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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This recipe is the reason that I grow a large pot of mint on my deck. Very easy to make and refreshingly crisp. We recently served this salad with a roast chicken and a basmati rice pilaf. I also do not like raw onions and found that Jenn’s trick of soaking them in ice water really works. I now soak my onions for potato salad – perfect! Thank you for sharing your tips – I always learn something new from your blog.
do you have nutritional information for this salad? It’s wonderful!
Hi Jean, I just updated the recipe with nutritional info (this is a new feature I’ve recently added to new recipes, and I’m in the process of going back and updating recipes from the archives). You will find the data beneath the recipe on the “Recipe” tab. Hope that helps!
This Minted Cucumber Salad was amazing! My hubby and 2 year old gobbled it up too! This will be made a lot in our house! Thanks for sharing the perfect recipe!!
I’ve been making this salad every day since I found it! Its great for taking to work for lunch. I’ve been putting it in a pita with shredded chicken for a quick and easy sandwich as well. Its my “go to” cucumber salad recipe.
Fabulously light!!! Allways made my cucumber salad with light mayo, but this is perfect & LOVE the soak the red onion tip, works great!!!
Thank You
Hi Jenn,
Can I use fresh dill instead of the mint? I have so much dill in the garden and I love dill with cucumbers. Thanks!
Hi Jill, Absolutely!
Jenn…don’t know where I came across you but so glad I did and now look forward to your emails. Thanks so much for the delicious recipes especially the quick and easy summer side salads. I often have trouble deciding what to serve with the main dish. Now you’ve given me new ideas. Thanks again.
Is the mint spearmint?
Hi Betsy, You can use spearmint or peppermint — either will be good.
Can I substitute lemon juice for the vinegar? I have so many lemons. Tx
Sure, Laurie — just keep in mind that the salad will have a bit of a lemony flavor. 🙂
Can I make this the day before I am going to serve???
Hi Candi, I suggest making it the day of, as the cucumbers can get a little soggy.
Great salad I love to serve with almost anything.