Cucumber Salad for BBQ Recipe

Introduction

This refreshing cucumber salad is the perfect companion for any BBQ, offering a delightful crunch and a balance of tangy, sweet, and slightly spicy flavors. Quick to prepare and guaranteed to disappear fast, it’s a simple side that elevates your outdoor meals effortlessly.

Ingredients

• 1 lb English cucumbers, thinly sliced into 1/8-inch rounds
• 1 medium red onion, halved and thinly sliced into half-moons
• 1 1/4 tsp kosher salt
• 1/4 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 1/2 tablespoons fresh dill, chopped
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Thinly slice the English cucumbers into 1/8-inch rounds and halve the red onion lengthwise, then slice into thin half-moons. Place both in a large bowl and sprinkle with kosher salt. Toss gently to coat evenly and let sit undisturbed for 20 minutes to draw out excess moisture.
2. Step 2: After 20 minutes, pour off the accumulated liquid from the bowl to avoid sogginess. In a small bowl, whisk together the apple cider vinegar and granulated sugar until the sugar dissolves completely. Warming the vinegar slightly before adding sugar can help it dissolve faster but is optional.
3. Step 3: Pour the vinegar-sugar mixture over the drained cucumbers and onions. Add freshly ground black pepper and red pepper flakes, then toss gently but thoroughly to coat the vegetables evenly. Fold in the fresh chopped dill at the end to preserve its bright flavor.
4. Step 4: Transfer the salad to the refrigerator for at least 5 minutes before serving to allow flavors to blend and keep the vegetables crisp and chilled. This salad can be made up to 2 hours ahead, making it ideal for BBQ preparations.

Tips & Variations

• Salt cucumbers and onions first and drain well to avoid a watery salad.
• Use English cucumbers for a crisper texture and fewer seeds. If using regular cucumbers, scoop out the seeds before slicing.
• Add dill last to keep its fresh, vibrant flavor.
• Serve chilled within two hours for maximum crunch.
• Use a glass or non-reactive bowl to prevent any off tastes from acidic dressing reacting with metal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 hours for best texture and flavor. Toss gently before serving if it has been sitting to redistribute dressing and maintain crispness. This salad is best enjoyed fresh and is not recommended for longer storage as cucumbers will release more water over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, but regular cucumbers have thicker skins and more seeds that add extra moisture. To improve results, peel regular cucumbers and scoop out the seeds before slicing.

Why do I need to salt the cucumbers and onions first?

Salting draws out excess water from the cucumbers and onions, preventing the salad from becoming watery and helping maintain a crisp texture.

Cucumber Salad for BBQ Recipe

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★★★★★

4.8 from 50 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This refreshing Cucumber Salad for BBQ is the perfect crunchy, tangy, and slightly spicy side dish that complements any grilled meal. Featuring thinly sliced English cucumbers and red onions, salted to draw out excess moisture, and tossed in a sweet and tangy apple cider vinegar dressing with fresh dill and a hint of heat from red pepper flakes. Easy to prep and quick to assemble, this salad is a great make-ahead option that stays crisp and flavorful for up to two hours.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 lb English cucumbers (thinly sliced into 1/8-inch rounds)
• 1 medium red onion (halved and thinly sliced into half-moons)

Seasonings

• 1 1/4 tsp kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 1/2 tablespoons fresh dill, chopped

Dressing

• 1/4 cup Heinz apple cider vinegar
• 1 tablespoon granulated sugar

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Instructions

1. Slice and Salt Vegetables: Thinly slice the English cucumbers into 1/8-inch rounds and halve the red onion lengthwise, then thinly slice into half-moons. Add both to a large bowl and sprinkle with kosher salt, tossing gently to coat evenly. Let sit undisturbed for 20 minutes to draw out excess moisture, which is key to preventing a watery salad.
2. Drain Liquid and Whisk Dressing: After 20 minutes, pour off the accumulated liquid from the bowl to ensure a crisp texture. In a small bowl, whisk together the apple cider vinegar and granulated sugar until the sugar completely dissolves. You may warm the vinegar slightly to facilitate dissolving, but room temperature works fine too.
3. Toss with Dressing and Herbs: Pour the vinegar-sugar mixture over the drained cucumbers and onions. Add freshly ground black pepper and red pepper flakes. Toss gently but thoroughly to coat evenly. Finally, fold in the fresh chopped dill last to preserve its bright flavor.
4. Refrigerate to Blend Flavors: Transfer the salad to the refrigerator for at least 5 minutes before serving to allow flavors to meld and keep the vegetables crisp and cold. This salad holds up well for up to two hours, making it excellent for BBQ preparation.

Notes

• Salt cucumbers and onions first and drain liquid to avoid a watery salad.
• Use English cucumbers for less water and better texture; if using regular cucumbers, scoop out seeds.
• Add fresh dill last to keep its flavor bright and fresh.
• Serve chilled within 2 hours for maximum crunch.
• Store salted cucumbers separately and dress right before serving for best results.
• Use glass or non-reactive bowls to avoid off flavors from acidic dressing reacting with metal.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: American

Keywords: cucumber salad, BBQ side dish, cucumber onion salad, easy cucumber salad, refreshing salad, summer side dish, tangy cucumber salad