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Cucumber Salad
5 from 18 votes

Cucumber Salad

This cucumber salad balances thinly sliced English cucumbers with a tangy dressing made from apple cider vinegar, olive oil, mayonnaise, and honey. Fresh herbs such as parsley and dill add brightness, while red onion and garlic provide sharpness. The cucumbers are salted and drained to reduce excess moisture, resulting in a crisp texture that holds up well when tossed with the creamy, slightly sweet dressing. It's a refreshing side that pairs well with grilled or roasted dishes during warm weather.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8
Course: Side Dish
Cuisine: American

Ingredients

  • 2 (16 oz. each) English cucumber thinly sliced, large
  • 1 tsp salt black pepper freshly ground, 1/4 tsp
  • 1 tsp black pepper black pepper freshly ground, 1/4 tsp
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp mayonnaise
  • 1 tsp honey
  • 1 1/2 Tbsp parsley finely minced, fresh
  • 1 Tbsp dill minced fresh
  • 1 tsp garlic minced, fresh
  • 1/4 red onion thinly sliced (1/2 cup, medium

Instructions

    Cup of Yum
  1. Place sliced cucumbers in a colander. Sprinkle with salt and toss to evenly coat, while separating slices so salt coats all cucumbers. Transfer colander to refrigerator set over a plate to allow cucumbers to drain 30 - 60 minutes.
  2. Meanwhile in a mixing bowl whisk together apple cider vinegar, olive oil, mayonnaise, honey, parsley, dill, garlic, and pepper until blended. Chill until ready to use.
  3. Place red onion in a fine mesh sieve, rinse and drain.
  4. Spread cucumbers over a double layer of paper towels. Top with another layer of paper towels then roll paper towels up (with cucumbers inside) and press to remove excess liquid.
  5. Transfer cucumbers and red onion to a large bowl. Whisk dressing again until blended then pour over cucumbers. Toss to coat well. Serve within one hour.