Cucumber Salad
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This cucumber salad recipe is everything a summer side should be—crisp, punchy, and so flavorful, you’ll want to serve it with everything.
This is my go-to cucumber salad recipe for summer picnics and BBQs. It’s simple, irresistibly good, and actually gets better if you make it ahead—what more could you ask for? I like to use English cucumbers (also called seedless, European, burpless, or hothouse cucumbers). They’re usually wrapped in plastic instead of waxed, so there’s no need to peel them, and they’re slightly sweeter with fewer seeds than regular cucumbers.
Fresh mint adds a bright, unexpected note that pairs beautifully with the tangy-sweet dressing, but feel free to skip it or swap in dill if you’d rather. And the best part? The red onion softens and lightly pickles in the dressing, adding just the right amount of tangy bite.
If you’re in the mood for something creamier, try my creamy cucumber salad—it’s just as delicious, with a sour cream and mayonnaise-based dressing.
“Thank you for this amazing and refreshing salad! I also added a little bit of dill and used agave syrup instead of sugar. Came out fantastic!”
What You’ll Need to Make The Best Cucumber Salad
- Cucumbers & Red Onion: As mentioned above, I use English or hothouse cucumbers—they’re slightly sweeter, have fewer seeds, and don’t need peeling. Persian cucumbers work too; they’re smaller and a bit crisper, but you’ll need a few more.
- Red Onion: Adds sharpness and crunch, and once it sits in the dressing, it softens and takes on a lightly pickled flavor that’s honestly one of my best parts of the salad.
- Salt, Sugar & Pepper: Salt draws out excess moisture from the cucumbers and brings out their flavor. A touch of sugar balances the tang of the vinegar, and freshly ground black pepper adds a subtle kick.
- Vinegar & Oil: White wine vinegar gives the dressing its bright, tangy backbone. I use a mix of olive oil for richness and vegetable oil to keep the flavor smooth and balanced—but feel free to use all of one or the other if that’s what you have on hand.
- Fresh Herbs: Mint gives the salad a refreshing lift and pairs beautifully with the sweet-tangy dressing, but fresh dill (or another soft herb) works just as well if that’s what you have on hand.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the cucumbers. Start by slicing the cucumbers in half lengthwise, then use a small spoon to gently scrape out the seeds—this helps keep the salad from getting watery. Slice the cucumbers thinly using a sharp knife or a mandoline if you have one. Place them in a colander set over the sink, sprinkle with the salt, and toss to coat.
Step 2: Let them drain. Let the salted cucumbers sit for about 30 minutes. They’ll release a lot of water during this time, which keeps the salad nice and crisp and prevents the dressing from thinning out. When the time’s up, tap the colander against the sink to shake off any lingering moisture, then transfer the cucumbers to a clean dish towel and blot them dry as best you can.
Step 3: Temper the onions (optional). If you’re sensitive to raw onion, you can soak the sliced red onions in a bowl of ice water for about 10 minutes. It really helps tame the sharpness. Drain them well and pat dry with a paper towel. (Totally optional—if you like raw onions, skip this step.)
Step 4: Mix it all together. In a large bowl, combine the drained cucumbers, onions, chopped mint (or whatever fresh herb you’re using), vinegar, both oils, sugar, and pepper. Give everything a good toss to coat. Cover the bowl and refrigerate the salad for at least 20 minutes or up to 12 hours ahead before serving to let the flavors come together. Serve it cold—it’s the perfect make-ahead side dish for any summer meal!
More Summer Salads You May Like
Cucumber Salad
Ingredients
- 2 English or hothouse cucumbers
- 1 teaspoon salt
- ¼ cup chopped red onions
- ¼ cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- 2½ teaspoons sugar
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh mint
Instructions
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I make a very similar salad. Dressing has no oil, just 1/2cp white vinegar and 1/2 plus 2 tbsp sugar, bring to a boil so that sugar dissolves.
This was very good. I was looking for an older version of this recipe-it had rice wine vinegar but it’s not the Thai one. Am I mistaken that it used to be a little different?
Hi Miki, you must be thinking of another recipe, as this one hasn’t changed. Sorry!
Too oily. I will leave out the regular oil next time. Added dill and pepper for a bit more spiciness.
That’s what I thought. Way too oily.
Hi Jen
I unfortunately only have cilantro. Should I give it a go?
Trying to cook with more of your recipes! I can always count on them 💕
It will have a slightly different flavor with cilantro, but will still be delish – enjoy! 😊
This was yummy! I found it to be too oily, so I’ll cut that a bit next time. (Maybe my cucumbers were just smaller..) Thank you!
Our favorite. We’ve made this again and again.
I made this as a side dish to an eggplant/tomato tagine I made. This cucumber salad was delicious and went perfectly with the eggplant. I didn’t have any mint on hand so I added a little mint water and it worked fine. It is a great way to use some of the cucumbers that are coming in now.
I love your recipes but this one seemed a little tart to me. I added some Rice Vinegar for depth and a little more sugar. Thanks for posting so many amazing recipes!!!
Thank you so much for sharing this recipe. This salad is amazing g and flavor. I love it.
Recently stumbled upon your website. I live in Sweden so sadly some ingredients are not a possibility to source. Today we tried the cucumber and mint – just wonderful, fresh, perfect balance. That use of sugar makes the mint sing. We thought perfect to add to repertoire for group picnics. Looking forward to trying many more of your thoughtful creations. Thank you for sharing your creativity.
This was like picked veggies salad – way to tart for my tastes – bummer just tossed the whole thing in the trash
Did you perhaps use white vinegar rather than white wine vinegar? That would make it much more tart. I just made this for the first time and feel like it’s very well balanced.
Simple and refreshing. I have mint in my yard and this is a great way to use it.