Save to Pinterest My neighbor brought this salad to a backyard potluck on the kind of sticky August afternoon when lettuce wilts before you even plate it. Everyone stood around her bowl with forks, crunching through cucumber after cucumber, and I watched the serving dish empty in minutes. She scribbled the recipe on a napkin for me, and Ive been making it ever since, especially when the kitchen feels too hot for anything that requires the stove.
I made this for a picnic once and forgot to drain the cucumbers first. The whole salad turned into a watery mess by the time we spread out the blanket. Now I never skip that salting step, it pulls out the moisture and keeps every bite crunchy, even after the dressing goes on.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, so you can skip peeling them entirely, and Persian cucumbers are even sweeter and crunchier.
- Red onion: Slice it as thin as you possibly can, the thinner it is, the less bite it has, and it softens beautifully in the vinegar.
- Fresh dill or mint: Dill gives it that classic picnic salad vibe, but mint makes it feel more summery and unexpected.
- Rice vinegar: Its milder and slightly sweeter than white vinegar, which keeps the dressing from tasting too sharp.
- Olive oil or sesame oil: Olive oil is safe and familiar, but toasted sesame oil turns this into something you would want to serve alongside sushi or cold soba.
- Sugar or honey: Just a touch balances the acidity and rounds out the flavor without making it taste sweet.
- Optional add ins: Julienned carrot adds color, cherry tomatoes bring little bursts of juice, and jicama or watermelon radish give you extra crunch and a prettier plate.
Instructions
- Prepare the cucumbers:
- Wash them well, pat them dry, and slice them into thin rounds, about an eighth of an inch. If your cucumbers are seedy, 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 them with a quarter teaspoon of salt, toss gently, and let them sit for ten minutes. This draws out the excess water so your salad does not turn into a puddle.
- Rinse and drain:
- After ten minutes, rinse the cucumbers under cold water to wash off the salt, shake them dry, and blot them with a clean towel. They should feel firmer now.
- Make the dressing:
- In a small bowl, whisk together the rice vinegar, olive oil, sugar or honey, remaining salt, and black pepper until the sugar dissolves and everything looks smooth.
- Combine salad:
- Toss the drained cucumbers, red onion, fresh herbs, and any optional vegetables or toppings into a large mixing bowl.
- Dress the salad:
- Pour the dressing over everything and toss gently until every piece is coated. Taste it and add more salt or vinegar if you like.
- Chill:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors can blend and the cucumbers get cold. Serve within two hours for the best crunch.
- Serve:
- Transfer to a serving bowl, garnish with extra dill or mint, and sprinkle sesame seeds or chopped almonds on top for a little extra texture and color.
Save to Pinterest I brought this to a summer barbecue where everything else was rich and heavy, burgers, ribs, potato salad loaded with mayo. People kept coming back to the cucumber bowl because it felt like a break, something cool and light that gave their palates a rest between bites of smoke and char.
Choosing Your Cucumbers
English cucumbers are long and skinny with barely any seeds, so you do not have to peel or scoop them. Persian cucumbers are shorter, sweeter, and even crunchier, and they work beautifully if you can find them. Regular garden cucumbers have thicker skins and more seeds, so you will need to peel them and scrape out the watery center before slicing, or your salad will taste bitter and mushy.
Dressing Variations
You can swap the rice vinegar for lime juice and the olive oil for toasted sesame oil to give this salad a bright, Asian inspired flavor. A tiny pinch of red pepper flakes adds a gentle kick without making it spicy. If you want it sweeter, use honey instead of sugar, and if you want it tangier, add an extra splash of vinegar at the end.
Storage and Serving Tips
This salad tastes best within two hours of dressing it, when the cucumbers are still firm and the flavors are fresh. If you need to make it ahead, keep the vegetables and dressing separate until just before serving. Leftovers will keep in the fridge for up to a day, but you will need to drain off the liquid that collects at the bottom before you serve it again.
- Use a mandoline if you have one, it makes slicing the cucumbers and onions fast and perfectly even.
- Add the optional toppings right before serving so they stay crunchy and do not get soggy.
- This salad pairs beautifully with grilled meats, fish tacos, spicy noodles, or anything else that needs a cool, tangy counterpoint.
Save to Pinterest This is the kind of salad that does not need a special occasion, it just needs a hot day and a bowl. Make it once, and it will become the thing you reach for every time the temperature climbs and you want something that tastes like summer without turning on the stove.
Recipe FAQs
- → How long should I let the salad chill before serving?
Refrigerate the dressed salad for at least 20 minutes to allow flavors to meld and cucumbers to chill thoroughly. For optimal texture and crunch, serve within 2 hours of dressing.
- → Can I make this cucumber salad ahead of time?
Best enjoyed the day it's made. While you can prepare components in advance, cucumbers will soften if left in dressing too long. Store undressed vegetables separately and combine just before serving.
- → What's the purpose of salting the cucumbers first?
Salting draws out excess water from the cucumbers, preventing a watery final dish and ensuring each bite stays crisp. This simple step takes just 10 minutes and makes a noticeable difference in texture.
- → Can I substitute the vinegar in the dressing?
Absolutely. While rice vinegar offers mild sweetness, apple cider vinegar works beautifully. For a citrus variation, fresh lime juice provides bright acidity that pairs wonderfully with the cucumbers and herbs.
- → What herbs work best in this salad?
Fresh dill delivers classic flavor, but mint offers a refreshing twist. Both herbs complement the crisp vegetables and tangy dressing. Feel free to use what you have on hand or combine both for layered herbal notes.
- → How can I add more crunch to this salad?
Jicama, watermelon radish, or julienned carrots provide extra texture. Toasted sesame seeds, chopped almonds, or other nuts add satisfying crunch as garnishes. Just add these right before serving to maintain their crispness.