About this recipe

This viral cucumber salad is crisp, refreshing, and packed with bold flavor — thinly sliced cucumbers tossed in a tangy, garlicky dressing with red onion, fresh dill, and a splash of rice vinegar. It comes together in minutes and gets better as it sits, making it the perfect make-ahead side that's been all over social media for good reason.

Instructions

1. 1

   Slice the persian cucumbers into thin rounds (about ⅛-inch thick) using a mandoline or knife. Place them in a large mixing bowl, sprinkle with 1 tsp sea salt, toss well, and let sit for 5–10 minutes. This draws out excess water so your dressing doesn't get diluted. After resting, gently pat the persian cucumbers dry with paper towel or squeeze out any pooled liquid.

2. 2

   In a small mixing bowl, whisk together the rice vinegar, extra-virgin olive oil, lemon juice, garlic minced, sugar, and black pepper until the sugar dissolves and the dressing is well combined. Taste and adjust — add more rice vinegar for tang or a pinch more sugar to balance.

3. 3

   Add the thinly sliced red onion and dill chopped to the mixing bowl with the drained persian cucumbers. Pour the dressing over the top and toss everything together until evenly coated.

4. 4

   Let the salad marinate for at least 5 minutes before serving so the flavors meld. Garnish with toasted sesame seeds and a pinch of red pepper flakes if desired. Serve chilled or at room temperature.