Name: Oma’s German Cucumber Salad Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: German
Ingredients: 2 large English cucumbers, peeled and thinly sliced; ¼ cup fresh dill, chopped; ½ cup fresh lemon juice (from 1-2 whole lemons); 1 tablespoon vegetable oil (or olive oil, canola oil, or sunflower oil); ¼ cup granulated sugar; ½ teaspoon salt

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Introduction

Oma’s German Cucumber Salad is a refreshing, tangy side dish that’s perfect for warm days or as a crisp accompaniment to any meal. With its bright lemon dressing and fresh dill, this salad offers a delightful balance of flavors that’s simple to prepare.

This image shows a close-up of thinly sliced pale green cucumbers spread out in a single flat layer, covered in small dark green dill pieces evenly scattered on top. The cucumber slices are very thin, slightly translucent with a smooth and crisp texture, featuring visible seeds and curved edges. The dish is presented on a white marbled texture surface, giving a fresh and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large English cucumbers (peeled, thinly sliced, no need to remove the seeds)
1-2 whole lemons (juiced, about ½ cup lemon juice)

¼ cup fresh dill (chopped)
1 tablespoon vegetable oil (alternatively olive oil, canola oil, or sunflower oil)

¼ cup granulated sugar
½ teaspoon salt

Instructions

Step 1: Peel and thinly slice the cucumbers. Place the slices into a large bowl and add the chopped dill.
Step 2: In a small bowl, whisk together the vegetable oil, lemon juice, sugar, and salt until the sugar is completely dissolved.
Step 3: Pour the dressing over the cucumber and dill mixture. Toss gently to combine.

Step 4: Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes to let the flavors meld. Serve chilled and enjoy.

Tips & Variations

Use a mandoline slicer to achieve uniformly thin cucumber slices for an elegant presentation.
Try replacing lemon juice with white vinegar for a more traditional German flavor.

Add thinly sliced red onions for an extra sharp bite.
For a low-sugar version, reduce the sugar or substitute with honey or a sugar alternative.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh as the cucumbers may become watery if stored longer. Before serving leftovers, give the salad a quick toss and drain any excess liquid.

How to Serve

A white bowl filled with thin, round cucumber slices layered closely together, covered in a light, slightly shiny marinade with small pieces of dill scattered evenly on top. The cucumbers have a fresh, pale green color with a translucent texture showing seeds inside. A silver spoon is placed inside the bowl, resting diagonally across the cucumber slices. The bowl sits on a white marbled surface next to a striped cloth with green, yellow, and white stripes and a partially visible halved cucumber beside it. A small clear bowl of salt is also visible near the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cucumbers for this salad?

English cucumbers are preferred for their thin skin and fewer seeds, but you can use regular slicing cucumbers. Just be sure to peel and remove seeds if they are very large or bitter.

Is this salad suitable for meal prep?

Yes, it can be prepared in advance, but for the best texture, wait to add the dressing until close to serving time or drain excess liquid before serving to avoid soggy cucumbers.