Refreshing Crunchy Cucumber Salad

My neighbor brought this salad to a potluck in July, and I watched everyone go back for seconds before the chicken even came off the grill. The cucumbers were so cold and snappy that they almost sparkled in the bowl. She laughed when I asked for the recipe, saying it was just something her grandmother tossed together on hot afternoons. I made it that weekend and understood why it disappeared so fast.

I started making this salad on weeknights when I needed something cool and quick after standing over a hot stove. My kids would grab forkfuls straight from the bowl while I plated dinner. One evening, my youngest asked if we could have it every night, and I realized it had become the thing that made the table feel complete. Now it shows up at every backyard gathering, and people always ask if I brought it.

Ingredients

• English cucumbers or Persian cucumbers: English cucumbers have fewer seeds and thinner skins, so you can skip peeling and they stay extra crisp after slicing.
• Red onion: Slice it paper thin so it adds a sharp bite without overpowering the cucumbers, and the color makes the whole bowl look brighter.
• Fresh dill or mint: Dill gives it that classic pickled vibe, while mint makes it feel summery and light, so pick whichever mood you are in.
• Rice vinegar: It is milder and slightly sweeter than white vinegar, so the dressing tastes tangy without making your mouth pucker.
• Olive oil or toasted sesame oil: Olive oil keeps it simple and clean, but sesame oil adds a nutty warmth that makes the salad feel more complex.
• Sugar or honey: Just a teaspoon balances the acid and keeps the dressing from tasting too sharp.
• Kosher salt: Salting the cucumbers first draws out extra water so they do not dilute the dressing later.
• Black pepper: A little freshly cracked pepper adds a subtle heat that wakes up the whole bowl.
• Cherry tomatoes, carrot, jicama, or watermelon radish: These are optional, but they add pops of color and extra crunch if you want to stretch the salad or make it more interesting.
• Toasted sesame seeds or chopped almonds: A sprinkle on top gives you one more layer of crunch and makes the salad look finished.

Instructions

Prepare the cucumbers:

Wash them well and pat dry, then slice them into thin rounds about an eighth of an inch thick. If you want less water in the salad, cut them in half lengthwise and scoop out the seeds with a spoon before slicing.

Salt the cucumbers:

Put the slices in a colander set over a bowl or the sink, sprinkle with a quarter teaspoon of salt, and toss gently. Let them sit for ten minutes so the salt pulls out extra moisture.

Rinse and drain:

After ten minutes, rinse the cucumbers under cold water to wash off the surface salt. Shake out the excess water and pat them dry with a clean towel.

Make the dressing:

In a small bowl, whisk together the rice vinegar, olive oil, sugar or honey, the remaining salt, and black pepper until it looks smooth and the sugar dissolves.

Combine salad:

In a large mixing bowl, toss the drained cucumbers with the red onion, chopped dill or mint, and any optional vegetables or toppings you like. Everything should be spread out evenly.

Dress the salad:

Pour the dressing over the cucumber mixture and toss gently until every slice is lightly coated. Taste it and add more salt or vinegar if you want.

Chill:

Cover the bowl and put it in the fridge for at least twenty minutes so the flavors blend and the cucumbers get cold. For the best crunch, serve it within two hours.

Serve:

Transfer the salad to a serving bowl or platter and garnish with extra herbs and a sprinkle of sesame seeds or nuts. It looks bright and tastes even better cold.

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One afternoon, I brought this salad to a friend who had just had a baby, and she texted me later that night asking for the recipe because her husband finished the whole bowl. She said it was the first thing that tasted fresh and bright in weeks. That is when I realized this salad is more than a side dish, it is the thing you bring when you want someone to feel cared for without making a fuss.

How to Store Leftovers

Keep any leftover salad in an airtight container in the fridge for up to twenty four hours. The cucumbers will soften and release more liquid as they sit, so drain off the excess water before serving again. If you know you will have leftovers, store the cucumbers and dressing separately and toss them together right before you eat. That way, everything stays crunchy and fresh instead of soggy.

Ways to Mix It Up

Swap the rice vinegar for lime juice and the olive oil for toasted sesame oil if you want a more Asian inspired flavor. Add thinly sliced jicama or watermelon radish for extra crunch and a pop of color that makes the bowl look even prettier. You can also throw in halved cherry tomatoes or julienned carrots if you want more vegetables, or stir in a pinch of red pepper flakes if you like a little heat. Some people like to add a handful of chopped cilantro instead of dill, and that works beautifully with lime and sesame oil.

What to Serve It With

This salad is perfect alongside grilled chicken, fish tacos, or spicy noodle dishes because it cools everything down and adds crunch. It also works as a light lunch on its own if you add some grilled shrimp or tofu on top. I have served it with burgers, pulled pork, and even just a bowl of rice and fried eggs. The brightness cuts through rich or heavy flavors, so it balances almost any meal.

• Keep extra dressing in a jar so you can toss more cucumbers in later without starting from scratch.
• Use a mandoline if you have one, because perfectly thin slices make the salad look more polished.
• Rinse the red onion slices in cold water before adding them if you want a milder, sweeter flavor.

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This salad has become my go to whenever I need something that feels effortless but still impresses people. It reminds me that the best dishes are often the simplest ones, made with cold vegetables and a little bit of care.

Recipe FAQs

→ How long should I let the cucumbers drain before assembling?

Let salted cucumber slices drain for 10 minutes in a colander. This step removes excess water and helps maintain crisp texture once dressed.

→ Can I prepare this ahead of time?

Yes, you can prepare up to 24 hours in advance. Store in an airtight container in the refrigerator, though the vegetables will soften slightly. Drain any excess liquid before serving.

→ What type of cucumber works best?

English or Persian cucumbers are ideal due to their thin skin and minimal seeds. Regular cucumbers work too—just peel and remove seeds if preferred.

→ Can I substitute the vinegar?

Absolutely. Fresh lime juice offers a citrusy twist, while apple cider vinegar provides a slightly fruitier tang than rice vinegar.

→ How do I add extra crunch?

Include julienned jicama, watermelon radish, or toasted nuts like almonds. These additions provide satisfying texture alongside the crisp cucumbers.

→ Is this suitable for special diets?

Yes, this is naturally vegetarian, gluten-free, and dairy-free. Omit sesame seeds or nuts to accommodate specific allergen concerns.