Quick Cucumber Salad

Quick Cucumber Salad

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diane bartels 0

"This is a very quick and cool summer salad, but it's also good year-round. Serve cold or at room temperature."
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45 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.
  2. Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.
  3. Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.


  • Cook's Notes:
  • You may skip the step of salting the cucumber if in a hurry, but it does take the bitterness out of cucumbers.
  • Use 1 cup grape tomatoes in place of the chopped tomato if you wish.


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Spiral-cut the cucumbers and did not salt them, as we wanted to eat this right away. There are many dill-cuke recipes on this site, and although we enjoyed this, next time I would use less oliv...

Perfect side dish for a hot summer day. I skipped salting the cucumbers and doubled the dressing (personal preference), this recipe is spot on. Love it!

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