Save I used to think salads needed lettuce until a neighbor handed me a bowl of chilled cucumbers dressed in nothing but vinegar and dill. The crunch was so loud I laughed, and the brightness woke up my entire palate. That afternoon, I stood at my counter slicing cucumbers paper-thin, convinced I'd never look at produce the same way again. Now, every time the weather turns warm or I need something that feels like a reset, I reach for this salad. It's become my go-to when I want flavor without fuss.
I made this for a backyard cookout once, right after pulling it from the fridge. People kept going back for seconds, asking what was in the dressing, as if there was some hidden magic. There wasn't, just vinegar, a little sugar, and fresh dill. One friend told me it reminded her of summers at her grandmother's house, which made me realize how certain flavors can carry entire memories. That's when I understood this salad wasn't just a side dish, it was a conversation starter.
Ingredients
- English cucumbers or Persian cucumbers: These have thinner skins and fewer seeds, which means more crunch and less water pooling at the bottom of your bowl.
- Red onion: Slice it as thin as you possibly can so it adds sharpness without overpowering the delicate cucumber flavor.
- Fresh dill: This herb brings a bright, grassy note that feels summery and light; mint works too if you want a cooler, sweeter vibe.
- Rice vinegar: It's milder and slightly sweet compared to white vinegar, so the dressing tastes balanced instead of harsh.
- Extra-virgin olive oil: A little richness goes a long way here, but you can swap in toasted sesame oil if you want a nutty, Asian-inspired twist.
- Granulated sugar or honey: Just a touch to round out the acidity and help the flavors come together without tasting flat.
- Kosher salt: Salting the cucumbers first draws out moisture, keeping your salad from getting watery after it sits.
- Toasted sesame seeds or chopped almonds: Optional, but they add a satisfying crunch and a hint of toasted flavor that makes the salad feel more complete.
Instructions
- Prepare the cucumbers:
- Wash them well, pat dry, and slice into thin rounds, about 1/8 inch thick. If you want to avoid any sogginess, cut them in half lengthwise and scoop out the seeds with a spoon before slicing.
- Salt the cucumbers:
- Toss the slices in a colander with a pinch of salt and let them sit for 10 minutes. You'll see beads of water forming, which is exactly what you want to prevent a watery salad later.
- Rinse and drain:
- Give the cucumbers a quick rinse under cold water to wash off the surface salt, then shake them dry and blot with a towel. They should feel firm and slightly less juicy.
- Make the dressing:
- In a small bowl, whisk together the vinegar, oil, sugar, remaining salt, and pepper until the sugar dissolves completely. Taste it; it should be tangy, lightly sweet, and well-balanced.
- Combine salad:
- Add the drained cucumbers, red onion, fresh dill, and any optional veggies or toppings you like into a large mixing bowl. Toss gently so nothing bruises.
- Dress the salad:
- Pour the dressing over everything and toss until each piece is lightly coated. Adjust the seasoning if it needs more salt or a touch more vinegar.
- Chill:
- Cover the bowl and refrigerate for at least 20 minutes. The flavors will deepen and the cucumbers will get even crisper as they chill.
- Serve:
- Transfer to a serving dish, sprinkle with extra dill and sesame seeds or nuts if you like, and enjoy while it's still wonderfully crunchy.
Save There was an evening when I made this salad after a long, frustrating day, and the simple act of slicing cucumbers calmed me down. The rhythmic motion, the cool vegetable under my hands, the bright smell of dill, it all felt like a small act of care I was giving myself. When I sat down to eat, I realized that sometimes cooking isn't about impressing anyone; it's about creating a moment of peace. This salad has become that kind of dish for me, the one I make when I need to slow down and breathe.
How to Store Leftovers
If you have any salad left over, transfer it to an airtight container and keep it in the fridge for up to 24 hours. Before serving again, drain off any liquid that has accumulated at the bottom. The cucumbers will be slightly softer, but still flavorful and enjoyable. For the crispest texture, it's always best to make only what you plan to eat that day.
Pairing Suggestions
This salad shines alongside grilled meats, especially chicken or lamb, where its brightness cuts through the richness. I've served it with fish tacos and it was perfect, adding a cool, crunchy contrast to the warm tortillas and spiced fish. It also works beautifully next to spicy noodle dishes or as a refreshing side to a heavy curry. Honestly, it's versatile enough to fit into almost any meal where you need something light and crisp.
Variations and Add-Ins
You can easily customize this salad based on what you have in your fridge or what sounds good to you. Try adding julienned carrots for sweetness, halved cherry tomatoes for juiciness, or thinly sliced jicama for extra crunch. Swap the dill for fresh mint or cilantro if you want a different herbal note. For an Asian-inspired twist, use lime juice instead of vinegar and toasted sesame oil instead of olive oil, then finish with sesame seeds.
- Add a pinch of red pepper flakes if you like a little heat.
- Toss in some thinly sliced radishes for a peppery bite and vibrant color.
- Use apple cider vinegar if rice vinegar isn't on hand; it'll be a bit sharper but still delicious.
Save This salad has a way of making ordinary meals feel special without any extra effort. Keep it simple, keep it fresh, and let the crunch do the talking.
Questions & Answers
- → Why salt the cucumbers before making the salad?
Salting draws out excess water from the cucumber slices, preventing them from becoming watery and ensuring they stay crisp rather than soggy when dressed. This simple step makes a significant difference in texture.
- → Can I make this ahead of time?
Best enjoyed the same day for maximum crunch. You can prepare it up to 2 hours before serving—any longer and the cucumbers will soften in the dressing. Store leftovers in an airtight container for up to 24 hours.
- → What vegetables work well as additions?
Julienned carrots, halved cherry tomatoes, thinly sliced jicama, or watermelon radish add excellent crunch and color. These optional additions enhance both visual appeal and texture variation.
- → Can I substitute the vinegar?
Absolutely. Apple cider vinegar works beautifully, or try fresh lime juice for a citrus twist. Each alternative brings a slightly different flavor profile while maintaining the bright, tangy character.
- → What herbs can I use besides dill?
Fresh mint makes an excellent alternative, offering a brighter, more aromatic note. You could also try basil or cilantro depending on your flavor preference and what pairs best with your main dish.
- → Is a mandoline necessary?
Not essential but highly recommended for achieving uniformly thin slices. A sharp knife works perfectly fine—just take your time to slice as thinly and consistently as possible for the best texture.