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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A little different from the other cucumber salads I usually make, but different in a wonderful way. My husband tasted this and asked me not to make any of the other recipes again! Minty,fresh,crisp,delicious…and easy.
Oh My Yum!! The sugar and mint leave the nicest taste in your mouth. So easy and so delicious, this is a Keeper!
Hi there! I’m making the peanut satay and cucumber-mint salad tonight. I noticed in the cucumber recipe, you soak your onions in water to remove their “bite”. If you add the red onions to the bowl of salted cucumbers to drain in the colander, it achieves the same effect, with one less step and bowl to clean. I make a cucumber/red onion salad (sour cream base) all summer, and always salt and drain them together. I weigh it down with a gallon ziploc bag filled with water.
Absolutely delicious! And very easy to make. I happened to use all olive oil (Luciano brand), that works fine. I had leftovers and it was still quite good the second day. I have a lot of mint growing in my yard and am always looking for ways to use it up. Your site is awesome! The pictures and instructions are the best out there. The recipes are seriously good! And they are do-able for normal cooks who go to ordinary grocery stores. Thank you!
How long does this salad keep in the refrigerator after it is made?
This is really best eaten the day it’s made because the cucumbers will get a bit soggy the longer they sit. That said, from a food safety standpoint, it would keep in the fridge for 2 – 3 days.
Jenn, is there any particular vegetable oil that you prefer for salad recipes like this?
Hi Wendy, I tend toward canola oil.
This is a tasty accompaniment to so many different dishes, it’s going into regular rotation.
It’s also a fantastic burger relish!
This salad is delicious! I left out the vegetable oil since I only had olive oil and it was fine. I signed up for your email newsletter and just got today’s recipes — can’t wait to try the spicy and sweet chicken – it really DOES look like a keeper. I have been looking for a good recipe forum as I relearn to cook since both my kids are off to college and I can finally make what I want without picky eaters complaining. I really like the place you have created Jenn. Clear instructions, great photos and you obviously have good health in mind. I’m looking forward to trying many of your suggestions!
I loved this salad. I made it on the weekend and it was light, crisp and fresh. It went wonderfully with the tandoori chicken as a nice cool down for the palate. My son doesn’t like mint, so I am going to try it again tonight with dill – I hope it works 🙂
My only complaint is that this recipe is just too small! Our family devoured this and I added in fresh spinach and tomatoes. What a perfect compliment to the grilled tandoori chicken. You are my new favorite cooking site.
Thank you, Lisa! So glad it turned out well 🙂