- Recipes
- Salads
Rachel Perlmutter
Rachel PerlmutterCulinary Producer at The Kitchn
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate. Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
published Apr 8, 2024
summer
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This is the side you’re going to want at every barbecue and picnic.
Serves4 to 6Makesabout 5 cupsPrep5 minutesJump to Recipe
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Cucumber salad is the perfect thing to make when you want something lighter on the table that still brings serious flavor. Don’t let the minimal — dare I say, simple — ingredient list fool you. This five-ingredient salad (plus salt and pepper, of course) has a lot of flavor going on. It’s bright and tangy, with just enough sweetness to keep the acidity in check.
It’s also one of those salads that evolves as it sits. The cucumbers get a quick-pickle treatment that still tastes raw and fresh, like a salad. But as leftovers sit in your fridge for a little while, the cukes become more pickled, more like a condiment to tuck into sandwiches or eat alongside rich cuts of meat. It’s the gift that keeps on giving.
Why You’ll Love It
- It’s not as watery (aka soggy) as a lot of other cucumber salads. The secret: using salt to draw out excess water and concentrate the flavor.
- The cucumbers get more pickle-y as they sit in the dressing, making the most perfect sandwich topping.
Key Ingredients in Cucumber Salad
- Cucumbers. Thin-skinned English cucumbers don’t need to be peeled or seeded.
- Onion. Red onion adds color and loads of flavor.
- Vinegar. Marinate the pickles in apple cider, white wine, or distilled vinegar — or try another variety you like!
- Sugar. Granulated sugar balances out the bite of the vinegar and onion.
- Dill. Optional dill adds herby freshness to the salad.
How to Make Cucumber Salad
- Slice the vegetables. Thinly slice red onion and cucumber. You can do this by hand or with a mandoline.
- Salt the cucumbers. Sprinkle the cucumbers with kosher salt and let sit for about 20 minutes to leech excess water and concentrate the cucumber flavor.
- Assemble the salad. Toss the cucumbers and red onion with vinegar and sugar. Add fresh dill, if using.
Helpful Swaps
- Swap honey or agave syrup for granulated sugar.
- Use 2 shallots in place of the red onion.
- Add fresh mint, parsley, or chives in place of dill.
- Substitute any vinegar you like — rice vinegar or an infused vinegar would be delicious.
Storage and Make-Ahead Tips
The cucumber salad can be made and refrigerated in an airtight container up to 1 day ahead. Leftovers can be refrigerated in an airtight container for up to 3 days. They will become more pickled over time.
What to Serve with Cucumber Salad
- Slow Cooker Pulled Pork
- Grilled Tri-Tip Steak
- BBQ Grilled Chicken Drumsticks
- Crispy Skillet-Fried Potatoes
- A no-bake dessert like Strawberry Oreo Icebox Cake
Tester’s Notes
This is crisp, refreshing, and the perfect simple side dish. All the ingredients are easy to find. And it’ll be the perfect recipe to make this summer when I have herbs growing or to use up those last few sprigs that I always end up having at the end of the week. I can see making this on weeknights, for casual summer and spring parties, and just for snacking on (I keep grabbing a slice or two out of the bowl every time I walk by the fridge!). – Patty, April 2024
Cucumber Salad Recipe
This is the side you’re going to want at every barbecue and picnic.
Prep time 5 minutes
Makes about 5 cups
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
English or seedless cucumbers (1 1/2 to 2 medium)
- 1
small red onion
- 1 1/4 teaspoons
kosher salt
- 3 tablespoons
apple cider, distilled, white wine, or red wine vinegar
- 2 teaspoons
granulated sugar
Freshly ground black pepper
- 1 tablespoon
coarsely chopped fresh dill (optional)
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Using a mandoline or a knife, thinly slice 1 pound English or seedless cucumbers crosswise (4 to 5 cups). Halve and thinly slice 1 small red onion (about 1/2 cup). Sprinkle with 1 1/4 teaspoons kosher salt and toss to combine. Let sit for 20 minutes.
Pour off any liquid from the cucumber mixture. Add 3 tablespoons vinegar of choice and 2 teaspoons granulated sugar, and toss until the sugar is dissolved. Taste and season with black pepper as needed. Add 1 tablespoon coarsely chopped fresh dill if desired and toss to combine.
Recipe Notes
Make ahead: The cucumber salad can be made and refrigerated in an airtight container up to 1 day ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Filed in:
Salad
Gluten-Free
vegetarian
Vegetables
Side Dish
quick
