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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Hi Jenn! I LOVE this site and have made many recipes. I love them because I just want something I can follow to a T and trust it will be great. Yours always are excellent in this respect. Regarding this recipe, I wonder if I can add a grain to this to bulk it up, like farro or quinoa? And if I should adjust any ingredients if I do? Thanks!
Hi Lisa, So glad you like the recipes! If you want to add a grain to this, I may make 1.5 times the dressing as the grain will soak up a good bit of it. Hope that helps!
This is a lovely & light side salad for just about any meal. If you’re sensitive to raw onions, soaking them in water is essential to avoid tummy pains. Next time I think I’ll try adding fried cubes of halloumi cheese before serving!
Just fished making this again. I must have made this over a dozen times since the summer. I absolutely love this salad. I used to have leftover cucumbers just going to waste from not using it all in other recipes. Not any more. I never have leftovers as I usually buy them just to make this salad. I’ve halved and quartered this recipe easily. I also use more mint.
I love this light, refreshing side dish. I made it according to recipe and noticed two lone radishes in my fridge, so I added those. It was great and had an extra layer of flavor!
I commend you on the thorough steps, great photos, and the inclusion of wonderful mint to the recipe. I make something similar but have always used fennel or dill, so this is a refreshing option. I am soooo surprised, however, to see that you use Wesson oil. I have been a ‘health nut’ for 50 some-odd years, and it has been proven that vegetable oils such as this are horribly unhealthy. I will make your recipe and use equal parts of olive oil and avocado oil. I may also use one of my special flavor-infused olive oils as a variation, such as a lemon or coconut infused olive oil. What has been the most helpful aspect of your recipe is how you’ve prepared the onion and cucumbers. Onions can overwhelm, but they do ‘marry’ cucumbers so well, and soaking them seems just the thing to do!
(I deducted a star because of the Wesson oil!
This recipe is amazing and our go to summertime salad when we have fresh cucumbers from our garden. Delicious and always a crowd pleaser!
So healthy and refreshing for a summer day—would go with anything for lunch or dinner
What and how much substitute for sugar?
Hi, I’ve never made this with anything but sugar, but I suspect you could use honey here. I’d recommend about 1.5 teaspoons. Enjoy!
Great recipe: easy, tasty, simple ingredients & can be made ahead. Served along your Chicken Tikka Masala(also 5 star)….it was a very good supper. Thanks, Jenn!
This salad was so great. I was a bit apprehensive about the mint but followed the recipe exactly, and it was perfect. The whole family really enjoyed this. It paired perfectly with the chicken Tikka masala we made with your recipe! Thank you!
Good morning all, I thought I’d make a comment from across the pond. I tried this recipe for a small gathering of five yesterday, it went down really well with everyone. My neighbour has mint in his garden and I help myself whenever I need to. His mint is double mint and it’s excellent in everything especially Pimms. Maybe you could look for some of that and try it. I find that American recipes use a lot more sugar and salt than we do so I adjust accordingly, but this recipe was spot on. I also made Jenn’s black bean and sweet corn with lime vinaigrette. It was very good but we like lime so used a bit more of that with a bit less salt. We all adjust to suit our own families I suppose. I really enjoy trying different things so have enjoyed this website immensely. Take care everyone in these strange times. Dottie