Introduction
This classic Cucumber Salad is the ultimate refreshing side dish. It’s crisp, tangy, and slightly sweet, striking the perfect balance of flavors that cuts through rich meals. You’ll love how quickly it comes together and how its flavor gets even better after a few hours.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10
Ingredients
- 1/4 cup water (60mL)
- 1/2 cup vinegar (120mL)
- 1/3 cup sugar (78mL)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 2 English Cucumbers (large)
- 1 red onion (small)
- 1/4 cup dill (fresh)
- 3 tbsp mint
Instructions
- In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, and black pepper. Whisk until the sugar and salt completely dissolve, about 2-3 minutes. Remove from heat and let the dressing cool for 5-10 minutes.
- While the dressing cools, wash the English cucumbers. Thinly slice them into rounds, approximately 1/8-inch thick. Place slices in a large bowl.
- Peel the red onion, halve it, and slice it into very thin half-moons. Add the sliced onion to the bowl with the cucumbers.
- Finely chop the fresh dill and mint leaves. Add the chopped herbs to the cucumber and onion mixture.
- Pour the cooled vinegar dressing over the vegetables and herbs. Toss gently but thoroughly until everything is evenly coated.
- For the best flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving, tossing occasionally. Serve chilled.
Variations
- Muddle the Herbs: For a more intense flavor, lightly muddle the dill and mint in the bowl before adding the vegetables to help release their oils.
- Different Cuts: Instead of rounds, use a mandoline or vegetable peeler to create long, thin cucumber ribbons or “noodles.”
- Chunky Style: For a heartier texture, cut the cucumbers into larger half-moons or chunks instead of thin slices.
- Dressing on the Side: Serve the salad immediately after tossing for maximum crunch, with extra dressing on the side for guests to add.
Tips for Success
- Use a mandoline slicer for perfectly uniform, thin cucumber slices to ensure even marination.
- Allow the hot dressing to cool before pouring it over the cucumbers to prevent them from wilting and losing their crisp texture.
- For a milder onion flavor, soak the thinly sliced red onion in cold water for 10 minutes, then drain and pat dry before adding to the salad.
- Taste the dressing after it cools and adjust the sweet-tangy balance with a touch more sugar or vinegar if desired.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften the longer they sit, but the flavors will continue to meld. This is a cold salad and should not be reheated; simply serve it chilled straight from the fridge.
FAQ
Can I use regular cucumbers?
Yes, but English cucumbers are preferred because they have thinner skins and fewer seeds. If using standard cucumbers, you may want to peel them and scoop out the large seeds.
What type of vinegar works best?
A simple white distilled vinegar or apple cider vinegar works perfectly in this recipe. Avoid balsamic or strongly flavored vinegars as they will overpower the delicate salad.
Can I make this salad ahead of time?
Absolutely. Making it 2-3 hours ahead allows the flavors to develop beautifully. For the best texture, add the herbs about an hour before serving.
Is this salad keto-friendly?
No, this specific recipe contains sugar. For a keto version, you would need to substitute the sugar with a keto-approved sweetener like allulose or erythritol.
My salad is very watery after storing. What happened?
Cucumbers naturally release water, especially when salted. This is normal. You can drain off a little excess liquid before serving, or simply stir it back in.
Can I add other vegetables?
This recipe is designed to be simple, but for variations (not included in the original recipe), you could consider additions like sliced radishes or bell peppers.
