Cucumber Salad
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Light, refreshing, and with a tangy bite, this cucumber salad is the perfect side dish for any summer picnic or BBQ.
This is my go-to cucumber salad recipe for summer picnics and BBQs. It’s simple yet irresistibly good—and it actually gets better if you make it ahead. What more could you ask for? I prefer using English cucumbers, also known as seedless, European, burpless, or hothouse cucumbers. Unlike regular cucumbers, they’re typically wrapped in plastic rather than waxed, so you don’t need to peel them. Plus, they’re slightly sweeter with fewer seeds. Fresh mint adds a refreshing note that pairs beautifully with the tangy-sweet dressing, though you can skip it or swap in fresh dill if you prefer. The best part? The red onion gets slightly pickled in the dressing, adding a tangy bite that makes this salad truly special.
If you’re looking for a creamier twist, try my creamy cucumber salad variation—it’s just as delicious and perfect for those who love a richer dressing.
What You’ll Need to Make Cucumber Salad
- English or hothouse cucumbers: These cucumbers are slightly sweeter with fewer seeds, and since they’re not waxed, you don’t need to peel them. You can also use Persian cucumbers, which are smaller and slightly crisper; just note that you may need a few more of them to match the quantity
- Salt: Draws out excess moisture from the cucumbers and enhances the overall flavor of the salad.
- Red onion: Adds a sharp, tangy flavor and a bit of crunch; they get slightly pickled in the dressing, becoming one of the best parts of the salad.
- White wine vinegar: Provides the tangy acidity that balances the sweetness and brightens the flavors.
- Extra virgin olive oil: Adds richness and depth to the dressing.
- Vegetable oil: A milder oil that tempers the strong flavor of the olive oil, creating a balanced dressing.
- Sugar: Adds a touch of sweetness to the dressing, balancing the vinegar’s acidity.
- Freshly ground black pepper: Brings a hint of heat and spice to the salad.
- Fresh mint: Adds a refreshing, aromatic note that pairs beautifully with the tangy-sweet dressing. Feel free to replace it with dill or your favorite fresh herb.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by halving the cucumbers and scraping out the seeds with a teaspoon. Slice the cucumbers with a knife or mandoline and place them in a colander; sprinkle them with the salt and toss well.
Let them sit in the sink for about 30 minutes to drain the water out. This will prevent the cucumbers from getting soggy and the dressing from turning watery. Tap the colander against the sink to release excess water, then transfer the cucumbers to a clean dish towel.
Blot dry as best you can.
Meanwhile, temper the red onions by soaking them in ice water for about ten minutes to tame their bite. Works like a charm! (This step is optional; I don’t care for raw onions.)
Drain the onions and blot them dry with a paper towel, then combine them in a large bowl with the drained cucumbers, mint, vinegar, oil and seasoning.
Toss well.
Cover and let stand in the refrigerator for at least 20 minutes to allow the flavors to marry. Serve cold and enjoy!
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Cucumber Salad
Ingredients
- 2 English or hothouse cucumbers
- 1 teaspoon salt
- ¼ cup chopped red onions
- ¼ cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- 2½ teaspoons sugar
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh mint
Instructions
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
- Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Too oily. I will leave out the regular oil next time. Added dill and pepper for a bit more spiciness.
That’s what I thought. Way too oily.
Hi Jen
I unfortunately only have cilantro. Should I give it a go?
Trying to cook with more of your recipes! I can always count on them 💕
It will have a slightly different flavor with cilantro, but will still be delish – enjoy! 😊
This was yummy! I found it to be too oily, so I’ll cut that a bit next time. (Maybe my cucumbers were just smaller..) Thank you!
Our favorite. We’ve made this again and again.
I made this as a side dish to an eggplant/tomato tagine I made. This cucumber salad was delicious and went perfectly with the eggplant. I didn’t have any mint on hand so I added a little mint water and it worked fine. It is a great way to use some of the cucumbers that are coming in now.
I love your recipes but this one seemed a little tart to me. I added some Rice Vinegar for depth and a little more sugar. Thanks for posting so many amazing recipes!!!
Thank you so much for sharing this recipe. This salad is amazing g and flavor. I love it.
Recently stumbled upon your website. I live in Sweden so sadly some ingredients are not a possibility to source. Today we tried the cucumber and mint – just wonderful, fresh, perfect balance. That use of sugar makes the mint sing. We thought perfect to add to repertoire for group picnics. Looking forward to trying many more of your thoughtful creations. Thank you for sharing your creativity.
This was like picked veggies salad – way to tart for my tastes – bummer just tossed the whole thing in the trash
Did you perhaps use white vinegar rather than white wine vinegar? That would make it much more tart. I just made this for the first time and feel like it’s very well balanced.
Simple and refreshing. I have mint in my yard and this is a great way to use it.