Cucumber Salad Recipe

Crisp English cucumbers and sharp red onion elevate this cucumber salad to a refreshing favorite you’ll always want at the heart of your summer picnic table. It’s delicious with grilled salmon, a juicy steak, extra-creamy potato salad, a cold glass of lemonade; in fact most things.

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Cucumber Salad Recipe Ingredients

• 2 large English cucumbers (about 2 pounds)
• 1 small red onion, thinly sliced
• 1 1/2 tablespoons kosher salt (for draining)
• 1 tablespoon plus 1 teaspoon white wine vinegar (or sherry vinegar)
• 1 teaspoon granulated sugar
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• Freshly ground black pepper, to taste

How To Make Cucumber Salad Recipe

1. Prepare the cucumbers: Start by slicing the English cucumbers in half lengthwise. Use a small spoon to scrape out the seeds; this prevents the salad from becoming overly watery. Slice the cucumbers thinly into half-moons. Thinly slice the red onion into delicate slivers to ensure they provide a subtle bite rather than overpowering the dish.
2. The essential salting step: Place the sliced cucumbers and onions into a colander set over a bowl or the sink. Toss them thoroughly with the 1 1/2 tablespoons of salt. Let the vegetables sit and drain for about 20 minutes. This process, known as “degorging,” draws out the excess moisture from the cucumber cells, which is the secret to achieving a professional, crunchier texture that won’t dilute the dressing.
3. Rinse and press: After 20 minutes, you will notice a significant amount of liquid has drained away. Rinse the cucumber and onion mixture very well under cold running water to remove the excess salt. Use your hands or a clean kitchen towel to gently but firmly press out any remaining liquid. Pat them dry to ensure the dressing adheres perfectly.
4. Whisk the bright dressing: In a medium mixing bowl, combine the white wine vinegar and the sugar. Stir well until the sugar has completely dissolved. The acidity of the vinegar combined with a touch of sweetness creates the classic “pickled” profile that makes this salad so addictive.
5. Combine and chill: Add the rinsed cucumber and onion mixture to the bowl with the vinegar base. Toss thoroughly to coat every slice. Stir in the fresh dill and a few grinds of black pepper. For the best flavor, let the salad chill in the refrigerator for at least 15 minutes before serving to allow the dill to infuse the vegetables.

Recipe Tips

• English Cucumbers are Key: Using English (or hothouse) cucumbers is preferred because they have thinner skins and fewer seeds than standard garden cucumbers. If using regular cucumbers, you should peel them partially to avoid a bitter taste.
• The Rinse is Vital: Because we use a large amount of salt to drain the water, failing to rinse the cucumbers thoroughly will result in a salad that is far too salty. Give them a good 30-second wash under the tap.
• Vinegar Variations: White wine vinegar provides a clean, sharp finish. However, using sherry vinegar adds a slightly nuttier, more complex depth, while apple cider vinegar offers a fruitier note.
• Fresh vs. Dried Dill: Fresh dill is always superior for its bright, grassy aroma. If you must use dried, use about one-third of the amount, as dried herbs are much more concentrated.

What To Serve With Cucumber Salad Recipe?

This Cucumber Salad Recipe is a light, acidic side that needs a fatty or savory pairing! Grilled Lemon Garlic Shrimp is the quintessential choice for a fresh Mediterranean-style lunch. For a hearty dinner, a side of Barbecue Pulled Pork adds a lovely sweet-and-smoky contrast that pairs perfectly with the vinegary cucumbers! A handful of Crumbled Feta Cheese or a glass of Chilled Rosé pairs wonderfully with the dill and red onion notes.

How To Store Cucumber Salad Recipe

• Refrigerate: Store the salad in an airtight container for up to 2 days.
• Texture Changes: Note that the cucumbers will continue to release a small amount of liquid as they sit, so the salad is best enjoyed within the first 24 hours for maximum crunch.
• Avoid Freezing: Do not freeze cucumber salad. The high water content in the cucumbers will cause them to turn into a mushy, unappealing texture once thawed.

Cucumber Salad Recipe Nutrition Facts

• Calories: 45 kcal (per serving)
• Total Fat: 0.5 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 280 mg (after rinsing)
• Total Carbohydrates: 9 g
• Sugar: 5 g
• Protein: 1.5 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on the thoroughness of the rinsing step.

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