This tangy cucumber salad only needs 5 ingredients and comes together in 5 minutes! It makes a healthy side for almost any meal.
An easy, refreshing cucumber salad is a frequent addition to my dinner table. It takes minutes to prepare and adds a crisp, bright contrast to many dishes. If you’re not a fan of cucumbers, the simple three-ingredient lemon dressing works great on other vegetables.
In this recipe I used mini cucumbers and left the skin on, but you can use any cucumber variety and peel them if you prefer.
Cucumber Salad Recipe
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- Author: Mimi
- Total Time: 5 minutes
- Yield: 4 to 6 servings
Description
This tangy cucumber salad comes together in about five minutes using just a handful of ingredients. It’s light, healthy, and pairs well with grilled meats, rice bowls, sandwiches, or as a simple summer side.
Ingredients
- 6 to 8 mini cucumbers, sliced ¼ inch thick (about 3 cups total)
- 1 medium red onion, thinly sliced (about 1/8 inch)
- ¼ cup fresh lemon juice (about 1 medium lemon)
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
Instructions
- In a large bowl, combine the sliced cucumbers and red onion. Add the lemon juice, olive oil, and a pinch of salt. Toss gently to coat, then taste and adjust seasoning as needed. Serve immediately for the crispiest texture.
Equipment
Cutting Board
Mixing Bowls
Notes
* Any cucumber variety works. Mini cucumbers are convenient and tender-skinned, but Persian or English cucumbers are great too.
Storage: You can slice the cucumbers and onion up to 3 days ahead and store them in the refrigerator. The lemon-olive oil dressing can also be mixed and refrigerated for up to 3 days. To keep the salad crisp, add the lemon juice and salt right before serving; olive oil alone can be added earlier without causing wilting.
- Prep Time: 5 minutes
Enjoy!