Cucumber Salad Recipe

Prepare vegetables

Trim the cucumber ends. If using English or Persian cucumbers, slice thinly into rounds (about 1/8-inch thick). If using a larger slicing cucumber, peel if desired and halve lengthwise, then slice thin. Place the slices in a large bowl. Thinly slice the red onion into half-moons and add to the bowl with the cucumbers.

Salt cucumbers

Sprinkle 1 teaspoon kosher salt evenly over the cucumber and onion slices. Toss to combine and let sit for 10 minutes to draw out excess water. After 10 minutes, gently squeeze the cucumber and onion mixture in handfuls over a colander or discard the liquid, or simply drain and pat dry with paper towels. This keeps the dressing from getting diluted.

Make lemon dressing

In a separate small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon granulated sugar, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), and 1/4 teaspoon freshly ground black pepper until the sugar dissolves and the dressing emulsifies. Taste and adjust salt (add a pinch if needed) and acidity as desired.

Combine salad and dressing

Return the drained cucumbers and onions to the large bowl if you drained them. Pour the lemon dressing over the cucumber and onion mixture. Gently toss with tongs or salad spoons until all slices are evenly coated. Let the salad sit at room temperature for at least 10 minutes to allow flavors to meld, or chill for 30–60 minutes for a crisper, cooler salad.

Finish and serve

Before serving, taste and adjust seasoning with additional salt or pepper if needed. Transfer to a serving bowl and sprinkle optional sesame seeds or chopped parsley for garnish. Serve chilled or at room temperature as a refreshing side.