Cucumber Salad Recipe

Prepare cucumbers

Wash cucumbers. If skin is thick, peel alternating strips or peel thinly; otherwise leave skin on. Cut off ends. Slice cucumbers very thinly using a sharp knife, mandoline, or vegetable peeler (about 1/8-inch / 3 mm thick). If cucumbers are watery, place slices in a colander, sprinkle with 1/2 teaspoon of the kosher salt, toss, and let drain for 10 minutes; gently press or pat dry with paper towels to remove excess water.

Prepare onion

Peel the red onion and slice very thinly into half-moons. To reduce bite, place slices in a small bowl of cold water with 1 teaspoon vinegar for 5 minutes, then drain and pat dry.

Prepare tomatoes and herbs

If using cherry tomatoes, halve or quarter them. Chop fresh dill finely. If using mint, stack leaves, roll into a tight cigar, thinly slice (chiffonade).

Combine cucumbers, onion, tomatoes (if using), dill, and mint in a large mixing bowl and toss lightly to distribute.

In a medium bowl, whisk together Greek yogurt, mayonnaise (if using), apple cider vinegar, lemon juice, olive oil, honey (or sugar), and minced garlic until smooth and uniform.

Add the remaining 2.5 teaspoons kosher salt and freshly ground black pepper. Taste and adjust seasoning: add more salt, pepper, or lemon juice to balance acidity and saltiness.

Pour dressing over the cucumber mixture and toss gently until all pieces are lightly coated. Let the salad rest for at least 10 minutes at room temperature or refrigerate 20–30 minutes to allow flavors to meld.

Before serving, taste and adjust seasoning if needed. Garnish with a few extra dill sprigs and a drizzle of olive oil if desired. Serve chilled or at cool room temperature.

Store leftovers in an airtight container in the refrigerator for up to 2 days; cucumbers may become softer over time.