Cucumber Salad
The quintessential dish of spring and summer, this refreshing salad boasts crisp cucumbers, sweet onions, and fresh dill in a light, honey-infused vinaigrette. Easy to assemble, ready in minutes, and a definitive crowd-pleaser.
This recipe was written for the Arizona Republic.
This cucumber salad delivers a winning combination. It’s both simple to make and budget-friendly. Oh, and it’s a delicious too – a winning trio. The ultimate cucumber salad requires very few ingredients and little time to prepare. In fact, the only “time” that’s really invested is when the cucumber slices are marinating in salt (I’ll explain the salt method below). And when it comes to the ingredients, they’re all readily available and quite affordable.
This salad is make-ahead friendly, making it great for parties. This cucumber salad can be made up to 3 days in advance, so it’s ideal for all types of gatherings, whether you’re hosting your own party, or bringing a dish to a friend’s. This salad also travels well, with little risk of spoiling. I suggest you keep the salad cold while transporting – not for food safety reasons, but because this salad is simply better chilled.
Here’s what you need for this cucumber salad
- Cucumbers. Not surprising! But the type matters. I strongly suggest you use the long, slim English variety because these cucumbers have thin skin, sweet flesh, and seeds that are virtually undetectable. That means you don’t have to peel or seed the cucumbers before slicing! English cucumbers are the ones wrapped in plastic wrap at the grocery store. If you opt for the standard, waxy, garden cucumbers, peel the bitter skin and scoop out the seeds before slicing. Pro tip: This salad is predominantly cucumbers, so choose the greenest, firmest, freshest-looking ones when shopping; avoid any cucumbers with brown spots or soft areas.
- Cucumber tip. Slice your cucumbers very thinly. Classic cucumber salad features cucumber slices that are downright feathery (yet crisp). To achieve this, use a mandolin or multi-slicer with the thin blade attachment. If you don’t have a mandolin or multi-slicer, use a very sharp knife to achieve paper-thin, even slices.
- Red onion and scallions. The combination of onion varieties in this salad truly sets it apart from other recipes. Red onion adds color, crunch, and a bit of an oniony bite, while green onions add a grassy, mild onion note. If you’ve never partnered these two onions, I strongly suggest you try it here.
- Dill. Fresh dill is a classic addition to cucumber salad and its herby, anise-like flavor partners beautifully with the sweet/tangy vinaigrette. I don’t recommend using dried dill as it simply won’t be the same. Dried dill should be reserved for soups and stews, applications where the herb has time to evolve and mellow out; dried dill is much more intense than fresh, and its forceful essence will overpower this salad.
- Vinegar. I used champagne vinegar in this salad for a reason – it’s fruity and floral and less pungent than other vinegars. I love its mild, “less abrasive” addition to the vinaigrette, and it’s a great addition to your pantry if you don’t already have it. If desired, you can use white wine vinegar or rice vinegar. Red wine vinegar is also an option, but it’s much more intense, so take note.
- Honey. We use honey to balance the acidity of the vinegar in the dressing as well as the salt used on the cucumbers. In addition, the sweetness of honey compliments the nuances of the onions and dill. For a vegan alternative, use agave nectar.
- Salt. The first step in this recipe is to salt the cucumbers and allow them to sit for 20 minutes. Why? Salt draws moisture out of the cucumbers and gives the slices a crisp, pickle-like texture, while preventing a soggy salad. After salting, rinse and drain the cucumber slices. Pro tip: Here’s what I do when I make this salad: Since the cucumber slices are already in a bowl with the salt, I simply fill the bowl with cold water to rinse the slices. Then I use my hands to lift the slices from the bowl and transfer them to the colander, leaving most of the salt behind. I also like to pat my cucumber slices dry before transferring them to a bowl to finish the salad; this ensures that there’s no water in the bottom of the bowl.
- Black pepper. The last step in this recipe is to season the salad with freshly ground black pepper. I highly recommend freshly ground black pepper here, the flavor is fresher, and far superior to pre-ground black pepper.
How to store your cucumber salad. Transfer your cucumber salad to an airtight container and refrigerate for up to 3 days. Note that after 2 to 3 days, your salad may become watery, so drain it before serving (it’s still fabulous).
Cucumber Salad
Ingredients
- 2 English cucumbers, thinly sliced
- 1 tablespoon kosher salt
- 1/2 red onion, thinly sliced
- 2 green onions, scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons champagne vinegar, or white wine vinegar, or rice vinegar
- 1 tablespoon honey, or agave nectar
- Freshly ground black pepper
Instructions
- Place the sliced cucumbers in a large bowl. Add the salt and toss to combine. Let stand for 20 minutes. Rinse the cucumbers with cold water to remove the excess salt and then drain well (see tips above).
- Transfer the drained cucumbers to a large bowl and add the red onion, green onions, and dill. Set aside.
- In a small bowl, whisk together the vinegar and honey. Add the mixture to the cucumber mixture and toss to coat. Season to taste with black pepper.
- Serve or refrigerate until ready to serve. The salad can be refrigerated for up to 3 days, just note that it gets watery over time; drain liquid before serving if necessary.