Cucumber Salad Recipe

• Prep Time: 15 minutes

• Chill Time: 30 minutes (minimum)

• Total Time: 45 minutes

• Course: Side Dish, Salad, Appetizer

• Cuisine: International, Vegetarian

• Yield: Serves 4-6

• Difficulty: Easy (1/5 Intensity)

• Dietary Notes: Vegetarian, Vegan, Gluten-Free, Nut-Free. Can be made Low-Sodium and Sugar-Free with modifications.

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Ingredients

For the Salad:

• 2 large English (or hothouse) cucumbers (about 1.5 lbs / 680g)

• 1/2 medium red onion, thinly sliced

• 1/4 cup fresh dill, finely chopped

• 2 tablespoons fresh parsley, chopped (optional, for color)

For the Dressing:

• 1/3 cup plain Greek yogurt (or vegan yogurt/sour cream for dairy-free)

• 2 tablespoons extra virgin olive oil

• 2 tablespoons apple cider vinegar (or white wine vinegar)

• 1 tablespoon fresh lemon juice

• 1 teaspoon honey or maple syrup

• 1 small garlic clove, minced or grated

• 1/2 teaspoon sea salt, plus more for salting cucumbers

• 1/4 teaspoon freshly ground black pepper

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Equipment Needed

• Sharp knife & cutting board

• Mandoline slicer (optional, for very thin slices)

• Medium mixing bowl

• Small mixing bowl or jar for dressing

• Colander

• Kitchen towels or paper towels

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Step-by-Step Instructions

Step 1: Prepare the Cucumbers (5 mins)

Wash the cucumbers thoroughly. You can peel them in stripes for a decorative look or leave the skin on for added texture and nutrients (English cucumber skins are tender). Using a sharp knife or mandoline, slice the cucumbers into very thin rounds, about 1/8-inch thick.
Place the slices in a colander set over a bowl or in the sink. Sprinkle generously with about 1 teaspoon of salt and toss gently. Let them drain for 10-15 minutes. This crucial step draws out excess water, preventing a watery salad and ensuring maximum crispness.

Step 2: Make the Dressing (5 mins)

While the cucumbers drain, prepare the dressing. In a small bowl, combine the Greek yogurt, olive oil, apple cider vinegar, lemon juice, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture is completely smooth, creamy, and emulsified. Taste and adjust seasoning—you might want more tang (vinegar), sweetness (honey), or salt.

Step 3: Combine & Chill (5 mins active + 30 mins inactive)

After the cucumbers have drained, use your hands or a clean kitchen towel to gently squeeze out any remaining liquid. This is the secret to a non-watery salad!
Transfer the crisp, dry cucumber slices to a medium mixing bowl. Add the thinly sliced red onion and fresh dill. Pour the dressing over the top.
Using a large spoon or your hands, toss everything together gently but thoroughly until every slice is coated in the creamy dressing.

Step 4: Rest and Serve

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to marry and the onions to mellow slightly. For best results, chill for 1-2 hours.
Garnish with an extra sprinkle of fresh dill and black pepper before serving.

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Chef’s Notes & Tips for Success

• Cucumber Choice: English cucumbers are ideal as they have fewer seeds and thinner skin. If using regular cucumbers, you may want to scoop out the large seeds with a spoon after halving lengthwise.

• Get Ahead: This salad tastes even better the next day! Make it up to 24 hours in advance and store it covered in the refrigerator.

• Variations: Add crumbled feta cheese for a salty punch, toasted sunflower seeds for crunch, or substitute the dill with fresh mint or chives for a different herb profile.

• Avoid Sogginess: Do not skip the salting and draining step. It makes all the difference in texture.

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Serving Suggestions

This versatile salad pairs wonderfully with:

• Grilled Proteins: Chicken, fish, salmon, burgers, or kebabs.

• Hearty Mains: Alongside quiche, frittata, or a creamy soup.

• BBQ & Picnics: A light counterpoint to rich, smoky meats and heavy sides.

• As a Healthy Snack: Enjoy it straight from the bowl for a refreshing, low-calorie treat.

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Storage Instructions

• Refrigerator: Store in an airtight container for up to 3-4 days. The cucumbers will soften slightly but remain flavorful.

• Freezer: This salad does not freeze well due to the high water content of cucumbers and the dairy-based dressing.

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Nutritional Information

• Serving Size: Approximately 1 cup

• Servings Per Recipe: 6