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A delicious Cucumber Salad with fresh herbs, citrus, and red onion. Easy to make with the simplest ingredients- it's cool, crunchy, refreshing, and pairs with many things!

Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad, summer salad, cucumber recipes
  • Method: Sliced
  • Cuisine: American
  • Diet: Vegan


A delicious Cucumber Salad with fresh herbs, citrus, and red onion. Easy to make with the simplest ingredients- it’s cool, crunchy, refreshing, and pairs with many things!


Units Scale
  • 1/4 of a red onion, very thinly sliced (or sub-pickled onions, or scallions)
  • 3 tablespoons fresh lemon or lime juice
  • 2 large English Cucumbers (or 6 Persian cucumbers) thinly sliced (skin on) see notes.
  • one garlic clove, finely minced
  • 1/2 cup chopped cilantro, Italian parsley, dill, mint or basil (or a combo)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or more to taste
  • Optional spices: 1/2 teaspoon ground coriander , (or ground cumin) and/or chili flakes
  • optional: 1 jalapeno, seeded and finely diced


  1. Place the red onion and citrus juice in a big bowl, toss and let marinate while you prep the rest.
  2. Slice the cucumber, mince the garlic and chop the herbs and add to the bowl. Add the olive oil, salt, and any spices you like, and optional jalapeno. Toss well.
  3. Taste, and adjust salt and acid. You want this to taste flavorful!
  4. See the recipe notes below for other flavor combinations. This version above is a good “all around” salad- pairing well with American, Middle Eastern or Mexican Food.


The salad gets very “juicy” as it sits in the fridge, and I like to use the flavorful juice over cooked quinoa or rice. It’s really flavorful and refreshing- so make sure to add enough salt and acid. 🙂

Cutting the cucumbers thicker with keep them stay crisper longer. I personally like them cut thinly (⅛ inch)  and don’t mind when they get soft after a few days in the fridge…but this is my personal preference.  If you prefer them to stay crispy, cut them into thicker, ¼-inch slices. 😉

For a Scandinavian twist, sub dill for the cilantro and lemon for the lime. Leave out the jalapeño.

Greek- Try mint and parsley with lemon, leave out the jalapeño.

Middle Eastern – use lemon instead of lime, try a little sumac or zaatar

Mexican– add a pinch of chipotle powder for smokiness (start very light)

Asian – Try our Asian Cucumber Salad!


  • Serving Size: 1 cup
  • Calories: 61
  • Sugar: 2.2 g
  • Sodium: 196.9 mg
  • Fat: 4.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 5.1 g
  • Fiber: 0.8 g
  • Protein: 0.8 g
  • Cholesterol: 0 mg