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Cucumber Salad

One of my family’s favorite summertime side dishes is a Cucumber Salad. The salad is at its absolute best when the cucumbers are fresh from the garden. But of course, farm fresh and even store-bought cucumbers will work. Which might be why even at the age of two, while sitting in the market basket, one of my children was known to lay hold of me and urgently speak, “Mama, you NEED to buy CU-cumbers!”

This simple salad is made up of sliced cucumbers, diced red onion or shallots, if desired, and an oil and vinegar dressing.

I grew up eating a similar salad that was prepared hours before serving and then left to marinate in the refrigerator. My family prefers the cucumbers to stay crisp, so while I might slice the cucumbers and keep them in the refrigerator for a little while, I wait to add the dressing right before serving.

I’ve included a recipe guideline for ingredients in the dressing…but the truth is I never measure the dressing ingredients. I start with oil and vinegar, add some dry mustard (to help thicken the dressing), Italian seasoning or oregano, granulated garlic, salt, pepper, red pepper flakes (if I want some spice), and dried or fresh chopped dill.

This easy side dish is cool and crisp, perfect for accompanying your favorite summer grilling.

Cucumber Salad

Course Side Dish


  • 4 medium sized cucumbers peeled
  • 1/3 cup finely diced red onion or shallot
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 tsp dry mustart
  • 1 tsp italian seasoning
  • 1/4 tsp granulated garlic
  • 1/8 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 1/8 tsp red pepper flakes
  • 1/2 tsp dill weed


  • Cut cucumbers in half lengthwise, then cut each half in half lengthwise. Thinly slice and place in serving bowl. Add diced onion or shallot.
  • Whisk all other ingredients together vigorously and pour over cucumbers. Stir together and sprinkle with dill or a light dusting of parsley.

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