Cucumber Salad

Cucumber salad is a spring and summer picnic staple, and for good reason: When tossed in a bright vinegar-based dressing, cukes can withstand warm temperatures and sit out at a sunny outdoor gathering for hours. Classic recipes feature the crisp, green vegetable thinly sliced into rounds and tossed in a simple combination of salt, sugar, and vinegar, but I think you (and your BBQs!) deserve better than basic.

To that end, I opted for Persian cucumbers over standard slicing cukes—more sweetness, more crunch, fewer seeds—and sliced them thicker than you might expect (for still more crunch). Then I gave them a little extra TLC by salting them briefly to draw out excess moisture that would otherwise water down the dressing. As for the dressing, I went with a more picnic-friendly vinaigrette over something mayonnaise- or dairy-based and leveled it up with lots of pickling spices. Together, these simple tweaks add up to a big upgrade in flavor and texture over the cucumber salad you thought you knew.

How To Make Cucumber Salad

INGREDIENTS

• Red Onion: I chose red onion for its perfect mix of sweetness and bite, but a sweet onion such as Vidalia or Maui would work too—though you’d miss out on that lovely purple color.
  • Persian or English Cucumbers: With their thin, tender skin, crisp flesh, and relative lack of seeds, Persian cucumbers were made for a salad like this. English cucumbers are a little less crisp and sweet but are nearly seedless and make a fine substitute.
  • Apple Cider Vinegar: I love the sweet-tart quality apple cider vinegar brings to this dressing.
  • Lemon Juice: A little bit of citrus adds brightness and zing to the dressing while balancing the fruitiness of the apple cider vinegar.
  • Whole-Grain Mustard: I knew I wanted pickling spices in the dressing, so mustard seeds were a must. But how to incorporate them? Enter whole-grain mustard, which provides nice textural contrast and delightful pops of peppery flavor—plus, the mustard seeds look great dispersed throughout the salad. Problem solved!
  • Honey: A little bit of honey in the dressing rounds off the bitter edges of the cucumber.
  • Crushed Red Pepper Flakes: Omit if you like, but I’m a big fan of the way red pepper flakes offer a kicky counterpoint to the green, grassy flavors of cucumber.
• Dill: This classic herb partner for cucumbers doubles down on the freshness factor.
  

STEP-BY-STEP INSTRUCTIONS

Kick things off by soaking the red onions in ice water; just 15 minutes is enough to crisp them up and tame their harsh bite. Meanwhile, place the cucumbers in a salad spinner or a colander set over a bowl and toss them with salt; 15 minutes or so should be enough for them too.

While the red onions and cucumbers are hanging out, whisk together the vinaigrette. One tip: Make sure you've whisked enough to dissolve the honey and incorporate it into the dressing. You need that honey to balance out the heat of the red pepper flakes and black pepper. When you start to see cucumber liquid pooling in the bottom of the salad spinner or bowl, it's time to dry the cukes. Either spin them dry or blot them with paper towels. Now's also a good time to drain the onions: Dump them in a fine-mesh sieve and give it a good shake to get rid of any excess liquid.

Toss the cucumbers, onions, dressing, and herbs in a large bowl to combine, then go attend to other business for another 15 minutes or so to give the cucumbers time to cozy up to the dressing.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

What kind of cucumbers should I use for cucumber salad?
Persian cucumbers are my absolute faves for this salad. Their sweet taste and smaller shape gives an added crunch that is unbeatable. That said, if you don’t have access to Persian cukes, you can swap in English cucumbers for a similar result.

What is the best way to slice cucumbers for cucumber salad?
No matter what type of cucumber you choose, I suggest slicing into relatively thick rounds so they stay crisper for longer—about 1/4" thick is just right. If using larger cucumbers, halve them lengthwise before cutting into slices.

How far ahead can I make cucumber salad?
You can make this salad up to 2 days in advance. In fact, the added time in the fridge gives the cucumbers a chance to absorb even more of the bright, tangy dressing. They may lose some crispness, but they’ll retain most of their structural integrity.

What To Serve With Cucumber Salad

• French Potato Salad: Another classic picnic side with excellent keeping properties thanks to a garlicky mustardy dressing that somehow manages to be creamy without any help from mayo or diary.
• Pasta Salad: This pasta salad proudly waves the tricolor with a veritable antipasti plate thrown into the mix—salami, artichoke hearts, mozz, etc. Trust me, you'll hear no complaints.
• How To Grill Steak: The bright, fresh flavors of cucumber salad are a perfect foil for rich grilled steak.

Storage

Store any leftover salad in an airtight container in the fridge for up to 2 days.