Summertime Cucumber Salad the Way You Like It
There’s something about summertime and cucumbers. By August, gardens and farmers’ markets are overflowing with them, and if you grow your own, you may be wondering what to do with all those cucumbers.
Cucumber salad is an easy answer, but only if you like cucumber salad.
Maybe you don’t like all the seeds. Maybe you’ve made cucumber salad that turned out watery. Or perhaps you’ve tasted versions that were so bland you wondered why you bothered making them in the first place.
This is my summertime cucumber salad the way I like it: crisp cucumbers, thinly sliced red onion, a creamy dressing with just enough tang and sweetness, and dill for that classic summer flavor.
And because we all have different ideas about what makes a good cucumber salad, I’ll show you a few simple ways to adjust it so you can make it the way you like it, too.
Why I Like This Cucumber Salad
Jump to RecipeI peel and seed the cucumbers before slicing them. That gives me the crisp cucumber flavor I want without a lot of tough peel or large seeds getting in the way.
The dressing is creamy without being too heavy. Sour cream and mayonnaise make a smooth base, while apple cider vinegar adds just enough tang. A little sugar balances the vinegar, and dried dill gives the salad that familiar summertime flavor.
The red onion adds a little bite and a nice contrast to the cool cucumbers.
Best of all, this is a simple salad. There’s no complicated technique and no long list of ingredients.
How to Make Summertime Cucumber Salad
Start by peeling and seeding two cucumbers. Slice the cucumbers thinly. Thinly slice half of a red onion and toss it together with the sliced cucumbers.
In a small bowl, stir together:
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon dried dill
1 tablespoon apple cider vinegar
Mix until the dressing is smooth and well combined.
Pour the dressing over the cucumbers and onions. Toss gently until everything is coated.
Cover and refrigerate until ready to serve.
I like to give the salad some time to chill before serving. The flavors come together as it rests, and the salad is especially refreshing when served cold.
How to Make Cucumber Salad the Way You Like It
The nice thing about cucumber salad is that it doesn't have to be exactly the same every time. As with many things I do in the kitchen, a few small changes can make a big difference.
Don't like cucumber seeds?
Seed the cucumbers before slicing them, as I do. A small spoon makes quick work of removing the seeds from the center of a cucumber.
If you buy seedless cucumbers, or if your cucumbers are young and have very small, tender seeds, you may not find this necessary. Larger garden cucumbers can have a lot of seeds and moisture in the center, so removing the seeds gives you a crisper salad.
Don't like a watery cucumber salad?
Cucumbers naturally contain a lot of water. That's part of what makes them so refreshing, but it can also make a creamy cucumber salad watery as it sits.
For this salad, I start with peeled and seeded cucumbers. If your cucumbers are particularly juicy, you can also sprinkle the sliced cucumbers lightly with salt and let them sit for about 15 to 20 minutes. Drain away the liquid and gently pat the cucumbers dry before adding the dressing.
You don't always need this extra step. I use it when I'm working with especially juicy garden cucumbers or when I know the salad will sit for a while before serving.
Don't like a bland cucumber salad?
Don't be afraid of seasoning. Cucumbers have a very mild flavor, so the dressing needs enough salt, vinegar, and sweetness to make the salad taste like something.
That's why I like the combination of salt, apple cider vinegar, and sugar in this recipe. The sugar doesn't make the salad taste sweet. It simply balances the acidity of the vinegar.
Prefer more onion?
Add more.
Half of a red onion gives this salad a pleasant onion flavor without overpowering the cucumbers. But if you love red onion, there's no reason not to add a little more.
Prefer less onion?
Use less. You can also substitute thinly sliced sweet onion if that's what you have on hand.
That's the beauty of a simple summer salad. You don't have to follow every measurement perfectly to make it your own.
Prefer a mayonnaise-based cucumber salad?
If you like cucumber salad with a little more crunch and the distinctive flavor of celery seed, try my Crunchy Cucumber Salad. It skips the sour cream and uses a simple mayonnaise dressing instead. It's equally refreshing and delicious.
Can You Make Cucumber Salad Ahead?
Yes, and I actually think this salad benefits from some time in the refrigerator before serving. The cucumbers and onions have time to absorb some of the dressing, and the flavors blend more.
That said, cucumbers will continue to release water as they sit. If you want the salad to be especially crisp, prepare it a few hours before serving rather than making it a full day ahead.
If you are making it ahead for a gathering, keep it refrigerated until you're ready to serve.
What Kind of Cucumbers Are Best for Cucumber Salad?
You can use just about any fresh cucumber, but I especially like garden cucumbers for this salad.
If your garden has produced some larger cucumbers, don't worry. Peel them, cut them lengthwise, and scoop out the seeds before slicing.
English cucumbers are another good choice because they tend to have smaller seeds and thinner skins. They can be used without peeling if you prefer.
The important thing is to use cucumbers that are fresh and firm. This is not the salad to make with cucumbers that have already softened or become rubbery.
A Simple Summer Side Dish
This cucumber salad is one of those recipes I like to have in my back pocket during the summer.
It works alongside grilled chicken, burgers, sandwiches, or just about anything else coming off the grill. It's also an easy addition to a summer potluck or family dinner.
And if your garden is producing cucumbers faster than you can eat them, this is a good recipe to keep handy.
Cool, crisp cucumbers, a creamy dressing, a little red onion, and plenty of summertime flavor.
That's cucumber salad the way I like it.
And if you like your cucumber salad a little different, that's okay, too. Start with the basic recipe and make it your own.
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Summertime Cucumber Salad Recipe
Creamy Summertime Cucumber Salad
Summertime cucumber salad the way I like it: crisp cucumbers, thinly sliced red onion, a creamy dressing with just enough tang and sweetness, and dill for that classic summer flavor.
Ingredients
Instructions
- Peel and seed the cucumbers. Slice them thinly.
- Thinly slice the red onion and toss it together with the cucumbers.
- In a small bowl, combine the sour cream, mayonnaise, sugar, salt, dried dill, and apple cider vinegar. Stir until smooth.
- Pour the dressing over the cucumber and onion mixture. Toss gently to coat.
- Cover and refrigerate until chilled and ready to serve.
- For the best texture, serve the salad within a few hours of preparing it.
Notes
If your cucumbers are especially juicy, lightly salt the sliced cucumbers and let them sit for 15 to 20 minutes. Drain and pat dry before adding the dressing.
For larger garden cucumbers, peeling and removing the seeds is especially helpful for keeping the salad crisp.
Adjust the amount of red onion to suit your taste.
Nutrition Facts
Calories
160Fat (grams)
14 gSat. Fat (grams)
3 gCarbs (grams)
8 gFiber (grams)
1 gNet carbs
7 gSugar (grams)
6 gProtein (grams)
2 gSodium (milligrams)
388 mgCholesterol (grams)
14 mgNutrional information is approximate.
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