Cucumber salads are a regular feature at dinner here. I often make one to balance a heavier main dish. They require no heat, so you can make them when the temperature’s well over 90°. They can also help keep you hydrated on hot days, since cucumbers are mostly water. Cucumber salads are ubiquitous among cuisines, so you can tweak the ingredients to go with almost anything.
Our standard template for a cucumber salad includes the following ingredients:
Cucumber(s). We use the standard grocery store or plastic-wrapped Persian cucumbers. If you can find or grow other varieties, use them. If the skin is wax-coated, peel the cucumber. You may also want to seed the cucumber by halving it lengthwise and running a teaspoon underneath the seeds. Persian cucumbers don’t require seeding or peeling. You can slice the cucumbers or grate them. If you do the latter, it’s customary to squeeze out and discard the excess liquid. One good-sized cucumber makes enough salad for the two of us for dinner, with some left over for lunch the next day.
Salt and sugar. You don’t need much of either. The purpose is to draw liquid out of the cucumber pieces.
An allium. You can use plain or sweet onion of any color, garlic, scallions, shallots, or chives. Whatever’s handy will work.
An acid. This is for flavor. We usually use rice vinegar, but you can use cider, white wine, or other vinegar. Lemon or lime juice can be substituted for vinegar. The classic Greek tzatziki uses yogurt as the acid.
Oil isn’t necessary, but you can add a flavorful variety. For example, you can add sesame oil for a northern Asian salad, or olive oil for a salad with a Mediterranean vibe.
Herbs and spices. This is the fun part. Here are a few things we’ve used over the years: Parsley, cilantro, mint, basil (Italian or Thai), thyme, five-spice powder, or dried Italian seasoning.
Other flavors. You can use soy or fish sauce in place of some of the salt. I added both black and white sesame seeds in my latest iteration. Chiles (fresh, dried, powdered, or pickled) can also be added. We’ve added chopped peanuts just before serving.
Now that you’ve settled on the ingredients, slice or grate the cucumber. Mix with a little salt and sugar. Stir in the allium, acid, oil (if using), any dried herbs, and other flavors. Let sit for about 1/2 hour while you’re making the rest of dinner. I usually add fresh herbs shortly before serving to keep them green. (Often mint and basil discolor if added too early.) Refrigeration isn’t necessary if you’re grilling something quick, such as steak or burgers; otherwise, put the salad in the fridge until you’re ready to eat.
Cucumber salads are fast, easy, and versatile. They’re a great way to use up herbs or onion halves you have left in the vegetable bin. You can concoct any combination of ingredients you like. Just make sure you make enough to go around.
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