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A salad of cucumbers, radishes, and jalapeños. A stack plates with pink napkins and gold cutlery and two glasses of rose wine are beside this bowl.

Our garden cucumbers are growing out of control, and we are not mad about it! This refreshing cucumber salad with a red wine vinaigrette is so simple to make and is the perfect side for a casual BBQ or an elegant dinner party.

A mandoline is recommended to slice the cucumbers, onions, radishes, and jalapeño but you could easily slice them thinly with a knife.

The cucumber slices get tossed with sugar and salt, then are set aside to rest. Next the vinegar, onions, radishes, jalapeño, and dill, are gently tossed into the cucumbers. Cover and refrigerate before serving. Garnish with dill leaves and enjoy!

It’s so easy to make, watch the process video here.

A side view of a salad of cucumbers, radishes, and jalapeños. A stack plates with pink napkins and gold cutlery and two glasses of rose wine are beside this bowl.

A close up of a cucumber, radish and jalapeno salad.

Cucumber Salad

A mandoline is recommended to slice the cucumbers, onions, radishes, and jalapeño but you could easily slice them thinly with a knife.

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Prep Time 15

Inactive time 30

Total Time 45

Course Salad, Side Dish

Cuisine North American

Servings People

Equipment

1 mandoline

Ingredients

1 cucumber circles thinly sliced on a mandoline (approx. 1 pound)
2 teaspoons sugar
2 teaspoons kosher salt
3 tablespoons red wine vinegar
½ red onion thinly sliced on a mandoline
5 ounces radishes thinly sliced on a mandoline
1 jalapeño thinly sliced on a mandoline
1 tablespoon chopped dill plus dill leaves for garnish

Instructions

In a large bowl, toss the cucumber slices, sugar, and salt. In a small bowl combine the onions, jalapeños and vinegar, toss to combine. Let stand for 10 minutes at room temperature.
Add the vinegar, onions, jalapeños, radishes, and chopped dill, to the cucumbers, then gently toss to combine.
Cover and refrigerate for at least 30 minutes, before serving.
Prior to serving, pour the excess liquid into a small bowl or jug and serve on the side.
Arrange the salad on a platter (or serve directly from the bowl), garnish with dill leaves and enjoy!