Can I make Italian cucumber salad ahead of time?

Yes. For the best texture, prep the vegetables and dressing separately and combine them about 30 minutes before serving. This prevents the cucumbers from releasing too much water too soon.

What cucumbers are best for this salad?

English cucumbers are ideal. They have thin skin, almost no seeds, and stay crisp after dressing. Regular cucumbers work too, but peeling them first helps.

How long does Italian cucumber salad last in the fridge?

Up to two days in an airtight container. The texture softens over time, but the flavor is still good. It is best eaten within a few hours of making for maximum crunch.

Can I add other vegetables to this salad?

Absolutely. Cherry tomatoes, black olives, and bell peppers all work well. Crumbled feta is also a popular addition for extra richness and a slightly creamy texture.

Italian Cucumber Salad: A Simple, Tangy Summer Side

Name: Italian Cucumber Salad
Prep time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 English cucumbers, thinly sliced; 1/2 red onion, thinly sliced; 3 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

Cool, crisp, and tangy, this Italian cucumber salad comes together in minutes with a simple herb-forward dressing. It is fresh, light, and exactly the kind of side dish you will want on repeat in the warmer months.

Ingredients

Scale

2 English cucumbers, thinly sliced
1/2 red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Thinly slice the cucumbers and red onion.
If you want a milder onion flavor, soak the onion slices in cold water for 5 minutes, then drain.
Add the cucumbers and red onion to a large bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Pour the dressing over the vegetables and toss gently to coat.
Let the salad rest for at least 10 minutes so the flavors can come together.
Add the fresh parsley just before serving and toss once more.
Serve chilled or at cool room temperature.

Notes

English cucumbers work best because they have thin skin and very few seeds. Letting the salad rest for 10 to 30 minutes gives it the best flavor and texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 95
Sugar: 4g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg