Let Me Tell You About This Cucumber Salad (Spoiler: It’s a Keeper)
Alright, so, you know those days when it's so hot outside your flip-flops actually stick to the pavement? That’s when I go rummaging around my fridge for something that won’t turn my kitchen into a sauna. Enter this cucumber salad. I think I first threw this together after a particularly disastrous attempt at making gazpacho—I mean, who knew blending stuff could go so wrong, right? Anyway, this is way easier, and nobody has ever complained (well, except the time I put in waaay too much vinegar, but hey, live and learn).
Why I Always Come Back to This Salad
I make this when I’ve got cucumbers that are starting to look a tad tired (but not that tired). My family goes crazy for this because it’s just so fresh and crunchy—like, the bowl always disappears before I even get a second helping, which is honestly a bit unfair. And when I want to feel a bit fancy, I’ll toss in some fresh dill (if I haven’t let it wilt in the veggie drawer again). Sometimes, when I don’t feel like fussing, I just skip the onions—nobody misses them, except maybe my uncle, who insists they’re "essential." (He also puts ketchup on everything, so, grain of salt.)
The Stuff You Need (And What You Can Swap)
- 2 big cucumbers (English are great, but regular ones work fine—my grandma swore by the ones from her garden, but let’s be real, supermarket is fine!)
- ¼ red onion, sliced thin (white onion in a pinch, or skip it if you’re not an onion fan—no judgment)
- 2–3 tablespoons vinegar (I usually use apple cider vinegar, but rice vinegar makes it a bit lighter, and honestly, white wine vinegar works too)
- 1 tablespoon olive oil (or sunflower oil when I’m out; I’ve even used avocado oil once and it was surprisingly good)
- 1 teaspoon sugar (or honey if you’re feeling rustic)
- ½ teaspoon salt (sometimes I have to add a smidge more, just taste and see)
- Fresh dill, chopped, about a handful (dried works okay in winter, but it’s not quite the same)
- Cracked black pepper, to taste
What You Do (Don’t Stress, It’s Easy)
- Slice your cucumbers as thin as you like. I usually go for about ⅛ inch—use a mandoline if you have one, but a sharp knife is fine. (Watch your fingers! I’ve sliced mine more than once, and let me tell you, it’s not worth it for a salad.)
- Toss the cucumbers (and onions, if using) into a big bowl. This is where I usually sneak a few slices. You know, for quality control.
- Mix the dressing. In a little jar or mug (I’m usually grabbing the first thing I see), combine the vinegar, oil, sugar, and salt. Give it a good whisk or just shake it up with a fork—no fancy emulsifying needed.
- Pour the dressing over the cucumber mix. Toss everything together so the slices get slicked in that dressing. If it looks a bit watery, don’t worry—it’ll all soak in after a bit.
- Add the dill and cracked black pepper. Give it a gentle mix. Now, cover and pop it in the fridge for at least 20 minutes, or longer if you’re patient (I rarely am, but it’s worth it). Actually, I find it tastes better if you forget about it and eat it the next day, but I hardly ever have any left!
Notes from My Kitchen (Take Them or Leave Them)
- Peeling the cucumbers? Sometimes I do, sometimes I don’t. If the skin is super thick, probably best to peel, but otherwise, more crunch is more fun.
- If you don’t have fresh dill, a pinch of dried is fine, or parsley if you want to get wild. I tried cilantro once—nope, not doing that again.
- If your cucumbers are really watery, just give them a light sprinkle of salt and let them sit for 10 minutes. Then drain off the liquid before dressing (learned this the hard way after a soggy disaster).
Variations I’ve Messed Around With (Some Winners, Some… Not)
- Asian-ish: Add a splash of soy sauce and a sprinkle of sesame seeds. Tastes great with grilled chicken.
- Greek-ish: Toss in a handful of feta and some olives. On second thought, maybe skip the olives if you’re not obsessed like my cousin.
- Spicy Kick: Little bit of sliced chili or a dash of hot sauce. I tried jalapeños once and, well, it was a bit much—proceed with caution!
Tools I Use (But Honestly, Improvise)
- Big mixing bowl – I use the one with a chip in it, but any bowl is fine.
- Mandoline slicer for perfect slices (but a knife is perfectly okay—just go slow, mate!)
- Small whisk or fork for mixing the dressing. Actually, sometimes I just use a spoon and hope for the best.
If You Actually Have Leftovers (Which Is Rare)
Store leftovers in a lidded container in the fridge. It’ll keep for a day or two, but honestly, in my house it never lasts more than a day! The cucumbers will get softer, but I think the flavors get even punchier (in a good way.)
How I Like to Serve It (But You Do You)
Honestly, this salad goes with anything summery—barbecue, burgers, or just a stack of buttered toast (don’t knock it till you try it). Sometimes I pile it onto grilled fish, and my aunt swears it’s the perfect side for schnitzel. My favorite? Just straight out of the bowl, standing at the fridge, late at night. Classic.
Pro Tips (Learned the Hard Way)
- Don’t rush the marinating time; I once tried to serve it right away and it was just meh. Letting it chill makes a world of difference.
- If you overdo the vinegar, a pinch more sugar usually saves it—unless you’re into that mouth-puckering vibe, in which case, have at it.
- Don’t slice the cucumbers too thin, or they’ll go mushy. But if you do, just call it cucumber slaw and nobody will know the difference.
FAQs (Because Apparently, Everyone Has Questions)
Can I make this vegan?
Yup—just use sugar, not honey. Easy as that.
Do I have to use dill?
Nope! Use parsley, mint, or just skip the herbs. Sometimes simple is best.
Can I double the recipe?
Oh, for sure—just use a bigger bowl. I’ve made a triple batch for a picnic once and it was gone in a flash.
Does it get soggy?
After a day it softens up, but honestly, it’s still good. Kind of changes from salad to more of a pickle situation, which is alright by me.
Where do you get your vinegar?
Honestly, just the regular supermarket stuff, but I found this handy vinegar guide from Bon Appétit if you want to get into the nitty-gritty.
Can I add tomatoes?
Sure, but I’d seed them first or it’ll get soupy. Not my favorite combo, but my neighbor swears by it.
If you’re looking for more summer salad ideas, Serious Eats has a whole bunch that might spark some inspiration. Or just wing it—half the fun is seeing what you like best.
Alright, I’ve rambled enough. Let me know how it goes, or if you have any wild cucumber stories yourself. Cheers!
Ingredients
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
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1Wash and thinly slice the cucumbers. Place them in a large mixing bowl.
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2Thinly slice the red onion and add to the bowl with the cucumbers.
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3In a small bowl, whisk together the white wine vinegar, olive oil, sugar, salt, and black pepper until well combined.
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4Pour the dressing over the cucumbers and onions. Add the chopped dill and toss everything together until evenly coated.
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5Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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