Easy Cucumber Salad
Easy Cucumber Salad is a easy Greek recipe that serves 6. 80 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 1 hr 42 min | Cook: 5 min | Total: 2 hrs 2 min
Cost: $4.28 total, $0.71 per serving
Ingredients
- 0.5 cup White Vinegar (Can substitute champagne or white wine vinegar for a fancier flavor)
- 0.25 cup Water (Room temperature water)
- 0.33 cup Granulated Sugar (Regular white sugar)
- 1 small Red Onion (Thinly sliced; use most of it (about 1/2–3/4 cup sliced))
- 3 each Cucumber (Regular cucumbers work fine; peel off a few strips of skin and slice about 1/8 inch thick)
- 1 teaspoon Salt (Kosher or table salt; additional salt to taste at the end)
- 0.25 cup Fresh Dill (Chopped; stems removed)
- 0.25 cup Fresh Mint (Chopped leaves)
- 1 pinch Black Pepper (Freshly ground, to taste)
Instructions
Make the Sweet‑Tangy Dressing
Combine 1/2 cup white vinegar, 1/4 cup water, and 1/3 cup granulated sugar in a small saucepan. Heat over medium heat, stirring constantly, until the mixture becomes clear and the sugar is fully dissolved.
Time: PT5M
Temperature: Medium heat
Slice the Red Onion
Thinly slice the small red onion into half‑moon pieces; aim for a delicate bite without being overpowering.
Time: PT5M
Marinate the Onion
Place the sliced onion in a mixing bowl and pour the hot dressing over it. Stir to coat, then set aside to marinate.
Time: PT5M
Let the Onion Rest
Allow the onion to sit in the dressing for about 40 minutes at room temperature, stirring once halfway through.
Time: PT40M
Prepare the Cucumbers
Peel off a few strips of skin from each cucumber (leaving some skin for visual interest) and slice the cucumbers about 1/8 inch thick.
Time: PT5M
Salt the Cucumbers
Place the sliced cucumbers in a large bowl, sprinkle 1 teaspoon salt over them, and toss to distribute evenly. Cover and refrigerate.
Time: PT5M
Let Cucumbers Sweat
Leave the salted cucumbers in the refrigerator for 45 minutes to release water.
Time: PT45M
Drain Excess Water
After the resting period, drain the cucumbers using a colander or strainer. Pat dry with a clean kitchen towel if needed.
Time: PT5M
Combine All Components
Add the pickled onions (including any remaining dressing) to the cucumbers. Toss gently.
Time: PT5M
Add Fresh Herbs and Season
Stir in 1/4 cup chopped fresh dill and 1/4 cup chopped fresh mint. Season with additional salt and a pinch of black pepper to taste. Give the salad a final toss.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 15 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of White Vinegar: Apple Cider Vinegar, Rice Vinegar
- Instead of Granulated Sugar: Honey (use less), Agave Syrup (use less)
- Instead of Red Onion: White Onion, Shallots
- Instead of Cucumber: English cucumbers, Persian cucumbers, Zucchini (different flavor)
- Instead of Salt: Sea Salt
- Instead of Fresh Dill: Tarragon, Parsley
- Instead of Fresh Mint: Basil, Cilantro
- Instead of Black Pepper: White Pepper
Equipment Needed
- Small Saucepan
- Mixing Bowl
- Knife
- Cutting Board
- Colander (optional)
- Salad Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Spoon
Critical Steps — Do Not Skip
- Heat the dressing until clear to dissolve sugar fully
- Marinate the red onion for at least 40 minutes
- Salt the cucumber slices and let them sweat to remove excess water
- Drain the cucumbers thoroughly before mixing with dressing
- Add fresh dill and mint at the end to preserve bright flavor
Chef Tips from the Video
- For extra crisp cucumbers, after slicing, soak them in ice water for 5 minutes before salting.
- If you prefer a milder onion flavor, rinse the sliced onions briefly under cold water before marinating.
- Use a microplane to zest a little lemon peel into the dressing for a citrusy twist.
Troubleshooting
Salad is watery after mixing.
Make sure cucumbers are fully salted and drained; pat them dry before adding the dressing.
Onions are still too sharp.
Allow the onions to marinate longer (up to 1 hour) or add a pinch more sugar to balance the bite.
Herbs lose their bright flavor.
Add dill and mint at the very end, just before serving, and toss gently.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended; texture will degrade
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the vinegar‑sugar dressing up to 2 days ahead and store in the fridge.
- Marinated onions can be made a day in advance; keep them covered.
- Salted cucumbers can be pre‑sweated and drained, then stored dry in the fridge; add dressing just before serving.
Frequently Asked Questions
What is the cultural significance and history of Cucumber Salad with Dill, Mint, and Pickled Onions in Greek cuisine?
Cucumber salads flavored with dill, mint, and a light vinegar dressing are a staple of Greek meze and summer meals. They reflect the Mediterranean emphasis on fresh vegetables, herbs, and simple preparations that highlight seasonal produce.
What are the traditional regional variations of this cucumber salad in Greek cuisine?
In northern Greece, the salad may include feta cheese and olives, while in the islands a splash of olive oil and a hint of garlic are common. Some regions add a touch of oregano or use red wine vinegar instead of white vinegar.
How is Cucumber Salad with Dill, Mint, and Pickled Onions traditionally served in Greece?
It is typically served chilled as a side dish alongside grilled meats, seafood, or as part of a mezze platter. The salad is presented in a shallow bowl, allowing the herbs and dressing to coat each slice evenly.
What occasions or celebrations is this cucumber salad traditionally associated with in Greek culture?
The salad is popular at summer gatherings, beach picnics, and religious festivals such as Easter, where fresh, light dishes complement richer holiday foods.
What makes this cucumber salad special or unique in Greek cuisine?
The combination of lightly pickled red onion, partially peeled cucumbers for visual texture, and the bright duo of dill and mint creates a balance of tangy, sweet, and herbaceous flavors that is quintessentially Greek yet adaptable to modern tastes.
What are the most common mistakes to avoid when making Cucumber Salad with Dill, Mint, and Pickled Onions?
Common errors include skipping the salting step, which leads to a watery salad, over‑slicing the onions so they become overpowering, and adding the fresh herbs too early, which can cause them to wilt.
Why does this recipe use a vinegar‑sugar dressing instead of a traditional oil‑based Greek dressing?
The vinegar‑sugar dressing provides a quick pickling effect for the onions and balances the natural sweetness of the cucumbers, creating a crisp, refreshing profile that complements the herbs without the heaviness of oil.
Can I make this cucumber salad ahead of time and how should I store it?
Yes. Prepare the dressing and marinate the onions up to 24 hours in advance. Salt the cucumbers and keep them drained in the fridge. Combine everything just before serving and store the finished salad in an airtight container for up to 3 days.
What texture and appearance should I look for when the cucumber salad is done?
The cucumbers should be crisp but not soggy, with a faint sheen from the dressing. The red onion slices should be glossy and slightly softened, and the fresh dill and mint should remain bright green and slightly wilted from the toss.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, family‑friendly recipes that blend classic comfort food with fresh, seasonal ingredients and clear, step‑by‑step instruction.
How does the YouTube channel Preppy Kitchen's approach to Greek cooking differ from other Greek cooking channels?
Preppy Kitchen focuses on quick, everyday versions of Greek dishes, emphasizing minimal equipment and pantry‑friendly shortcuts, whereas many Greek channels stick to more traditional, labor‑intensive methods.
Last updated: September 3, 2026
