Pin It I used to skip cucumber salad at potlucks until a neighbor brought one to a summer cookout that changed everything. It was so cold it felt like biting into ice, but with a vinegar snap that woke up every other bite of heavy barbecue on my plate. She told me the secret was salting the cucumbers first, something I'd never bothered with before. Now I make this salad on the hottest days when turning on the oven feels like a punishment.
The first time I made this for a group, I forgot to rinse the cucumbers after salting them and everyone's face puckered like they'd bitten into a pickle. I learned fast that those ten minutes of draining aren't optional, they pull out the water that would otherwise dilute the dressing into a sad puddle at the bottom of the bowl. Now I set a timer and use that break to chop herbs or toast sesame seeds. It's become part of the rhythm, and I actually enjoy the little pause in the middle of prep.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have thin skins and fewer seeds, so you can skip the scooping step if you're in a hurry, but Persian cucumbers are sweeter and crunchier if you can find them.
- Red onion: Slice it as thin as you can manage because thick rings overpower the cucumbers and leave a harsh bite that lingers too long.
- Fresh dill or mint: Dill gives it that classic pickle vibe, mint makes it feel more Middle Eastern, and either one brightens the whole bowl in a way dried herbs just can't.
- Rice vinegar: It's milder than white vinegar and doesn't make your eyes water when you whisk the dressing, plus it has a slight sweetness that balances the salt.
- Olive oil or toasted sesame oil: Olive oil keeps it light and Mediterranean, sesame oil turns it into something you'd want next to sushi or spicy noodles.
- Sugar or honey: Just a teaspoon is enough to round out the acidity without making it taste like dessert.
- Kosher salt and black pepper: Kosher salt dissolves faster and seasons more evenly than table salt, and fresh pepper adds a little heat that plays well with the vinegar.
- Optional add ins: Julienned carrot, cherry tomatoes, jicama, or watermelon radish all add color and extra crunch without changing the core flavor.
- Toasted sesame seeds or chopped almonds: A sprinkle on top makes it look like you tried harder than you did and adds a nutty finish that keeps every bite interesting.
Instructions
- Prep the cucumbers:
- Wash them well and pat dry, then slice into thin rounds about the width of a quarter. If your cucumbers have big watery seeds, cut them in half lengthwise and scrape out the center with a spoon so the salad doesn't get soggy.
- Salt and drain:
- Toss the slices in a colander with a quarter teaspoon of salt and let them sit for ten minutes over the sink or a bowl. You'll see water pool at the bottom, that's exactly what you want to pull out now instead of later.
- Rinse and dry:
- Run cold water over the cucumbers to wash off the surface salt, then shake the colander hard and blot them with a towel. Wet cucumbers won't hold the dressing, so take an extra minute here.
- Whisk the dressing:
- In a small bowl, combine rice vinegar, olive oil, sugar or honey, the remaining quarter teaspoon salt, and black pepper. Whisk until the sugar dissolves and the dressing looks smooth and slightly creamy.
- Toss everything together:
- Put the dried cucumbers, red onion, and herbs in a large bowl, then pour the dressing over and toss gently with your hands or tongs. Add any optional vegetables or toppings now and toss again until everything is coated.
- Chill before serving:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors soak in and the cucumbers get ice cold. For the best crunch, serve within two hours of dressing.
- Plate and garnish:
- Transfer to a serving dish and top with extra dill or mint and a sprinkle of sesame seeds or nuts. Serve right away while it's still crisp and cold.
Pin It One evening I brought this to a friend's backyard dinner and set it next to a platter of grilled chicken thighs glazed in something sticky and spicy. People kept going back for more cucumber salad to cool their mouths between bites, and by the end of the night the bowl was empty and the chicken still had leftovers. That's when I realized this wasn't just a side dish, it was the thing that made everything else on the table taste better.
How to Store and Serve Leftovers
If you have any left over, keep it in an airtight container in the fridge for up to twenty four hours. Before you serve it again, drain off any liquid that's pooled at the bottom and give it a quick toss to redistribute the dressing. The cucumbers will have softened a bit, but they'll still taste bright and tangy, just with less of that initial snap.
Flavor Variations to Try
Swap the rice vinegar for lime juice and the olive oil for toasted sesame oil if you want it to taste more like something you'd get at a Thai restaurant. You can also add a pinch of red pepper flakes or a drizzle of chili oil if you like heat, or toss in some thinly sliced radish or jicama for extra crunch and a hint of sweetness. Fresh cilantro instead of dill takes it in a completely different direction, bright and grassy in a way that pairs beautifully with fish tacos or grilled shrimp.
What to Serve It With
This salad shines next to anything rich, spicy, or grilled because it cuts through fat and cools down heat without weighing you down. I've served it with Korean barbecue, Mediterranean lamb skewers, and even alongside a bowl of ramen when I wanted something cold and crunchy to balance all that broth. It's also perfect at picnics and potlucks because it travels well and doesn't need to be kept warm.
- Grilled meats like chicken, steak, or pork chops
- Spicy dishes like curry, tacos, or Szechuan noodles
- Light mains like baked salmon or tofu stir fry
Pin It This salad has become my go to whenever I need something quick, cold, and reliable that won't let me down. It's the kind of recipe that makes you look like you put in effort when really you just sliced some vegetables and let the fridge do the rest.
Recipe FAQ
- → How long should cucumbers drain before mixing?
Salted cucumber slices need 10 minutes to release excess water in a colander. Rinse under cold water and pat dry thoroughly before combining with other vegetables.
- → Can I make this ahead of time?
For optimal texture, prepare and chill for 20 minutes before serving. The salad stays crisp within 2 hours of dressing. After that, cucumbers begin softening—best enjoyed the same day.
- → What vinegar works best?
Rice vinegar offers mild sweetness, but apple cider vinegar provides a tangier profile. Fresh lime juice makes a bright citrus alternative. Each creates a distinct flavor profile.
- → How do I add more crunch?
Include thinly sliced jicama, watermelon radish, or julienned carrots. Toasted almonds, chopped peanuts, or extra sesame seeds sprinkled on top create additional texture contrast.
- → What dishes pair well?
The crisp acidity complements grilled chicken, fish, or shrimp. Balances spicy Thai noodles, rich curry bowls, or heavy meat dishes. Also serves as a refreshing starter.
- → Should I remove cucumber seeds?
English cucumbers have minimal seeds—usually unnecessary. For larger varieties, halve lengthwise and scoop centers before slicing. Creates uniform texture and prevents excess water.