Cucumber Salad Recipe

5 from 3 votes

This cucumber salad is a light and crisp summer salad made with thinly sliced fresh cucumbers, lemon zest, lemon juice, vinegar, and fresh dill weed. It's ready in just 10 minutes but also easy to make ahead.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 125kcal

Author: Lyuba Brooke

Ingredients

3 lbs English cucumbers
2 ripe lemons - zest and juice
3 tbsp white balsamic vinegar
1/4 cup olive oil
1/4 cup fresh dill weed minced
salt

Instructions

Make sure to wash cucumbers before making the salad.
PRO TIP: Cucumbers are the star of the dish so make sure you like the taste of each cucumber. Take a slice from each one and taste it before adding to the salad. Yes, there can be 1 bitter cucumber in a batch and it will effect the taste of the whole salad.
Slice cucumbers thinly. (Best and easiest way to slice cucumbers is to use a mandoline slicer.)
Place sliced cucumbers into a large mixing bowl.
In a small bowl, combine lemon juice, lemon zest, vinegar, oil, dill weed, and salt. Whisk it all together and add the mixture to the cucumbers.
Mix cucumbers with the dressing until all evenly coated. Make sure to taste to see if you need to add more salt.
Store cucumber salad in refrigerator, in an air-tight container, until ready to use.

Notes

Cucumber: I highly recommend using an English cucumber because they have nice and thin skin so you don't need to peel it and therefore, you keep all the nutrients.
Using mandoline slicer: To reduce the risk of serious injury, please do not use a mandoline by holding the food in your hand! Use the special holder or use cut resistant gloves. If you don’t have a mandoline slicer available, use a sharp knife.
Make ahead: I actually encourage making this cucumber salad ahead of time, even if it's just a couple of hours. Letting the cucumbers sit in the dressing mixture will infuse them with lots of flavor. This cucumber salad can be made ahead as little a 2 hours or as much as 1 day. I wouldn't make it ahead any more than a day because the cucumbers will start to get softer. Make sure to mix the salad well before serving.
Storing: Store leftover cucumber salad in an airtight container with a lid in the refrigerator. Cucumber salad will stay good for 3-4 days in the refrigerator, but the cucumbers will start to get a little softer after 2 days.

Nutrition