Crisp Cucumber Salad with a tasty Herb & Garlic Vinaigrette – a sensational salad!! Beautifully refreshing with a boost of flavour from the dressing, this is a terrifically versatile quick side salad that pairs with literally everything!
Cucumber Salad
Cucumber is probably one of my most consumed vegetables. They make an appearance in many of my salads – from Greek Salad and Ottolenghi’s Middle Eastern Chickpea Salad to epic Asian salads like Thai Beef Salad, exploding with spicy tangy lime flavours.
I serve them the classic South East Asian way – cut into wedges and served plain on the side of foods like Nasi Goreng (Indonesian Fried Rice) and Thai Fried Rice.
I cut them into sticks to serve with Hummus. And yep, I munch on them whole when I’m on the run!
So, it’s about time I started sharing some salads starring my favourite vegetable. 🙂 And here’s a classic one for you – a refreshing Cucumber Salad with a Herb & Garlic vinaigrette.
Herb & Garlic Dressing for Cucumber Salad
It’s a super simple side salad, as many of my Side Salads are (and should be, in my opinion!). The thing that makes this Cucumber Salad so tasty is a terrific Herb & Garlic Dressing which adds tang and flavour to the juicy, crisp cucumber.
Type of Cucumber to use
This Cucumber Salad works equally well with long cucumbers (Telegraph / English cucumbers) or the more common standard cucumbers (called Lebanese cucumbers in Australia).
The difference between the two is that the long cucumbers are not as watery / juicy inside so they have a slightly more intense cucumber flavour. It’s useful when you don’t want the natural juiciness of cucumbers to water down the flavour in a salad when you munch your way through it.
For this particular Cucumber Salad, either will work. Use 2 long ones, or 3 to 4 standard cucumbers.
How to make it
Nothing complicated on the making part of this Cucumber Salad – shake dressing in a jar (the best way to make dressings, a vigorous shake makes the vinegar and oil emulsify really well which makes the dressing thick and cling to the vegetables).
Slice cucumbers pretty thinly (not too thin, we want crispiness in this salad), then toss it all together.
You will find that the dressing doesn’t cling to cucumber as well as it does leafy greens. That’s just life – cucumbers are naturally slippery!
If you want a dressing to coat cucumber well, try this Creamy Cucumber Salad (with a tangy lemon yogurt dressing).
What to serve with Cucumber Salad
Though this is a year round salad in my world, it is in particular a summer staple. It’s made for hot weather!! Think – BBQ’s, picnics and gatherings with friends.
Because it’s so refreshing, it pairs equally well with rich foods like roasts as much as it does lighter food like fish, prawns/shrimp and chicken dishes.
I particularly love serving it with salmon – in fact, after photographing it, I serve it on the side of this Honey Lemon Glazed Salmon! – Nagi x
Watch how to make it
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Cucumber Salad with Herb & Garlic Dressing (Vinaigrette)
Ingredients
- 3 cucumbers , standard (or 2 long Telegraph/English cucumber(Note 1)
- 1/2 red onion , finely diced
Herb & Garlic Dressing:
- 1 1/2 tbsp red wine vinegar (Note 2)
- 3 tbsp extra virgin olive oil
- 1 garlic clove , minced
- 1/2 tsp Dijon mustard
- 3/4 tsp mixed dried herbs (Note 3 sub)
- 1/2 tsp white sugar (optional)
- 1/2 tsp salt and black pepper , EACH
Instructions
- Shake Dressing in a jar.
- Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
- Place in bowl with red onion.
- Pour over Dressing, toss gently and serve immediately.
Recipe Notes:
Nutrition Information:
Life of Dozer
Just another day in Life of Dozer….. (PS He’s leaping to try to catch SAND!!)
Another mighty applause from South Africa to Nagi 👏👏👏👏 So simple, so delicious! Thank you!
Hi Nagi,
How long can the dressing be stored in the fridge for? I’m planning to make a big batch to use 🙂
Hi Zo3, 3-4 days should be fine – N x
I have only one English cuke, and one other type cuke so gonna add some fresh spinach. I plan to add some crumpled feta cheese I have on hand too! Changed nothing in the viniagrette except for leaving out the sugar.
Sounds great!
My daughter and I loved this recipe. She loved the dressing. Didn’t change a thing. Very fresh and a nice side to add to our rotation. Thank you!
Wahoo, that’s great to hear Lyne!
Don’t think a day would pass in this house without cucumbers being on the menu beginning with my usual Scandinavian open sandwich piled high with all bar the kitchen sink in the morning 🙂 ! Altho’ up north sour cream or yoghurt are more likely to figure in the dressing I like the Italianate way of making this with the exception of using plenty of fresh herbs from the garden . . .
I wish, I do , to have Dozers energy. As for salad yum, just delicious!
Made cucumber twice.. once with English cukes then with the smaller Persian cucumbers.
I found the Persian were tastier and crisper, less watery.
Do you really mean “1 point 2” red onions?
BA HA HA!!! No – 1/2 a red onion!! N x
Good morning, Nagi.
There seems to be 1/4 tsp missing from the herbs. Thanks.
“3/4 tsp mixed dried herbs (or 1/4 tsp each oregano and thyme)”
Thank you Simon! Clearly had a shocker last night 🙂 Updated! N xx