Masters of kitchen
When the weather heats up, there’s nothing more refreshing than a crisp cucumber salad. This light, hydrating dish is the perfect side for summer cookouts, backyard BBQs, easy lunches, or potluck parties. Whether you’re trying to beat the heat or balance out a hearty entrée, this cucumber salad recipe is your go-to solution.
What makes it so special? It’s cooling, low in calories, and comes together in minutes. Plus, it’s incredibly versatile—you can dress it up creamy or keep it zesty and tangy with a splash of vinegar.
Cucumber salad has a place in kitchens all over the world. From German Gurkensalat, to Mediterranean feta-studded versions, to spicy Asian-style cucumber salads, this humble vegetable plays a starring role in many delicious traditions. This recipe brings that same flexibility right to your table—easy, customizable, and always a hit.
Key Ingredients in a Cucumber Salad Recipe
The beauty of this dish is how simple it is—but each ingredient plays a key role in flavor and texture. Here’s what you need to know before slicing up your cucumbers.
Best cucumbers for salad:
-
English cucumbers: Seedless, thin-skinned, and perfect for raw salads
-
Persian cucumbers: Crisp, slightly sweet, and tender
-
Garden cucumbers: Common but may need peeling and seeding due to bitterness
Dressing options that shine:
-
Rice vinegar or apple cider vinegar: Light, bright acidity
-
Olive oil: For body and balance
-
Greek yogurt or sour cream: For creamy versions
Flavor-boosting add-ons:
-
Red onion, fresh dill, chopped garlic, feta, or cherry tomatoes
Optional sweeteners:
-
A touch of sugar or honey can mellow strong vinegar
Pro Tip: Peeling reduces bitterness, seeding prevents excess water, and salting the cucumbers draws out moisture—keeping your salad crisp, not soggy.
Tasty Variations of Cucumber Salad
Once you master the base, you can explore tons of delicious cucumber salad variations to match your taste or cultural craving. Here are a few favorites:
Creamy Cucumber Salad:
Toss thinly sliced cucumbers with sour cream or Greek yogurt, add red onion, dill, salt, and a dash of vinegar. A Midwest classic—cool, tangy, and rich.
Asian-Inspired Cucumber Salad:
Use sesame oil, rice vinegar, a pinch of sugar, and soy sauce. Add a touch of chili flakes or garlic for a spicy kick. Serve it chilled with sesame seeds on top.
Mediterranean Cucumber Salad:
Combine cucumbers with diced tomatoes, crumbled feta, red onion, and Kalamata olives. Dress it with olive oil, lemon juice, and oregano for a vibrant mezze-style side.
German Cucumber Salad (Gurkensalat):
A traditional version made with thin cucumbers and onions in a sweet-sour vinegar dressing or a creamy dill sauce. Often chilled before serving.
Each of these offers a unique twist while staying true to the cool and crunchy essence of cucumber salad.
How to Make Cucumber Salad (Step-by-Step)
Creating a standout cucumber salad is all about keeping it fresh, simple, and balanced. Follow this easy method for best results:
a. Prep the Cucumbers
Wash your cucumbers well. If you’re using garden cucumbers, consider peeling and removing seeds. Slice them into very thin rounds—a mandoline works great here for even cuts and great texture. Optionally, sprinkle them with a bit of salt and let them sit for 10–15 minutes, then drain the excess moisture.
b. Mix the Dressing
In a small bowl or jar, whisk together your choice of:
-
Vinegar (like rice or apple cider)
-
Olive oil or sour cream/yogurt
-
Salt, pepper, and a pinch of sugar or honey
-
Optional add-ins: minced garlic, fresh dill, or mustard for zing
c. Toss and Chill
Combine the cucumbers with thinly sliced red onions or other veggies. Pour the dressing over and toss gently to coat. Cover and chill for at least 30 minutes—this helps the flavors come together beautifully.
d. Serve and Garnish
Right before serving, sprinkle in some fresh herbs—dill is classic, but parsley or mint add fresh notes too. Serve cold for maximum crunch and refreshment.
Pro Tips for the Best Cucumber Salad Recipe
Salt your cucumbers first – This draws out moisture, so your salad won’t turn watery.
Slice thinly and evenly – A mandoline slicer creates perfect texture and presentation. Watch your fingers!
Dress it light – Too much dressing can overpower or make it soggy. Start small and build up.
Make it ahead (but not too early) – The salad can be made up to 4 hours in advance, but for max crunch, don’t prep it the night before unless storing cucumbers and dressing separately.
Taste before serving – Always do a final taste test and adjust salt or acid as needed.
What to Serve with Cucumber Salad
This crisp and refreshing cucumber salad pairs beautifully with a wide variety of dishes. It’s a versatile side that lightens up heavier meals and adds a cooling touch to spiced or grilled foods.
Perfect pairings include:
-
Grilled meats – Think juicy chicken thighs, smoky grilled steak, or lemony salmon
-
Middle Eastern fare – Serve alongside falafel, hummus, and warm pita bread
-
BBQ favorites – Balance the richness of ribs, pulled pork, or hot dogs
-
Summer sandwiches – Great with turkey, chicken salad, or veggie wraps
-
Part of a mezze platter – Combine with olives, tabbouleh, baba ghanoush, and dolmas for a vibrant spread
Whether you’re serving a light lunch or hosting a backyard cookout, this cucumber salad fits right in—cool, crunchy, and ready to impress.
Storage and Make-Ahead Tips
Cucumber salad is one of those dishes that tastes better after a little rest—but it has a short window before losing its crunch. Here’s how to keep it fresh:
-
Fridge life: Best eaten within 24–48 hours. After that, cucumbers can turn soft and watery.
-
Container tip: Use airtight glass containers or well-sealed bowls to lock in freshness and prevent odor absorption.
-
Dressing timing: For max crunch, store cucumbers and dressing separately and combine just before serving. If you’re short on time, go ahead and dress it—but eat within the same day.
Pro Tip: If you’ve salted and drained your cucumbers beforehand, your salad will stay crisp a little longer.
Nutrition Information (Per Serving)
This cucumber salad recipe is light, hydrating, and diet-friendly—perfect for those watching their intake without sacrificing flavor.
-
Calories: ~80 kcal
-
Carbohydrates: 6g
-
Protein: 1g
-
Fat: 5g
It’s naturally gluten-free, vegetarian, and keto-friendly if made without added sugar. Plus, cucumbers are packed with water, making this salad refreshing and ideal for hot days or hydrating snacks.
Common Mistakes to Avoid in a Cucumber Salad Recipe
Even simple salads can go wrong if you’re not careful. Here are the most common missteps—and how to avoid them:
Using watery cucumbers: Garden cucumbers often hold too much water. Stick with English or Persian types when possible.
Skipping the salt-drain step: Salting helps release water before dressing the salad. This keeps it crisp, not soggy.
Overdressing: Too much liquid can overwhelm the salad and cause cucumbers to wilt. Start with less dressing and add more if needed.
Making too far ahead: Cucumber salad tastes best within the first 24 hours. If you prep too early, the cucumbers will go limp and lose their fresh crunch.
Stick to fresh ingredients, mindful prep, and you’ll always end up with a winning bowl.
FAQs About Cucumber Salad Recipe
Should you peel cucumbers for salad?
It depends on the variety. English and Persian cucumbers have thin, edible skins and don’t require peeling. Thicker garden cucumbers often benefit from partial or full peeling to remove bitterness.
How do you keep cucumber salad from getting soggy?
Salt the cucumbers and let them drain before assembling the salad. This pulls out excess moisture and keeps the final dish crisp.
Can I make cucumber salad ahead of time?
Yes, but with care. Store cucumbers and dressing separately if prepping a day ahead. Combine them 30 minutes before serving for the best texture and flavor.
How long does cucumber salad last in the fridge?
It’s best within 1 to 2 days. After that, the texture softens and the salad becomes watery.
What herbs go best with cucumbers?
Dill is the classic go-to, but parsley, mint, basil, and chives also work well, depending on the flavor profile you’re after.
What’s the difference between German and creamy cucumber salads?
German cucumber salad (Gurkensalat) typically comes in two versions: one with a vinegar-sugar dressing, and another that’s creamy with sour cream or yogurt. Both use dill and are served chilled.
Cucumber Salad Recipe
Equipment
- Sharp knife or mandoline slicer
- Mixing bowls
- Whisk or jar for dressing
- Colander or paper towels (for draining cucumbers)
Ingredients
- 2 large English cucumbers thinly sliced
- ½ small red onion thinly sliced
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt plus more for salting cucumbers
- 1 teaspoon sugar or honey optional
- 2 tablespoons fresh dill chopped
- Freshly ground black pepper to taste
Instructions
- Prep the cucumbers: Thinly slice cucumbers and optionally peel them. Sprinkle with a little salt and let sit for 10–15 minutes. Pat dry or drain to remove excess water.
- Make the dressing: In a small bowl or jar, whisk together vinegar, olive oil, sugar (if using), salt, and pepper.
- Assemble the salad: Combine cucumbers and red onions in a large bowl. Pour the dressing over and toss gently.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Garnish & serve: Add chopped dill and serve cold.
Notes
- For a creamy version, swap vinegar and oil for ½ cup Greek yogurt or sour cream.
- Add feta, cherry tomatoes, or olives for a Mediterranean twist.
- Store in an airtight container and enjoy within 1–2 days for best crunch.
Nutrition
Conclusion: Fresh, Easy, and Always a Hit!
Whether you serve it at your next summer gathering or keep it in the fridge for quick weekday meals, this cucumber salad recipe is always a crowd-pleaser. It’s light, crunchy, and endlessly customizable.
Perfect for BBQs, picnics, or your weekly lunch lineup, this salad will become a regular in your rotation.
Tried it with a twist? Share your version in the comments—we’d love to see how you made it your own!