Save to Pinterest My kitchen window was wide open one humid afternoon when I reached for a cucumber that had been sitting in the crisper for three days. The idea of turning on the stove felt impossible. I sliced it thin, added whatever I could find in the fridge, and tossed it with vinegar and a pinch of sugar. Twenty minutes in the cold and that bowl became the only thing I wanted to eat all week.
I brought this salad to a backyard cookout where everyone was hovering over the grill. Nobody expected much from a bowl of cucumbers, but it disappeared before the burgers were done. One friend kept asking what I put in the dressing, convinced there was a secret ingredient. There wasnt, just good timing and a cold bowl.
Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, so you can skip peeling and seeding if youre in a hurry, but either type works beautifully when sliced thin.
- Red onion: Slice it as thin as you can manage because thick pieces will overpower the cucumbers, and if you soak the slices in cold water for five minutes they lose some of their bite.
- Fresh dill or mint: Dill gives you that classic pickled flavor, while mint makes the whole thing feel lighter and more summery, so pick whichever mood youre in.
- Rice vinegar: Its milder than white vinegar and rounds out the dressing without making your mouth pucker, though apple cider vinegar works if thats what you have.
- Olive oil or toasted sesame oil: Olive oil keeps it neutral and bright, but sesame oil adds a warm nutty note that pairs especially well if youre serving this with noodles or grilled fish.
- Sugar or honey: Just a teaspoon balances the acidity and brings out the sweetness in the cucumbers without making the salad taste like dessert.
- Kosher salt and black pepper: Salt the cucumbers first to draw out water, then add more to the dressing so every layer has flavor.
- Optional add ins: Julienned carrot, halved cherry tomatoes, jicama, watermelon radish, toasted sesame seeds, or chopped almonds all add color, crunch, or richness depending on what youre craving.
Instructions
- Prepare the cucumbers:
- Wash and dry them, then decide if you want to scoop out the seeds for a cleaner bite or leave them in for speed. Slice them into thin rounds, aiming for about an eighth of an inch so they stay crisp but soak up the dressing.
- Salt and drain:
- Toss the slices with a quarter teaspoon of salt in a colander and let them sit for ten minutes. This pulls out excess water so your salad doesnt turn into a puddle later.
- Rinse and dry:
- Rinse off the salt under cold water, shake out the excess, and pat everything dry with a towel. Skipping this step leaves the cucumbers too salty.
- Make the dressing:
- Whisk together the vinegar, oil, sugar, remaining salt, and pepper in a small bowl until the sugar dissolves. Taste it now because its easier to adjust before you toss it with the vegetables.
- Combine everything:
- Put the cucumbers, red onion, herbs, and any optional ingredients into a large bowl. Pour the dressing over the top and toss gently until every piece is coated.
- Chill and serve:
- Cover the bowl and refrigerate for at least twenty minutes so the flavors meld and the salad gets ice cold. Serve it within two hours for the best crunch, and garnish with extra herbs or seeds right before you bring it to the table.
Save to Pinterest I made this for my neighbor after she mentioned she was tired of heavy lunches. She texted me two hours later asking if I had more. That little bowl of cucumbers became our shared joke every time the weather turned warm, a reminder that sometimes the simplest thing is exactly what someone needs.
How to Keep It Crunchy
The secret to keeping this salad crisp is managing water content from the start. Salting the cucumbers before dressing them draws out moisture that would otherwise pool at the bottom of the bowl. If you skip this step, the salad will taste watery and limp within an hour. Pat the cucumbers completely dry after rinsing, and dont dress the salad until youre close to serving time. If you need to make it ahead, keep the dressing separate and toss everything together right before you eat.
Flavor Variations
This salad adapts easily depending on what you have in the kitchen or what youre serving it with. Swap lime juice for vinegar and sesame oil for olive oil if youre pairing it with Asian dishes. Add a pinch of red pepper flakes or a sliced Thai chili if you want heat. For a creamier version, stir in a tablespoon of Greek yogurt or sour cream to the dressing. Thinly sliced radishes, jicama, or even apple add unexpected crunch and sweetness that make the salad feel new every time.
Serving and Storage
This salad pairs beautifully with grilled chicken, fish tacos, spicy noodles, or anything rich and savory that needs a bright counterpoint. Serve it cold straight from the fridge in a shallow bowl so the colors show through. If you have leftovers, store them in an airtight container for up to twenty four hours, but drain off any excess liquid before serving again. The cucumbers will soften slightly, but the flavor will still be good.
- Garnish with extra herbs or toasted seeds just before serving for the freshest look.
- Double the recipe if youre feeding a crowd because it disappears faster than you expect.
- Taste and adjust the salt and vinegar after chilling since cold mutes flavors slightly.
Save to Pinterest This salad has become my default answer when I need something fast, cold, and refreshing. Every time I make it, I remember that sometimes the best recipes are the ones you dont have to think too hard about.
Recipe Questions & Answers
- → How long should I let the cucumbers drain?
Let the salted cucumber slices drain for 10 minutes. This step removes excess water, preventing your final dish from becoming watery and helping the vegetables stay crisp longer.
- → Can I make this ahead of time?
For the best crunch, serve within 2 hours of tossing with dressing. You can prepare the sliced vegetables and dressing separately up to a day in advance, then combine just before serving.
- → What other vegetables work well in this?
Thinly sliced jicama, watermelon radish, or julienned carrots add extra crunch and color. Halved cherry tomatoes also complement the crisp cucumbers beautifully.
- → Is there a substitute for rice vinegar?
Apple cider vinegar works well as a substitute. For a citrus twist, try fresh lime juice instead of vinegar—it adds bright acidity with a different flavor profile.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 24 hours. Before serving leftovers, drain any excess liquid that has accumulated to maintain the best texture.