Pin Recipe My grandmother kept a massive garden, and summer afternoons meant walking between rows with a salt shaker in one pocket and a cucumber fresh off the vine in the other. She'd snap them off right there, wipe them on her shirt, and slice them thin while we sat on her back steps. The memory hit me hard last week when I found myself standing in my own kitchen, craving that same cool crunch on an unreasonably hot afternoon.
Last summer my neighbor brought over a bowl of something similar after we spent three hours watching her kids jump through the sprinkler in my backyard. We sat on my porch steps while the sun went down, eating this salad with our fingers and talking about everything and nothing. That bowl disappeared faster than anything I've ever made, and I've been thinking about it ever since.
Ingredients
- 1 lb English cucumbers: These thinner skinned varieties mean less work and more crunch in every bite
- ½ medium red onion: The sweetness here balances beautifully with the vinegar once everything has time to mingle
- 2 tablespoons fresh dill: Dill and cucumbers are old friends for a reason, though mint works beautifully if that is what you have
- 2 tablespoons rice vinegar: Gentle enough to let the vegetables shine while still waking up your tastebuds
- 1 tablespoon olive oil: Just enough to carry the flavor and help everything coat evenly
- ½ teaspoon kosher salt: Split between the cucumber prep and the dressing, this is what pulls out excess water and amplifies flavor
Instructions
- Prep your cucumbers:
- Wash them well and slice into thin rounds, about 1/8 inch thick. If you are using English cucumbers, there is no need to peel the skin, it adds lovely color and texture.
- Salt and drain:
- Place your cucumber slices in a colander over the sink, sprinkle with 1/4 teaspoon salt, and toss gently. Let them sit for 10 minutes while you prep everything else, this simple step makes all the difference.
- Rinse and dry:
- Give those cucumbers a quick rinse under cold water to remove surface salt, then pat them thoroughly dry with paper towels or a clean kitchen towel.
- Whisk the dressing:
- In a small bowl, combine the rice vinegar, olive oil, sugar, remaining 1/4 teaspoon salt, and pepper. Whisk until the sugar dissolves completely.
- Combine everything:
- In a large mixing bowl, add your drained cucumbers, sliced red onion, fresh dill, and any optional add ins you are using. Pour the dressing over the top and toss gently until everything is coated.
- Let it chill:
- Cover the bowl and refrigerate for at least 20 minutes, giving it another gentle toss halfway through. This rest time is non negotiable for letting flavors become friends.
Pin Recipe Something magical happens when you let these simple ingredients sit together for that 20 minutes in the fridge. The sharp onion mellows, the dill weaves its way through everything, and what started as separate pieces becomes something entirely new and wonderful.
The Crunch Factor
I have found that English cucumbers worth their weight in gold here, their thin skins and smaller seeds mean you can skip the tedious step of peeling and seeding. But if you end up with a regular cucumber from the grocery store, do not stress, just take a moment to scoop out those seeds with a spoon before slicing.
Make It Yours
This recipe begs for personal touches based on what you have in your crisper drawer. Thinly sliced radishes add beautiful color and pepper bite, while julienned carrot brings sweetness that plays nicely against the vinegar. I have even added jicama when I wanted maximum crunch.
Serving Suggestions
This salad is the ultimate refrigerator cleaner and perfect sidekick to almost anything coming off your grill. The bright acidity cuts through rich foods like grilled salmon or spicy Thai noodles, making it incredibly versatile. Last week I served it alongside fish tacos and the contrast was absolute perfection.
- Top with toasted sesame seeds or slivered almonds right before serving for extra texture
- A squeeze of fresh lime juice right before serving brightens everything beautifully
- If you are making this ahead, keep the dressing separate until the last possible moment
Pin Recipe There is something deeply satisfying about a recipe that turns humble ingredients into something this refreshing and bright. I hope it finds its way into your summer rotation.
Recipe FAQs
- → How do I prevent my cucumbers from becoming watery?
Seasoning sliced cucumbers with salt and allowing them to drain for 10 minutes helps draw out excess moisture. Remember to rinse them thoroughly afterward to remove the surface salt before dressing.
- → Can I make this dish ahead of time?
For the best texture and crunch, it's recommended to serve this dish within 2 hours of preparation. If making slightly ahead, add the dressing just before serving to prevent the cucumbers from softening too much. Leftovers can be stored for up to 24 hours.
- → What kind of cucumbers work best?
English or Persian cucumbers are ideal due to their thinner skins and fewer seeds, making them excellent for slicing thinly. If using standard cucumbers, you might want to peel them and remove the seeds.
- → Are there any variations for the dressing?
Absolutely! You can swap rice vinegar for apple cider vinegar or even lime juice for a different tang. For an Asian-inspired twist, use toasted sesame oil instead of olive oil. Adjust the sweetness with honey or maple syrup if preferred.
- → What are good serving suggestions for this dish?
This refreshing side pairs wonderfully with grilled meats, fish tacos, or spicy noodle dishes. Its crisp, tangy profile provides a great counterbalance to richer or spicier main courses.
- → How can I add more crunch?
Consider adding thinly sliced jicama, watermelon radish, or some toasted sesame seeds or chopped almonds. These ingredients provide delightful textural contrast.