What kind of cucumbers are best for cucumber salad?

English, Persian, or standard garden cucumbers all work wonderfully. English and Persian cucumbers have fewer seeds and thinner skins, often requiring no peeling.

Should I peel my cucumbers for cucumber salad?

It's a matter of preference. If using English or Persian cucumbers, peeling isn't necessary due to their thin skins. For standard garden cucumbers, peeling can reduce bitterness and improve texture.

How long does cucumber salad last in the refrigerator?

Typically, cucumber salad is best consumed within 1-2 days. After that, the cucumbers may start to release more water and become less crisp.

Can I make cucumber salad ahead of time?

While you can slice the cucumbers and prepare the dressing separately, it's best to combine them just before serving to maintain maximum crispness. If making ahead, drain excess water before serving.

What are some common variations of cucumber salad?

Popular variations include creamy cucumber salad (with sour cream or yogurt), asian cucumber salad (with soy sauce, sesame oil, rice vinegar), and cucumber tomato salad .

Cucumber Salad: Your 5-Minute Side Dish

Description

Crisp, cool, and ridiculously refreshing this simple cucumber salad is the versatile side you can pair with almost anything. Thinly sliced cucumbers, light tangy dressing, sweet-savory balance, and fresh dill deliver bright flavor and serious crunch. Make it classic, creamy, or Asian-style with the easy swaps below.

Ingredients

Scale

2 large English or 6–8 small Persian cucumbers, very thinly sliced

1/4 small red onion, paper-thin slices (about 1/2 cup)

2–3 tbsp fresh dill, chopped (plus more to taste)

1/4 cup unseasoned rice vinegar (or white wine vinegar)

1 tbsp sugar or honey (to taste)

1 tbsp olive oil (optional, for roundness)

1/2 tsp fine salt, plus more to taste

1/4 tsp freshly ground black pepper

Optional (extra crisp method): 1 tsp salt for pre-salting cucumbers

Optional add-ins: 1 cup cherry tomatoes (halved), 1–2 tsp lemon zest, pinch red pepper flakes

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Instructions

1. Optional de-water step for extra crunch: Toss sliced cucumbers with 1 tsp salt in a colander. Let stand 15–30 minutes, then blot gently (do not squeeze hard). This step reduces wateriness later.

2. Make dressing: In a bowl, whisk vinegar, sugar/honey, olive oil (if using), 1/2 tsp salt, and pepper until dissolved and balanced (sweet-tangy to your taste).

3. Combine: Add cucumbers, red onion, and dill to a mixing bowl. Pour over dressing; toss to coat evenly.

4. Chill & meld: Cover and refrigerate 15–30 minutes to let flavors marry. Taste and adjust salt, pepper, and acidity.

5. Serve: Toss again, add any optional tomatoes/zest/flakes, and garnish with more dill. Enjoy cold with grilled meats, fish, sandwiches, or as a bright salad side.

Notes

Creamy version: Stir 1/3 cup Greek yogurt or sour cream + 1 tsp lemon juice into the dressing; reduce sugar slightly. Fold with cucumbers, onion, and dill.

Asian sesame version: Use 3 tbsp rice vinegar + 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp sugar/honey; add 1 tsp grated ginger, toasted sesame seeds, and a drizzle of chili oil to taste.

Cucumber tomato salad: Add 1–1 1/2 cups ripe tomato wedges or cherry halves; finish with a splash of olive oil and a pinch of oregano.

Make-ahead tips: Slice cucumbers and onion and mix dressing separately up to 24 hours ahead. Combine close to serving to retain crunch. If watery, drain lightly before serving and re-season.

Storage: Best in the first 24–48 hours. Keep chilled and covered; toss and re-season before serving as cucumbers release liquid over time.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad / Side
Method: No-cook
Cuisine: Global

Nutrition

Serving Size: about 1 cup
Calories: 70
Sugar: 6g
Sodium: 280mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg