Save There was a backyard potluck last August where someone brought a gigantic bowl of cucumber salad, and I watched it disappear in under ten minutes. The host kept refilling it from a Tupperware she'd stashed in the fridge, and people hovered near the table waiting for the next batch. I asked for the recipe on my way out, and she laughed and said it was just cucumbers, vinegar, and whatever herbs she had left over from her garden. I made it the following weekend and realized why everyone kept going back for more.
I brought this to a family barbecue once, mostly because I forgot to plan a side until the morning of and cucumbers were the only vegetable I had in quantity. My uncle, who usually ignores anything green on his plate, ate three servings and asked if I'd made it from scratch or bought it somewhere fancy. That moment taught me that simple food, done right and served cold, can steal the show without any fuss.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, so you can skip peeling, while Persian cucumbers are sweeter and crunchier in smaller bites.
- Red onion: Slice it as thin as you can manage because thick rings can overwhelm the delicate cucumber flavor, and soaking the slices in ice water for five minutes takes away some of the sharpness.
- Fresh dill: Dill brings a bright, almost grassy note that feels summery, but fresh mint works beautifully if you want a cooler, slightly sweeter vibe instead.
- Rice vinegar: It's milder and less harsh than white vinegar, which keeps the salad tangy without making your mouth pucker.
- Olive oil: A little fat helps the dressing cling to the cucumbers and rounds out the acidity, though toasted sesame oil will tilt the whole dish toward an Asian profile.
- Sugar or honey: Just a touch balances the vinegar and salt, and honey dissolves faster if you whisk it with the vinegar first before adding the oil.
- Kosher salt: Salting the cucumbers ahead of time pulls out excess water so the dressing doesn't get diluted and watery after an hour in the fridge.
- Optional add ins: Julienned carrot, halved cherry tomatoes, jicama, or watermelon radish add pops of color and extra crunch without changing the spirit of the salad.
Instructions
- Prepare the cucumbers:
- Wash them well and pat dry, then slice them into thin rounds about 1/8 inch thick using a sharp knife or a mandoline if you have one. If your cucumbers have large seeds, cut them in half lengthwise and scoop out the center with a spoon before slicing.
- Salt the cucumbers:
- Put the slices in a colander, sprinkle with 1/4 teaspoon salt, and toss gently so every piece gets a light coating. Let them sit for ten minutes over a bowl or the sink to release their water.
- Rinse and drain:
- After ten minutes, rinse the cucumbers under cold running water to wash away the surface salt. Shake off the excess water and blot them dry with paper towels or a clean kitchen towel.
- Make the dressing:
- In a small bowl, whisk together the rice vinegar, olive oil, sugar or honey, remaining 1/4 teaspoon salt, and black pepper until the sugar dissolves and everything looks smooth. Taste it and adjust if you want more sweetness or tang.
- Combine salad:
- In a large mixing bowl, add the drained cucumbers, red onion, chopped dill or mint, and any optional vegetables or toppings you're using. Toss everything gently so nothing bruises.
- Dress the salad:
- Pour the dressing over the cucumber mixture and toss again until every piece is lightly coated. Taste and add more salt, pepper, or a splash of vinegar if needed.
- Chill:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors blend and the cucumbers get ice cold. For the best texture, serve within two hours before the cucumbers start to soften.
- Serve:
- Transfer to a serving platter or bowl, garnish with extra dill or mint, and sprinkle sesame seeds or chopped nuts on top for a final hit of crunch and visual appeal.
Save One evening I served this alongside grilled salmon, and my neighbor, who usually talks through dinner, went quiet for a few minutes while she ate. She finally looked up and said it reminded her of a salad her grandmother used to make every summer in Greece, except with more dill and no tomatoes. We spent the rest of the night trading stories about food and family, and I realized that a simple cucumber salad can unlock memories you didn't know people were carrying.
Choosing Your Cucumbers
English cucumbers are longer and have thinner skins, so you can leave the peel on and skip seeding unless they're particularly watery. Persian cucumbers are shorter, sweeter, and have almost no seeds, which makes them ideal if you want maximum crunch with zero prep work. Regular slicing cucumbers from the garden work too, but you'll need to peel them because the skins can be thick and bitter, and definitely scoop out the seeds or your salad will turn soupy. I've tried all three types, and honestly, the Persian cucumbers win on convenience and flavor, though English cucumbers look more elegant when you slice them thin and fan them out on a platter.
Customizing the Dressing
The base dressing is intentionally mild so it doesn't overpower the cucumbers, but you can nudge it in different directions depending on what you're serving. Swap the olive oil for toasted sesame oil and add a pinch of red pepper flakes if you want an Asian inspired version that pairs well with rice bowls or dumplings. Replace the rice vinegar with lime juice and toss in some chopped cilantro instead of dill for a bright, summery twist that works beautifully with fish tacos or grilled shrimp. If you like things sweeter, double the honey and add a splash of orange juice, which turns the salad into something almost refreshing enough to serve as a palate cleanser between courses.
Serving and Storing
This salad tastes best within a few hours of making it, while the cucumbers are still crisp and the dressing hasn't been sitting long enough to make everything soggy. If you need to make it ahead, keep the cucumbers and dressing separate in the fridge and toss them together right before serving. Leftovers will keep for up to 24 hours in an airtight container, but you'll need to drain off the excess liquid that accumulates at the bottom before you serve it again. I've also learned that adding the sesame seeds or nuts at the last minute keeps them crunchy, because if you toss them in too early they get soft and lose their appeal.
- Serve it alongside grilled chicken, lamb kebabs, or any dish that needs a cool, tangy counterpoint.
- It works as a topping for grain bowls, pita sandwiches, or even as a crunchy layer in a wrap.
- If you're bringing it to a potluck, pack it in a container with a tight lid and bring the garnishes separately so everything stays fresh.
Save This salad has become my go to whenever I need something fast, light, and universally loved, and it never fails to surprise me how much flavor you can coax out of a few simple ingredients. Keep it in your back pocket for those days when you want to look like you tried harder than you actually did.
Recipe FAQs
- → Why should I salt the cucumbers before making this salad?
Salting draws out excess water from the cucumbers, preventing them from becoming watery and ensuring they stay crisp even after sitting in the dressing. This 10-minute step makes a noticeable difference in texture.
- → Can I make this cucumber salad ahead of time?
You can prepare it up to 2 hours before serving. Beyond that, the cucumbers may begin to soften. For the best crunch, dress and chill just before your meal, though the flavors do improve with a short rest in the refrigerator.
- → What vinegar works best in the dressing?
Rice vinegar offers a mild, slightly sweet flavor that complements cucumbers beautifully. Apple cider vinegar works well too. For brighter acidity, fresh lime juice makes an excellent substitute that adds a citrusy note.
- → Which herbs pair best with this cucumber salad?
Fresh dill provides classic flavor that mirrors traditional cucumber preparations. Mint adds a cool, refreshing twist. Either works wonderfully, so choose based on your preference or what's growing in your garden.
- → How long do leftovers last in the refrigerator?
Store leftovers in an airtight container for up to 24 hours. The cucumbers will soften slightly, but they'll still be enjoyable. Drain any excess liquid before serving leftover portions to maintain the best texture.
- → What optional ingredients add more crunch?
Thinly sliced jicama or watermelon radish provide exceptional crispness and add beautiful color. Toasted almonds or sesame seeds sprinkled on top offer a nutty crunch that contrasts nicely with the cool cucumbers.