Cucumber Caesar Salad

The first time I encountered cucumber Caesar salad was at a summer potluck where the host laughed and said she was tired of wilted lettuce. One bite of those cool, crisp cucumbers coated in that tangy dressing and I understood exactly what she meant. Now whenever temperatures climb above eighty degrees, this salad becomes my go-to lunch. It is somehow lighter than traditional Caesar while still feeling indulgent enough to satisfy those creamy dressing cravings.

Last summer my neighbor Sarah stopped by while I was making this, skeptical about cucumbers in what she considered a sacred salad format. She hovered around my kitchen island, watching me slice and dress, then proceeded to eat three portions right from the serving bowl. Now she texts me every time cucumbers go on sale at the grocery store.

Ingredients

• Large English cucumber: English cucumbers have thinner skins and fewer seeds than regular ones, plus they stay crisper longer even after dressing
• Mayonnaise: Full fat mayonnaise creates that velvety restaurant style texture that lighter versions just cannot replicate
• Parmesan cheese: Freshly grated Parmesan melts into the dressing better than pre grated cheese, which often has anti caking agents
• Lemon juice: Fresh lemon juice cuts through the richness and adds brightness that bottled lemon juice simply lacks
• Dijon mustard: This emulsifies the dressing and adds that subtle tangy backbone that makes Caesar distinctive
• Garlic: One clove minced finely gives you aromatic warmth without overwhelming the delicate cucumber flavor
• Worcestershire sauce: This provides the savory depth that usually comes from anchovies in traditional Caesar dressing
• Croutons: Homemade croutons transform this from a side dish into something substantial enough for lunch

Instructions

Prep your cucumber:

Slice the cucumber into thin rounds, about one eighth inch thick, and sprinkle them with a little salt. Let them sit in a colander for fifteen to twenty minutes to draw out excess moisture, then rinse and pat dry with a clean kitchen towel.

Whisk the dressing:

In a medium bowl, combine mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, black pepper, and salt. Whisk until completely smooth and creamy, adding one to two teaspoons of water if the dressing seems too thick.

Combine everything:

In a large bowl, gently toss the cucumber slices with just enough dressing to coat each piece. Add any optional ingredients like cherry tomatoes, red onion, or avocado if you are using them.

Add the crunch:

Just before serving, scatter the croutons over the salad and give everything one last gentle toss. Transfer to your serving bowl and finish with extra Parmesan and freshly ground black pepper.

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This recipe became my summer staple after I served it at a barbecue where everyone claimed they were too full for sides but somehow the cucumber bowl was empty before the main course even hit the table. There is something about cool cucumbers and creamy dressing that makes people forget they are eating vegetables.

Make It Yours

While the classic cucumber version is perfect as written, do not be afraid to experiment with different vegetables. Jicama adds even more crunch, while thinly sliced radishes bring a lovely peppery bite and beautiful pink color. Sometimes I add a handful of baby arugula for a peppery green element that bridges the gap between traditional Caesar and this modern twist.

Protein Additions

Grilled chicken works beautifully here, but shrimp has become my unexpected favorite addition. The sweet, slightly charred flavor of grilled shrimp plays so nicely against the cool cucumber and tangy dressing. For a vegetarian protein option, chickpeas add substance without competing with the delicate flavors.

Storage and Timing

The dressing keeps beautifully in the refrigerator for up to five days, actually developing more flavor as the garlic and lemon meld together. However, dressed cucumbers should be eaten within a few hours, otherwise they release water and turn the whole dish soupy. If you are meal prepping, store components separately and combine just before eating.

• Salt the cucumbers even if you are short on time because those few minutes make a huge difference
• Toast your croutons in the oven rather than buying them for infinitely better flavor and texture
• Taste the dressing before adding it to the cucumbers because different brands of mayonnaise vary in saltiness

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Hope this becomes your new summer favorite, just like it did for everyone who has tasted it at my table. Happy cooking, and enjoy every cool, creamy, crunchy bite.

Recipe FAQs

→ Why use cucumber instead of romaine?

Cucumber offers a lighter, more hydrating base with a satisfying crunch that holds up beautifully to the creamy dressing. It's perfect for hot weather or when you want something fresher than traditional greens.

→ Should I salt the cucumbers first?

Salting the sliced cucumbers and letting them sit for 15–20 minutes draws out excess moisture, preventing the dressing from becoming watery. Rinse and pat them dry before tossing.

→ Can I make this dish vegan?

Yes! Use vegan mayonnaise, omit the Parmesan and Worcestershire sauce, and add nutritional yeast for a cheesy, umami flavor. The result is still creamy and satisfying.

→ How long does the dressing last?

The homemade Caesar dressing keeps well in an airtight container in the refrigerator for up to 5–7 days. Stir before using, as separation may occur.

→ What proteins work well with this salad?

Grilled chicken, shrimp, or even salmon complement the crisp cucumbers and creamy dressing beautifully. Simply cook your protein separately and slice or arrange it on top before serving.

→ Can I prepare this ahead?

For best results, store the dressed cucumbers and croutons separately. Combine them just before serving to maintain the ideal crunch. The dressing can be made up to a week in advance.