Cucumbers Recipe

Prepare and dice cucumbers

Wash the cucumbers under cold running water. If the skin is waxy or thick, peel strips of skin with a vegetable peeler, leaving some skin for color if desired. Trim off both ends. Cut each cucumber into 2–3 equal lengths (about 3–4 inches each). Slice each length crosswise into 1/4-inch rounds, stack a few rounds and cut into 1/4-inch dice. Transfer the diced cucumber to a medium mixing bowl. The target volume is about 2 cups diced.

Drain excess water (optional but recommended)

Sprinkle the 1/2 tsp kosher salt over the diced cucumbers and toss gently to coat. Let sit for 8–10 minutes to draw out excess moisture. After resting, spoon off any liquid that accumulates or place cucumbers in a fine-mesh sieve and press gently with the back of a spoon to remove extra water. This keeps the final mixture crisp and prevents dilution of dressing.

Add aromatics

If using red onion, add the 2 tbsp very finely diced red onion to the drained cucumbers and toss to combine.

Dress and season

Drizzle the 1 tablespoon fresh lemon juice and 1 tablespoon extra-virgin olive oil over the cucumbers and onion. Add 1/4 tsp freshly ground black pepper. Toss gently until evenly coated.

Finish with herbs and adjust seasoning

Stir in 1 tablespoon finely chopped fresh dill, if using. Taste and adjust seasoning: add up to another 1/4–1/2 tsp salt or a squeeze more lemon if desired. Serve immediately for maximum crunch, or refrigerate for 15–30 minutes to let flavors meld.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Cucumbers will soften over time—drain any excess liquid before serving.