Pin It My neighbor showed up one afternoon with a bowl of this salad, still cold from her fridge, and I ate half of it standing at the counter before I even said thank you. The cucumbers were so crisp they practically snapped between my teeth, and the dressing had this perfect balance of sharp and sweet that made me reach for another forkful without thinking. She laughed and told me it was just something she threw together when her garden cucumbers got out of hand. I asked for the recipe on the spot, and now I make it every time the weather turns warm or I need something that feels light but actually satisfying.
I brought this to a potluck once, tucked between casseroles and pasta salads, and it was the only bowl that came back empty. People kept asking what was in the dressing, like there was some secret ingredient, but it was just vinegar, oil, and a tiny bit of sugar doing exactly what theyre supposed to do. One friend said it reminded her of something her grandmother used to make in the summer, and another person asked if I could text him the recipe before he left. I realized then that sometimes the simplest things are the ones people remember, especially when theyre made with care and served cold on a hot day.
Ingredients
- English cucumbers or Persian cucumbers: These have thinner skins and fewer seeds, so they stay crisp and dont water down the dressing as much as regular cucumbers would.
- Red onion: Slice it as thin as you can manage, almost translucent, so it adds sharpness without overpowering the cucumbers.
- Fresh dill or mint: Dill gives it that classic pickled vibe, while mint makes it feel brighter and a little unexpected in the best way.
- Rice vinegar: Its milder and slightly sweeter than white vinegar, which keeps the dressing from tasting too harsh or puckering.
- Olive oil or sesame oil: Olive oil is neutral and lets the vinegar shine, but sesame oil brings a toasty, nutty depth that works beautifully if you want an Asian twist.
- Sugar or honey: Just a touch balances the acidity and rounds out the flavors so the dressing doesnt taste one dimensional.
- Kosher salt: Salting the cucumbers first pulls out excess water and makes them crunchier, which is the whole point of this salad.
- Optional add ins: Cherry tomatoes, julienned carrots, jicama, or watermelon radish add color and extra crunch without changing the character of the dish.
Instructions
- Prepare the cucumbers:
- Wash them well and pat them dry with a towel. If you want, cut them in half lengthwise and scoop out the seeds with a spoon, but its not a big deal if you skip this step.
- Salt the cucumbers:
- Put the sliced cucumbers in a colander, sprinkle with a little salt, and toss them gently with your hands. Let them sit for about ten minutes so the salt can pull out the extra water that would otherwise make your salad soggy.
- Rinse and drain:
- After ten minutes, rinse the cucumbers under cold water to wash off the surface salt. Shake them out well and pat them dry with paper towels or a clean kitchen towel so the dressing sticks instead of sliding off.
- Make the dressing:
- In a small bowl, whisk together the vinegar, oil, sugar or honey, remaining salt, and black pepper until everything dissolves and the dressing looks smooth. Taste it and adjust if you want it sweeter, saltier, or tangier.
- Combine salad:
- Toss the drained cucumbers, red onion, fresh herbs, and any optional vegetables or toppings you like into a large mixing bowl. Use your hands or a spoon to mix gently so nothing bruises.
- Dress the salad:
- Pour the dressing over the cucumber mixture and toss until every slice is lightly coated. Taste a piece 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 can come together and the cucumbers get really cold. For the best crunch, serve it within a couple of hours.
- Serve:
- Transfer to a pretty serving bowl or platter, sprinkle with extra herbs and sesame seeds or nuts if you like, and watch it disappear. It looks simple but tastes like summer in a bowl.
Pin It I remember sitting on the back porch with a bowl of this salad, still chilly from the fridge, while the grill was going and the sun was just starting to dip. It wasnt fancy, and it didnt need to be. It was just crisp, cold, tangy, and exactly what the moment called for. My sister grabbed the bowl from me and finished it off without asking, and I didnt even mind because I knew Id make more the next day.
How to Store Leftovers
If you have any left over, keep it in an airtight container in the fridge for up to twenty four hours. Before you serve it again, drain off any liquid that has pooled at the bottom, because the cucumbers will continue to release water even after theyve been salted. You can refresh the salad with a small splash of vinegar or a pinch of fresh herbs, but honestly, it wont taste as good as it did fresh. This is one of those dishes you want to make just enough of, or be ready to finish in one sitting.
Flavor Variations to Try
For an Asian inspired version, swap the rice vinegar for lime juice and use toasted sesame oil instead of olive oil, then toss in some chopped cilantro and a pinch of red pepper flakes. If you want something a little heartier, add halved cherry tomatoes, thinly sliced radishes, or julienned jicama for extra crunch and color. You can also throw in toasted sesame seeds, slivered almonds, or crushed peanuts right before serving for a nutty finish that makes the salad feel more substantial. Each variation keeps the same crisp, tangy backbone but takes the flavor in a slightly different direction depending on what youre in the mood for.
What to Serve It With
This salad is one of those rare side dishes that works with almost anything you put next to it. It cools down spicy dishes like Thai noodles or fish tacos, cuts through the richness of grilled meats or roasted chicken, and adds brightness to grain bowls or rice plates. Ive served it alongside burgers at backyard cookouts and next to salmon at weeknight dinners, and it always feels right. The key is that it never competes with the main dish, it just makes everything else taste better by giving you something cold, crunchy, and refreshing to balance each bite.
- Serve it within two hours of making for the crispest texture and brightest flavor.
- If youre taking it to a potluck, keep it in a cooler until right before you serve so it stays cold and crunchy.
- Dont overdress the salad, you can always add more dressing later, but you cant take it back once its too wet.
Pin It This salad has become my go to whenever I need something that feels effortless but still impresses, and I hope it becomes that for you too. Make it once, and youll know exactly why it keeps showing up at my table all summer long.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
This salad is best enjoyed the day it's made. Cucumbers will soften if left in the dressing for too long. For optimal crunch, serve within 2 hours of preparing. If you must make it ahead, store the dressing separately and toss just before serving.
- → Why do I need to salt the cucumbers first?
Salting the cucumbers draws out excess moisture, preventing the salad from becoming watery. This step ensures the cucumbers stay crunchy and the dressing adheres properly rather than pooling at the bottom of the bowl.
- → 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, consider removing the seeds by cutting them in half lengthwise and scooping out the center with a spoon.
- → Can I substitute different herbs?
Absolutely! While dill is traditional, fresh mint offers a refreshing twist. You can also try cilantro, parsley, or basil depending on your flavor preferences and what you're serving alongside the salad.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 24 hours. Before serving, drain any excess liquid that has accumulated at the bottom. The cucumbers will lose some crunch over time.
- → What can I serve this with?
This cucumber salad pairs wonderfully with grilled meats, fish tacos, spicy Asian noodle dishes, Mediterranean meals, barbecue, or as a cooling side for any rich, heavy main course.