Simple Cucumber Salad
Thinly sliced cucumbers are salted to draw out excess moisture, then tossed in a bright, acidic dressing of vinegar, sugar, and fresh dill. It relies on the contrast between the crisp, cold vegetable and the sharp bite of the dressing, making it a reliable side for rich or heavy main courses.
Salt is your best tool for texture.
Salting the cucumbers and letting them drain for fifteen minutes is the difference between a crisp salad and a watery bowl. Do not skip this step.
- mandoline or sharp chef's knife
- colander
- large mixing bowl
What goes in.
- 2 largeEnglish cucumbers
- 1 tspkosher salt
- 1/4 cupwhite wine vinegar
- 1 tbspgranulated sugar
- 2 tbspfresh dill, chopped
- 1/4 cupred onion, shaved paper-thin
Drawing out the water
By tossing the sliced cucumbers with salt and resting them in a colander, you collapse the water-heavy cells. This ensures the dressing stays vibrant rather than becoming diluted.
The method.
Slice the cucumbers
Use a mandoline set to 1/8 inch or a sharp knife to create uniform, thin coins. If the skin is waxy, peel it in alternating strips before slicing.
Salt and drain
Toss the slices in a bowl with the salt. Place them in a colander over the sink for 15 minutes, then pat them dry with a clean kitchen towel.
Mix the dressing
In the same bowl, whisk the vinegar and sugar until the sugar has fully dissolved into the liquid.
Combine
Add the dried cucumbers, red onion, and dill to the bowl. Toss thoroughly until every surface is coated.
Chill and serve
Let the salad sit for 5 minutes before serving so the flavors integrate, or refrigerate for up to an hour.
Other turns to take.
Creamy Finish
Whisk in two tablespoons of sour cream or thick Greek yogurt into the vinegar base for a richer coating.
Spiced
Add a pinch of red pepper flakes or thinly sliced jalapeño to the mix for a sharp heat.
When it doesn't go to plan.
Use English or Persian cucumbers; they have thinner skins and fewer seeds, which keeps the salad from turning mushy.
The red onion should be sliced thin enough to be translucent; if it's too thick, its bite will overwhelm the cucumber.
If you are not serving immediately, keep the cucumbers and the dressing separate until the last possible moment.
The ones that keep coming up.
Can I use standard garden cucumbers?
Yes, but peel them fully and scrape out the seeds with a spoon before slicing, as the skins can be tough and the seeds contain too much water.
How long will this last in the fridge?
This is best eaten within two hours of assembly. After that, the cucumbers will begin to soften and lose their signature snap.
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