Cucumber salad is a spring and summer picnic staple, and for good reason: When tossed in a bright vinegar-based dressing and packed with thinly sliced onions, cukes can withstand warm temperatures and sit out at a sunny outdoor gathering for hours. Classic recipes feature the crisp, green vegetable thinly sliced into rounds and tossed in a simple combination of salt, sugar, and vinegar, but we think you (and your BBQs!) deserve better than basic. Read on for all the ways to take this classic salad above and beyond.
What kind of cucumbers should I use for cucumber salad?
Persian cucumbers are our absolute faves for this salad. Their sweet taste and smaller shape give an added crunch we truly think is unbeatable in cucumber salad. That said, if you don’t have any, you can also swap in English cucumbers for a similar result! No matter what cucumber you choose, we suggest slicing them relatively thick, into ¼" rounds. Thicker slices make this a heartier standalone salad and prevents the cucumber from turning too limp and wet over time.
All about the dressing.
Our vinegar-based dressing not only fares better in the sun than its creamy counterpart, but it enhances the flavor of sweet, mild cucumbers. This vinaigrette ups the ante by incorporating traditional flavors used to make pickles, like mustard seed, black pepper, red pepper flakes, and plenty of fresh herbs.
Prepping your veggies.
Giving the vegetables a little extra TLC also goes a long way. In this recipe, we toss the cucumbers with salt to draw out the extra water and prevent it from diluting your dressing. We also soak the sliced onions in ice water, which is an easy way to diminish its harsh bite (and avoid onion breath).
Storage and make ahead.
You can make this salad up to 2 days in advance, stored in an airtight container in the fridge. In fact, the added time in the fridge allows the cucumbers to absorb even more of the bright and tangy dressing. It may lose some of its initial crunch, but the thick slices of cucumber will still maintain most of their structural integrity.
Made this? Let us know how it went in the comments below.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 75
Ingredients
- 1
small red onion, halved lengthwise, thinly sliced
- 2 lb.
Persian or English cucumbers, cut into 1/4"-thick rounds
- 2 1/4 tsp.
(or more) kosher salt, divided
- 2 tbsp.
extra-virgin olive oil
- 1 tbsp.
apple cider vinegar
- 1 tbsp.
fresh lemon juice
- 1 tbsp.
whole-grain mustard
- 1 tsp.
honey
- 1/4 tsp.
black pepper
- 1/4 tsp.
crushed red pepper flakes (optional)
- 1/3 c.
chopped fresh dill
- 1/4 c.
thinly sliced chives
Directions
- Step 1Place onions in a small bowl of ice water; let soak 15 minutes.
- Step 2Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.
- Step 3In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
- Step 4Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.
- Step 5Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.
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