Chilled Cucumber Salad

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chilled cucumber salad recipe
Erin McDowell

Some days, you might crave a salad that’s loaded with all kinds of good stuff. Others, you might crave something simpler. For the latter—especially during the dog days of summer—turn to this chilled cucumber salad recipe.

All you have to do is slice some cukes, season them and then let it all marinate in the fridge for a bit. Serve it as a main dish for lunch (divide it into fewer portions) or as a side dish with dinner, paired with a glass of white wine. You won't even break a sweat…literally.


1 European cucumber, thinly sliced

1 small red onion—peeled, halved and thinly sliced

1 garlic clove, peeled and smashed

4 sprigs fresh dill

1½ cups seasoned rice vinegar


1. In a medium glass bowl, toss together the cucumber, onion, garlic and dill.

2. Pour the vinegar over the cucumber mixture. The cucumber slices should be submerged in the vinegar; if they aren’t, you can weigh them down with a second bowl.

3. Transfer the bowl to the refrigerator and marinate to develop the flavor, at least 1½ hours. (The longer you let the salad marinate, the more intense the flavor will be.) Serve chilled.

Note: The marinated cucumbers will keep, covered and refrigerated, for up to a week and a half.

Nutrition Facts
  • 26 calories

  • 0g fat

  • 4g carbs

  • 0g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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