Martha Stewart Cucumber Salad Recipe

Two English cucumbers sliced paper thin, tossed with red onion, white wine vinegar, honey, and fresh dill. Martha Stewart’s Cucumber Salad is a light, tangy cucumber salad with dill that takes 15 minutes and barely needs a recipe once you have made it once.

This is my default summer side because it goes with everything and I can make it while the grill heats up. The honey and vinegar together taste like something between a salad and a quick pickle.

Try More Summer Salads:

• Greek Salad
• Three Bean Salad
• Coleslaw

Why Salt The Cucumbers First

Salting the cucumber slices for 10 to 15 minutes draws out excess water so the dressing does not get diluted. I skipped this step once and ended up with a watery pool at the bottom of the bowl that tasted like nothing.

Just toss the sliced cucumbers with salt in a colander, let them sit, then gently squeeze out the liquid before adding the dressing. It makes the whole salad crunchier and more flavourful.

Cucumber Salad Ingredients

• 2 English cucumbers, very thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup white wine vinegar
• 1 tablespoon honey
• 1 teaspoon sea salt, plus more to taste
• 2 tablespoons fresh dill, chopped
• Freshly ground black pepper

How To Make Martha Stewart Cucumber Salad

1. Slice and salt: Thinly slice the cucumbers and red onion. Toss the cucumbers with 1 teaspoon of salt in a colander and let sit for 15 minutes to draw out excess water.
2. Make the dressing: In a large bowl, whisk together the white wine vinegar and honey until the honey dissolves.
3. Combine: Gently squeeze the cucumbers to remove excess liquid, then add them to the bowl along with the red onion. Toss with the dressing.
4. Add herbs and chill: Stir in the fresh dill and season with pepper. Cover and refrigerate for at least 20 minutes before serving.

Can You Use Regular Cucumbers Instead Of English

You can but peel them first because regular cucumbers have a thick waxy skin that is bitter. Scoop out the seeds too since they hold a lot of water and will make the salad soggy.

English cucumbers are better for this recipe because the skin is thin and seedless so you just slice and go. I never peel them and the texture stays crisp even after sitting in the dressing.

What Goes Next To This

Anything off the grill. I put this next to grilled shrimp or grilled chicken tenders and the cold vinegar dressing cuts through the smoky char perfectly.

It also works as part of a spread with grilled pepper bruschetta and some crusty bread. Honestly any warm protein next to this cold salad feels like a complete meal.

How Long Does It Last

One day in the fridge is the sweet spot. After that the cucumbers start releasing more water and the salad gets thin and soft instead of crisp and tangy.

I always eat it the same day I make it. If there is leftover dressing at the bottom of the bowl I drain it off and add fresh dill before serving it again because the herbs lose their punch overnight.

FAQs

• Can I add sour cream to make it creamy? That is a different recipe entirely. Martha has a creamy cucumber salad with sour cream and dill dressing which is also great, but this version is the light vinegar one.
• Does the red onion taste too strong? If raw onion is too sharp for you, soak the slices in ice water for 10 minutes before adding. It takes the harsh bite out and leaves just the flavour.

More Salad Recipes:

• Pasta Salad
• Mediterranean Tuna Salad
• Potato Salad

Nutrition Facts

(1 serving, serves 4)

• Calories: 55
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrates: 12g
• Protein: 1g