Summertime should be a time of ease. While my childhood is way behind me, along with its long summer days of freedom, I still do my best to take it easy. This means taking vacations when I can, having afternoon beers, spending more time outdoors, and spending less time cooking and cleaning indoors.
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Instead of constantly ordering out or heating up ready-made meals, I turn to really simple dishes all summer long. These are simple recipes with minimal ingredients that can be thrown together quickly and/or ahead of time, making my summer mealtimes decidedly more chill.
The bonus of this cooking style is that it lets excellent summer ingredients shine. Zippy peppers, juicy tomatoes, and colorful berries don’t need much help to be delicious. I like to let the summer produce shine, accentuating its flavor and texture with some well-chosen ingredients.
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That’s how this cucumber salad came to be. I’ve made it a few times already, and summer is just starting. It’s equally great served at a barbecue as it is for a weeknight dinner alongside chicken, fish, or as part of a rice bowl. You can even make it ahead of time.
The Key Ingredients
You just need four ingredients (plus salt) to make this stand-out cucumber salad. A simple dressing of sour cream, chili crisp, and lemon juice gives the dish tons of flavor and pairs perfectly with the crunchy cukes.
Use your favorite chili crisp for this recipe. If you’re making a big batch for a barbecue, I recommend using a milder option in case not everyone likes spice as much as I do. Even if you’re using a spicier option, the sour cream and cucumbers do a good job mellowing out the heat. The crisp adds texture and lots of umami flavor.
The Secret to Great Cucumber Salad
For the best cucumber salad around, listen to the queen, Ina Garten. She suggests salting and draining the sliced cucumbers before combining with the dressing. This does a couple of things—it pulls water out of the cucumbers, which helps keep the dressing from turning watery. It also infuses the slices with a bit of saltiness and makes for a deeply flavorful salad.
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This is especially great if you’re making the salad ahead of time. It majorly cuts down on the wateriness, so you can serve up a crisp, creamy salad the next day. If any water accumulates at the bottom of the container, just pour it off and toss again.
If you’re planning to serve your cucumber salad immediately, skip the salting step and add salt to taste to the dressing instead.
How To Make My 4-Ingredient Cucumber Salad
To make 4 servings, you’ll need:
- 1 English/hothouse cucumber, thinly sliced
- 1 1/2 teaspoons kosher salt
- 2/3 cup sour cream
- 1 tablespoon chili crisp (use more crisp than the chili oil)
- 1 tablespoon lemon juice
- Sesame seeds, optional
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Toss the thinly sliced cucumber (I use a mandoline) with the salt and place in a colander. Let sit at least an hour or up to 4 hours. If you’re salting for more than an hour, place the colander on top of a bowl to catch any liquid and store it in the fridge.
Spread the cucumbers out on a clean kitchen towel and use another towel to blot away the excess moisture. Set aside.
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Add the sour cream, chili crisp, and lemon juice to a large bowl and stir. Add the cucumber slices and toss until coated. Taste, adding more lemon or salt if needed. Store in a covered container in the fridge until ready to serve, or serve right away. Top with sesame seeds, if desired.
