Save to Pinterest My neighbor used to bring this salad to every summer potluck, piled high in a glass bowl beaded with condensation. I never asked for the recipe until one sweltering July afternoon when I watched her make it in under twenty minutes, no fuss, just quick knife work and a jar she shook like a maraca. The cucumbers released so much water into the colander I thought she'd ruined them, but she just laughed and said that's the whole point. Now I make it whenever the kitchen feels too hot for anything complicated.
I brought this to a backyard barbecue once, skeptical that anyone would choose salad over mac and cheese. By the time I looked up from the grill, the bowl was empty and someone's kid was asking if there were more cucumbers. A friend later told me she'd been eating the same five sides at cookouts for a decade and this was the first thing that felt different. I've made triple batches ever since.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, so they slice into perfect rounds without going mushy, while Persian cucumbers are sweeter and crunchier if you can find them.
- Red onion: Slice it as thin as you can manage so it adds sharpness without overwhelming the cucumbers, and if it's too strong, soak the slices in cold water for five minutes first.
- Fresh dill or mint: Dill brings that classic picnic vibe, but mint makes the whole thing feel lighter and almost spa like, so pick whichever suits your mood.
- Rice vinegar: It's gentler and slightly sweet compared to white vinegar, which can be harsh, and it keeps the salad bright without puckering your mouth.
- Olive oil or toasted sesame oil: Olive oil is safe and familiar, but sesame oil turns this into something you'd order at a noodle shop, nutty and warm even when cold.
- Sugar or honey: Just enough to balance the vinegar and coax out the cucumber's natural sweetness without making it taste like dessert.
- Kosher salt: The first pinch pulls water from the cucumbers so they stay crunchy, and the second pinch seasons the dressing so every bite tastes intentional.
- Toasted sesame seeds or almonds: These add a final layer of crunch and a toasted flavor that makes the salad feel finished instead of plain.
Instructions
- Prep the cucumbers:
- Wash them well and dry with a towel, then slice into thin rounds using a sharp knife or mandoline if you want them uniform and quick. If the seeds bother you, halve them lengthwise and scoop out the watery center with a spoon before slicing.
- Salt and drain:
- Toss the slices in a colander with a pinch of salt and let them sit for ten minutes while they weep out their extra moisture. This step is what keeps them from turning into a soggy puddle later.
- Rinse and dry:
- Rinse the cucumbers under cold water to wash off the salt, then shake them hard in the colander and pat them dry with paper towels. They should feel firmer and less slippery now.
- Whisk the dressing:
- In a small bowl, combine the vinegar, oil, sugar, remaining salt, and pepper, whisking until the sugar dissolves and everything looks smooth and glossy.
- Toss everything together:
- Add the cucumbers, onion, herbs, and any optional vegetables to a large bowl, pour the dressing over top, and toss gently with your hands or a spoon until every piece is coated.
- Chill before serving:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors marry and the cucumbers get ice cold. Serve within two hours for the best crunch.
- Garnish and serve:
- Transfer to a pretty bowl, scatter extra herbs and sesame seeds on top, and watch it disappear faster than you expected.
Save to Pinterest One evening I made this for myself after a long day and ate it straight from the bowl, standing at the counter with the fridge door still open. It wasn't fancy or Instagram worthy, just cold and crunchy and exactly what I needed. That's when I realized this salad didn't need an occasion, it just needed to exist.
How to Keep It Crunchy
The secret to crunch is removing water before it has a chance to pool in the bottom of the bowl. Salting the cucumbers pulls out moisture through osmosis, leaving them firm and ready to hold onto the dressing without getting soggy. If you skip this step, you'll end up with a puddle and limp slices within half an hour. I learned this the hard way at a picnic where my salad turned into cucumber soup by the time we sat down to eat.
Flavor Variations
Swap the rice vinegar for lime juice and the olive oil for sesame oil, then toss in some sliced jalapeño and cilantro for a version that tastes like it belongs next to tacos. Add a spoonful of Greek yogurt to the dressing and some chopped cucumber for a creamy tzatziki inspired twist. Or go full Asian with soy sauce, ginger, and a pinch of red pepper flakes for something that pairs with grilled salmon or cold noodles.
Serving and Storing
This salad is best within two hours of dressing, when the cucumbers are still snappy and the onions haven't taken over. If you need to make it ahead, keep the vegetables and dressing separate until just before serving, then toss and chill for twenty minutes. Leftovers keep in the fridge for up to a day, but drain off any liquid that collects at the bottom before you eat them.
- Serve alongside grilled chicken, fish tacos, or anything spicy that needs cooling down.
- Double the batch if you're feeding a crowd because it goes faster than you think.
- Use leftovers as a topping for grain bowls or tucked into pita with hummus.
Save to Pinterest This salad has saved more summer dinners than I can count, showing up when I need something fast, cold, and actually satisfying. Keep the ingredients on hand and you'll never be more than twenty minutes away from something this good.
Recipe FAQs
- → Why salt the cucumbers before making the salad?
Salting cucumbers before dressing them draws out excess water through osmosis, which prevents the final salad from becoming watery. This simple step also concentrates the cucumber flavor and helps them absorb the tangy dressing more effectively.
- → How long can I store this cucumber salad?
For the best crunch, enjoy this salad the same day it's made. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, though the cucumbers will soften slightly. Drain any excess liquid before serving leftovers.
- → Can I make this salad ahead for a party?
Yes, you can prepare the cucumbers and dressing separately up to a day in advance. Keep the salted, drained cucumbers refrigerated in a sealed container, then toss with dressing and fresh herbs just before serving to maintain optimal texture.
- → What other herbs work well in this salad?
Fresh dill and mint are the classic choices, but you can also use basil, cilantro, or parsley depending on your flavor preference. Each herb brings a different character—dill adds brightness, mint provides coolness, while cilantro lends an earthy note.
- → Is it necessary to peel English cucumbers?
No, English cucumbers have thin, tender skins that don't require peeling. Leaving the skin on adds color and extra fiber. However, if using regular garden cucumbers with thicker, waxier skins, you may want to peel them for a more pleasant texture.
- → What can I substitute for rice vinegar?
Apple cider vinegar works beautifully as a substitute and adds a slightly fruity note. For a brighter, more citrus-forward flavor, fresh lime juice is an excellent alternative. White wine vinegar or champagne vinegar also work well in this preparation.