Save to Pinterest I sliced my first cucumber salad on a July afternoon when nothing else sounded good. The air was thick, the kitchen fan barely worked, and I needed something that didn't involve heat. What started as a desperate attempt to use up wilting dill turned into the salad I now make every week when temperatures climb. That first batch disappeared in minutes, and I've been tweaking it ever since.
I brought this salad to a backyard cookout once, worried it was too simple next to all the grilled meats and potato salads. By the time I turned around, the bowl was empty and someone was asking for the recipe. A neighbor told me she'd been making the same tired coleslaw for years and this felt like a revelation. I realized then that sometimes the simplest dishes are the ones people actually want to eat.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, so they stay crisper longer in the dressing without getting watery.
- Red onion: Slice it as thin as you can manage, almost translucent, so it adds sharpness without overpowering the cucumbers.
- Fresh dill or mint: Dill gives it that classic pickle vibe, while mint makes it feel lighter and more summery.
- Rice vinegar: It's milder than white vinegar and has a natural sweetness that balances the salt without needing much sugar.
- Olive oil or toasted sesame oil: Just a tablespoon keeps the dressing from being too acidic, and sesame oil adds a warm, nutty note if you want to lean into Asian flavors.
- Sugar or honey: A tiny bit of sweetness rounds out the vinegar and keeps the salad from tasting too sharp.
- Kosher salt and black pepper: Salt pulls moisture from the cucumbers first, then seasons the dressing, so you use it twice in different ways.
- Optional add ins: Julienned carrot, cherry tomatoes, jicama, watermelon radish, sesame seeds, or almonds all add color, crunch, and personality.
Instructions
- Prep the cucumbers:
- Wash and dry them, then decide if you want to scoop out the seeds for extra crunch or leave them in for ease. Slice them into thin rounds, about an eighth of an inch, so they soak up the dressing without turning mushy.
- Salt and drain:
- Toss the slices with a quarter teaspoon of salt in a colander and let them sit for ten minutes. This draws out excess water so your salad doesn't get watery later.
- Rinse and dry:
- Rinse the cucumbers under cold water to wash away the surface salt, then shake them dry and blot with a towel. They should feel crisp and barely damp.
- Whisk the dressing:
- Combine vinegar, oil, sugar or honey, the remaining salt, and pepper in a small bowl. Whisk until the sugar dissolves and the dressing looks smooth and slightly glossy.
- Toss everything together:
- In a large bowl, combine the drained cucumbers, red onion, fresh herbs, and any optional vegetables or toppings you're using. Pour the dressing over and toss gently until every slice is coated.
- Chill before serving:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors meld and the cucumbers get ice cold. For the best texture, serve within two hours of dressing.
- Garnish and serve:
- Transfer to a serving dish and top with extra herbs and a sprinkle of sesame seeds or nuts. The crunch and color make it look as good as it tastes.
Save to Pinterest One evening I made this salad to go with spicy grilled chicken, and my daughter, who usually picks at vegetables, ate three helpings. She said it tasted like pickles but better, which I took as the highest compliment. Now she asks for it by name, and I've started keeping cucumbers and dill stocked just in case. It's become our summer staple, the thing we eat when nothing else sounds right.
How to Keep It Crunchy
The key to crunch is removing as much water as possible before dressing. Salting the cucumbers draws out their natural moisture, and rinsing washes away the salt without letting them reabsorb water. If you're making this ahead, wait to add the dressing until just before serving. You can prep and drain the cucumbers, slice the onion, and whisk the dressing separately, then combine them at the last minute. That way everything stays crisp even if you're bringing it to a potluck or packing it for lunch.
Flavor Variations
I've played with this recipe more times than I can count, swapping vinegars and oils depending on what's in the pantry. Apple cider vinegar makes it a little sweeter and more rustic, while lime juice turns it bright and tropical. Toasted sesame oil instead of olive oil gives it an Asian spin that pairs perfectly with soy glazed salmon or rice bowls. Sometimes I add a pinch of red pepper flakes or a clove of minced garlic to the dressing for a little kick. You can also toss in thinly sliced radishes, jicama, or even thin ribbons of bell pepper for extra color and texture.
Serving and Storage
This salad is best the day you make it, while the cucumbers still have their snap. If you do have leftovers, store them in an airtight container in the fridge and drain off any liquid that pools at the bottom before serving again. It'll still taste good the next day, just a little softer. I like to serve it alongside grilled meats, fish tacos, or spicy noodle dishes where the cool crunch balances heat and richness.
- Pair it with grilled chicken, steak, or salmon for a light summer dinner.
- Serve it as a side with fish tacos, banh mi, or Korean barbecue.
- Pack it in a container with a sealed lid for picnics or work lunches, just keep it cold.
Save to Pinterest Every time I make this salad, I'm reminded that the best recipes don't need to be complicated to feel special. Sometimes all you need is a sharp knife, fresh cucumbers, and a good chill in the fridge.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Best enjoyed the day it's made. You can prep ingredients a few hours ahead, but dress the salad no more than 2 hours before serving to maintain optimal crunch. Cucumbers will soften if left in dressing too long.
- → Why do I need to salt the cucumbers first?
Salting draws out excess moisture from the cucumbers, preventing the salad from becoming watery. This step ensures your salad stays crisp and the dressing clings better to each slice.
- → What cucumbers work best for this salad?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins. If using regular cucumbers, consider removing the seeds and peeling them for better texture.
- → Can I substitute the fresh herbs?
Yes, fresh mint works beautifully in place of dill for a different flavor profile. Cilantro or basil also make excellent alternatives depending on what you're serving alongside.
- → How do I make this more Asian-inspired?
Swap olive oil for toasted sesame oil, use rice vinegar, and add toasted sesame seeds. You can also include a dash of soy sauce or a pinch of red pepper flakes for heat.
- → What can I serve with this salad?
This versatile side pairs wonderfully with grilled chicken, fish tacos, kebabs, spicy noodle dishes, or as part of a Mediterranean mezze spread. It's especially refreshing alongside rich or spicy main courses.