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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A little different from the other cucumber salads I usually make, but different in a wonderful way. My husband tasted this and asked me not to make any of the other recipes again! Minty,fresh,crisp,delicious…and easy.
Oh My Yum!! The sugar and mint leave the nicest taste in your mouth. So easy and so delicious, this is a Keeper!
Hi there! I’m making the peanut satay and cucumber-mint salad tonight. I noticed in the cucumber recipe, you soak your onions in water to remove their “bite”. If you add the red onions to the bowl of salted cucumbers to drain in the colander, it achieves the same effect, with one less step and bowl to clean. I make a cucumber/red onion salad (sour cream base) all summer, and always salt and drain them together. I weigh it down with a gallon ziploc bag filled with water.
Absolutely delicious! And very easy to make. I happened to use all olive oil (Luciano brand), that works fine. I had leftovers and it was still quite good the second day. I have a lot of mint growing in my yard and am always looking for ways to use it up. Your site is awesome! The pictures and instructions are the best out there. The recipes are seriously good! And they are do-able for normal cooks who go to ordinary grocery stores. Thank you!
How long does this salad keep in the refrigerator after it is made?
This is really best eaten the day it’s made because the cucumbers will get a bit soggy the longer they sit. That said, from a food safety standpoint, it would keep in the fridge for 2 – 3 days.
Jenn, is there any particular vegetable oil that you prefer for salad recipes like this?
Hi Wendy, I tend toward canola oil.
This is a tasty accompaniment to so many different dishes, it’s going into regular rotation.
It’s also a fantastic burger relish!
This salad is delicious! I left out the vegetable oil since I only had olive oil and it was fine. I signed up for your email newsletter and just got today’s recipes — can’t wait to try the spicy and sweet chicken – it really DOES look like a keeper. I have been looking for a good recipe forum as I relearn to cook since both my kids are off to college and I can finally make what I want without picky eaters complaining. I really like the place you have created Jenn. Clear instructions, great photos and you obviously have good health in mind. I’m looking forward to trying many of your suggestions!
I loved this salad. I made it on the weekend and it was light, crisp and fresh. It went wonderfully with the tandoori chicken as a nice cool down for the palate. My son doesn’t like mint, so I am going to try it again tonight with dill – I hope it works 🙂
My only complaint is that this recipe is just too small! Our family devoured this and I added in fresh spinach and tomatoes. What a perfect compliment to the grilled tandoori chicken. You are my new favorite cooking site.
Thank you, Lisa! So glad it turned out well 🙂