Save to Pinterest My neighbor handed me a bag of cucumbers over the fence one July afternoon, apologizing because her garden had gone wild. I stood there holding six enormous cukes, wondering what on earth I'd do with them all. That night, I sliced them thin, tossed them with vinegar and a handful of dill from my windowsill, and by the time they'd chilled, I understood why this salad shows up at every summer potluck. Sometimes the simplest things rescue you.
I brought this to a backyard barbecue once, tucked between platters of ribs and corn. By the end of the night, my bowl was empty and two people had texted asking for the recipe. It wasn't fancy, but it was exactly what everyone needed between bites of smoky, heavy food. I've never shown up to a summer gathering without it since.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, which means less prep and more crunch; Persian cucumbers are sweeter and even crispier if you can find them.
- Red onion: Slice it as thin as you can manage so it adds bite without overpowering the cucumbers; if you're sensitive to raw onion, soak the slices in cold water for five minutes first.
- Fresh dill or mint: Dill is classic and grassy, mint is bright and unexpected; I've used both together when I'm feeling adventurous.
- Rice vinegar: It's milder and slightly sweet compared to white vinegar, which can be too sharp; apple cider vinegar works in a pinch and adds a fruity note.
- Extra virgin olive oil or toasted sesame oil: Olive oil keeps it light and Mediterranean, sesame oil tilts it toward an Asian vibe that pairs beautifully with soy glazed proteins.
- Sugar or honey: Just a teaspoon balances the acid and makes the dressing cling to the cucumbers instead of pooling at the bottom of the bowl.
- Kosher salt and black pepper: Salt draws out water from the cucumbers so they stay crisp instead of turning into a soggy mess, and pepper adds a little warmth.
- Optional add ins: Julienned carrot, cherry tomatoes, jicama, watermelon radish, toasted sesame seeds, or chopped almonds all add color, sweetness, or extra crunch depending on your mood.
Instructions
- Prepare the cucumbers:
- Wash them well, pat dry, and if you're using regular cucumbers with big seeds, slice them lengthwise and scoop out the watery center with a spoon. Slice into thin rounds, about 1/8 inch, using a sharp knife or a mandoline if you want them perfectly even.
- Salt the cucumbers:
- Toss the slices in a colander with a pinch of salt and let them sit for ten minutes over the sink. You'll see water bead up and drip out, which is exactly what you want.
- Rinse and drain:
- Rinse the cucumbers under cold water to wash off the surface salt, then shake them dry and blot with a clean towel. This step makes all the difference between a crisp salad and a watery one.
- Make the dressing:
- Whisk together the vinegar, oil, sugar, remaining salt, and pepper in a small bowl until the sugar dissolves. Taste it; it should be tangy, a little sweet, and bold enough to stand up to the cucumbers.
- Combine salad:
- Toss the drained cucumbers, red onion, herbs, and any extras you're using in a large bowl. Use your hands if you want; it's faster and gentler than a spoon.
- Dress the salad:
- Pour the dressing over everything and toss until each slice is lightly coated. Taste and add more salt, pepper, or vinegar if it needs it.
- Chill:
- Cover the bowl and put it in the fridge for at least twenty minutes so the flavors marry and the cucumbers get cold. Don't leave it longer than two hours or the cucumbers will start to soften.
- Serve:
- Transfer to a pretty bowl, scatter extra herbs and seeds on top, and bring it to the table. It looks effortless and tastes like you care.
Save to Pinterest One evening, I made this salad to go with spicy Korean short ribs, and my friend who usually avoids vegetables went back for seconds. She said it was the only thing cooling down her mouth between bites of heat. That's when I realized this salad isn't just a side; it's the thing that makes the whole meal work.
How to Get the Crispest Cucumbers
Use a mandoline if you have one, because uniform slices mean even seasoning and a better bite. If you're using a knife, take your time and aim for consistency. The thinner the slices, the more dressing they'll pick up, but go too thin and they'll turn flimsy. I've found 1/8 inch is the sweet spot where they're sturdy enough to hold up but delicate enough to feel elegant.
Flavor Variations to Try
Swap the rice vinegar for lime juice and the olive oil for toasted sesame oil, then add a pinch of red pepper flakes for a Thai inspired twist. Or go Mediterranean by using lemon juice, oregano instead of dill, and crumbled feta if you're not keeping it dairy free. I've also made a version with miso and ginger in the dressing that disappeared faster than I could refill the bowl.
Storing and Serving Tips
If you have leftovers, drain off the liquid that collects at the bottom before you put them away. The cucumbers will still soften a bit overnight, but they'll be edible for lunch the next day if you're not too picky. When I'm meal prepping, I keep the cucumbers and dressing separate in the fridge and combine them right before eating.
- Serve this alongside grilled chicken, fish tacos, or anything with a lot of spice that needs a cool contrast.
- Add a handful of toasted sesame seeds or slivered almonds right before serving for extra crunch and a little richness.
- If you're feeding a crowd, double the recipe; it scales perfectly and never lasts as long as you think it will.
Save to Pinterest This salad has saved me more times than I can count, from last minute dinners to potlucks where I forgot to plan ahead. It's proof that you don't need a long ingredient list or fancy techniques to make something people remember.
Frequently Asked Questions
- → Why do I need to salt the cucumbers first?
Salting draws out excess water from the cucumbers, preventing the salad from becoming watery and ensuring they stay crisp and crunchy even after being dressed and chilled.
- → Can I make this salad ahead of time?
This salad is best enjoyed within 2 hours of preparation for maximum crunch. While you can refrigerate leftovers for up to 24 hours, the cucumbers will soften as they sit in the dressing.
- → What type of cucumbers work best?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins. If using regular cucumbers, remove the seeds by scooping out the center after halving them lengthwise.
- → Can I substitute different herbs or vinegars?
Absolutely. Fresh mint works beautifully in place of dill, and you can use apple cider vinegar or lime juice instead of rice vinegar. For an Asian twist, try toasted sesame oil in place of olive oil.
- → What dishes pair well with this salad?
This light, tangy salad complements grilled meats, fish tacos, spicy noodle dishes, or any rich, heavy main course that needs a refreshing, crunchy counterpoint.
- → How can I add more crunch and color?
Try adding julienned carrots, thinly sliced jicama, watermelon radish, or toasted sesame seeds and chopped almonds for extra texture and visual appeal.