Cucumber Recipes
This easy cucumber salad is the ultimate crisp, cool companion for warm-weather meals and outdoor gatherings. It comes together in minutes and brings a refreshing crunch to every bite.
With just a few fresh ingredients and a splash of tangy vinegar, this easy cucumber salad transforms into a light, herbaceous side dish perfect for barbecues, picnics, or a quick lunch.
What You’ll Need for This Easy Cucumber Salad
- English cucumbers – The star ingredient, prized for their thin skin, minimal seeds, and refreshing crunch.
- Kosher salt – Draws out excess moisture, helping the cucumbers stay firm and crisp.
- Red onion – Adds bold color and a mild sweetness that balances the vinegar beautifully.
- Green onions – Lend a subtle sharpness and layered onion flavor.
- Fresh dill – Bright, aromatic, and herbaceous, dill brings a classic freshness to the salad.
- Champagne vinegar – Light and tangy with a floral note, it ties all the ingredients together without overpowering them.
- Honey – Just a touch of natural sweetness to mellow the acidity.
- Black pepper – Freshly ground for a peppery bite that completes the flavor profile.
Quick Steps to Make This Easy Cucumber Salad
Start by salting thinly sliced cucumbers and letting them drain for about 20 minutes to reduce excess water and intensify their crunch.
Rinse the cucumbers and pat dry. Then, toss them in a bowl with red onions, green onions, and fresh dill for layers of color and flavor.
Whisk together champagne vinegar and honey to create a light, sweet-tangy dressing. Pour it over the salad and gently toss to coat everything evenly.
Finish with freshly cracked black pepper and a bit more dill on top, and serve chilled or at room temperature.
Tips, Tricks & Variations to Keep It Fresh
For an extra pop of texture, try adding thinly sliced radishes or crushed pistachios. If you’re out of champagne vinegar, white wine vinegar works well too—just avoid anything too strong like balsamic, which can overpower the delicate cucumbers.
To make it heartier, toss in a handful of crumbled feta or chickpeas for a Mediterranean twist. You can also serve it atop a bed of arugula or mixed greens to turn it into a light main dish.
The mandoline is a great tool here—it ensures even, paper-thin cucumber slices that absorb just the right amount of dressing without getting soggy.
Storing Leftovers Without Losing the Crunch
Store any leftover cucumber salad in an airtight container in the refrigerator for up to 3 days. While the flavors meld and intensify over time, the cucumbers will release water, making the salad more liquidy.
To combat this, give the salad a quick toss before serving and consider draining off excess liquid if needed. It’s best enjoyed within the first day or two for peak crunch and flavor.
Cucumber Recipes
Ingredients
- 2 teaspoons honey
- ½ red onion finely sliced
- 2 green onions finely sliced
- Freshly ground black pepper to taste
- 3 tablespoons chopped fresh dill
- 1 tablespoon kosher salt
- 2 large English cucumbers thinly sliced
- 1 ½ tablespoons champagne vinegar or white wine vinegar
Instructions
- Place the cucumber slices into a colander and toss thoroughly with the kosher salt.
- Position the colander in the sink or over a dish to catch moisture as it drains. Allow the salted cucumbers to sit undisturbed for 20 minutes, during which they will release water. Rinse well under cold water and drain.
- In a large salad bowl, combine the drained cucumbers with the red onion, green onion, and dill.
- In a separate bowl, blend the vinegar with honey until smooth, then drizzle this mixture evenly over the salad components.
- Finish by seasoning with freshly ground black pepper and, if desired, a touch more dill before serving.
