Bright and Zesty Preserved Lemon Cucumber Salad

This is, without a doubt, the most refreshing cucumber salad you will ever taste.

I feel like every Southern woman has a cucumber salad recipe tucked away in her back pocket. For years, mine was my grandmother’s. It was simple, classic, and always showed up at our summer cookouts, swimming in a sweet vinegar dressing next to the potato salad and deviled eggs. It was good, but I always felt it could be something more.

My moment of inspiration came from the most unlikely of places. My husband, bless his heart, bought me a jar of preserved lemons from a fancy little market downtown. I had never cooked with them before and they sat in my pantry for months. One scorching hot afternoon, I was whipping up that same old cucumber salad for a neighborhood potluck and my eyes landed on that jar. I thought, why not?

I minced up a tiny bit of the lemon rind, discarding the pulp, and stirred it into the dressing. The result was electric. It added this incredible salty, tangy, almost floral complexity that completely transformed the dish. It was bright and familiar, but with a sophisticated secret that made everyone stop and ask, “What is in this?” That little twist took a humble side dish and made it the star of the show.

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Why This Cucumber Salad Recipe Works

The classic cucumber salad is a time honored tradition for a reason. It is the epitome of simple, fresh summer eating. Most recipes call for cucumbers, onion, vinegar, a little sugar, and maybe some dill. It’s a formula that has graced picnic tables and potluck spreads for generations, offering a cool, crisp counterpoint to heavy, smoky barbecue or rich fried chicken.

Its popularity lies in its simplicity and refreshing nature. On a sweltering July day, nothing cuts through the heat quite like the clean snap of a chilled cucumber. The vinegar dressing provides a tangy kick that awakens the palate, making it a perfect side dish that cleanses the senses between bites of heartier fare. It’s light, it’s easy to make in large batches, and it celebrates produce at its peak.

So, why mess with a good thing? Because we can make it truly great. The secret here, the ingredient that elevates this recipe from a simple side to a showstopper, is the preserved lemon. While a standard dressing uses plain acidity from vinegar, preserved lemon introduces a whole new dimension of flavor. It’s not just sour, it’s a deep, salty, umami-rich citrus that you just can’t get from fresh lemon juice or zest alone.

The preserving process mellows the lemon’s harsh bitterness while concentrating its floral, aromatic qualities. When minced and added to the dressing, it infuses every bite with a complex brightness that makes the cucumbers taste even fresher and the herbs sing. It turns a familiar, comfortable dish into something exciting and memorable without losing the soul of what makes a cucumber salad so beloved in the first place.

Ingredients for Cucumber Salad

The beauty of this recipe is its short and sweet ingredient list. While the components are simple, choosing high quality ones will make a noticeable difference in the final product. Here is exactly what you will need to create this vibrant dish.

• 2 large English cucumbers, very thinly sliced
• 1/2 small red onion, very thinly sliced
• 1/4 cup white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey or agave nectar
• 1 tablespoon finely minced preserved lemon rind (from about 1/4 of a preserved lemon, pulp discarded)
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper

The star of our show is, of course, the preserved lemon. This is our twist. You can find jars of preserved lemons in most well stocked grocery stores, often in the international aisle, or at specialty food shops. When you use them, you want to rinse the lemon quarter well, then scrape out and discard all the pulp. We only want the rind, which you will mince very finely. This ingredient brings a salty, intensely fragrant lemon flavor that is just magical.

For the cucumbers, I strongly recommend English cucumbers. They have a thin, tender skin that doesn’t require peeling, and their seeds are smaller and less bitter than common garden cucumbers. A good, fruity extra virgin olive oil will also shine here, as its flavor is a key component of the simple dressing. And please, use fresh herbs. Dried dill and mint just won’t provide the same bright, aromatic lift that makes this salad so special. The freshness is what makes this simple cucumber salad come alive.

Step-by-Step Instructions For Making Cucumber Salad

Following these steps will ensure your salad is crisp, flavorful, and never watery. The process is simple, but a couple of key techniques make all the difference. Let’s get started.

Step 1: Salt and Rest the Vegetables

First, place your thinly sliced cucumber and red onion into a large bowl. A non reactive bowl, like glass or stainless steel, is best since we will be adding vinegar later. Sprinkle the vegetables with 1/2 teaspoon of kosher salt and toss them gently with your hands to make sure everything is evenly coated. Now, let the bowl sit on the counter for about 20 minutes. This step, called macerating, is crucial. The salt will draw out excess water from the cucumbers, which concentrates their flavor and ensures your final salad isn’t a watery mess. This is the most important secret to a perfectly crisp cucumber salad.

Step 2: Prepare the Preserved Lemon Dressing

While your cucumbers are resting, you can mix up the dressing. In a small bowl or a liquid measuring cup, combine the white wine vinegar, extra virgin olive oil, and honey. Whisk these together until the honey completely dissolves into the vinegar and oil. Then, add your finely minced preserved lemon rind. Give it another good whisk to distribute that wonderful ingredient throughout the dressing. Set it aside and let those flavors start to get to know each other.

Step 3: Drain the Cucumbers

After 20 minutes have passed, you will notice a surprising amount of water has pooled at the bottom of the cucumber bowl. This is exactly what we want. Carefully tip the bowl over a sink or another bowl to drain away all of that liquid. You can gently press on the cucumbers to release a bit more water, but don’t squeeze them too hard. It is very important that you do not rinse the cucumbers. We want to keep that light coating of salt on them for seasoning.

Step 4: Combine Everything

Now for the fun part. Pour your beautifully prepared preserved lemon dressing directly over the drained cucumbers and onions. Add your freshly chopped dill, fresh mint, and the freshly cracked black pepper. Use a large spoon or tongs to gently toss everything together. Make sure every slice of cucumber and onion gets coated in that delicious dressing and speckled with the fresh herbs.

Step 5: Chill and Serve

You can serve the salad right away, but I find it’s even better if the flavors have a little time to meld. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This short chill time allows the cucumbers to absorb the dressing, deepening the flavor. Just before you’re ready to serve, give it one last gentle stir and a taste. If you think it needs it, now is the time to add another pinch of salt or pepper.

How To Serve Cucumber Salad

This vibrant cucumber salad is one of the most versatile side dishes in my arsenal. It pairs beautifully with almost any spring or summer main course, bringing a welcome burst of freshness to the plate. Its cool, crisp texture and bright, tangy flavor profile are a perfect match for rich, savory foods.

Think of it as the ultimate companion for anything coming off the grill. The bright acidity cuts through the smokiness of grilled meats wonderfully. Here are a few of my favorite ways to serve it:

• With Grilled Meats: Serve it alongside grilled chicken, juicy pork chops, or a perfectly cooked steak. The coolness of the salad is a fantastic contrast to the warm, charred meat.
• Alongside Fish: This salad is a natural partner for seafood. It’s absolutely divine with grilled salmon, seared scallops, or even simple fish tacos. The lemon notes in the salad echo the citrus often served with fish.
• At a Barbecue or Potluck: Place a big bowl of this salad on a buffet table with other classic sides like baked beans, macaroni and cheese, and cornbread. It will be the first thing to disappear.
• As a Topping: Don’t be afraid to use this salad as more of a relish or topping. It’s wonderful spooned over a simple piece of grilled bread with a smear of goat cheese or piled into a pulled pork sandwich for a fresh, crunchy layer.

For presentation, I like to serve it in a simple glass bowl to show off the beautiful colors of the cucumbers, red onion, and fresh herbs. Just before bringing it to the table, I sometimes add an extra sprinkle of fresh dill and a few delicate mint leaves on top for a little extra pop of green. It’s a simple touch that makes the dish look as good as it tastes.

How To Store & Reuse Cucumber Salad Leftovers

While this cucumber salad is definitely at its absolute best the day it is made, leftovers can still be delicious if handled properly. The key is managing the texture, as cucumbers will naturally soften over time once they are dressed and refrigerated.

To store any leftovers, transfer the salad to an airtight container and place it in the refrigerator. It is best to consume it within two days. After that, the cucumbers will have lost much of their signature crunch and become quite soft. The flavor will still be good, and in fact, can become even more pronounced as the vegetables continue to marinate in the dressing, but the texture will be significantly different.

Instead of just eating the leftovers as a side dish again, you can get creative and repurpose them. Here are a few ideas for giving your leftover salad a new life:

• Turn it into a Topping: Drain off some of the excess liquid and chop the leftover salad more finely. It becomes a fantastic relish for hot dogs or sausages. You can also spoon it over grilled fish or chicken for a burst of flavor.
• Mix it into a Grain Salad: Combine the leftover cucumber salad with a cup of cooked quinoa, couscous, or farro. The grains will absorb some of the dressing, and you can add feta cheese and chickpeas to turn it into a brand new, hearty lunch salad.
• Blend it into a Sauce: This might sound unusual, but you can blend the leftover salad with a dollop of Greek yogurt or sour cream to create a creamy, flavorful sauce. This tzatziki-style dip is wonderful with pita bread, vegetable sticks, or as a sauce for gyros or falafel.

The main takeaway is to embrace the softened texture of the leftovers. By chopping, blending, or mixing them with other ingredients, you can easily create a second delicious meal and ensure not a single bite goes to waste.

Substitutions & Variations For Cucumber Salad

One of the things I love about a simple recipe like this cucumber salad is how easy it is to adapt. You can easily tweak the ingredients to suit your taste, use what you have on hand, or accommodate dietary needs. It is a fantastic base recipe for your own creative touches.

Whether you’re missing an ingredient or just feeling adventurous, here are some of my favorite substitutions and variations to try. Feel free to mix and match to create your own signature version.

• Vinegar Variations: If you don’t have white wine vinegar, you can easily substitute it. Apple cider vinegar will add a slightly fruitier, more rustic flavor. Rice vinegar is another great option, offering a milder, less assertive tang. For a bolder flavor, you could even try red wine vinegar, which would also give the salad a lovely pink hue.
• Herb Swaps: While I adore the combination of dill and mint, other fresh herbs work beautifully. Try swapping the mint for fresh parsley for a clean, grassy flavor. A little bit of fresh oregano or cilantro could also take the salad in a delicious new direction, especially if you’re serving it with Mediterranean or Mexican inspired dishes.
• Add Some Heat: For those who like a little kick, add a pinch of red pepper flakes to the dressing. You could also add very thinly sliced jalapeño or serrano pepper along with the cucumbers and onions for a more direct and vibrant heat.
• Make it Creamy: For a completely different style of cucumber salad, you can make it creamy. Whisk a few tablespoons of sour cream, full fat Greek yogurt, or even mayonnaise into the dressing. This will create a richer, more traditional Southern style salad that is equally delicious.
• Dietary Adjustments: To make this recipe completely vegan, simply ensure you are using agave nectar instead of honey. The recipe is naturally gluten free and dairy free. For a lower sugar option, you can use a sugar substitute in place of the honey or omit the sweetener altogether for a purely savory, tangy dressing.

Don’t be afraid to experiment. Add some crumbled feta cheese for a salty, briny kick, or toss in some cherry tomatoes for a pop of color and sweetness. This recipe is your canvas.

5 FAQs About Cucumber Salad

Here are some straightforward answers to the most common questions I receive about this cucumber salad recipe.

Why is my cucumber salad watery?

A watery cucumber salad is the most common problem people encounter, and it is almost always caused by skipping one crucial step: salting and draining the cucumbers. Cucumbers are naturally full of water, we are talking over 95 percent water content. When you slice them and add a dressing, that dressing starts to pull the water out of the cucumber cells through a process called osmosis. If you don’t remove that water beforehand, it will all pool at the bottom of your serving bowl, diluting your delicious dressing and making the entire salad soupy.

The solution is to let salt do the work for you before you ever add the dressing. By tossing the sliced cucumbers and onions with salt and letting them sit for 20 to 30 minutes, you proactively draw out a significant amount of that excess moisture. You will be shocked at how much water collects in the bottom of the bowl. When you drain that liquid away, you are left with cucumber slices that are more concentrated in flavor and will stay much crisper in the final salad. So, never skip the salting step. It is the single most important technique for achieving a perfect, crisp, and flavorful cucumber salad every single time.

Can I make this cucumber salad ahead of time?

Yes, you can certainly make this cucumber salad ahead of time, which is one of the reasons it is such a great dish for parties and potlucks. However, there is a sweet spot for timing. For the absolute best texture, where the cucumbers are still crisp but have had time to absorb the flavors of the dressing, I recommend making it anywhere from 30 minutes to 4 hours before you plan to serve it. This gives the flavors time to meld together beautifully without the cucumbers becoming overly soft.

If you need to prepare it further in advance, you can make it up to 24 hours ahead. Just be aware that the cucumbers will lose a significant amount of their crunch and become much softer, more like a marinated salad. The flavor will actually be even more intense and delicious the next day, so it’s a trade off between texture and flavor. If you want to prep even earlier, you can slice your cucumbers and onions and prepare the dressing separately. Store them in airtight containers in the fridge for up to two days, then simply drain the cucumbers, toss everything together an hour or so before serving, and chill.

Do I have to peel the cucumbers for this cucumber salad?

For this specific recipe, I highly recommend not peeling the cucumbers, and that is why I call for English cucumbers. English cucumbers, also known as hothouse or seedless cucumbers, have a very thin, tender skin that is not bitter like the thick, waxy skin of a standard garden cucumber. Leaving the skin on provides a beautiful color contrast, adds a bit of texture, and contains beneficial nutrients. The dark green skin against the pale flesh and pinkish red onion is visually stunning.

If you only have regular garden cucumbers on hand, you may want to peel them, or at least partially peel them. Their skins can be tough and have a bitter taste that could be unpleasant in the salad. You could use a vegetable peeler to remove the skin entirely or create stripes by peeling off alternating strips. If you are using smaller, fresh from the garden Kirby cucumbers, their skin is also usually tender enough to be left on. Ultimately it comes down to the type of cucumber you are using and your personal preference, but for the best result with this recipe, unpeeled English cucumbers are the way to go.

What is the best way to slice cucumbers for a salad?

The key to a great cucumber salad is getting the cucumbers very thin and uniform. Thin slices have a more delicate texture and can absorb the dressing more effectively, ensuring every bite is packed with flavor. Uniform slices ensure that the texture is consistent throughout the salad, with no overly thick, crunchy pieces to distract from the overall experience. While you can certainly achieve this with a sharp chef’s knife and a steady hand, the absolute best tool for the job is a mandoline slicer.

A mandoline allows you to set a precise thickness and create perfectly uniform slices quickly and easily. I usually set mine to about 1/8 of an inch thick. This gives the slices enough body to hold up in the salad without being too thick. If you use a mandoline, please always use the hand guard that comes with it to protect your fingers. If you are using a knife, focus on keeping your guiding hand curled into a “claw” with your fingertips tucked away, and let the knife do the work. The goal is paper thin, consistent slices that will make your salad elegant and delicious.

What are preserved lemons and can I substitute them in this cucumber salad?

Preserved lemons are a traditional ingredient in North African and Middle Eastern cuisines, particularly in Moroccan cooking. They are lemons that have been pickled in a brine of salt and their own juices. The process transforms them entirely. The harsh sourness of a fresh lemon mellows, and the rind becomes soft and edible. The resulting flavor is intensely lemony, but also salty, a little bit funky, and deeply complex. It is a unique flavor that adds an incredible “what is that?” quality to dishes.

They are the special twist in this cucumber salad, and I truly believe they make the dish exceptional. You can find them in jars at most larger supermarkets or specialty food stores. If you absolutely cannot find them, you can create a substitute, though the flavor will not be quite the same. In place of the 1 tablespoon of minced preserved lemon rind, use the zest of one whole fresh lemon and an extra 1/4 teaspoon of kosher salt in your dressing. This will give you a bright, fresh lemon flavor and the extra salt will help mimic the brininess of the preserved lemons. It will still be a delicious salad, but I do encourage you to seek out the preserved lemons to experience the truly unique flavor they bring.

Try These Recipes Next

If you enjoyed the fresh and simple flavors of this cucumber salad, you’ll love some of the other recipes I have on the site. Here are a few great places to start for your next meal planning session.

• 110 Easy Dinner Ideas That Taste Great: This salad is the perfect sidekick, and this list is your ultimate resource for finding a main course to go with it. From quick weeknight meals to Sunday suppers, you’ll find endless inspiration.
• Cheap Meal Ideas & Budget-Friendly Recipes: Great food doesn’t have to break the bank. This collection is full of delicious, satisfying recipes that are gentle on your wallet, proving you can eat well for less.
• Thanksgiving Dinner Ideas: While you might think of cucumber salad as a summer dish, its bright, acidic kick is a wonderful way to cut through the richness of a holiday feast. Check out these ideas to round out your Thanksgiving table.