Cucumber salad.

Cool, crisp and lively, cucumber salad is an easy summer side that brings freshness to grilled dishes, curries and outdoor gatherings.

The best version starts with firm English or Persian cucumbers. Their thin skin, smaller seeds and clean flavour keep every bite crunchy. Fresh dill adds a fragrant herbal note, while vinegar and olive oil create a bright, balanced dressing.

What you’ll need

• 2 English cucumbers, thinly sliced or diced
• 2 tablespoons chopped fresh dill
• 2 tablespoons white-wine or rice vinegar
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• A small pinch of sugar, optional

Make the salad

1. Wash the cucumbers and slice them evenly. Leave the skin on for extra colour and crunch.
2. Whisk the vinegar, olive oil, salt, pepper and optional sugar until the dressing is combined.
3. Toss the cucumbers with the dressing and fresh dill.
4. Chill for 20 to 30 minutes, then toss once more before serving.

Serving ideas

Serve the salad well chilled and garnish it with extra dill, mint or cilantro. Tomatoes, red onion and radish can add colour and texture. A light vinaigrette keeps the dish refreshing beside tandoori meats, biryani or warm naan.

Keep every bite crisp

If preparing ahead, keep the dressing separate until shortly before serving. This prevents the cucumbers from releasing too much water. For a creamier variation, add a spoonful of yogurt just before the salad reaches the table.