This cold cucumber salad pairs crisp slices with red onion, fresh dill, and a lightly sweet vinegar dressing. Salting the cucumbers briefly draws off excess water, so the chilled salad stays flavorful and crunchy instead of turning watery.
Ingredients
- 2 pounds cucumbers, preferably English or Persian
- 1 teaspoon kosher salt, for drawing moisture from the cucumbers
- 1/3 cup rice vinegar or apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 small red onion, very thinly sliced
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley, optional
Instructions
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Wash and dry the cucumbers. If using English cucumbers, you can leave the skin on; peel away any waxy or tough strips if you prefer. Trim off the ends, then slice the cucumbers about 1/8 inch thick. A sharp knife works well, and a mandoline can make especially even slices; use its hand guard and take care as you approach the end of each cucumber.
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Put the slices in a colander set over a bowl or in the sink. Sprinkle them with 1 teaspoon kosher salt and toss to coat. Let them stand for 15 minutes. This short rest seasons the cucumbers and releases some of their water, helping the dressing cling and keeping the finished salad from becoming diluted.
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While the cucumbers drain, make the dressing. In a medium serving bowl, whisk together the vinegar, sugar, olive oil, fine salt, and black pepper until the sugar dissolves and the oil is incorporated. Taste a small dab: it should be tangy, lightly sweet, and well seasoned, but not so salty that it overwhelms the cucumbers. Set aside.
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Shake the colander gently to remove the collected liquid. Taste a cucumber slice. If it seems pleasantly seasoned, do not rinse it; if it tastes too salty, give the slices a quick rinse with cold water. Either way, spread the cucumbers on a clean kitchen towel or paper towels and blot them dry. Removing surface water is important for a dressing that tastes bright rather than watered down.
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Add the cucumber slices, thinly sliced red onion, dill, and parsley, if using, to the bowl with the dressing. Toss gently until the slices and onion are evenly coated. Use a large spoon or clean hands, taking care not to crush the cucumber. Taste again and adjust with a pinch of salt, another grind of pepper, or a small splash of vinegar as needed.
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Cover the bowl and refrigerate the salad for 20 to 30 minutes before serving. This gives the onion time to mellow and lets the herbs and dressing season the cucumbers. If you are in a hurry, it is fine to serve the salad right away, though the flavor will be a little less blended.
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Just before serving, toss the salad once more and taste a slice. Cucumbers can release a little liquid as they sit, so a final toss redistributes the dressing. If the flavor has become too sharp, add a small pinch of sugar; if it tastes flat, add a little vinegar or pepper. Serve cold.
Tips
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Choose cucumbers with fewer seeds. English cucumbers have thin skins and small seed cavities, while Persian cucumbers are small and crisp. Regular slicing cucumbers work too; peel them if the skin is thick and scoop out large watery seeds before slicing if needed.
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Keep slices close in thickness. Even slices become seasoned at roughly the same rate and are easier to serve. Aim for about 1/8 inch, or a little thicker if you want more crunch. Very thin slices soften faster, especially after an overnight rest.
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Do not skip draining and drying. Cucumbers contain a lot of water. The brief salt rest and a good blot help prevent a bland puddle at the bottom of the bowl. Avoid leaving them salted for much longer than 20 minutes before draining, or they may lose more crispness than you want.
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Adjust the balance to your vinegar. Rice vinegar is relatively gentle, while some apple cider vinegars taste sharper. Start with the listed sugar, then adjust after tossing. If you use a seasoned rice vinegar, check its label because it may already contain sugar and salt.
Serving Suggestions
Serve the salad cold as a refreshing side for grilled chicken, salmon, pork, or kebabs. Its crisp texture and tangy dressing cut through richer foods, making it especially useful alongside a cookout meal. It also works well with burgers, sausages, or a simple plate of roasted potatoes when you want a cool contrast to something hot and savory.
For a casual lunch, serve a generous scoop with a sandwich, a savory hand pie, or a bowl of grain salad. The cucumber salad can also brighten a spread of hummus, pita, olives, and roasted vegetables. If you are serving it family-style, use a slotted spoon to transfer the cucumbers and onions, then offer a little of the dressing at the table for anyone who wants extra tang.
This recipe makes about 4 side-dish servings or 6 smaller portions, depending on what else is on the table. If it is part of a buffet, keep the bowl over a larger bowl of ice or return it to the refrigerator between servings, particularly on a warm day. Give it a quick toss before guests help themselves because some dressing naturally settles at the bottom.
Variations
Add a creamy element: For a creamy cucumber salad, replace the olive oil with 1/3 cup sour cream or plain Greek yogurt and use 2 tablespoons vinegar to start. Stir the creamy ingredient into the vinegar, sugar, pepper, and dill, then toss with drained cucumbers and onion. Taste before adding more vinegar. This version is best eaten the day it is made because the dressing loosens as the cucumbers release water.
Change the herbs: Swap the dill for 2 tablespoons chopped mint, or use 1 tablespoon each of mint and dill. Mint gives the salad a fresh, cooling flavor that goes nicely with grilled lamb, chickpeas, or a lemony grain dish. Chives can stand in for some or all of the red onion if you want a milder allium flavor.
Make it a little spicy: Add 1/4 teaspoon red pepper flakes to the dressing, or stir in a small amount of thinly sliced fresh chile. Start modestly and taste after the salad chills; the heat becomes more noticeable as it sits. A pinch of toasted sesame seeds can also add a nutty finish, especially if you use rice vinegar.
Use a different onion or add crunch: A few thin slices of shallot make a gentler alternative to red onion. For extra crunch, add 1/2 cup thinly sliced radishes just before serving. You can also use 1 tablespoon chopped capers for a briny note, but taste before adding extra salt because capers are already salty.
Storage and Reheating
Cover leftovers promptly and refrigerate them at 40°F (4°C) or colder. For the best texture, eat the salad within 24 hours; it will generally remain safe to eat for up to 3 days when kept refrigerated, but the cucumbers become softer and release more liquid over time. The flavor may also grow sharper as the onion and herbs sit in the vinegar dressing.
If the salad has been stored, stir it and taste before serving. Drain off excess liquid if it has pooled, then add a small splash of vinegar or a little fresh dill if the flavor needs refreshing. Do not leave the salad at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Discard it if it has been left out longer or shows signs of spoilage.
This is a chilled side dish, so it should not be reheated. Freezing is not recommended: cucumber’s high water content makes the slices limp and watery after thawing. If you want to prepare ahead, slice and salt the cucumbers, drain and dry them, and refrigerate them separately from the dressing for up to a day. Toss everything together shortly before serving for a crisper result.
Frequently Asked Questions
Do I have to peel the cucumbers? No. English and Persian cucumbers usually have tender skins, so leaving them on adds color and keeps the preparation simple. Peel thick-skinned or waxed cucumbers if you dislike the texture, or peel alternating strips for a partly peeled look. Wash any cucumber well before slicing.
Can I make this salad ahead of time? Yes. For the freshest texture, prepare the dressing and slice the onion and herbs a few hours ahead, storing them covered in the refrigerator. Salt, drain, and dry the cucumbers separately, then combine everything 20 to 30 minutes before serving. You can mix the finished salad earlier, but it will soften as it sits.
Why is my cucumber salad watery? Cucumbers naturally release water, especially after they are sliced and dressed. Salting them briefly, draining the liquid, and patting them dry reduces the problem. A little liquid in the bowl is normal, especially after chilling; toss the salad before serving or spoon off excess if there is more than you want.
Can I use dried dill instead of fresh? Yes, though fresh dill has a brighter flavor and better texture. Use about 2 teaspoons dried dill in place of 2 tablespoons fresh, and let the dressed salad chill for at least 30 minutes so the dried herb can soften and flavor the vinegar. Taste before serving and add a little more if needed.
What vinegar works best? Rice vinegar makes a mild, clean dressing, while apple cider vinegar brings a fruitier, more pronounced tang. White wine vinegar is another good choice. Distilled white vinegar can taste quite sharp, so use it only if you enjoy a stronger bite and consider starting with less, then adding more to taste.
How can I make the salad less tart? Stir in a small pinch of sugar, taste, and repeat only if needed. You can also reduce the vinegar slightly next time or use rice vinegar, which is generally milder. Avoid adding a large amount of oil to correct the flavor; that can make the dressing heavy without balancing its acidity effectively.