The Best Summer Cucumber Salad with Vinegar (Ready in 5 Minutes!)
This easy cucumber salad with vinegar is crisp, tangy, and ready in just 5 minutes — no cooking required. Thinly sliced English cucumbers and red onion get tossed in a sweet and tangy vinaigrette that makes this the perfect make-ahead summer side dish for BBQs, potlucks, and picnics.
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Can we talk about the most underrated summer side dish of all time? This Summer Cucumber Salad with Vinegar is the recipe I bring to every single potluck — and I always come home with an empty bowl.
It takes 5 minutes to throw together. There’s zero cooking involved. And it tastes like summer in every bite. Whether you’re pairing it with grilled chicken, loading up a backyard BBQ spread, or just need a no-fuss healthy lunch side, this cucumber salad with vinegar and red onion is the answer.
The best part? It gets better the longer it sits. Make it the night before, and you’ll have something that tastes like a cross between a fresh cucumber salad and a crisp, lightly pickled pickle. Your guests will be begging you for the recipe. 🥒
Table of Contents
What Makes This Summer Cucumber Salad Healthy?
This is one of those rare recipes that’s genuinely good for you and tastes amazing — no compromises required.
Cucumbers are 96% water, which makes this low calorie cucumber salad incredibly hydrating — perfect for hot summer days when you need something light and refreshing. Each serving comes in at just 28 calories, making it one of the most diet-friendly sides you can put on a summer table.
The dressing is vinegar-based with a touch of sesame oil, so there’s no heavy mayo, no cream, and no added sugar. If you’re looking for a healthy no-mayo cucumber salad that actually satisfies, this is it.
Red onions bring a dose of antioxidants (specifically quercetin, a powerful anti-inflammatory compound), and the vinegar itself has been linked to blood sugar balance and digestive health benefits. It’s vegan, gluten-free, and naturally low-carb — a winner for almost any eating style.
Ingredients You’ll Need to Make This Cucumber Salad Recipe
The ingredient list is short and sweet — you probably already have most of this on hand.
- 2 small English cucumbers — English cucumbers are the star of the show here. They have thin, tender skin you don’t need to peel, very few seeds, and a sweeter, milder flavor than regular garden cucumbers. Persian cucumbers work beautifully too.
- 1 cup thinly sliced red onion — Red onion adds a gorgeous color contrast and a sharp, savory bite that balances the tangy dressing perfectly. Slice it as thin as you can — a mandoline makes this a breeze.
- 2 tablespoons white wine vinegar or rice vinegar — This is the main flavor player in the dressing. White wine vinegar gives a bright, clean tang; rice vinegar is slightly milder and sweeter. Both are fantastic, so use whichever you have.
- 1 tablespoon white vinegar — Adds an extra punch of acidity that gives the salad that irresistible tangy kick. This is the classic base of an old-fashioned cucumber and onion salad in vinegar.
- ¼ teaspoon salt — Brings all the flavors together and helps draw a little moisture from the cucumbers to create a light, natural brine.
- ¼ teaspoon pepper — A small amount of black pepper adds just enough warmth to round out the dressing.
- ¼ teaspoon sesame oil — This is the secret ingredient! Just a tiny drizzle of sesame oil adds a nutty, aromatic depth that takes this from “basic” to “why does this taste so good?”.
Why You’ll Love This Salad
Where to start?
- It’s a true no-cook recipe. Not a single burner gets turned on. This is the side dish you reach for when it’s too hot to even think about the stove.
- 5-minute prep. Slice, toss, chill. That’s it. Even on the busiest summer weeknights, you can pull this together without breaking a sweat.
- It’s the perfect make-ahead cucumber salad with vinegar. The flavors develop beautifully as it sits, so making it the night before is not just okay — it’s encouraged. A few hours in the fridge turns this into something that tastes like it took all day.
- It pairs with everything. Grilled chicken, pulled pork, burgers, hot dogs, fish tacos — this easy cucumber onion salad with vinegar goes with virtually any summer main.
- It travels well. Heading to a picnic or potluck? This salad holds up beautifully in a sealed container, making it one of the best cucumber salad recipes for a crowd.
- It’s budget-friendly. With just a handful of simple pantry staples, this is an incredibly affordable side dish that feeds six people for next to nothing.
Salad making essentials
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ALLIGATOR CHOPPER
Cheese grater
SALAD SPINNER
LEMON SQUEEZER
ELEGANT SALAD BOWL
MASON JARS
Step-by-Step Instructions for Making This Summer Cucumber Salad
You’re going to love how easy this is.
Step 1: Ribbon-cut the cucumbers. Using a mandoline slicer or vegetable peeler, ribbon-cut the cucumbers into long, thin strips. This gives the salad a gorgeous, elegant look and helps the dressing coat every single piece. No mandoline? A sharp knife and thin slicing works too — just aim for slices no thicker than ⅛ inch.
Step 2: Slice the red onion. Cut the red onion as thinly as possible. Paper-thin slices are ideal — they soften beautifully in the vinegar dressing and deliver flavor without being overwhelming.
Step 3: Toss everything together. Add the sliced cucumbers, red onion, white wine vinegar (or rice vinegar), white vinegar, salt, pepper, and sesame oil into a large bowl. Toss well to coat everything evenly in the dressing.
Step 4: Chill and serve. Cover the bowl and refrigerate for at least 1 hour. This is where the magic happens — the cucumbers soak up the tangy dressing and the whole salad comes together. Serve with a slotted spoon to leave the extra liquid behind.
Optional finishing touches: Sprinkle fresh dill, chopped parsley, or cilantro on top just before serving for extra freshness and color.
Summer Cucumber Salad Recipe Tips and Notes
- Use a mandoline slicer to ribbon cut the cucumbers and slice the onions. This way you will have evenly and thinly cut ingredients.
- For added flavor, add some fresh cilantro, parsley, or dill to it.
- Also, you can use any onion type available, such as red, yellow or white.
- If you are unsure of the amount to prepare, cut up a whole bunch of cucumber but toss only half of it first with the dressing.
- If you have leftover dressing, transfer it to a jar or an airtight container and store in the fridge for up to 1 week.
- Also, toss the cucumber with the dressing at the last minute to keep it fresh. Cucumber tends to release water when mixed with other ingredients and sits for a longer time. Remember, cucumber is 96% water.
☀️ CELEBRATE Summer with
50+ Easy Salad Recipes for Summer
Summer is here, and do you know what that means? It’s time to enjoy the fresh Summer produce with salad ideas that your whole family will love!
Save This Summer Cucumber Salad for Later!
If you’re anything like me, summer comes and goes way too fast — and so does a bowl of this cucumber salad. Pin this recipe now so you have it ready for every BBQ, potluck, and lazy weekend lunch between now and September. It’s the kind of healthy summer side dish you’ll want on repeat all season long.
Made this salad? Leave a ⭐⭐⭐⭐⭐ rating below and let me know your favourite vinegar to use — I’d love to hear how you made it your own!
Summer Cucumber Salad with Vinegar Recipe
Equipment You’ll Need
Ingredients
- 2 small English cucumbers
- 1 cup thinly sliced red onion
- 2 tablespoons white wine vinegar or rice vinegar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sesame oil
Instructions
- Ribbon cut cucumbers (I use a Paderno Vegetable Slicer).
- Thinly slice red onion.
- Place all ingredients in a bowl; toss to combine.
- Refrigerate, covered, about 1 hour. Serve with a slotted spoon.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Looking for more easy summer salad ideas? Try these reader favourites:
