Go Back

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

overhead shot of sliced cucumbers in a wooden bowl with a spoon in the center, laying on top of a gold towel
4.49 from 139 votes

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!
Prep: 40 minutes
Total: 40 minutes
4 servings

Ingredients

  • 3 English cucumbers (thinly sliced on mandoline (skin on or off depending on preference))
  • 1/2 teaspoon Kosher salt
  • 1/3 cup white wine vinegar (see note)
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon freshly ground black pepper
  • Fresh dill or parsley (chopped, to taste)

Email this Recipe!

Email this recipe to yourself to save for later.

By submitting this form, you agree to receive emails from Girl with the Iron Cast.

Equipment

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Video

Nutrition Information

Calories: 173kcal (9%), Carbohydrates: 13g (4%), Protein: 1g (2%), Fat: 14g (22%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 297mg (13%), Potassium: 343mg (10%), Fiber: 1g (4%), Sugar: 8g (9%), Vitamin A: 237IU (5%), Vitamin C: 6mg (7%), Calcium: 38mg (4%), Iron: 1mg (6%)
© Author: Stephanie