This pickled cucumber salad has been on repeat in my kitchen for the past month! It’s simple, easy to make, and pairs well with basically everything.
This salad is a combination of thinly sliced crunchy romaine, sweet Persian cucumber, and fresh dill, tossed in a sweet lemony vinaigrette. And once the salad sits and the flavors marinate, it has a distinct pickle flavor that makes this dish addicting!
And if you love this sweet pickled cucumber salad as much as I do, you’ll adore this edamame and cucumber salad as well!
Everything You’ll Need For This Pickled Cucumber Salad
Listing everything you’ll need for this pickled cucumber salad recipe below – consider it your grocery list. As always, the full recipe with measurements is in the recipe card below.
- Romaine lettuce
- Persian cucumbers: I have made this salad before with English cucumbers, but the Persian variety tastes best!
- Fresh dill
- Lemons
- Extra virgin olive oil: I highly recommend California Olive Ranch and Lucini olive oil! Brightland also has amazing olive oil as well.
- Honey or maple syrup: I’d recommend using honey as it pairs best with the salad in terms of flavor, but if you want to make this salad vegan feel free to use maple syrup.
- Kosher salt or flaky salt
- Freshly cracked black pepper
- Fresh garlic or garlic powder: The salad tastes amazing with or without the garlic, so there is no need to add it if you don’t want to (especially if you want to avoid garlic breath haha).
A Few Quick Notes
- Feel free to leave out the romaine lettuce. I like adding it in for added greens, fiber, and crunch (and to make it more of a salad), but you can omit it and add in 2 extra Persian cucumbers instead.
- Let the salad marinate for at least 30 minutes. The longer the salad sits in the “brine”, the more pickled the cucumber will be. Plus, letting the salad sit helps deepen the flavors as well!
So excited for you to make this pickled cucumber salad. As always, love it when you rate and review the recipe, your feedback is always appreciated!
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Pickled Cucumber Salad
- Prep Time: 10 minutes
- Sit Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: American
Description
This pickled cucumber salad has been on repeat in my kitchen for the past month! It’s a combination of thinly sliced crunchy romaine, sweet Persian cucumber, and fresh dill, tossed in a sweet lemony vinaigrette. Once the salad sits and the flavors marinate, it has a distinct pickle flavor that makes this dish addicting!
Ingredients
- 1 small head romaine
- 2–3 persian cucumbers
- 1 small bunch dill (about 1/4 cup minced)
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp honey (sub with maple syrup if vegan)
- 1/2 tsp kosher salt or flaky salt*
- 1/2 tsp freshly cracked black pepper*
- 1/4 tsp garlic powder or 1 garlic clove minced (optional)
Instructions
- Peel the outer leaves off of the romaine and thinly slice it – the super thin lettuce makes the salad’s texture super fun! Next, thinly slice the cucumber and mince the dill. Add the salad base into a large bowl or serving bowl.
- Pour the lemon juice, olive oil, and honey over the top, followed by the black pepper, kosher salt, and garlic (optional). Using either two forks or your hands, toss the salad together until everything is well combined. I highly recommend using your hands to toss the salad with the dressing as it’ll incorporate better.
- Let the salad sit for 30 minutes to quick-pickle the cucumbers and enjoy (the “juice” from the salad is the best part).
Notes
*I never really measure the salt and pepper in the salad, just sprinkle over a generous amount of salt and pepper, taste and adjust as needed!
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