16 Amazing Cucumber Salads Perfect for Summer Days

Nothing beats the crisp, refreshing taste of cucumber salads when the weather gets warm. These cool, crunchy dishes are exactly what you need for picnics, barbecues, and lazy summer afternoons.

From Mediterranean-inspired combinations to creamy classics, these cucumber salads bring together fresh flavors that complement any meal perfectly.

01. Mediterranean Chopped Salad with Olives

Fresh Mediterranean flavors shine in this colorful chopped salad. Perfect alongside grilled meats or as a light lunch on its own.

Ingredients: 2 large cucumbers (diced), 3 medium tomatoes (chopped), 1 small red onion (finely diced), ¾ cup Kalamata olives (pitted and halved), ¼ cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, ½ cup crumbled feta cheese, salt and black pepper to taste.

How To Make Mediterranean Chopped Salad with Olives

1. Dice cucumbers into small, uniform pieces about ½-inch in size. Place them in a large mixing bowl and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels for the best texture.

2. Add chopped tomatoes, finely diced red onion, and halved Kalamata olives to the bowl with cucumbers. The key is keeping all pieces roughly the same size so every bite has perfect balance.

3. Whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour this dressing over the vegetables and toss gently until everything is well coated.

4. Top with crumbled feta cheese and season with salt and pepper to taste. Serve immediately for the freshest flavor, or chill for up to 2 hours before serving.

02. Tangy Cucumber Tomato Salad with Preserved Lemon

Preserved lemon adds an incredible tangy depth to this simple salad. This bright combination works beautifully with grilled lamb or chicken.

Ingredients: 3 large cucumbers (sliced), 4 medium ripe tomatoes (cut into wedges), 2 preserved lemons (rind only, finely chopped), 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons fresh mint (chopped), 1 tablespoon fresh parsley (chopped), salt and pepper to taste.

How To Make Tangy Cucumber Tomato Salad with Preserved Lemon

1. Slice cucumbers into rounds about ¼-inch thick using a sharp knife or mandoline for consistent thickness. Cut tomatoes into wedges, removing any tough core pieces for the best eating experience.

2. Rinse the preserved lemon rinds under cold water to remove excess salt, then finely chop them. You want small pieces that distribute evenly throughout the salad without overwhelming any single bite.

3. Combine olive oil, fresh lemon juice, and chopped preserved lemon in a large bowl. Whisk together until well blended, creating a bright, aromatic dressing base.

4. Add sliced cucumbers and tomato wedges to the dressing. Toss gently to coat all pieces evenly.

5. Sprinkle fresh mint and parsley over the salad, then season with salt and pepper. Let stand for 15 minutes before serving to allow flavors to meld beautifully together.

03. Smashed Cucumber Salad with Cumin

Smashing cucumbers creates more surface area for maximum flavor absorption. This technique makes every bite incredibly flavorful and satisfying.

Ingredients: 4 large cucumbers, 2 teaspoons coarse salt, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon ground cumin, 1 teaspoon sugar, 2 cloves garlic (minced), 1 tablespoon fresh lemon juice, 2 tablespoons fresh cilantro (chopped), red pepper flakes to taste.

How To Make Smashed Cucumber Salad with Cumin

1. Place cucumbers on a cutting board and gently smash them with the flat side of a large knife or rolling pin until they crack and split. Cut into bite-sized irregular pieces, keeping the rustic, smashed appearance.

2. Toss smashed cucumber pieces with coarse salt in a colander. Let drain for exactly 10 minutes to remove excess moisture, which concentrates the cucumber flavor and prevents a watery salad.

3. Rinse cucumbers under cold water and squeeze gently with your hands to remove as much liquid as possible. Pat completely dry with paper towels.

4. Whisk together rice vinegar, sesame oil, ground cumin, sugar, minced garlic, and lemon juice in a large bowl until sugar dissolves completely.

5. Add dried cucumber pieces to the dressing and toss well. Garnish with fresh cilantro and red pepper flakes. Serve immediately for the best crunch and flavor.

04. White Bean Salad with Basil Vinaigrette

Protein-packed white beans make this cucumber salad a complete meal. The fresh basil vinaigrette brings everything together with bright, herbaceous flavor.

Ingredients: 2 cans white cannellini beans (drained and rinsed), 2 large cucumbers (diced), 2 cups cherry tomatoes (halved), ½ cup fresh basil leaves (chopped), ¼ cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 clove garlic (minced), 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make White Bean Salad with Basil Vinaigrette

1. Rinse canned beans thoroughly under cold water until the water runs clear. Drain completely and pat dry with paper towels to remove excess moisture that could dilute the dressing.

2. Dice cucumbers into uniform ½-inch pieces and halve the cherry tomatoes. Keep tomato pieces roughly the same size as cucumber dice for consistent bites throughout the salad.

3. Make the basil vinaigrette by whisking together olive oil, white wine vinegar, minced garlic, and Dijon mustard in a large serving bowl until smooth and emulsified.

4. Add drained beans, diced cucumbers, and halved tomatoes to the bowl with vinaigrette. Toss gently but thoroughly to coat everything evenly with the dressing.

5. Fold in chopped fresh basil and season generously with salt and pepper. Let the salad rest for 20 minutes at room temperature before serving to allow all the flavors to blend together perfectly.

05. Simple Cucumber Tomato Salad with Lemon

Sometimes the simplest recipes are the most satisfying. Fresh lemon zest brightens every bite of this classic summer combination.

Ingredients: 3 large cucumbers (chopped), 4 ripe tomatoes (chopped), ¼ cup white wine vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon fresh lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons fresh dill (chopped).

How To Make Simple Cucumber Tomato Salad with Lemon

1. Chop cucumbers and tomatoes into similar-sized pieces, about ¾-inch chunks. Try to keep pieces uniform so the salad looks neat and every forkful has balanced flavors.

2. Combine white wine vinegar, olive oil, fresh lemon zest, lemon juice, sugar, salt, and pepper in a large bowl. Whisk vigorously until the sugar and salt dissolve completely and the dressing emulsifies.

3. Add chopped cucumbers and tomatoes to the bowl with dressing. Toss gently to coat all pieces evenly without breaking up the delicate tomatoes.

4. Let the salad marinate for 30 minutes at room temperature, stirring occasionally. This allows the vegetables to absorb the tangy citrus flavors while releasing their natural juices.

5. Just before serving, sprinkle with fresh chopped dill and give one final gentle toss. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

06. Egyptian Street-Style Vegetable Salad

This crisp vegetable medley brings authentic Middle Eastern flavors to your table. Perfect stuffed in pita bread or served as a vibrant side dish.

Ingredients: 2 large cucumbers (finely diced), 3 medium tomatoes (finely diced), 1 small red onion (minced), 1 green bell pepper (finely diced), ¼ cup fresh parsley (chopped), 2 tablespoons fresh mint (chopped), 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, salt and pepper to taste.

How To Make Egyptian Street-Style Vegetable Salad

1. Dice all vegetables very finely and uniformly, about ¼-inch pieces. This traditional technique ensures every bite has the perfect balance of flavors and textures that make this salad so special.

2. Place diced cucumbers in a fine-mesh strainer and sprinkle with salt. Let drain for 15 minutes, then rinse and squeeze dry with paper towels to prevent the salad from becoming watery.

3. Combine drained cucumbers with diced tomatoes, minced red onion, and diced bell pepper in a large mixing bowl. Add chopped parsley and mint for fresh, authentic flavor.

4. Whisk together lemon juice, olive oil, and ground cumin in a small bowl. Pour over the vegetables and toss thoroughly to distribute the dressing evenly.

5. Season with salt and pepper to taste. Let the salad rest for 10 minutes before serving to allow the flavors to meld. Serve immediately for the best texture and crispness.

07. Creamy Cucumber Avocado Salad

Buttery avocado pairs beautifully with crisp cucumber in this healthy salad. Lime juice keeps everything fresh and bright while adding zesty flavor.

Ingredients: 1 large English cucumber (sliced), 2 ripe avocados (diced), 3 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh cilantro (chopped), 1 tablespoon fresh mint (chopped), 1 small shallot (minced), ½ teaspoon salt, ¼ teaspoon black pepper.

How To Make Creamy Cucumber Avocado Salad

1. Slice English cucumber into rounds about ¼-inch thick. Since English cucumbers have thin, tender skins, there’s no need to peel them first.

2. Cut avocados in half, remove pits, and dice into ¾-inch cubes. Choose avocados that are ripe but still firm so they hold their shape when mixed with other ingredients.

3. Whisk together lime juice, olive oil, minced shallot, salt, and pepper in a large serving bowl. The lime juice will help prevent the avocados from browning while adding bright acidity.

4. Add sliced cucumbers to the bowl first, tossing gently to coat with dressing. Then add diced avocados and fold in very carefully to avoid mashing the delicate fruit.

5. Sprinkle with fresh cilantro and mint, then give one final gentle toss. Serve immediately for the best color and texture, as avocados can brown quickly even with lime juice.

08. Creamy Garden Vegetable Chopped Salad

Cool, crunchy vegetables get the creamy treatment in this satisfying salad. Perfect for potlucks and summer gatherings where you need something refreshing.

Ingredients: 2 large cucumbers (diced), 1 cup radishes (thinly sliced), 2 cups cherry tomatoes (quartered), ½ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon white wine vinegar, 1 teaspoon sugar, 2 tablespoons fresh chives (chopped), 1 tablespoon fresh dill (chopped), salt and pepper to taste.

How To Make Creamy Garden Vegetable Chopped Salad

1. Dice cucumbers into ½-inch pieces and slice radishes as thinly as possible using a sharp knife or mandoline. Quarter the cherry tomatoes, removing any tough stems.

2. Make the creamy dressing by whisking together mayonnaise, sour cream, white wine vinegar, and sugar in a large bowl until smooth and well combined.

3. Add diced cucumbers, sliced radishes, and quartered tomatoes to the bowl with dressing. Toss gently to coat all vegetables evenly with the creamy mixture.

4. Fold in fresh chives and dill, then season with salt and pepper to taste. The herbs add bright flavor that complements the cool, creamy base perfectly.

5. Chill the salad for at least 30 minutes before serving to allow flavors to develop. Serve within 4 hours for the best texture and freshness.

09. Greek-Style Cucumber Feta Salad

Tangy feta cheese and briny olives give this salad authentic Greek flavors. The longer it sits, the better it tastes as flavors meld together.

Ingredients: 3 large cucumbers (sliced), 4 ripe tomatoes (cut into wedges), ½ cup Kalamata olives (pitted), ¾ cup feta cheese (crumbled), ¼ cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1 small red onion (thinly sliced), 2 tablespoons fresh parsley (chopped), salt and pepper to taste.

How To Make Greek-Style Cucumber Feta Salad

1. Slice cucumbers into rounds about ⅜-inch thick and cut tomatoes into wedges. Remove seeds from tomato wedges if you prefer a less watery salad.

2. Thinly slice red onion and soak in cold water for 10 minutes to mellow the sharp bite. Drain well and pat dry with paper towels before adding to the salad.

3. Whisk together olive oil, balsamic vinegar, and dried oregano in a large serving bowl until well combined and slightly emulsified.

4. Add sliced cucumbers, tomato wedges, drained red onion, and Kalamata olives to the bowl. Toss gently to coat everything with the balsamic dressing.

5. Top with crumbled feta cheese and fresh parsley. Season with salt and pepper, keeping in mind that feta and olives are already quite salty.

6. Let the salad marinate for at least 1 hour before serving, stirring occasionally. The flavors improve significantly with time, making this perfect for meal prep.

10. Tropical Pineapple Cucumber Salad

Sweet pineapple and crisp cucumber create an unexpectedly delicious combination. This refreshing salad cuts through rich grilled meats beautifully.

Ingredients: 2 large cucumbers (diced), 2 cups fresh pineapple (diced), 1 small red bell pepper (diced), ¼ cup red onion (finely chopped), 2 tablespoons fresh lime juice, 1 tablespoon honey, 2 tablespoons fresh mint (chopped), 1 jalapeño pepper (seeded and minced), 2 tablespoons cilantro (chopped), salt to taste.

How To Make Tropical Pineapple Cucumber Salad

1. Choose a ripe pineapple with golden-yellow skin and dice it into ½-inch pieces. Remove the tough core completely and save any juice that accumulates for the dressing.

2. Dice cucumbers into pieces similar in size to the pineapple chunks. Also dice the red bell pepper finely and chop the red onion as small as possible.

3. Whisk together lime juice, honey, and any reserved pineapple juice in a large bowl until the honey dissolves completely and the mixture is smooth.

4. Add diced cucumbers, pineapple, red bell pepper, and red onion to the bowl. Toss gently to combine and coat with the sweet-tart dressing.

5. Fold in fresh mint, minced jalapeño, and cilantro. Season with salt to taste, keeping in mind that the pineapple adds natural sweetness that balances the salt.

6. Chill for 20 minutes before serving to let flavors blend. This salad is best enjoyed the day it’s made for optimal texture and freshness.

11. Light Cucumber Pasta Salad

Tender orecchiette pasta holds the tangy dressing perfectly in this refreshing salad. Great for lunch or as a side dish for summer entertaining.

Ingredients: 12 oz orecchiette pasta, 2 large cucumbers (diced), ½ cup white distilled vinegar, ¼ cup extra-virgin olive oil, 2 tablespoons sugar, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup fresh dill (chopped), 2 green onions (sliced), ¼ cup fresh parsley (chopped).

How To Make Light Cucumber Pasta Salad

1. Cook orecchiette pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta completely.

2. While pasta cooks, dice cucumbers into ½-inch pieces. Place in a colander, sprinkle with salt, and let drain for 15 minutes to remove excess moisture.

3. Make the dressing by whisking together vinegar, olive oil, sugar, salt, and pepper in a large bowl until the sugar dissolves completely and the mixture emulsifies.

4. Rinse the salted cucumbers under cold water and pat dry thoroughly with paper towels. Add to the bowl with dressing along with the cooled pasta.

5. Toss pasta and cucumbers with the dressing until everything is well coated. The cup-shaped orecchiette will hold the dressing beautifully in each bite.

6. Add chopped dill, sliced green onions, and fresh parsley. Toss once more and chill for at least 1 hour before serving. Adjust seasoning with additional salt and pepper if needed.

12. Refreshing Cucumber Yogurt Salad

Creamy Greek yogurt makes this cucumber salad incredibly refreshing and light. Perfect as a side dish or stuffed into warm pita bread.

Ingredients: 4 large cucumbers (chopped), 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 cloves garlic (minced), 2 tablespoons fresh dill (chopped), 1 tablespoon extra-virgin olive oil, 1 teaspoon salt, ¼ teaspoon white pepper, 1 tablespoon fresh mint (chopped).

How To Make Refreshing Cucumber Yogurt Salad

1. Chop cucumbers into ½-inch pieces and place in a colander. Sprinkle generously with salt and let drain for 20 minutes to remove as much moisture as possible.

2. Rinse cucumbers thoroughly under cold water and squeeze firmly with your hands to extract remaining liquid. Pat completely dry with paper towels for the best texture.

3. Whisk together Greek yogurt, lemon juice, minced garlic, and olive oil in a large bowl until smooth and creamy. The yogurt base should be well seasoned and tangy.

4. Add the dried cucumber pieces to the yogurt mixture and fold gently to coat evenly. Season with salt and white pepper, tasting and adjusting as needed.

5. Fold in fresh dill and mint just before serving. Chill for 30 minutes to let flavors develop, but serve the same day for the best texture and freshness.

13. Spiralized Cucumber Salad with Feta

Spiralized cucumbers create beautiful ribbons that hold dressing perfectly. This Greek-inspired salad is as pretty as it is delicious.

Ingredients: 4 large cucumbers (spiralized), ½ cup feta cheese (crumbled), ¼ cup Kalamata olives (pitted and halved), 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 2 tablespoons fresh parsley (chopped), 1 small red onion (thinly sliced), salt and pepper to taste.

How To Make Spiralized Cucumber Salad with Feta

1. Use a spiralizer to create long cucumber ribbons, or use a vegetable peeler to make thin lengthwise strips. Pat the cucumber ribbons dry with paper towels to remove excess moisture.

2. Slice red onion as thinly as possible and soak in ice water for 10 minutes to reduce the sharp bite. Drain well and pat dry before adding to the salad.

3. Whisk together olive oil, red wine vinegar, and dried oregano in a large serving bowl until well combined and slightly emulsified.

4. Add cucumber ribbons and drained red onion slices to the bowl. Toss gently with tongs to coat the delicate cucumber ribbons without breaking them.

5. Top with crumbled feta cheese, halved Kalamata olives, and fresh parsley. Season lightly with salt and pepper, remembering that feta and olives add saltiness.

6. Serve immediately for the best texture, as the cucumber ribbons can release water and become soggy if left sitting too long.

14. Classic Creamy Cucumber Salad

This traditional creamy cucumber salad brings back memories of summer barbecues. Fresh dill and tangy vinegar make it irresistibly flavorful.

Ingredients: 3 large cucumbers (thinly sliced), 1 small red onion (thinly sliced), ½ cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons white wine vinegar, 1 tablespoon sugar, 3 tablespoons fresh dill (chopped), 1 teaspoon salt, ¼ teaspoon white pepper.

How To Make Classic Creamy Cucumber Salad

1. Slice cucumbers and red onion as thinly as possible using a mandoline or sharp knife. Uniform thin slices ensure the best texture and even flavor distribution.

2. Layer sliced cucumbers and onions in a colander, sprinkling each layer with salt. Let drain for 30 minutes, then rinse thoroughly and squeeze dry with paper towels.

3. Make the creamy dressing by whisking together sour cream, mayonnaise, white wine vinegar, and sugar in a large bowl until smooth and well combined.

4. Add the dried cucumber and onion slices to the dressing and toss gently to coat every piece evenly with the creamy mixture.

5. Fold in fresh dill and season with salt and white pepper to taste. Chill for 1 hour before serving to allow flavors to develop fully.

6. Serve the same day for the best texture, as cucumbers will continue to release moisture and can make the salad watery if stored too long.

15. Fresh Garden Cucumber Avocado Tomato Salad

Three garden favorites come together in this colorful, healthy salad. The dressing is mixed right in the bowl for easy cleanup.

Ingredients: 2 large cucumbers (diced), 3 ripe tomatoes (diced), 2 firm avocados (diced), ¼ cup extra-virgin olive oil, 3 tablespoons fresh lime juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 2 tablespoons fresh basil (chopped), 1 tablespoon fresh parsley (chopped), salt and pepper to taste.

How To Make Fresh Garden Cucumber Avocado Tomato Salad

1. Start by making the dressing directly in your serving bowl. Whisk together olive oil, lime juice, red wine vinegar, and Dijon mustard until smooth and emulsified.

2. Dice cucumbers and tomatoes into uniform ¾-inch pieces. Choose tomatoes that are ripe but still firm so they hold their shape when mixed.

3. Add diced cucumbers and tomatoes to the bowl with dressing. Toss gently to coat with the tangy mixture while you prepare the avocados.

4. Cut avocados into dice slightly larger than the other vegetables, about 1-inch pieces. Choose avocados that are ripe but still firm to prevent them from turning to mush.

5. Add diced avocados to the bowl and fold in very carefully to avoid mashing. The lime juice in the dressing will help prevent the avocados from browning.

6. Sprinkle with fresh basil and parsley, then season with salt and pepper. Serve immediately for the best color and texture, as this salad is best enjoyed fresh.

16. Sweet and Sour Cucumber Vinegar Salad

The perfect balance of sweet and tangy flavors makes this simple salad absolutely addictive. Fresh dill adds the perfect finishing touch.

Ingredients: 4 large cucumbers (thinly sliced), 1 small red onion (thinly sliced), ½ cup white vinegar, ¼ cup sugar, 1 teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons fresh dill (chopped), 1 tablespoon vegetable oil.

How To Make Sweet and Sour Cucumber Vinegar Salad

1. Slice cucumbers and red onion as thinly as possible for the best texture. A mandoline works perfectly for this, but a sharp knife will do if you slice carefully and consistently.

2. Combine white vinegar, sugar, salt, and pepper in a large bowl. Whisk vigorously until the sugar and salt dissolve completely, creating a perfectly balanced sweet-sour dressing.

3. Add sliced cucumbers and red onion to the vinegar mixture. Toss well to ensure every slice is coated with the dressing.

4. Let the salad marinate at room temperature for 15 minutes, stirring occasionally. This allows the vegetables to absorb the flavors while releasing their natural juices.

5. Stir in vegetable oil and fresh dill just before serving. The oil adds richness while the dill provides a fresh, herbaceous note that complements the sweet-sour flavors perfectly.

Final Thoughts

These cucumber salads prove that simple ingredients can create the most satisfying dishes. Each recipe brings its own special twist to summer dining.

Whether you prefer creamy classics or bright vinaigrettes, there’s a perfect cucumber salad here for every occasion and taste preference.