This tangy cucumber salad only needs 5 ingredients and comes together in 5 minutes! It makes a healthy side for almost any meal.

This easy cucumber salad is almost always a guest at my table for dinner. It barely takes any time at all, but adds a nice fresh bite to your meals. If you don’t like cucumbers, you can even just take the 3 ingredient salad dressing and incorporate it into a different type of veggie salad!

I used mini cucumbers here, so I like to keep the skin on. But you can use any type of cucumber you like, and you can also choose to peel the cucumbers before tossing it into your salad.

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Cucumber Salad Recipe

This tangy cucumber salad only needs 5 ingredients and comes together in 5 minutes! It makes healthy side for almost any meal.

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 4 to 6 servings

Ingredients

• 6 to 8 mini cucumbers, cut into 1/4 inch slices (about 3 cups total) * see notes
• 1 medium red onion, cut into 1/8 inch slices
• 1/4 cup fresh lemon juice (about 1 medium lemon)
• 2 tablespoons extra-virgin olive oil
• salt to taste

Instructions

• In a large bowl, combine cucumbers, red onion, lemon juice, olive oil, and a pinch of salt. Toss to coat. Taste for seasoning and adjust if needed.

And done!

Notes

* You can use any style of cucumber you like. I used some mini cucumbers because those are my favorite!

Storage: You can chop your cucumber and onion ahead of time and keep them in the fridge for up to 3 days before topping with dressing. The dressing (lemon juice, olive oil, salt) can be mixed and kept in the fridge for up to 3 days as well before topping salads with it.

The dressing does cause this salad to wilt and soften after sitting out for long. So I recommend waiting until you’re just ready to serve before adding the lemon juice and salt. Olive oil won’t wilt your cucumbers so that can be added ahead of time if you’d like.

Enjoy!