Pin It Last August, I sliced cucumbers on my back porch while the sprinkler ran in the yard. The kids were shrieking through the spray, and I needed something cold and sharp to serve alongside grilled chicken that wouldn't wilt in the heat. I tossed the slices with vinegar, a pinch of sugar, and whatever dill I hadn't killed in the garden. That bowl disappeared before the chicken even rested.
I started making this salad every week after a friend brought a version to a potluck that tasted like pickles without the jar. She'd used Persian cucumbers and mint instead of dill, and I loved how the vinegar didn't drown the vegetables, just sharpened them. Now I keep cucumbers on hand year round, slicing them thin enough to bend but thick enough to snap. It's the kind of side dish that makes people ask for the recipe, even though there's barely one to give.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, so you can skip peeling, while Persian cucumbers are sweeter and crunchier in smaller bites.
- Red onion: Slice it as thin as you can manage so it doesn't overpower the cucumbers, just adds a sharp pink bite that mellows in the vinegar.
- Fresh dill or mint: Dill tastes like summer picnics, mint tastes like something cooler and a little fancier, use whichever you have or love.
- Rice vinegar or apple cider vinegar: Rice vinegar is gentler and slightly sweet, apple cider vinegar has more tang, both work beautifully.
- Extra virgin olive oil or toasted sesame oil: Olive oil keeps it light and Mediterranean, sesame oil turns it a little nutty and makes it perfect next to soy glazed salmon.
- Granulated sugar or honey: Just enough sweetness to balance the vinegar and keep the dressing from biting too hard.
- Kosher salt: Salting the cucumbers first pulls out water so the dressing clings instead of pooling at the bottom of the bowl.
- Black pepper: Freshly ground adds a quiet heat that doesn't shout but definitely improves every bite.
- Optional add ins: Julienned carrot, halved cherry tomatoes, jicama, watermelon radish, toasted sesame seeds, or chopped almonds all add color, crunch, or a little surprise.
Instructions
- Prepare the cucumbers:
- Wash them well, pat them dry, and if you're using regular cucumbers with big seeds, cut them in half lengthwise and scoop out the watery center with a spoon. Slice them into thin rounds, about 1/8 inch, so they're delicate but still have snap.
- Salt the cucumbers:
- Toss the slices in a colander with a pinch of salt and let them sit over the sink or a bowl for 10 minutes. You'll see water bead up and drip out, which keeps your salad from turning into cucumber soup.
- Rinse and drain:
- Rinse the cucumbers under cold water to wash off the surface salt, shake them well, then pat them dry with a clean towel. They should feel firm and ready to soak up dressing.
- 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 and glossy.
- Combine salad:
- Put the cucumbers, red onion, fresh herbs, and any optional vegetables or toppings into a large mixing bowl. Toss gently with your hands or a spoon so nothing bruises.
- Dress the salad:
- Pour the dressing over the top 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 slide it into the fridge for at least 20 minutes so the flavors marry and the cucumbers get icy cold. Serve within two hours for the best crunch.
- Serve:
- Transfer to a pretty bowl or platter, scatter extra dill or mint on top, and finish with sesame seeds or chopped nuts if you want a little extra texture and shine.
Pin It One night I served this alongside spicy Korean short ribs, and my brother in law, who usually ignores vegetables, ate three helpings. He said the cold crunch and vinegar cut through the richness of the meat like nothing else could. I realized then that this salad isn't just filler, it's the thing that makes everything else on the table taste better.
How to Customize This Salad
You can swap lime juice for vinegar and add a pinch of chili flakes for a Thai inspired twist. Try toasted sesame oil, rice vinegar, and a handful of cilantro for something that pairs with poke bowls or teriyaki chicken. If you want more color, throw in julienned carrots, halved cherry tomatoes, or thin slices of watermelon radish. I've even added jicama for extra crunch and a hint of sweetness that surprises people in the best way.
Storing and Serving Tips
Serve this salad within two hours of dressing it for maximum crunch. If you need to prep ahead, slice the cucumbers and store them salted and drained in the fridge, then toss with dressing and herbs just before serving. Leftovers can be refrigerated in an airtight container for up to 24 hours, but drain off any excess liquid before you eat them. The cucumbers will soften a bit, but the flavor actually deepens overnight.
What to Serve It With
This salad is perfect next to anything rich, spicy, or grilled. I've served it with fish tacos, lamb kebabs, teriyaki salmon, and even just a bowl of buttery rice when I needed something light and sharp to balance the meal. It's the kind of side that works at a backyard barbecue or a weeknight dinner when you need vegetables but don't want to turn on the oven.
- Pairs beautifully with grilled meats, especially anything with a soy or chili glaze.
- Serve it alongside spicy noodle dishes or fried rice to cool things down.
- It's also great tucked into pita with falafel or spooned over grain bowls.
Pin It This salad has saved me more times than I can count when I needed something fast, fresh, and actually exciting to eat. Keep cucumbers in the fridge and you'll always have a reason to slice them thin and make something this good.
Recipe FAQs
- → Why should I salt the cucumbers before making the salad?
Salting cucumbers before dressing draws out excess water through osmosis, which prevents the final dish from becoming watery. This 10-minute step ensures your cucumbers stay crisp and absorb the dressing flavors better rather than diluting them with released liquid.
- → Can I make this cucumber salad ahead of time?
For optimal texture, prepare this salad up to 2 hours before serving. The chilling time allows flavors to meld, but leaving cucumbers in vinegar dressing longer than 24 hours causes them to soften significantly. If meal prepping, store components separately and combine just before eating.
- → What other herbs work well in this cucumber salad?
Fresh dill provides classic flavor, but you can substitute equal amounts of mint for brightness, basil for sweetness, or cilantro for an earthy note. Feel free to mix herbs or use what's growing in your garden—each brings a unique twist to the tangy dressing.
- → How do I get the crunchiest cucumber slices?
Use a mandoline or very sharp knife to cut uniform 1/8-inch slices, which helps maintain consistent texture. English cucumbers naturally have thinner skins and fewer seeds than regular varieties, making them ideal. The salting and thorough drying process before dressing is crucial for maximum crunch retention.
- → What main dishes pair well with this cucumber salad?
The bright acidity and crisp texture make this an excellent counterpoint to rich or spicy foods. Try serving alongside grilled salmon, chicken, or steak, with fish tacos, or as part of a mezze platter. It also complements Asian-inspired noodle dishes or heavy barbecue fare.
- → Can I substitute the rice vinegar?
Apple cider vinegar works as a direct substitute with slightly more fruitiness. For more acidity, use white wine vinegar. Fresh lime juice adds tropical brightness and pairs well with cilantro instead of dill. Avoid balsamic as its dark color and strong flavor overpower delicate cucumbers.