Recipe

Fresh Cucumber Salad

Cool, crisp cucumbers tossed in a bright, tangy dressing with fresh herbs. A fast, no-cook side that tastes like summer and plays nice with almost anything.

By Matt Campbell

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4.8

A glass bowl of fresh cucumber salad with thinly sliced cucumbers, red onion, dill, and a glossy vinegar dressing on a wooden table in natural light

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This is the cucumber salad I make when it is too hot to think, the fridge is looking a little empty, and dinner needs something crunchy and refreshing right now. It is cool and crisp, with that bright vinegar pop that wakes up your taste buds and makes even basic weeknight chicken feel like a plan.

The key is slicing the cucumbers thin, salting them briefly (just enough to pull out excess water), then tossing everything in a simple sweet-tangy dressing with dill. It is low drama, wildly snackable, and honestly dangerous if you eat it straight from the bowl while “cleaning up.”

Thinly sliced cucumbers and red onion on a cutting board with a chef's knife, ready to be mixed into a salad

Why It Works

Maximum crunch, not watery. A quick salt-and-drain step helps keep the salad snappy instead of soupy.
Bright, balanced dressing. Vinegar for zing, a touch of sugar for balance, and olive oil to smooth it out.
Fast flavor. It tastes great immediately, then gets even better after a short chill.
Flexible. Make it creamy, make it spicy, add tomatoes, toss in feta. This recipe is a very friendly base.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 2 days. It is best on day 1 when the cucumbers are at peak crunch.

Drain before serving: Cucumbers release water as they sit. If there is extra liquid, pour it off or use a slotted spoon to serve.

Refresh the flavor: If it tastes a little mellow on day 2, add a tiny splash of vinegar and a pinch of salt, then toss.

Do not freeze: Cucumbers turn mushy after freezing and thawing.

Common Questions

Do I have to peel the cucumbers?

Nope. If you are using English or Persian cucumbers, I usually leave the skin on for color and crunch. If you are using waxier garden cucumbers, peel them or do a “zebra peel” (alternate strips) so it is less tough.

What cucumbers are best for cucumber salad?

English and Persian cucumbers are my favorites because they are crisp with fewer seeds. Regular cucumbers work too, just consider scooping out the seedy center if it is watery.

How do I keep cucumber salad from getting watery?

Salt the sliced cucumbers for 10 minutes, then drain and gently pat dry. That quick step usually makes a big difference. If your cucumbers are extra juicy or you sliced them thicker, let them sit 15 to 30 minutes.

Can I make it creamy?

Yes. Use 1/3 cup sour cream or Greek yogurt in place of the olive oil. For the tang, use 1 to 2 tbsp vinegar or a squeeze of lemon (not both), then taste and adjust. If you want it a little silkier, add a 1 tsp drizzle of olive oil. Keep the salt-and-drain step so it stays thick and not runny.

Can I make it ahead?

Absolutely. For the best texture, prep the cucumbers and onions, mix the dressing separately, and toss together up to a few hours before serving.

My red onion is super sharp. Help?

Soak the sliced onion in cold water for 5 to 10 minutes, then drain well. It takes the edge off without killing the crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp knife or mandoline (optional for extra-thin slices)
Large mixing bowl
Small bowl or jar for dressing
Colander or fine-mesh strainer
Measuring spoons

Mandoline note: If you use one, use the hand guard (or a cut glove). Cucumbers get slippery fast.

I started making cucumber salad back when I was trying to teach myself “real” kitchen instincts. You know, the kind you only get by cooking a lot and occasionally messing it up. I made every mistake: overdressed, underseasoned, watery enough to qualify as soup. Then I learned the tiny trick that changes everything: salt the cucumbers first, give them a minute to sweat, and suddenly the whole bowl stays crisp and punchy.

Now it is my go-to side for cookouts, weeknight chicken, and those nights when dinner is basically “whatever is in the fridge plus a little hope.” This salad always shows up, does its job, and makes everything taste brighter.