Simple Cucumber Salad

Ingredients For This Recipe

Cucumbers

You will need six cups of sliced cucumbers for this recipe. One large garden cucumber yields about 2 cups of sliced cucumbers.

If you have a thin skinned variety of cucumber, such as European or Lebanese, you do not need to peel them before slicing.

If you have regular “garden” cucumbers, you can either peel them entirely, or remove strips of the peel off with a vegetable peeler. This will result in a more pleasant and tender texture.

Chives

Many cucumber salads call for red onion, and they would certainly work here in this recipe, but I like to use chives because they have a much more subtle taste (not as sharp) and they are in season at the same time as cucumbers, and earlier in the spring.

Chop the chives fine. You will need two tablespoons. If using red onion, mince or thinly slice it. You will only want about 1/4 cup thinly sliced red onion.

You can also substitute another fresh herb such as basil or dill. Use 2 tablespoons.

Rice Vinegar

This is also called rice wine vinegar. You want to look for natural or unseasoned rice vinegar. Seasoned is slightly different because it is sweetened and has sodium added to it. If you can only find seasoned, omit the sugar and only add salt to taste.

You can also substitute red wine vinegar, white wine vinegar or even white vinegar. I don’t recommend cider vinegar or balsamic for this recipe as their flavors are too assertive and sweet. You can read more about which vinegars are best for different recipes in my guide to vinegar.

Sugar and Salt

I love to add a little sugar to my cucumber salad. Especially one like this that is so lean. It really brings out the natural sweetness in the fresh cukes and they taste more floral and almost melon-like in a way.

The salt also keeps this recipe savory and balances the acidity in the dressing. If using kosher salt, read this first.

How to Make This Simple Cucumber Salad Recipe

This 10 minute cucumber salad recipe is so easy to make that it hardly counts as a real recipe. But I do have a couple tips to share with you all. 

Step 1: Peel the cucumbers if using garden cucumbers. Or for thinner skinned varieties like European or Persian cucumbers you can skip peeling them.

Slice them into rounds. If you slice them very thinly the salad will become watery quickly. So if you plan to serve this at a barbecue or cookout and it will sit for more than an hour, slice the cumbers about 1/4 to 1/3-inch thick.

Step 2: Stir or whisk the vinegar, sugar and salt in a bowl to dissolve them. Stir until you cannot see or feel any grains of the sugar and salt in the bowl.

Step 3: Stir the chives into the dressing.

Step 4: Add the cucumbers and toss to coat.

FAQs for This Recipe

What To Serve This Cucumber Salad With

This salad is great with grilled pork chops or grilled pork tenderloin or pan fried fish.

You can also add it to barbecue menus for a fast veggie side dish along with grilled corn, grilled zucchini or grilled carrots.

I love the flavors of this Za’atar Chicken Burger when paired with cucumbers and I also love Shrimp Kebabs with pretty much every summer salad!

More Summer Salad Recipes:

I am head over heels for this Grilled Corn and Chickpea Salad recipe. I hope you’ll try it! 

If you haven’t already, this Cucumber Noodle and Napa Cabbage coleslaw recipe is super popular, and so delicious! 

If you’re feeling adventurous, try this Creamy Blue Cheese Coleslaw with Walnuts. It’ll knock your socks off! 

While my cousins are here I am planning to make Macaroni Salad. It’s a classic for a reason! Everyone loves it. 

Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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