Save Last summer, I kept a jar of this dressing in the fridge and sliced cucumbers every other day, sometimes twice in one afternoon when the heat made anything heavier feel impossible. The first batch disappeared so fast I forgot to even taste it myself. My neighbor leaned over the fence and asked what smelled so bright and herby, and I handed her a bowl through the gap in the gate. She returned it empty an hour later with a grin.
I made this for a potluck once and forgot to label it, so people kept asking who brought the pickles. When I explained it was just cucumber salad, someone said it tasted like summer in a bowl, which felt about right. It sat next to platters of grilled chicken and spicy skewers, and by the end of the night, my bowl was one of the few scraped completely clean. I've been bringing it to gatherings ever since, and now people expect it.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, so you can skip peeling entirely, and Persian cucumbers are even sweeter and crunchier if you find them at the market.
- Red onion: Slice it as thin as you can manage, almost translucent, so it adds sharpness without overpowering the delicate cucumber flavor.
- Fresh dill or mint: Dill gives it that classic pickled vibe, but mint makes it feel lighter and more unexpected, especially on a hot day.
- Rice vinegar or apple cider vinegar: Rice vinegar is gentler and slightly sweet, while apple cider vinegar brings a little more tang and acidity to the dressing.
- Extra virgin olive oil or toasted sesame oil: Olive oil keeps it neutral and bright, but sesame oil turns the whole dish in an Asian direction with just one swap.
- Granulated sugar or honey: A small amount balances the vinegar beautifully, and honey dissolves slower but adds a rounder sweetness.
- Kosher salt and black pepper: Salt draws out water from the cucumbers and seasons the dressing, and fresh cracked pepper adds a subtle bite.
- Toasted sesame seeds or chopped almonds: These are optional but add a nutty finish and a little extra texture right before serving.
- Carrot, cherry tomatoes, jicama, or watermelon radish: Any of these can be tossed in for color, sweetness, or an additional layer of crunch.
Instructions
- Prepare the cucumbers:
- Wash them well and pat dry, then slice them into thin rounds, about 1/8 inch thick if you can. If you want less water in the final salad, cut them in half lengthwise and scoop out the seeds with a spoon before slicing.
- Salt the cucumbers:
- Put the slices in a colander, sprinkle with a quarter teaspoon of salt, and toss gently with your hands. Let them sit for 10 minutes so the salt pulls out excess moisture and keeps the salad from getting watery later.
- Rinse and drain:
- After 10 minutes, rinse the cucumbers under cold water to wash off the surface salt. Shake the colander well and pat the slices dry with paper towels or a clean kitchen towel.
- Make the dressing:
- In a small bowl, whisk together the vinegar, oil, sugar or honey, remaining salt, and black pepper until the sugar dissolves and everything looks smooth. Taste it on a cucumber slice if you want to adjust sweetness or tang before tossing.
- Combine salad:
- In a large mixing bowl, add the dried cucumbers, red onion, fresh dill or mint, and any optional vegetables like carrot, tomatoes, jicama, or radish. Toss everything gently with your hands or a spoon so nothing bruises.
- Dress the salad:
- Pour the dressing over the vegetables and toss until every piece is lightly coated. Taste a bite and add more salt, pepper, or a splash of vinegar if it needs it.
- Chill:
- Cover the bowl and put it in the fridge for at least 20 minutes, though 30 is better if you have the time. The flavors meld together and the cucumbers get cold and crisp, which makes every bite more refreshing.
- Serve:
- Transfer the salad to a serving platter or bowl, and garnish with extra dill or mint and a sprinkle of sesame seeds or nuts. Serve it within a couple of hours for the best crunch.
Save One evening, I served this alongside spicy fish tacos, and the cool crunch cut through the heat so perfectly that my friend asked for the recipe before she even finished her plate. I scribbled it on a napkin, and a week later she texted me a photo of her own bowl with radishes and mint, saying she'd made it three times already. That's when I realized this recipe doesn't just feed people, it travels and changes and becomes theirs too.
How to Store Leftovers
If you have any salad left over, transfer it to an airtight container and keep it in the fridge for up to 24 hours. The cucumbers will release more liquid as they sit, so pour off any excess before serving again. I usually give it a quick toss and add a pinch of fresh herbs or a squeeze of lime to wake it back up. Honestly, though, this salad is always better fresh, so I try to make only as much as I'll eat that day.
Flavor Variations to Try
You can shift the flavor profile completely by swapping sesame oil for olive oil and adding a dash of soy sauce or a sprinkle of red pepper flakes. Lime juice instead of vinegar gives it a brighter, almost tropical edge that pairs beautifully with cilantro instead of dill. I've also tossed in thinly sliced jalapeño when I wanted a little heat, and it turned the whole dish into something bold and unexpected. Once, I added cubes of feta and it became heartier, almost like a deconstructed Greek salad.
Serving Suggestions
This salad is a natural partner for anything grilled, especially chicken thighs, pork chops, or salmon, because the acidity cuts through the richness. I've served it alongside spicy noodle dishes, rice bowls, and even tucked it into pita bread with hummus for a quick lunch. It also works as a palate cleanser between heavier dishes at a barbecue or picnic.
- Serve it in small bowls as a starter before a rich main course.
- Pack it in a jar for a work lunch and toss it right before eating to keep the crunch.
- Pair it with grilled shrimp skewers and jasmine rice for a light, balanced dinner.
Save Every time I make this salad, I'm reminded that the simplest recipes often become the most reliable ones. It's the kind of dish that fits into any season, any meal, and never asks for much in return.
Recipe Questions & Answers
- → How long should cucumbers drain before making the salad?
Let the salted cucumber slices drain for 10 minutes. This step removes excess water, preventing the dressing from becoming diluted and helping the cucumbers stay crisp longer.
- → Can I use regular cucumbers instead of English cucumbers?
Yes, though English cucumbers have thinner skin and fewer seeds. If using regular cucumbers, consider peeling them and removing the seeds before slicing.
- → How long will this salad stay crunchy?
For the best crunch, serve within 2 hours of dressing. The cucumbers will gradually soften if left in the dressing longer, though still tasty for up to 24 hours when stored properly.
- → What other vegetables can I add for more crunch?
Julienned carrots, thinly sliced jicama, or watermelon radish add excellent texture and color. Halved cherry tomatoes also work well for a juicy contrast.
- → Can I make the dressing ahead of time?
Absolutely. Whisk the dressing together up to a day in advance and store it in the refrigerator. Give it a quick stir before tossing with the cucumbers.
- → What dishes pair well with this cucumber salad?
The crisp, tangy flavors complement grilled meats, fish tacos, spicy noodle dishes, or heavier main courses. It also works beautifully as part of a mezze platter.