A light, crisp, and hydrating salad perfect for hot weather. This dish combines cool cucumbers with fresh herbs, a tangy dressing, and optional add-ins for extra flavor and texture. It’s quick to prepare, naturally low in calories, and works as a side dish, snack, or picnic favorite.
🥗 Recipe Overview
- Prep time: 10–15 minutes
- Cook time: 0 minutes
- Total time: 10–15 minutes
- Servings: 4
🧾 Ingredients
Base:
- 3 large cucumbers (or 5–6 small Persian cucumbers)
- 1/2 red onion (thinly sliced)
- 2 tbsp fresh dill (chopped) or 1 tbsp dried dill
- 2 tbsp fresh mint (optional, chopped)
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (or white vinegar)
- 1 tbsp apple cider vinegar (optional for extra tang)
- 1 tsp honey or sugar (optional)
- 1 garlic clove (minced)
- Salt to taste
- Black pepper to taste
Optional add-ins:
- Cherry tomatoes (halved)
- Feta cheese (crumbled)
- Avocado (cubed)
- Sesame seeds or sunflower seeds
👩🍳 Instructions
- Prepare cucumbers:
Wash and slice cucumbers thinly (rounds or half-moons). If watery, lightly salt them and let sit for 5 minutes, then drain. - Slice onions:
Thinly slice red onion and soak in cold water for 5–10 minutes to reduce sharpness (optional). - Make dressing:
In a bowl, whisk olive oil, lemon juice, vinegar, garlic, salt, pepper, and honey until well combined. - Combine ingredients:
In a large bowl, mix cucumbers, onions, dill, and mint. - Add dressing:
Pour dressing over salad and toss gently. - Chill (optional):
Refrigerate for 10–20 minutes before serving for enhanced flavor.
📝 Description
This cucumber salad is crisp, juicy, and refreshing with a bright balance of tangy lemon, aromatic herbs, and a subtle sweetness. The cucumbers provide a cooling crunch while dill and mint add a garden-fresh aroma. It’s a classic summer dish that pairs beautifully with grilled meats, rice dishes, or spicy foods.
💡 Tips for Best Results
- Use cold cucumbers for extra crunch.
- Don’t overdress the salad—light coating keeps it fresh, not soggy.
- Add dressing just before serving if preparing ahead.
- Persian or English cucumbers work best because they have fewer seeds.
- For extra flavor, let it rest 10–15 minutes before eating.
🍽️ Serving Suggestions
- Serve with grilled chicken or fish
- Pair with sandwiches or wraps
- Great alongside BBQ dishes
- Works as a light lunch on its own
- Perfect for picnics and summer parties
🔬 Nutritional Information (per serving, approx.)
- Calories: 120 kcal
- Carbohydrates: 8 g
- Protein: 2 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 180 mg
(Values vary depending on add-ins like feta or avocado.)
🌿 Health Benefits
- Hydration: Cucumbers are over 95% water, helping keep you hydrated
- Low-calorie: Great for weight management
- Rich in antioxidants: Helps reduce inflammation
- Supports digestion: Fiber aids gut health
- Heart-friendly fats: Olive oil provides healthy monounsaturated fats
- Vitamin boost: Provides vitamin K, C, and potassium
❓ Q&A
Q1: Can I make this salad ahead of time?
Yes, but store dressing separately and mix just before serving to avoid sogginess.
Q2: What cucumbers are best?
English or Persian cucumbers are ideal due to thin skin and fewer seeds.
Q3: Can I make it vegan?
It already is vegan unless you add feta or honey (use maple syrup instead).
Q4: How long does it last in the fridge?
Up to 24 hours when stored in an airtight container, but best fresh.
Q5: Can I make it spicy?
Yes—add chili flakes, jalapeños, or a dash of cayenne pepper.