12 Refreshing Cucumber Salads Recipes

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As the mercury rises and the days grow longer, there’s nothing quite like a crisp, cool cucumber salad to refresh your palate and beat the heat.

Cucumbers, with their high water content and mild flavor, serve as the perfect base for a variety of delicious and healthy salads.

In this collection, we’ve gathered 12 of the best cucumber salad recipes that are sure to become your go-to dishes for summer picnics, backyard barbecues, or light weeknight dinners.

From classic Mediterranean-inspired combinations to Asian-infused delights, these recipes showcase the versatility of cucumbers in salads.

We’ve included options for various dietary preferences, including vegan, low-carb, and gluten-free choices.

Whether you’re looking for a quick side dish or a hearty main course, these cucumber salads offer something for everyone.

Classic Greek Cucumber Salad

This timeless Greek-inspired salad combines crisp cucumbers with tangy feta cheese and briny Kalamata olives for a Mediterranean flavor explosion.

It’s the perfect accompaniment to grilled meats or as a light lunch on its own.

Ingredients:

  • 2 large English cucumbers, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup chopped fresh parsley

Instructions:

  1. In a large bowl, combine the sliced cucumbers, red onion, cherry tomatoes, and Kalamata olives.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
  3. Pour the dressing over the vegetables and toss gently to coat evenly.
  4. Sprinkle crumbled feta cheese over the salad.
  5. If using, garnish with chopped fresh parsley.
  6. Chill for at least 30 minutes before serving to allow flavors to meld.

Asian-Inspired Cucumber Sesame Salad

This light and refreshing salad combines the coolness of cucumbers with the nutty flavor of sesame oil and the umami punch of soy sauce.

It’s a perfect side dish for Asian-inspired meals or a standalone light lunch.

Ingredients:

  • 2 English cucumbers, thinly sliced
  • 1 tablespoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Place cucumber slices in a colander and sprinkle with salt. Let sit for 30 minutes to release excess water.
  2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes.
  3. Rinse the cucumbers and pat dry with paper towels.
  4. In a large bowl, toss the cucumbers with the dressing.
  5. Sprinkle toasted sesame seeds and sliced green onions over the salad.
  6. Chill for at least 15 minutes before serving.

Creamy Dill Cucumber Salad

This classic creamy cucumber salad is a crowd-pleaser at any potluck or family gathering.

The combination of cool cucumbers, tangy sour cream, and fragrant dill creates a refreshing and satisfying side dish.

Ingredients:

  • 4 medium cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/4 cup fresh dill, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine the sliced cucumbers and red onion.
  2. In a separate bowl, whisk together sour cream, white vinegar, sugar, chopped dill, salt, and pepper.
  3. Pour the dressing over the cucumber and onion mixture, tossing gently to coat evenly.
  4. Cover and refrigerate for at least 2 hours or overnight to allow flavors to develop.
  5. Stir gently before serving and garnish with additional fresh dill if desired.

Spicy Thai Cucumber Salad

This zesty Thai-inspired cucumber salad packs a punch with its perfect balance of sweet, sour, and spicy flavors.

It’s an excellent accompaniment to grilled meats or as a refreshing starter for a Thai-themed meal.

Ingredients:

  • 2 large cucumbers, thinly sliced
  • 1/4 cup chopped peanuts
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1-2 Thai chili peppers, finely chopped (adjust to taste)
  • 1 clove garlic, minced

Instructions:

  1. In a small bowl, whisk together lime juice, fish sauce, brown sugar, chopped chili peppers, and minced garlic to create the dressing.
  2. In a large bowl, combine the sliced cucumbers, chopped peanuts, cilantro, and mint.
  3. Pour the dressing over the cucumber mixture and toss gently to coat evenly.
  4. Let the salad sit for 10-15 minutes to allow flavors to meld.
  5. Serve chilled, garnished with additional peanuts and herbs if desired.

Mediterranean Cucumber and Chickpea Salad

This hearty salad combines crisp cucumbers with protein-packed chickpeas for a satisfying and nutritious meal.

The lemon-herb dressing adds a bright, fresh flavor that perfectly complements the Mediterranean ingredients.

Ingredients:

  • 2 English cucumbers, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine diced cucumbers, chickpeas, cherry tomatoes, red onion, feta cheese, Kalamata olives, and chopped parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Chill for at least 30 minutes before serving to allow flavors to meld.
  5. Stir gently before serving and adjust seasoning if needed.

Cucumber Avocado Salad with Lime Dressing

This creamy and refreshing salad combines cool cucumbers with rich avocados for a perfect balance of textures.

The zesty lime dressing adds a bright, citrusy note that makes this salad irresistible.

Ingredients:

  • 2 large cucumbers, thinly sliced
  • 2 ripe avocados, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup crumbled cotija cheese

Instructions:

  1. In a large bowl, combine sliced cucumbers, diced avocados, and sliced red onion.
  2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper to create the dressing.
  3. Pour the dressing over the cucumber and avocado mixture, and toss gently to coat, being careful not to mash the avocados.
  4. Sprinkle chopped cilantro over the salad and fold in gently.
  5. If using, top with crumbled cotija cheese.
  6. Serve immediately or chill briefly before serving.

Watermelon Cucumber Feta Salad

This refreshing summer salad combines the sweetness of watermelon with the coolness of cucumber and the saltiness of feta for a perfect balance of flavors. It’s an ideal dish for hot summer days and outdoor gatherings.

Ingredients:

  • 3 cups seedless watermelon, cubed
  • 2 cucumbers, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup pitted Kalamata olives

Instructions:

  1. In a large bowl, gently combine the cubed watermelon and sliced cucumbers.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the watermelon and cucumber mixture, and toss gently to coat.
  4. Sprinkle crumbled feta cheese and chopped mint leaves over the salad.
  5. If using, add Kalamata olives.
  6. Chill for at least 15 minutes before serving to allow flavors to meld and the salad to cool.
  7. Gently toss once more before serving.

Cucumber Tomato Salad with Balsamic Dressing

This classic summer salad combines juicy tomatoes with crisp cucumbers for a refreshing and simple side dish.

The balsamic dressing adds a touch of sweetness and depth to the fresh vegetables.

Ingredients:

  • 3 medium cucumbers, sliced
  • 3 large tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup crumbled goat cheese

Instructions:

  1. In a large bowl, combine sliced cucumbers, diced tomatoes, and sliced red onion.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
  3. Pour the dressing over the vegetables and toss gently to coat.
  4. Add torn basil leaves and fold them into the salad.
  5. If using, sprinkle crumbled goat cheese on top.
  6. Chill for at least 30 minutes before serving to allow flavors to develop.
  7. Gently toss once more before serving and adjust seasoning if needed.

Cucumber Noodle Salad with Peanut Dressing

This low-carb salad uses spiralized cucumbers as a refreshing alternative to traditional noodles.

Paired with a creamy peanut dressing, it’s a delicious and healthy option for those looking for a light yet satisfying meal.

Ingredients:

  • 3 large cucumbers, spiralized
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/4 cup chopped peanuts
  • 2 tablespoons chopped cilantro
    For the peanut dressing:
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Water to thin, if needed

Instructions:

  1. Spiralize the cucumbers and place them in a large bowl. Add sliced red bell pepper and julienned carrot.
  2. In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, minced garlic, and red pepper flakes (if using) to create the dressing. Add water if needed to reach desired consistency.
  3. Pour the peanut dressing over the cucumber noodles and vegetables. Toss gently to coat evenly.
  4. Sprinkle chopped peanuts and cilantro over the salad.
  5. Chill for at least 15 minutes before serving to allow flavors to meld.
  6. Toss gently once more before serving and garnish with additional peanuts and cilantro if desired.

Cucumber Tzatziki Salad

This Greek-inspired salad transforms the classic tzatziki dip into a refreshing cucumber-based dish.

It’s perfect as a cool side for grilled meats or as a light, tangy appetizer with pita bread.

Ingredients:

  • 3 large cucumbers, diced
  • 2 cups Greek yogurt
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/2 cup crumbled feta cheese

Instructions:

  1. Place diced cucumbers in a colander and sprinkle with 1/2 teaspoon of salt. Let sit for 30 minutes to release excess water.
  2. In a large bowl, combine Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, remaining salt, and pepper.
  3. Pat the cucumbers dry with paper towels and add them to the yogurt mixture.
  4. Gently fold the cucumbers into the yogurt mixture until well combined.
  5. If using, fold in crumbled feta cheese.
  6. Cover and refrigerate for at least 2 hours or overnight to allow flavors to develop.
  7. Stir gently before serving and garnish with additional dill if desired.

Cucumber Quinoa Tabbouleh Salad

This modern twist on traditional tabbouleh replaces bulgur wheat with protein-rich quinoa and adds extra crunch with cucumbers.

It’s a refreshing and nutritious salad that works well as a light meal or a side dish.

Ingredients:

  • 1 cup quinoa, cooked and cooled
  • 2 large cucumbers, diced
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese

Instructions:

  1. In a large bowl, combine cooled quinoa, diced cucumbers, halved cherry tomatoes, chopped parsley, chopped mint, and diced red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
  3. Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine.
  4. If using, fold in crumbled feta cheese.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Stir gently before serving and adjust seasoning if needed.

Cucumber Gazpacho Salad

This unique salad takes inspiration from the classic Spanish cold soup, gazpacho. It combines the refreshing flavors of cucumbers, tomatoes, and bell peppers in a chunky, bread-free interpretation that’s perfect for hot summer days.

Ingredients:

  • 3 large cucumbers, diced
  • 2 ripe tomatoes, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 clove garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup toasted bread cubes for garnish

Instructions:

  1. In a large bowl, combine diced cucumbers, tomatoes, bell pepper, and red onion.
  2. In a small bowl, whisk together minced garlic, olive oil, sherry vinegar, salt, and pepper to create the dressing.
  3. Pour the dressing over the vegetables and toss gently to combine.
  4. Add chopped basil and parsley, and fold them into the salad.
  5. Cover and refrigerate for at least 1 hour to allow flavors to develop and the salad to chill thoroughly.
  6. Before serving, taste and adjust seasoning if needed.
  7. If using, garnish with toasted bread cubes for added crunch.

FAQs

Q1: How can I prevent my cucumber salad from becoming watery?
A: To keep your cucumber salad crisp and prevent excess water, try these tips:

  1. Use English or Persian cucumbers, which have fewer seeds and less water content.
  2. If using regular cucumbers, scoop out the seeds before slicing.
  3. Salt the cucumber slices and let them sit in a colander for 30 minutes before rinsing and patting dry.
  4. Add dressing just before serving to prevent the cucumbers from releasing more water.

Q2: Can I make these cucumber salads ahead of time?
A: Most cucumber salads can be prepared a few hours in advance. However, for the best texture and flavor:

  1. Prepare the vegetables and dressing separately.
  2. Combine them 30 minutes to 1 hour before serving.
  3. For creamy salads, add the dressing closer to serving time to prevent it from becoming too thin.

Q3: How long do cucumber salads last in the refrigerator?
A: Most cucumber salads will last 2-3 days in the refrigerator when stored in an airtight container. However, they’re best enjoyed within 24 hours of preparation for optimal freshness and texture.

Q4: Can I customize these recipes for dietary restrictions?
A: Absolutely! These recipes are highly adaptable:

  • For vegan options, omit cheese or use plant-based alternatives.
  • For low-carb diets, skip or reduce any added sugars and opt for low-carb vegetables.
  • For gluten-free diets, ensure all dressing ingredients are certified gluten-free.

Q5: What’s the best way to slice cucumbers for salads?
A: The slicing method depends on the recipe and personal preference:

  • Thin rounds work well for most salads.
  • Half-moons are great for chunkier salads.
  • Diced cucumbers are perfect for gazpacho-style salads.
  • Spiralized cucumbers make a fun, noodle-like base.
    Always aim for uniform sizes to ensure even distribution of flavors and consistent texture.

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