This cold cucumber salad recipe is quick and easy! A refreshing cucumber salad that is perfect for lunch, pot lucks, summer BBQ’s, and more!
Types of cucumbers
Types of cucumbers: There are many different types of cucumbers, the most common are: Armenian, Persian, English, and garden cucumbers. Any of those cucumbers will work in this recipe.
Peeling cucumbers
Peeling cucumbers: Armenian, Persian, and English cucumbers all have thin skin so you actually don’t have to peel them. I however peel them, but you can make that call. If you get garden cucumbers, they have a thick skin and sometimes waxed so I always peel those.
Preparing cucumbers
How-to prep cucumbers: I used a mandoline to slice the cucumbers and get a uniform thickness. You can also just use a knife to slice them. Salting cucumbers: Cucumbers are full of water, so I like to draw some of the liquid out so they do not get soft and soggy quickly. Salt the cucumbers and let them sweat for thirty minutes in the fridge.
After the 30 minutes, I drain the cucumbers in a colander then use a paper towel to pat them dry. This process will keep the cucumbers from releasing a ton of water into the marinade we are going to be making.
Cucumber marinade
Cucumber marinade: Everyone’s palate is different so this recipe is great, because you can customize it to your liking. I use a combination of white wine vinegar, olive oil, honey, freshly ground black pepper, and herbs.
Honey: The honey is used to bring a subtle sweetness and offset the vinegar in the cucumber marinade. Herbs: fresh herbs bring a layer of freshness, I recommend either fresh dill or fresh parsley.
Storing cucumber salad
How-to store: The cucumber salad can be enjoyed right away, or consumed within three days depending on the type of cucumber used. Some cucumbers soften much faster and the dish is best enjoyed with cucumbers still crunchy.
I hope you enjoy this easy, delicious, and refreshing cucumber salad!
Love cold refreshing dishes?
- Greek orzo pasta salad
- Grilled Avocado Shrimp Ceviche
- Melon and Prosciutto Salad
- Grilled Peach Salad with Basil Vinaigrette
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Cucumber Salad
This cold cucumber salad recipe is quick and easy! A refreshing cucumber salad that is perfect for lunch, pot lucks, summer BBQ's, and more!
Ingredients
- 3 english cucumbers, thinly sliced on mandoline (skin on or off depending on preference)
- ½ tsp kosher salt
- ⅓ cup white wine vinegar (see note)
- ¼ cup olive oil
- 1 tbsp honey
- ¼ tsp freshly ground black pepper
- Fresh dill or parsley, chopped, to taste
Instructions
- In a large bowl, add sliced cucumbers, add kosher salt, and toss cucumbers until fully coated with salt. Cover and place in fridge for 30 minutes to draw excess water out.
- Remove from fridge, drain in a colander, and use a paper towel to dry cucumbers off.
- Wipe bowl clean of excess moisture, whisk in the vinegar, oil, honey, and black pepper. Add the cucumbers and fresh herbs. Toss until cucumbers are fully coated.
- Serve right away, or place in the fridge for up to three days or until cucumbers are no longer crunchy.
Notes
Cucumber
- Types of cucumbers: There are many different types of cucumbers, the most common are: Armenian, Persian, English, and garden cucumbers. Any of those cucumbers will work in this recipe.
- Peeling cucumbers: Armenian, Persian, and English cucumbers all have thin skin so you actually don't have to peel them. I however peel them, but you can make that call. If you get garden cucumbers, they have a thick skin and sometimes waxed so I always peel those.
- How-to prep cucumbers: I used a mandoline to slice the cucumbers and get a uniform thickness. You can also just use a knife to slice them.
- Salting cucumbers: Cucumbers are full of water, so I like to draw some of the liquid out so they do not get soft and soggy quickly.
- Marinade: Ratio's of vinegar to sweetness may vary due to peoples personal preference. Once combined with cucumbers, you can adjust to be more sweet or more tart.
- How-to store: The cucumber salad can be enjoyed right away, or consumed within three days depending on the type of cucumber used. Some cucumbers soften much faster and the dish is best enjoyed with cucumbers still crunchy.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 4mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
I make mine with rice vinegar.
Yes, rice vinegar is so great!
Can I use regular vinegar? Or Apple cider vinegar?
Hi Mary, yes you can substitute either one, but they do have different flavors with white vinegar being stronger and apple cider vinegar more mellow. I have used apple cider vinegar myself before and enjoyed it with the recipe.
Sounds like the refreshingly perfect side for our Fourth of July family cookout! I will definitely be making this recipe.
I’ll be using English cucumbers.
I’m going to check out more of your recipes.😋
Hi Linda, it’s a great dish to enjoy at cookouts! I make it then for my family as well. I hope you love the recipe and look forward to you making more!
We have been making this salad for generations and love it!! But never with honey in the dressing. I would rather add a little bit of crushed garlic instead, for a savory salad. My grandmothers would peel, slice and salt the cucumber as you explained, then put them in a soup plate and cover them with another soup plate, than shake them. After a few minutes of shaking the cucumbers, they drain the extra liquid and add the dressing. That would save the 30 minutes in the fridge..
I love garlic, sounds like the perfect addition! I’ll try your soup plate idea next time, always great to save time (especially when hungry!).
Where can I buy the salad bowl to make the cucumber salad in? Thank you!
You can make/serve the cucumber salad in any type of bowl. The wooden bowl in the picture was purchased at target though.