Quick Italian Cucumber Salad

Growing up, cucumber salad meant one thing in our house – sliced cucumbers with ranch dressing. That’s just how mom served it, and we never questioned it. When my Italian neighbor brought over her cucumber salad at a summer BBQ last year, I realized I’d been missing out on something special.

It turns out cucumber salad can be so much more than just cucumbers and dressing. This Italian version with fresh herbs, a simple vinaigrette, and a few other easy ingredients has become my go-to side dish. It’s the kind of recipe that makes you wonder why you didn’t try it sooner.

What Kind of Cucumber Should I Use?

While the recipe calls for English cucumber, you’ve actually got a few good options here. English cucumbers (sometimes called hothouse cucumbers) are a great choice because they have thinner skin, fewer seeds, and don’t need peeling – plus they’re less watery than regular cucumbers. If you can’t find English cucumbers, Persian cucumbers work really well too and have a similar crisp texture. Regular garden cucumbers can also do the job, but you might want to peel them and scoop out the seeds first since their skin can be a bit bitter and they tend to have more water content. Just remember that no matter which type you choose, picking firm cucumbers without any soft spots will give you the best crunch in your salad.

Options for Substitutions

This fresh salad is pretty flexible and you can make several easy swaps if needed:

• Red wine vinegar: If you’re out of red wine vinegar, try white wine vinegar or balsamic vinegar. Apple cider vinegar works too, though it will give a slightly different tang.
• English cucumber: Regular garden cucumbers can replace English cucumbers – just peel them first and remove the seeds if they’re large. Persian cucumbers are another good option, and you’ll need about 2-3 of them.
• Red onion: Sweet onions or shallots make good substitutes. If using regular white or yellow onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Fresh basil: While fresh basil gives the best flavor, you can use 1-2 teaspoons of dried basil in a pinch. Fresh parsley or mint can also work for a different but still tasty twist.
• Dried oregano: Fresh oregano works great (use 3/4 teaspoon, finely chopped), or try Italian seasoning as an alternative.
• Sugar: Honey or maple syrup can replace regular sugar – just use a tiny drop as you only need a hint of sweetness to balance the vinegar.

Watch Out for These Mistakes While Making

The biggest mistake when preparing Italian cucumber salad is cutting the vegetables too far in advance, which can lead to a watery salad – instead, dice your cucumbers, tomatoes, and onions just before serving to maintain their crisp texture.

Another common error is not properly drying your vegetables after washing them, so make sure to pat them thoroughly with paper towels, as excess water will dilute your dressing and affect the overall taste.

For the best flavor balance, avoid skipping the 10-15 minute resting period after adding the dressing, which allows the salt to draw out some moisture from the vegetables and helps the flavors meld together – but don’t let it sit for more than 30 minutes, or your crisp vegetables will become limp.

To keep your salad fresh-tasting, remember to add the chopped basil just before serving, as it can quickly turn dark and lose its bright flavor when mixed with acidic ingredients too early.

What to Serve With Italian Cucumber Salad?

This fresh and crisp Italian cucumber salad makes a perfect side dish for classic Italian main courses. It pairs wonderfully with grilled chicken, especially if you’ve seasoned the meat with Italian herbs like oregano and basil. For a complete Italian-inspired meal, serve this salad alongside pasta dishes like spaghetti and meatballs or a creamy fettuccine alfredo – the light, tangy flavors help balance richer pasta sauces. You can also serve it with grilled fish or shrimp for a lighter summer meal, and don’t forget some crusty Italian bread on the side to soak up any extra dressing at the bottom of the bowl!

Storage Instructions

Keep Fresh: This Italian cucumber salad is best enjoyed within 24 hours of making it. Keep it in an airtight container in the fridge, but know that the cucumbers and tomatoes will continue to release water over time. The good news is that extra liquid makes a tasty dressing for other salads!

Make Ahead: If you want to prep this salad in advance, dice all the vegetables and store them separately. Mix the dressing ingredients in a jar and keep it in the fridge. When you’re ready to serve, just combine everything and add the fresh basil. This way, your veggies stay crisp and fresh.

Drain & Refresh: If you have leftovers that have been sitting for a while, use a slotted spoon to serve the salad, leaving the excess liquid behind. You can also add a few fresh cucumber chunks and a sprinkle of fresh basil to perk it up again.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-5 g
• Fat: 30-35 g
• Carbohydrates: 15-20 g

Ingredients

• 1/4 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/8 teaspoon granulated sugar (or cane sugar)
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 1 small red onion, finely diced
• 2 medium ripe tomatoes, diced into 1/2 inch pieces
• 1 english cucumber, diced into 1/2 inch pieces
• 4-5 fresh basil leaves, chopped

Step 1: Prepare the Dressing

In a medium serving bowl, whisk together the dressing ingredients until well combined.

This will create a flavorful base for your salad.

Step 2: Add the Vegetables and Basil

Add sliced onion, chopped tomatoes, diced cucumber, and fresh basil to the bowl with the dressing.

These ingredients will soak up the flavors of the dressing and enhance the salad’s taste.

Step 3: Toss and Season the Salad

Gently toss all the salad ingredients together, ensuring everything is well coated with the dressing.

Taste the salad and, if necessary, add a bit more salt, usually around ¼ teaspoon, to enhance the flavors.

Step 4: Marinate Before Serving

Allow the salad to sit at room temperature for at least an hour before serving.

This marination time allows the flavors to meld together beautifully.

If you have any leftovers, store them in the refrigerator for later enjoyment.