Save to Pinterest My neighbor tossed a bag of cucumbers over the fence one August afternoon, laughing that her garden had gone wild. I stood there holding six enormous cucumbers, wondering what on earth I'd do with them all. That's when I remembered my grandmother's trick: salt them, chill them, and dress them simply. Within an hour, I had a bowl of this salad on the counter, and by dinner, it was gone.
I brought this to a potluck once, skeptical that anyone would choose cucumbers over pasta salad. By the time I looked up, the bowl was empty and three people were asking for the recipe. One woman told me she'd been making the same version her whole life, but never thought to add fresh dill. That small conversation reminded me how food connects us through tiny variations and shared memories.
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Ingredients
- English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, which means less prep work and more crunch in every slice.
- Red onion: Slicing it paper thin takes away the harsh bite and leaves behind a sweet, pickled flavor once the dressing soaks in.
- Fresh dill: This herb transforms the salad from plain to aromatic, though fresh mint works beautifully if you want a cooler, brighter note.
- Rice vinegar: It's gentler than white vinegar and adds a subtle sweetness that balances the salt without overpowering the vegetables.
- Olive oil: A small amount is all you need to coat everything lightly and help the dressing cling to each slice.
- Sugar or honey: Just a teaspoon rounds out the acidity and makes the whole salad taste more balanced and less sharp.
- Kosher salt: Salting the cucumbers first pulls out excess water, which keeps the salad from turning into a watery puddle an hour later.
- Sesame seeds or almonds: These add a toasted, nutty finish that makes the salad feel a little more special, especially when serving guests.
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Instructions
- Prepare the cucumbers:
- Wash them well and decide if you want to scoop out the seeds, which I do when the cucumbers are especially large and watery. Slice them into thin rounds, aiming for consistency so they all absorb the dressing evenly.
- Salt the cucumbers:
- Sprinkle salt over the slices in a colander and let them sit for ten minutes while you prep everything else. You'll see little beads of water forming on the surface, which is exactly what you want.
- Rinse and drain:
- Rinse off the salt under cold water, then shake the colander hard and pat the slices dry with a towel. Skipping this step leaves the salad too salty and wet, which I learned the hard way during my first attempt.
- Make the dressing:
- Whisk together the vinegar, oil, sugar, remaining salt, and pepper until the sugar dissolves completely. Taste it on a cucumber slice to see if it needs more sweetness or tang.
- Combine salad:
- Toss the cucumbers, onion, herbs, and any optional vegetables or toppings in a large bowl, making sure nothing clumps together. The more evenly you distribute everything, the better each bite will be.
- Dress the salad:
- Pour the dressing over the top and toss gently with your hands or a spoon, coating every slice without bruising the cucumbers. Taste and adjust the seasoning if needed.
- Chill:
- Cover the bowl and refrigerate for at least twenty minutes to let the flavors meld and the cucumbers chill through. The salad tastes best when served cold and crisp within two hours of dressing.
- Serve:
- Transfer to a serving dish, garnish with extra dill or mint, and sprinkle sesame seeds or nuts on top for a final touch of texture and color. Serve immediately while everything is still crunchy.
Save to Pinterest One evening, my kids refused dinner but devoured this salad straight from the bowl, crunching loudly and asking for seconds. I realized then that sometimes the simplest dishes are the ones that stick, not because they're fancy, but because they taste exactly like summer should.
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How to Store Leftovers
This salad is best enjoyed the day you make it, but leftovers can be refrigerated in an airtight container for up to twenty four hours. Before serving again, drain off any excess liquid that has pooled at the bottom and give it a quick toss. The cucumbers will soften slightly, but the flavor will still be bright and tangy.
Flavor Variations to Try
Swap the rice vinegar for lime juice and the olive oil for toasted sesame oil to give the salad a more Asian inspired flavor. You can also add thinly sliced jicama or watermelon radish for extra crunch and a pop of color. Fresh mint instead of dill makes the salad taste cooler and more herbaceous, perfect alongside spicy dishes or grilled fish.
What to Serve It With
This salad pairs beautifully with grilled chicken, fish tacos, or spicy noodle dishes where you need something cool and refreshing to balance the heat. I've also served it alongside roasted salmon and rice bowls, and it always disappears first. It's the kind of side dish that makes the main course taste better just by being on the same plate.
- Serve it with grilled meats or seafood for a light, refreshing contrast.
- Pair it with spicy dishes to cool down your palate between bites.
- Add it to a mezze spread alongside hummus, pita, and olives for a casual gathering.
Save to Pinterest This salad has become my go to whenever I need something quick, healthy, and satisfying without any fuss. It reminds me that the best recipes are often the ones you can make with your eyes closed, trusting your hands and your taste buds to guide you.
Recipe FAQ
- → How long should cucumbers drain before making the salad?
Sprinkle the sliced cucumbers with salt and let them drain in a colander for 10 minutes. This step removes excess water so the vegetables stay crisp and don't dilute the dressing.
- → Can I prepare this cucumber salad ahead of time?
For the best texture, serve within 2 hours of dressing. Cucumbers soften if left in the dressing too long. You can slice and salt the cucumbers up to 2 hours ahead, then add the dressing just before serving.
- → What other vegetables work well in this salad?
Thinly sliced jicama, watermelon radish, julienned carrot, or halved cherry tomatoes all add great crunch and color. Feel free to mix and match based on what's in season.
- → Can I use dried herbs instead of fresh?
Fresh dill or mint provides the best bright flavor. If using dried herbs, reduce the amount to 1 teaspoon and add them directly to the dressing so they have time to rehydrate.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid and soften slightly—drain excess dressing before serving leftovers.
- → What dishes pair well with this cucumber salad?
The crisp, tangy flavors complement grilled meats, fish tacos, spicy noodle dishes, or rich main courses. It's also perfect alongside sandwiches or as part of a mezze platter.
