The Best Cucumber Salad Recipe (Crisp, Never Soggy)

Slice the cucumbers to 1/8 inch thickness using a mandoline or sharp knife. If using standard garden cucumbers, peel them and scoop out the seeds with a spoon before slicing.

Place the cucumber slices in a colander set over a bowl. Toss them with 1 teaspoon of kosher salt and let them sit for 10 minutes. You will see liquid collect in the bowl below as the salt draws out excess moisture.

After 10 minutes, transfer the cucumbers to a clean kitchen towel and press gently to pat them dry. Do not rinse them. They should feel dry to the touch.

Slice the red onion as thin as possible, ideally translucent. A mandoline works best here but a sharp knife held at a careful angle works well too.

In a small bowl, whisk together the white vinegar, sugar, water, black pepper, and 1/4 teaspoon salt until the sugar dissolves completely.

Combine the dried cucumbers and red onion in a large mixing bowl. Pour the dressing over them and toss gently until every slice is coated.

Let the salad rest for 10 minutes at room temperature or in the refrigerator. This allows the flavors to come together and the cucumbers to absorb the dressing.

Taste the salad and adjust seasoning if needed, adding a small pinch of salt or a splash more vinegar to your liking. Scatter the chopped fresh dill over the top just before serving.