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 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 typically 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. And the best part? The red onion softens and lightly pickles in the dressing, adding just the right 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: English (or hothouse cucumbers) are ideal. Persian cucumbers work too; they’re a bit crisper and smaller, so you’ll need a few more. The onion lends sharpness and crunch, and once it sits in the dressing, it takes on a lightly pickled flavor.
- 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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This is a great accompaniment to roasted salmon. Brought a bit of spring to our dreary winter table.
I used Armenian Cucumbers from the garden for this – WOW incredible! Stays crunchy all week.
Will try this tonight. Combed the recipes but didn’t see a recipe for the BBQ chicken and brisket. 😉 hint*
A small suggestion you might appreciate :
Instead of olive oil and vinegar, use some fresh yogurt. Mix up the ingredients with some fresh chopped roman tomatoes and serve chilled. Goes eel with Indian rice and/or spicy cuisine.
Ooh. I love cucumbers. I could probably live on this.
I love your blog, and I just tried out your Black Bean & Avocado salad. Amazing! I nominated you for the One Lovely Blog Award. You can view it here:
http://picturesdontcount.wordpress.com/
Thanks for your awesome posts!
Can you substitute white wine vinegar for regular white vinegar?
Hi Kendra, I’m afraid regular white vinegar would not work. But you could substitute champagne vinegar or red wine vinegar if need be.
Thank You! I’ll try red wine vinegar.
So cool!!! Easy and delicious!!
I have cucumbers in the fridge that I didn’t know what to do with – now I know!
Sounds good. Will definitely make this salad