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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Followed the recipe exactly. I liked it. my boyfriend was less enthused. He liked the crunchiness of the salad, but was not overly excited about the taste. I am thinking that he does not like mint as much as I do. He didn’t have any problem finishing off a nice serving, however.
Great, refreshing side dish–goes with anything! Love the addition of mint! Thanks for another wonderful recipe!
Recently served this at a party – used English cucumbers and did not have to remove seeds and the skin is sweet. Added 1 teaspoon finely grated fresh ginger to the liquid then tossed and added our fresh mint, that I had minced. Wonderful and refreshing.
Just hit the spot! I was looking for something quick and easy to take to a potluck and had all the ingredients on hand. Everyone had some and really liked it. I appreciate the suggestion of soaking the onion in ice water to cut the taste.
I used lemon mint that I just purchased from the farmer’s market and probably used closer to 1/3 to 1/2 cup but the mint flavor somehow got lost. My thought is that you need to make sure to just use regular mint instead of flavored mint. I had thought that the lemon would add a nice fresh taste. Otherwise, a nice fresh summer salad.
This is the 1st recipe I have made from your website and it was perfection! I used 3 peeled garden cukes in place of hothouse cukes. I love that you list precise amounts of salt and pepper in your recipes. Very few chefs do this for savory dishes. So happy I stumbled upon your site!
So glad you enjoyed it, Beth. Welcome to the site!
Your minted cucumber salad is beyond delicious and refreshing.
The first time I did the recipe I just did a small amount to have on my own and loved it.
I later served it with the Tandoori Chicken for super bowl and caught one of my guests and my husband completely ignoring the cucumber salad. Some people just don’t like cucumber. However, that’s no pickle with this cucumber salad. I encouraged them to try just a little bit to please me, and they ended up having seconds!
This salad makes everybody love cucumber.
I’ve made the usual cucumber salad that that is a sour cream and dill base (which is also good) along with the standard vinegar one but never added mint. Great idea. This is such a refreshing salad. I served it with some lamb meatballs I made and it was a great side dish for it. My husband who does not like cucumbers even agreed to try it and agreed that it was pretty good. Guess so he had seconds!
Used regular cucumbers, not English, and the skins were a little tuff. Also, followed the recipe to the letter and normally I really like mint but I must admit I found the amount of mint to be a little over powering.
Hi Pam, Regular cucumbers do need to be peeled. I always use English cucumbers for that reason 🙂 Sorry you found the herbs overpowering.
This is a nice fresh summer side. We used the mint but I think I will try basil next time for a change. This is quite simply yummy!