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Cucumber Salad in a white bowl with cucumbers, red onions, and fresh dill, showcasing vibrant colors.

Garden Cucumber Salad

Holly Gray
A refreshing, crisp salad made with fresh cucumbers, red onion, and a tangy dressing of vinegar, sugar, and celery seed. Finished with fresh dill, this simple salad is perfect for summer meals and works as a light side or appetizer.
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Prep Time 10 minutes
Resting and Refrigeration Time 1 hour 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 49 kcal

Ingredients
  

  • 1 1/2 pounds cucumbers thinly sliced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1/4 teaspoon celery seed
  • 1/4 cup red onion thinly sliced
  • 1 tablespoon fresh dill finely chopped

Instructions
 

  • Place thinly sliced cucumbers in a colander and sprinkle with salt. Toss gently and let them sit for 30 minutes to draw out excess moisture. Once done, roll the cucumbers in a tea towel and squeeze out as much moisture as possible. Transfer to a medium-sized bowl.
  • In a small bowl, whisk together white vinegar, sugar, water, and celery seed until the sugar dissolves completely.
  • Pour the dressing over the cucumbers. Add the sliced red onion and fresh dill. Toss everything together to evenly coat.
  • Cover the salad and refrigerate for at least 1 hour to allow the flavors to develop. Serve chilled.

Nutrition

Calories: 49kcalCarbohydrates: 11gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 295mgPotassium: 249mgFiber: 1gSugar: 9gVitamin A: 130IUVitamin C: 6mgCalcium: 29mgIron: 0.5mg
Keyword cucumbers, herbs, salad, side dish, summer
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