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It’s cucumber season! Cucumbers are so refreshing during the hot summer, whether you’re turning them into cucumber salads, sandwiches, cold soups, or even some fancy cucumber water. Cucumbers are 95% water, so they will literally keep you as cool as a cucumber, not to mention they are a light and super crisp addition to any meal. This cucumber salad is an easy side dish for summer cookouts, especially when it’s served nice and cold, straight from the refrigerator. For an easy variation, skip the herbs and add 2 tsp sesame oil and 1 tbsp toasted sesame seeds for an Asian twist on this fresh dish.


2 large or 3-4 small cucumbers, peeled and sliced thinly

1 tablespoon kosher salt

1/2 cup white or apple cider vinegar

1/4 cup sugar

½ small red onion, thinly sliced

2 tbsp chopped fresh herbs, such as parsley, chives, or mint


Spread the cucumbers out in a colander and sprinkle with kosher salt, tossing to coat all the slices. Allow to sit for 30 minutes, during which the salt will draw excess liquid from the cucumbers. Rinse well with cold water and squeeze as much moisture out with your hands or with a dry, clean towel. Add vinegar, sugar, onions and herbs, tossing well. Allow to marinate for 20 minutes before serving. Keep refrigerated and serve cold, draining any excess pickling liquid.