup servings
This light cucumber salad with fresh dill and a honey vinaigrette is a delicious and easy recipe you can make year-round.  This crisp cucumber salad is incredibly simple to make in less than 10 minutes and requires only a few ingredients. 

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

Dressing

Instructions
 

Salad Prep

  • Prepare the cucumbers by leaving the peel on, and slice the mini cucumbers into thin rounds, about 1/4 inch thick. This thickness helps to maintain a nice crunch in the salad.
    2 cups cucumbers
  • Peel the red onion. Then, slice it thinly into half-moons or crescent shapes. Aim for a thickness of about 1/8 inch to 1/4 inch.
    1/4 cup red onion
  • Prepare the fresh dill by removing the delicate, feathery leaves from the stems of the dill. Then, finely chop the leaves with a sharp knife, making sure to remove any tough stems.
    2 tablespoons dill

Dressing

  • Combine the vinegar, water, honey, salt, pepper, and celery seeds in a medium-sized bowl. Whisk well to incorporate the dressing ingredients. If your honey was cool, incorporating everything might take a bit more whisking.
    1/4 cup white wine vinegar, 1/4 cup honey, 1/4 cup water, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, 1/4 teaspoon celery seeds
  • Add the cucumbers, onions, and fresh chopped dill to the bowl. Stir to toss the dressing over all the veggies and dill.
  • Chill in the refrigerator for 30 minutes to allow the dressing to penetrate the veggies. Stir one more time before serving and garnish with fresh dill leaves.

Notes

How to Store Cucumber Salad 
To store the cucumber salad, place it in an airtight container and refrigerate. When properly stored, the cucumber salad should remain good for up to 2-3 days. After this storage time, the texture of the cucumbers may become less crisp, so it’s best enjoyed within a few days of preparation for optimal crispness. 
Serving: 11/2 cup, Calories: 81kcal, Carbohydrates: 20g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.03g, Sodium: 296mg, Potassium: 131mg, Fiber: 1g, Sugar: 19g, Vitamin A: 187IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 0.4mg
Course: Salad
Author: Gina Dickson

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