Cucumber Salad Recipe
Make Cucumber Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Method
Salad
- 1
Prepare cucumbers
Wash the cucumbers thoroughly. If skin is waxed or you prefer, peel alternating strips or fully peel. Slice cucumbers very thinly (about 1/16–1/8 inch / 1–2 mm) using a sharp knife, mandoline on setting 2, or vegetable peeler for ribbons. Place slices in a large bowl.
- 2
Prepare onion
Peel the red onion and slice very thinly into half-moons. To take the bite out, place sliced onion in a small bowl with 1 tablespoon of the vinegar and let sit for 5 minutes, then drain and add to the cucumbers.
- 3
Dressing
- 4
Combine dressing ingredients
In a medium bowl or jar, add 1/2 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp fresh lemon juice, 1 tsp honey (if using), and the grated garlic clove. Whisk vigorously or cap and shake until smooth and slightly emulsified. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if too tart, or a splash more olive oil if too thick.
- 5
Dress the salad
Pour the dressing over the cucumber mixture. Using tongs or two spoons, toss gently and thoroughly so every slice is coated. Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld; for best results chill 20–30 minutes in the refrigerator.
- 6
Finish and serve
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with an extra sprinkle of chopped dill before serving. Serve chilled or at cool room temperature.