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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
