🔪 Preparation
Step 1: Prepare the Cucumbers
Wash and thinly slice the cucumbers — about ⅛-inch thick for the best texture. If using standard slicing cucumbers, you may want to peel them and scoop out the seeds with a spoon to prevent excess water.
Tip: For elegant, uniform slices, use a mandoline slicer — it’s faster and gives the salad a professional look.
Step 2: Salt the Cucumbers (for extra crunch)
Place the sliced cucumbers in a colander and sprinkle them with ½ teaspoon of salt. Toss gently and let them sit for 15–20 minutes to draw out excess moisture.
After resting, rinse lightly and pat dry with paper towels. This step ensures your salad stays crisp and doesn’t turn watery after dressing.
Step 3: Prepare the Dressing
For the Tangy Version:
In a small bowl, whisk together vinegar, olive oil, sugar, mustard, and garlic until smooth and slightly emulsified.
For the Creamy Version:
Whisk together sour cream (or Greek yogurt), vinegar or lemon juice, sugar, salt, and pepper until creamy and well-blended. Adjust seasoning to taste — you want a balance of tangy and slightly sweet.
Step 4: Combine the Salad
In a large mixing bowl, combine the sliced cucumbers, red onion, and chopped dill. Pour your chosen dressing over the top and toss gently to coat every slice evenly.
Taste and adjust seasoning — adding a touch more salt, pepper, or vinegar if needed.
Step 5: Chill and Serve
Refrigerate the cucumber salad for at least 30 minutes before serving. This allows the flavors to meld beautifully and the cucumbers to absorb the dressing’s brightness.
Serve chilled as a side dish with grilled chicken, fish, steak, or even spicy Asian or Mediterranean fare.
🍽 Presentation Ideas
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Rustic and fresh: Serve in a clear glass bowl to show off the vibrant greens and purples of the cucumbers and onions.
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Elevated plating: Spoon into small ramekins or mason jars for individual servings at a picnic or BBQ.
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Garnish: Add a sprinkle of fresh dill, a few grinds of black pepper, or even a drizzle of extra virgin olive oil before serving.
💡 Tips for the Best Cucumber Salad
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Use the right cucumbers: English or Persian cucumbers are best — they’re less seedy and stay crisp.
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Don’t skip the salting step: It’s the secret to keeping the salad crunchy.
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Slice thinly: Thin slices absorb flavor more evenly and create a delicate texture.
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Chill before serving: Cold enhances the crispness and flavor balance.
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Customize the herbs: Dill is classic, but parsley, chives, or mint add a unique twist.
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Make it ahead: Prepare up to 24 hours in advance, but store the dressing separately until ready to serve for maximum crunch.
🌿 Variations to Try
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