Simple Cucumber Salad
Thinly sliced cucumbers are salted to draw out excess moisture before being tossed in a bright, vinegar-forward dressing. The key is to keep the slices uniform and serve them cold so they retain their crisp, refreshing snap.
Patience creates the texture.
Salting the cucumbers is not optional; it pulls out water so your dressing stays punchy instead of watery.
- Mandoline or sharp chef's knife
- Colander
- Mixing bowl
What goes in.
- 2 largeEnglish cucumbers, sliced into paper-thin rounds
- 1 tspkosher salt
- 1/3 cupwhite vinegar
- 2 tbspgranulated sugar
- 1/2red onion, shaved thin
- 2 tbspfresh dill, chopped
The salt draw
Toss the sliced cucumbers with salt in a colander and let them sit for 30 minutes. This process tightens the vegetable fibers, ensuring they stay firm rather than turning soft in the vinegar.
The method.
Prep the cucumbers
Use a mandoline set to its thinnest setting. If using a knife, aim for rounds no thicker than a coin.
Draw out water
Place the slices in a colander set over a bowl. Sprinkle with salt, toss well, and leave for 30 minutes. Press firmly with a paper towel to remove all liquid before proceeding.
Mix the brine
In your serving bowl, whisk the vinegar and sugar until the sugar crystals vanish completely.
Combine
Add the drained cucumbers, shaved red onion, and dill to the dressing. Fold gently to coat each slice.
Chill
Let the salad sit in the refrigerator for at least 15 minutes before serving so the flavors settle into the cucumbers.
Other turns to take.
Creamy Version
Whisk in two tablespoons of sour cream or thick Greek yogurt into the vinegar base before adding the vegetables.
Spiced
Add a pinch of red pepper flakes to the brine for a subtle heat.
When it doesn't go to plan.
Use English or Persian cucumbers; their skins are thin and their seeds are small, so you don't need to peel them.
Keep the red onion slices separate in cold water for 10 minutes if you find raw onion too sharp.
If you have leftovers, consume them within 24 hours, as the cucumbers will eventually soften significantly.
The ones that keep coming up.
Can I use apple cider vinegar instead?
Yes, but it will add a fruitier note to the salad compared to the sharp, clean profile of white vinegar.
Do I have to wash the salt off?
No. The salt used for the draw is small enough that it incorporates into the final seasoning of the dressing.
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