Hi, my name is Dipendar. I am a chef. I coocked meal in 5 minutes.
My family and relatives also like my meal very much. They called me a pro chef.
Welcome to my kitchen! Today I want to share one of the most refreshing side dishes I make during warm weather.
This crisp cucumber salad has a bright, tangy flavor that pairs beautifully with grilled meals, family dinners, or even a light lunch.
I first tasted a version of this salad inspired by a Brazilian steakhouse side dish, and since then, I’ve been making my own simple version at home.
What I love most about this salad is how easy it is. There is no complicated cooking involved, just fresh ingredients and a simple dressing that brings everything together.
The cucumbers stay crunchy, the onions add a mild bite, and the sweet-tangy vinaigrette coats every slice perfectly.
I often prepare this salad when I want something light and refreshing next to a heavier meal.
It balances rich foods really well and gives the plate a fresh, crisp contrast. Even better, the ingredients are simple and easy to find in almost any grocery store.
Recipe Overview
- Cuisine: Brazilian-American Inspired
- Prep Time: 15 minutes
- Rest Time: 0minutes
- Total Time: 15 minutes
- Total Time: 15minutes
- Servings: 6
Why This Salad Is Perfect?
I personally love serving this cucumber salad because it balances a meal so nicely.
When I cook grilled meats or roasted chicken, I usually want something fresh and light on the side. This salad does exactly that.
The cucumbers provide a cool, hydrating bite while the vinegar dressing adds a little brightness that wakes up the entire plate.
It’s simple but flavorful, and it never feels heavy. On hot summer days, especially, this salad feels incredibly refreshing.
Another reason I enjoy making it is how versatile it is. I’ve served it at family dinners, summer barbecues, and even small gatherings with friends.
Every time it disappears from the table quickly.
The salting step is the small trick that really makes this salad special.
By letting the cucumbers rest with salt for a little while, they release extra moisture. This helps the salad stay crisp instead of becoming watery later.
Even though the recipe is simple, the final result tastes bright, balanced, and refreshing. For me, it’s the kind of side dish that quietly improves the whole meal.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 4 large | Cucumbers | Thinly sliced, English cucumbers preferred |
| 1 | Red onion | Thinly sliced |
| 1/2 cup | White vinegar | Adds tangy flavor |
| 1/4 cup | Olive oil | For a smooth dressing |
| 2 tbsp | Fresh dill | Finely chopped |
| 1 tbsp | Fresh parsley | Chopped |
| 2 tsp | Sugar | Balances acidity |
| 1 tsp | Salt | Helps remove cucumber moisture |
| 1/2 tsp | Black pepper | Adds mild spice |
| 2 cloves | Garlic | Minced |
| 1 tbsp | Lemon juice | Adds brightness |
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Mandoline slicer (optional)
- Small whisk
- Measuring cups and spoons
- Colander
How to Make This Salad
Step 1
First, wash the cucumbers thoroughly under cold water. Slice them into thin, even rounds using a sharp knife or mandoline slicer. Thin slices help the dressing coat each piece evenly.
Step 2
Place the cucumber slices into a large bowl. Sprinkle salt over them and toss gently so the slices are evenly coated.
Step 3
Transfer the salted cucumbers to a colander and allow them to rest for about 30 minutes.
During this time, they will release excess moisture, which helps keep the salad crisp later.
Step 4
While the cucumbers rest, thinly slice the red onion. If the onion flavor feels too strong, place the slices in cold water for about 10 minutes. This softens the sharpness.
Step 5
After the cucumbers finish draining, rinse them lightly with cold water to remove extra salt. Pat them dry with a clean towel or paper towels.
Step 6
Prepare the dressing in a mixing bowl. Add the vinegar, olive oil, sugar, lemon juice, minced garlic, and black pepper.
Step 7
Whisk the dressing ingredients together until they are well combined. Taste the dressing and adjust the sweetness or acidity if needed.
Step 8
Add the dried cucumber slices and drained onion slices to the bowl with the dressing.
Step 9
Toss everything gently so that each cucumber slice is evenly coated in the dressing.
Step 10
Add the chopped dill and parsley over the salad and mix lightly again.
Step 11
Cover the bowl and place the salad in the refrigerator for about 20 minutes before serving. This chilling time helps the flavors blend beautifully.
Pro Cooking Tips
From my experience making this salad many times, a few simple tips really help improve the final result.
The most important step is salting the cucumbers before mixing the salad.
Cucumbers naturally contain a lot of water, and removing some of that moisture keeps the dressing from becoming diluted. It also helps maintain a crisp texture.
Slicing the cucumbers thinly is another important detail. Thin slices absorb the dressing evenly and create a better balance of flavor in every bite.
If you want a milder onion flavor, soaking the sliced onions in cold water works wonders. It keeps their pleasant bite but removes the harshness that raw onions sometimes have.
Chilling the salad before serving is also something I always recommend. Cold cucumbers taste much more refreshing and allow the dressing to soak into the slices.
Serving Suggestions
I usually serve this cucumber salad as a side dish with grilled or roasted meals. It pairs wonderfully with rich dishes because the bright dressing balances heavier flavors.
One of my favorite ways to serve it is alongside grilled steak. The cool cucumbers contrast perfectly with the warm, juicy meat. I also enjoy pairing it with roasted chicken, which creates a simple but satisfying meal.
Another great combination is serving it next to grilled fish. The light, refreshing flavor complements seafood very well without overpowering it.
Sometimes I even add this salad to wraps or sandwiches. The crisp cucumbers add a refreshing crunch that makes the whole meal feel lighter.
This salad also works well for outdoor gatherings. At summer barbecues or picnics, it stays refreshing and pairs with many different foods.
Storage & Make-Ahead Tips
This salad is best enjoyed fresh, but it can also be stored for later.
If you have leftovers, place them in an airtight container and store them in the refrigerator.
It will usually stay good for about two days. Over time, the cucumbers may release more liquid, but the flavor will remain pleasant.
If you want to prepare the salad ahead of time, you can slice the cucumbers and onions earlier in the day and store them separately in the refrigerator.
Mix the dressing separately as well.
When you are ready to serve, combine everything and chill for about twenty minutes. This helps maintain the best texture.
Delicious Variations
Even though I enjoy this salad in its classic form, sometimes I like to change it slightly depending on the meal.
One easy variation is adding thin slices of radish. Radishes bring a slightly peppery crunch that works well with cucumbers.
Another option is sprinkling crumbled feta cheese over the salad. The salty, creamy texture adds an interesting contrast to the tangy dressing.
For a mild spicy twist, I occasionally add a pinch of red pepper flakes or thin slices of jalapeño.
You can also swap the vinegar with rice vinegar for a slightly lighter and milder flavor. Each variation keeps the salad fresh while offering a slightly different taste.
Healthier Options
This salad is already quite light and refreshing, but there are a few ways to make it even healthier.
If you prefer a lower sugar option, simply reduce the sugar in the dressing or replace it with a small amount of honey.
Using extra fresh herbs is another easy way to enhance flavor without adding extra calories.
You can also increase the vegetable content by adding thinly sliced celery, bell peppers, or cherry tomatoes. These additions bring more color and extra nutrients.
Because cucumbers are naturally hydrating and low in calories, this salad fits well into many balanced diets.
Nutritional Information
- Calories: 85 kcal per serving
- Carbohydrates: 6 g
- Protein: 1 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 390 mg
- Vitamin C: 8 mg
Texas De Brazil Cucumber Salad Recipe
Ingredients
Equipment
Method
- Wash the cucumbers and slice them into thin, even rounds using a sharp knife or mandoline slicer.
- Place cucumber slices in a bowl and sprinkle with salt. Toss lightly and transfer them to a colander.
- Let the cucumbers rest for about 30 minutes so the salt pulls out excess moisture.
- While cucumbers rest, thinly slice the red onion. If the flavor is strong, soak slices in cold water for about 10 minutes.
- Rinse cucumbers lightly after draining and pat them dry using a clean towel or paper towels.
- In a mixing bowl whisk together vinegar, olive oil, sugar, lemon juice, garlic, and black pepper until well combined.
- Add the cucumber slices and onion to the dressing and toss gently to coat everything evenly.
- Sprinkle chopped dill and parsley over the salad and mix lightly.
- Cover and refrigerate the salad for about 20 minutes before serving so the flavors blend.
Notes
- Salting cucumbers first helps keep the salad crisp and prevents excess water.
- English cucumbers work best because they have thinner skin and fewer seeds.
- Chill the salad before serving for the most refreshing flavor.
How do you keep cucumber salad from getting watery?
Salt the cucumbers first and let them drain for 20–30 minutes.
Do you peel cucumbers for cucumber salad?
Peel regular cucumbers. English cucumbers usually don’t need peeling.
Can you make cucumber salad ahead of time?
Yes, but it tastes best when served fresh.
How long does cucumber salad last in the fridge?
About 2–3 days in an airtight container
What vinegar is best for cucumber salad?
White vinegar or apple cider vinegar works best.
Conclusion
I always enjoy making this cucumber salad because it’s simple, fresh, and incredibly refreshing. The crisp cucumbers and bright dressing create a light side dish that works with almost any meal. When I want something quick yet flavorful, this salad is one of the first recipes I turn to, and it never disappoints.
