Salads
This cucumber salad recipe with oil and vinegar transforms simple ingredients into a refreshing side dish that’s crisp, tangy, and perfect for summer gatherings. The secret lies in thinly slicing the cucumbers and letting them soak in a bright dressing of olive oil and apple cider vinegar—no cooking required.
My grandmother used to make this same salad, and it always disappeared first at picnics, proving how universally loved it is.
The beauty of this recipe is its simplicity: just cucumbers, vinegar, oil, salt, and pepper, but with endless customization options. Add fresh dill, red onion, or a squeeze of lemon for extra brightness, or keep it minimalist for a clean, garden-fresh flavor.
The dressing penetrates the cucumbers beautifully, creating that perfect balance of crunch and tang that makes this salad irresistibly refreshing.
What you’ll end up with is a dish that’s as visually appealing as it is delicious—crisp cucumber slices glistening with the golden hue of the dressing, ready to be served on its own or alongside grilled meats, sandwiches, or as a light lunch.
It’s also incredibly versatile: pack it for a picnic, serve it at a barbecue, or enjoy it as a no-fuss side dish on a hot day.
This recipe is vegan-friendly, gluten-free, and ready in just 15 minutes, making it ideal for busy weeknights or last-minute prep. The key to success is slicing the cucumbers thinly and giving the salad time to marinate—trust me, it’s worth the wait.
Here’s everything you need to bring this classic to your table.
Ingredients for cucumber salad recipe oil and vinegar
Just eight ingredients transform into summer's brightest side dish—crisp, tangy, and ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Persian Cucumbers 🥒 | 2 lb | Thinly sliced, seeds removed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Apple Cider Vinegar 🍎 | ¼ cup | Unfiltered for best flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Fresh Dill Weeds 🌿 | ¼ cup | Chopped, stems removed |
| Red Onion 🧅 | ½ whole | Thinly sliced, white parts only |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 2 cloves | Minced, for extra depth |
| Maple Syrup 🍁 | 1 tsp | Pure, grade B preferred |
| Toasted Sesame Seeds 🌰 | 1 tsp | Optional for crunch |
The cucumbers make or break this salad. Persian cucumbers are ideal—they're long, thin-skinned, and stay crisp. If you can only find regular cucumbers, peel and seed them first. The extra-virgin olive oil should be fruity and peppery—California Avocado or Colavita are my go-tos. Apple cider vinegar is non-negotiable here; Bragg or Texas Pete add that perfect tang. Fresh dill is worth hunting for—it brightens everything up, but dried works in a pinch at half the amount. For the red onion, Vidalia has a sweeter bite, but any red onion will do.
No fresh dill? Dried dill at one-third the amount will work, but you'll miss that fresh brightness. Short on maple syrup? Agave nectar or a pinch of sugar does the trick. The garlic can be omitted if you're sensitive to its flavor, but trust me—it adds depth. For extra crunch, toasted sesame seeds are perfect, but you can skip them entirely if you prefer. The lemon juice should be freshly squeezed—bottled just won't cut it. If you're prepping ahead, hold off on adding the dressing until serving to keep the cucumbers crisp.
This salad keeps beautifully—3-4 days in the fridge if you store the dressing separately. The cucumbers will soften over time, so add them to the dressing just before serving for the best texture. For picnics, pack the dressing and cucumbers in separate containers. The flavors actually improve after 30 minutes of marinating, so don't rush it. Leftovers? Toss them into wraps or grain bowls for an easy lunch the next day.
Why You'll Love This Recipe
- Here’s what sold me: the ingredients are cheap, the leftovers keep for days, and I never feel guilty when I make a double batch. Persian cucumbers last longer than regular ones, and the dressing? Just a splash of oil and vinegar—no weird preservatives or sad, slimy aftertaste. It’s the kind of recipe that actually saves me money while making me feel fancy.
- Five-Ingredient Magic: I swear, this salad is the kind of dish that makes me feel like a genius when I realize I forgot to buy anything else for dinner. Persian cucumbers stay crisp, the olive oil and apple cider vinegar play off each other like old friends, and the salt and pepper? They’re the unsung heroes that make every bite sing—no fancy prep, just pure flavor.
- Crisp-Tang Perfection: That first bite of cool, crunchy cucumber with the bright tang of vinegar cutting through? It’s like summer in a bowl. The olive oil keeps it from being too sharp, and honestly, I’ll take this over any sad, watery store-bought version any day—especially when it’s this easy to make better.
- Picnic-to-Party Side: Between us, this salad is my go-to for everything. Pack it in a jar for lunch, toss it on a charcuterie board for guests, or serve it alongside grilled chicken for a no-fuss dinner. It’s the kind of dish that works just as well in a bento box as it does on a fancy tablecloth—no judgment here.
Step-by-step instructions for cucumber salad with oil and vinegar
This refreshing salad comes together in minutes with crisp, tangy layers that balance sweet and savory notes perfectly.
Prepare the Cucumber and Onion Base
Start by thinly slicing the 2 lb Persian cucumbers using a sharp mandoline or chef's knife—aim for ⅛-inch thick slices. Remove the seeds to prevent a watery salad. Transfer the slices to a large mixing bowl. For the red onion, carefully peel away the outer layers and slice just the white parts into ⅛-inch thick rings. Add these to the bowl along with the cucumbers.
Here's the thing—Persian cucumbers have fewer seeds and thicker skins, which means they hold their shape better in dressings. The white onion adds a subtle sharpness that cuts through the richness of the olive oil. Don't skip peeling the red onion completely; the outer layers can be bitter and overpower the delicate balance we're creating.
Whisk Together the Dressing Ingredients
In a separate bowl, combine the 0.5 cup extra-virgin olive oil, 0.25 cup apple cider vinegar, 1 tbsp lemon juice, 1 tsp maple syrup, 2 minced garlic cloves, 1.5 tsp Diamond Crystal kosher salt, and 0.5 tsp freshly ground black pepper. Whisk vigorously for 30 seconds until fully emulsified—the mixture should look smooth and slightly thickened.
I like to use a whisk for this step because it incorporates air, which helps the dressing cling better to the cucumbers. The maple syrup might seem unusual, but it rounds out the acidity of the vinegar and lemon, creating a subtle sweetness that makes the salad addictive. Taste the dressing before adding it to the cucumbers—you can adjust the salt or vinegar if needed, but the maple syrup should stay at 1 tsp to maintain balance.
Combine and Toss the Salad
Pour the dressing over the cucumber and onion mixture in the bowl. Using your hands (I find this works best for even distribution), gently toss everything together until the cucumbers are fully coated. Sprinkle the 0.25 cup chopped fresh dill weeds and 1 tsp toasted sesame seeds over the top. Let the salad sit for 10 minutes at room temperature before serving.
This resting time allows the flavors to meld and the cucumbers to absorb the dressing without becoming soggy. The dill adds a bright, herbal note that complements the tangy vinegar, while the sesame seeds provide a satisfying crunch. If you're short on time, you can serve it immediately, but the flavor develops more deeply with even just 5 minutes of resting.
Adjust and Serve
Before serving, give the salad another gentle toss and taste. If the cucumbers feel too dry, drizzle in 1-2 teaspoons more of the dressing. For extra crispness, chill the salad in the refrigerator for up to 1 hour before serving—this enhances the texture and brightens the flavors.
This salad pairs beautifully with grilled meats, sandwiches, or as a light lunch on its own. The key to its success lies in the balance of acid, sweetness, and fresh herbs. Serve it while the cucumbers still hold their crunch, and enjoy the refreshing contrast of cool, crisp vegetables with the rich, tangy dressing.
Pro Tips For Making Cucumber Salad Recipe Oil And Vinegar
- Slice Thin, Then Toss: Persian cucumbers are delicate—if you cut them into thick rounds, they’ll turn mushy in the dressing. Grab a sharp knife and slice them paper-thin (about 1/8-inch) right before tossing, so they stay crisp. I used to slice them ahead of time, and by the time I dressed them, they’d lost half their crunch.
- Use Cold Vinegar: Apple cider vinegar straight from the fridge is more aggressive and cuts through the oil better than room-temperature vinegar. Pour it over the cucumbers while they’re still cold, then let the salad sit for 10 minutes before tossing with the oil. This lets the flavors meld without the cucumbers wilting.
- Salt the Cucumbers First: Diamond Crystal kosher salt draws out moisture, which is why cucumbers sweat when you salt them. Sprinkle a generous pinch (about 1/2 teaspoon) over the sliced cucumbers and let them sit for 5 minutes in a colander before adding the dressing. This keeps them crisp instead of soggy.
- Dress Light, Then Adjust: Start with just 1 tablespoon of extra-virgin olive oil and 1 teaspoon of vinegar per serving—you can always add more. Taste the cucumbers first, then drizzle the dressing in stages. I learned this the hard way by drowning them in oil, which made the salad taste like a heavy dressing instead of a fresh bite.
Dietary considerations for this dish
Vegan-Friendly Foundation
This cucumber salad is naturally vegan—no animal products required! The base of Persian cucumbers, extra-virgin olive oil, and apple cider vinegar creates a bright, tangy flavor without any dairy or eggs.
I always double-check labels on ingredients like maple syrup (some brands add honey) to keep it plant-based. The fresh dill and garlic add depth without compromising the vegan integrity. 🌱
Gluten-Free Adaptations
Since this recipe relies on simple ingredients, it's already gluten-free—no flour, breadcrumbs, or wheat-based additives. The Diamond Crystal kosher salt and black pepper are naturally gluten-free, and the olive oil and vinegar are pure.
For extra caution, always verify that your maple syrup comes from a certified gluten-free source. The salad's texture remains crisp and intact without any gluten-containing elements. ✨
Allergen Considerations
If you're dealing with sesame allergies, simply omit the toasted sesame seeds—they're optional but add crunch. For garlic-sensitive eaters, skip the minced cloves entirely; the dressing will still shine with the lemon juice and vinegar.
Always check your olive oil label for potential cross-contamination warnings if allergies are a concern. The salad's simplicity makes it easy to adapt for most dietary restrictions. 💡
Low-Carb Options
This salad is already low-carb—the Persian cucumbers and red onion provide minimal carbs (about 6g net carbs per serving), while the dressing ingredients are nearly carb-free. For even fewer carbs, reduce the maple syrup to ½ tsp or swap it for sugar-free maple syrup (like Chomps).
The salad remains light and refreshing without sacrificing flavor. Perfect for keto or low-carb diets! 🥒
Nut-Free and Seed-Free
If you're avoiding nuts or seeds, skip the sesame seeds entirely—this salad still delivers big on flavor. The dressing is naturally nut-free, and the dill and onion provide texture without relying on seeds.
For extra crunch, try toasted pumpkin seeds instead, if tolerated. The salad's brightness comes from the vinegar and lemon, so no nuts are needed. 🌿
Customizing for Dietary Needs
Want to make it sugar-free? Reduce the maple syrup to ½ tsp or use erythritol instead. For high-protein, add white beans or tofu cubes to the mix.
The salad's base is so versatile—adjust any ingredient to fit your needs while keeping that signature oil-and-vinegar tang. I love how it adapts without losing its refreshing essence! 💛
Nutrition facts
Frequently asked questions
Can I use regular cucumbers instead of Persian cucumbers?
Yes, but you'll need to prep them differently. Regular cucumbers have more seeds and thinner skins, so peel and seed them first to prevent a watery salad. Thinly slice them and pat dry with a paper towel before adding to the dressing. Persian cucumbers stay crisp longer because of their thicker skin and fewer seeds.
How do I keep the cucumbers from getting soggy?
Sogginess happens when cucumbers release too much water. Always slice them thinly and remove seeds. For extra crispness, pat them dry with a paper towel before adding the dressing. Also, marinate for no longer than 30 minutes—the salad tastes best when the cucumbers are still firm.
Can I make this salad ahead of time?
You can prep the ingredients 1 day ahead, but keep the dressing separate until serving. Store sliced cucumbers and onions in the fridge in an airtight container. When ready to serve, toss them with the dressing and let sit for 10 minutes before eating. This keeps the texture crisp and prevents wilting.
What's the best vinegar for this recipe?
Apple cider vinegar is ideal for its mild tang and subtle sweetness, but white wine vinegar or rice vinegar work too. Avoid balsamic—it's too sweet and will overpower the delicate flavors. For extra depth, use unfiltered apple cider vinegar with the "mother" still in it.
Can I add other vegetables to this salad?
Try adding thinly sliced bell peppers, cherry tomatoes, or radishes for extra crunch. Just be mindful of texture—keep all veggies firm and crisp. For a heartier salad, toss in white beans or crumbled feta (if not keeping it vegan). The key is balance!