Easy Cucumber Salad

Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they areā€”and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.

We almost always peel thick-skinned cucumbers, but there are some varieties with thin, mild peels that you don't need to peel. Taste first if there is a question.

To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

  • Prep time: 5 minutes
  • Yield: Serves 2-4


  • 1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
  • 1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
  • 2 to 3 tablespoons seasoned rice vinegar
  • Salt and pepper to taste


1 Make the salad: Combine all ingredients in a bowl and toss to coat.

2 Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.