Save to Pinterest Last summer, my neighbor brought over an enormous bowl of cucumbers from her garden. I had no idea what to do with fifteen English cucumbers before they went soft, so I started slicing and experimenting. That random abundance turned into this salad, which Ive now made countless times. Something about that first crisp bite when the cucumbers have been properly salted and chilled—it just wakes up your whole palate.
I made this for a Fourth of July barbecue last year, right before the guests arrived. Everyone was hovering around the chips and dips until I put this bowl on the table. Within twenty minutes, the cucumbers were gone and three people had asked for the recipe. Theres something universally appealing about that cool, sharp crunch on a hot day.
Ingredients
- English or Persian cucumbers: These have thinner skins and fewer seeds than regular cucumbers, making them perfect for salads. If you can only find regular ones, peel them first.
- Red onion: Slice it paper-thin. A mandoline is your friend here. The sharpness balances perfectly with the cool cucumbers.
- Fresh dill or mint: Dill gives it a bright, summery vibe. Mint makes it feel fresher and more Mediterranean. Either way, use fresh herbs—dried just doesnt have the same punch.
- Rice vinegar: Mild and slightly sweet, it wont overpower the delicate cucumber flavor. Apple cider vinegar works in a pinch.
- Toasted sesame seeds or almonds: These add a nutty contrast to all that crunch. Toast them in a dry pan for 2-3 minutes until fragrant.
Instructions
- Salt the cucumbers:
- Slice your cucumbers into thin rounds, toss them with a quarter teaspoon of salt in a colander, and let them drain for 10 minutes. This draws out excess water and concentrates that satisfying crunch.
- Rinse and dry:
- Give the cucumbers a quick rinse under cold water, then pat them thoroughly dry with paper towels. The dressing will cling better to dry cucumbers, and the seasonings will distribute more evenly.
- Whisk the dressing:
- In a small bowl, combine the rice vinegar, olive oil, sugar or honey, the remaining salt, and pepper. Whisk until the sugar dissolves completely and the mixture looks smooth and emulsified.
- Combine everything:
- In a large bowl, add the drained cucumbers, sliced red onion, chopped herbs, and any optional vegetables you are using. Pour the dressing over the top and toss gently until every piece is coated.
- Chill before serving:
- Cover the bowl and refrigerate for at least 20 minutes. This resting period lets the flavors meld and the cucumbers get properly cold. Serve within two hours for the best texture.
Save to Pinterest My mom now makes this every time she hosts a book club, and she claims everyone always asks about the salad before they even discuss the book. That crisp, bright flavor just lingers in peoples memories longer than you would expect from something so simple.
Making It Your Own
Once you have the basic technique down, this salad becomes a canvas for whatever you have on hand. I have added thinly sliced jicama for extra crunch, watermelon radish for color, or even a handful of cherry tomatoes halved for sweetness. The core method stays the same, but the variations keep it interesting.
The Dressing Swap
Sometimes I swap the rice vinegar for fresh lime juice and the olive oil for toasted sesame oil. It tilts the flavor profile toward something more Asian-inspired, and that combination hits different. The lime adds brightness while the sesame oil gives it a rich, nutty backbone that lingers.
Perfect Pairings
This salad cuts through rich and spicy foods like nothing else. I love it alongside grilled salmon, fish tacos, or even a spicy noodle bowl. The cool acidity balances heavy dishes and gives your palate a reset between bites.
- Serve immediately after chilling for maximum crunch
- Hold back on the salt until after the cucumbers have been salted and rinsed
- Taste the dressing before adding it—it should be slightly too sharp on its own
Save to Pinterest Next time you are drowning in summer cucumbers, remember this salad. That first crisp, cool bite might just become your new favorite way to use up the garden bounty.
Ask About This Recipe
- → How do I ensure the cucumbers stay crunchy?
Salting the cucumber slices for 10 minutes helps draw out excess water, which is key for maintaining their crisp texture. Remember to rinse and pat them dry afterward before dressing.
- → Can I make this dish ahead of time?
For optimal crunch, it's best enjoyed the day it's made, ideally within 2 hours of dressing. While leftovers can be stored for up to 24 hours, the cucumbers may soften; drain any excess liquid before serving.
- → Are there any ingredient substitutions I can make?
Absolutely! Apple cider vinegar can replace rice vinegar, and fresh mint works beautifully instead of dill. For an Asian twist, swap olive oil for toasted sesame oil and consider lime juice for vinegar.
- → What can I add to enhance the texture or flavor?
Julienned carrots, halved cherry tomatoes, or thinly sliced jicama/watermelon radish will add extra crunch and color. Toasted sesame seeds or chopped almonds also provide a delightful textural element as a topping.
- → What meals pair well with this refreshing dish?
This bright and tangy preparation is a versatile side. It pairs wonderfully with grilled meats, fish tacos, or spicy noodle dishes, offering a refreshing counterpoint to richer flavors.