Summer Cucumber Salad with Fresh Herbs
Crisp, cool, and filled with bright garden goodness—this easy cucumber salad recipe will likely become a staple in your home. It’s light and satisfying, with a tangy-sweet dressing that makes it perfect for barbecues, picnics, or weeknight dinners when the temps rise.
This recipe takes me right back to my mom’s kitchen. Every summer, she’d whip up big bowls of cucumber salads—always crisp, always devoured. Over the years, I’ve played around with different herbs and dressings, but the heart of the dish remains the same: crunchy cukes (skin-on for texture!), sharp onion, and a light vinaigrette that ties everything together.
As a dietitian, I also love cucumbers for their hydration boost (they’re more than 95% water!) and the way they pair beautifully with fresh herbs. When it comes to the herbs, you’re the boss of your toss—throw in parsley, mint, dill, basil, or cilantro… most fresh garden herbs will shine. I toss it with a zippy white wine vinegar dressing, a drizzle of honey (or maple for a vegan spin), and a sprinkle of pepper for gentle heat.
It’s quick, super refreshing, and makes the ultimate summer sidekick. Serve it alongside my Spinach Turkey Burgers, Strawberry Bruschetta Chicken, or serve it with salmon and my Grilled Corn Salsa. It adds cool crunch and brightness to every plate.
This Summer Cucumber Salad with Fresh Herbs is guaranteed to be a refreshing favorite at your table!
Try this Tarragon Chicken Salad!
Summer Cucumber Salad with Fresh Herbs
Ingredients
- 1½ pounds cucumbers, about 3 medium
- ¼ teaspoon kosher salt
- 1 small red onion or large shallot, thinly sliced
- 3 to 4 tablespoons white wine vinegar, use more or less depending on personal preference
- 1 teaspoon honey*
- ½ teaspoon Aleppo pepper or crushed red pepper flakes, plus more to taste
- 1½ tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
- ¼ cup minced mint leaves
- ¼ cup chopped parsley or dill
Instructions
- Keeping the skin on for texture, trim the ends of the cucumbers, cut them in half lengthwise, and scoop out the seeds using a spoon. Slice thinly on the bias. Place the cucumbers in a colander and toss with kosher salt. Place the colander over a bowl and allow to sit for 15 minutes. Some liquid may be released in the bowl.
- In a large serving bowl, place thinly sliced onion, white wine vinegar, and honey. Let stand for 10 minutes. Add the salted cucumbers, olive oil, pepper flakes, freshly ground pepper, and fresh herbs. Mix to combine and serve immediately or chill for up to 2 hours before serving. Garnish with additional salt and crushed red pepper flakes to taste.
