Save My neighbor handed me a bag of cucumbers from her garden one sweltering afternoon, and I had no idea what to do with so many. I tossed them with onion and vinegar, let the bowl sit in the fridge while I took a cold shower, and came back to something that tasted like summer itself. That first bite was so crunchy and bright it made me forget the heat completely. Ive been making this salad ever since, tweaking the herbs and adding whatever looks good at the market.
I brought this salad to a potluck once, worried it was too simple next to all the grilled meats and layered casseroles. It was the first bowl to empty. People kept asking what the secret was, and I had to admit there wasnt one, just good cucumbers and a little patience. That night I learned that sometimes the plainest things are the ones people remember most.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, so you can skip peeling and seeding if youre in a hurry, while Persian cucumbers are sweeter and crunchier with almost no seeds at all.
- Red onion: Slice it as thin as you can so it adds sharpness without overwhelming the cucumbers, and if raw onion is too strong for you, soak the slices in cold water for five minutes before adding them.
- Fresh dill or mint: Dill gives the salad a classic pickle flavor, while mint makes it feel lighter and more unexpected, so choose based on your mood or what youre serving it with.
- Rice vinegar or apple cider vinegar: Rice vinegar is milder and slightly sweet, perfect for a gentle tang, but apple cider vinegar adds a sharper bite that stands up to richer main dishes.
- Extra virgin olive oil or toasted sesame oil: Olive oil keeps the salad bright and Mediterranean, while sesame oil shifts it toward an Asian profile that pairs beautifully with grilled fish or noodles.
- Granulated sugar or honey: Just a touch balances the acidity and brings out the natural sweetness in the cucumbers without making the salad taste like dessert.
- Kosher salt and black pepper: Salting the cucumbers before dressing them pulls out excess water so the salad stays crunchy instead of turning into a soggy puddle after an hour.
- Cherry tomatoes, carrot, jicama, or watermelon radish: These are all optional, but they add pops of color and different textures that make the salad feel more substantial and interesting.
- Toasted sesame seeds or chopped almonds: A sprinkle at the end gives you a little crunch and richness that makes each bite feel more complete.
Instructions
- Prep the cucumbers:
- Wash them well, then decide if you want to remove the seeds by halving them lengthwise and scooping out the watery center with a spoon. Slice them into thin rounds, about the thickness of a coin, so they soak up the dressing without falling apart.
- Salt and drain:
- Toss the cucumber slices with a quarter teaspoon of salt in a colander and let them sit for ten minutes. Youll be amazed at how much water pools in the bowl underneath.
- Rinse and dry:
- Rinse the cucumbers under cold running water to wash off the salt, then shake them well and pat them dry with a clean towel. This step keeps the salad from getting watery later.
- Whisk the dressing:
- In a small bowl, combine the vinegar, oil, sugar or honey, remaining salt, and black pepper, whisking until the sugar dissolves completely. Taste it and adjust if you want more sweetness or tang.
- Mix everything together:
- Add the drained cucumbers, sliced onion, fresh herbs, and any optional vegetables or toppings to a large bowl. Pour the dressing over the top and toss gently with your hands or a spoon until everything glistens.
- Chill the salad:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors can marry and the cucumbers get ice cold. If you can wait thirty minutes, even better.
- Serve and garnish:
- Transfer the salad to a serving dish, sprinkle extra herbs and seeds or nuts on top, and bring it to the table while its still cold and crunchy. This salad is at its best within the first two hours.
Save One evening I made this salad to go with spicy grilled chicken, and my kid, who usually refuses anything green, ate three helpings. He said it tasted like the pickles he loves but better because they were cold and sweet. That night the salad became more than a side dish, it became proof that simple food can win over even the pickiest eaters.
Making It Your Own
This salad is endlessly flexible, so feel free to swap lime juice for vinegar if you want a citrusy kick, or use toasted sesame oil instead of olive oil for an Asian twist. I sometimes add thinly sliced jicama or watermelon radish for extra crunch and a splash of color, and Ive even tossed in halved cherry tomatoes when they were about to go bad. The key is to keep the cucumbers as the star and let everything else play a supporting role.
Storing and Serving
This salad is best the day you make it, because cucumbers soften quickly once dressed. If you do have leftovers, store them in an airtight container in the fridge and drain off any liquid that collects at the bottom before serving again. I like to serve this alongside grilled meats, fish tacos, or spicy noodle dishes, where its coolness and crunch balance out richer, heavier flavors. It also works beautifully as a light lunch on its own with some crusty bread on the side.
A Few Last Thoughts
The trick to a great cucumber salad is respecting the cucumbers themselves, treating them gently, salting them properly, and dressing them at just the right moment. Ive learned that a mandoline makes slicing faster and more uniform, but a sharp knife and a steady hand work just as well if you take your time. This salad has saved me on hot days, at last minute gatherings, and whenever I need something that feels special without any fuss.
- Use a mandoline for perfectly thin, even slices if you have one.
- Dont skip rinsing the cucumbers after salting or the salad will taste too salty.
- Serve this salad ice cold for the most refreshing experience.
Save This salad has become my go to whenever I need something cool, crunchy, and effortlessly bright. I hope it brings you as much joy and relief on a hot day as it has brought me.
Recipe FAQs
- → How long should I let the cucumbers drain?
Let the salted cucumbers drain for 10 minutes. This removes excess water, preventing the salad from becoming watery and helping them stay crisp longer.
- → Can I make this cucumber salad ahead of time?
For best crunch, serve within 2 hours of dressing. You can prepare the vegetables and dressing separately up to 4 hours ahead, then toss and chill briefly before serving.
- → What other vegetables work well in this salad?
Try adding julienned carrots, halved cherry tomatoes, thinly sliced jicama, or watermelon radish for extra crunch and colorful presentation.
- → Can I substitute the rice vinegar?
Apple cider vinegar works well as a substitute. For a citrus twist, try fresh lime juice instead of vinegar and use toasted sesame oil for Asian-inspired flavor.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 24 hours. Note that cucumbers will soften over time—drain excess liquid before serving leftovers.
- → Do I need to peel the cucumbers?
English cucumbers have thin, tender skin that doesn't require peeling. If using other varieties, peel if the skin is thick or waxed.