Here’s what you do: you’re in the mood for fresh, quick, and delicious, but you don’t have time for fiddly ingredients. Step forward the Cucumber Caesar salad a salad so simple but so full of flavor it’ll be your go to dish in your kitchen. I was first introduced to this treasure a few years back when friends were requesting again and again uncompromisingly basic recipes. Since its introduction on my website in 2006, this salad has transformed dozens of readers and dinner party hosts. It’s crunchy, creamy, and infinitely adaptable, ideal for anything from weeknight meals to summer picnics.
This salad isn’t merely about convenience it’s about having fun experimenting with fresh foods without the bother. With so few ingredients, it’s a tasty, low carb dinner that’s as fine as it is fast to prepare. Chopping it up together for an easy supper or taking it to a potluck, it will be a hit.
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1. Simplicity at Its Best
Its elegance is in its simplicity: cucumbers, Caesar dressing, and some black pepper. That’s it. When I was providing catering for houseboat vacations at Lake Powell, this was always a crowd pleaser that no one could get enough of its vivid, pungent flavors. It’s so simple it prompted me to create a “Five Ingredients or Less” category on my website, with recipes that demonstrate that you don’t need to have a huge shopping list to enjoy good food.
Greek Salad
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl For salad
- 1 Small Bowl For vinaigrette
- 1 Whisk For vinaigrette emulsion
Ingredients
Main
- 1 hothouse cucumber unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper large-diced
- 1 yellow bell pepper large-diced
- 1 pint cherry or grape tomatoes halved
- 1/2 red onion sliced in half-rounds
- 1/2 pound feta cheese 1/2-inch diced (not crumbled)
- 1/2 cup calamata olives pitted
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Instructions
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Notes
It is not about hours of time in the kitchen. It is about spooning a few wonderful ingredients into the bowl and simplicity. In 10 minutes, you have a side dish that will serve with grilled chicken or as a light lunch on its own. It is the type of recipe that makes you an expert without sweating.
2. Selecting the Ideal Cucumber
The cucumbers are the spotlight, so make sure you get good ones. If you have garden fresh cucumbers available, utilize them their freshness, crunch, and sweetness cannot be beat. I recall harvesting them fresh from my neighbour’s garden, warm to the touch, and the taste was divine. If you need to purchase, use European or mini cucumbers. They are less watery, less seeded, and their thinner skin need not be peeled.
Cucumber-Feta Salad
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl For dressing
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 lb. fresh garden cucumbers
- ¼ c. crumbled feta cheese
- ¼ c. Greek-style yogurt
- 1 small jalapeno
- 5 mint leaves
- 2 tsp. fresh lemon juice
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
Instructions
- Wash and peel the cucumbers, then dice them into bite-sized pieces and place in a large mixing bowl.
- Carefully wash the jalapeño, remove the stem, and finely mince, discarding the seeds and white pith for less heat, then add to a small mixing bowl.
- Wash the mint leaves, pat dry, and finely chop or chiffonade, setting aside a few for garnish if desired.
- To the small bowl with minced jalapeño, add the Greek-style yogurt, fresh lemon juice, kosher salt, and ground black pepper. Whisk well to combine and form the dressing.
- Add the crumbled feta cheese and chopped mint to the large mixing bowl with the diced cucumbers.
- Pour the prepared yogurt-jalapeño dressing over the cucumber, feta, and mint mixture.
- Gently toss all ingredients together until evenly coated with the dressing.
- Taste the salad and adjust seasoning (salt, pepper, or lemon juice) if necessary to suit your preference.
- For best results, cover the salad and chill in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
- Serve chilled as a refreshing side dish or a light meal.
Notes
Steer clear of cukes from your run-of-the-mill grocery store if possible they’re usually waxed and not very tasty. For maximum chew, cut cucumbers in half lengthwise, then slice into half inch pieces. If purchased at the store, strip off peels to get rid of any waxy coating. For additional crunch, toss slices with a light sprinkle of salt, let it stand several minutes, then blot dry before tossing. It’s a minor step that makes a huge difference.
Read more about: My Weekly Mediterranean Salad Obsession: Fresh, Flavorful, and So Easy
3. The Right Dressing
It’s the Caesar dressing that makes the salad come alive. I used to swear by Cardini’s it was creamy, savory heaven. But after they altered the recipe to be more vinegary, I turned to Newman’s Own Creamy Caesar. It is low carb, full flavored, and has all the right notes struck. That being said, take whatever Caesar dressing you prefer. The trick is to toss just enough so that it coats the cucumbers but not so enough that it drowns them.
Cucumber Salad
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Colander
- 1 Large Mixing Bowl
- 1 Measuring Spoons
Ingredients
Main
- 2 English cucumbers 2 pounds
- 1 small red onion
- 1 1/2 tablespoons salt
- 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- 2 teaspoons dried dill or 2 tablespoons fresh
Instructions
- Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
- In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
- In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
Notes
Top with a generous dollop of fresh black pepper. It’s not for appearance it adds a warm, peppery kick that holds everything together. This trick I discovered on a friend who insisted that pepper was the magic ingredient to transform flavorless foods to the next level, and she wasn’t kidding. The creamy dressing and peppery zip are the ideal duo, making every bite irresistible.
Learn more at: Unlock Your Best Midday Meal: A Dietitian’s Essential Mediterranean Diet Lunches for Sustained Energy and Flavor
4. Endless Pairing Options
This salad is a sidekick. It’s wonderful with low carb main courses such as grilled chicken that has been marinated in a light herb mixture or a decadent tri tip steak smothered in a zesty marinade. I’ve served it with lemony fish and capers, where its cool crunch cuts through the richness, or with flank steak for a hearty yet balanced meal. Want to make it a full meal? Add grilled shrimp, sliced hard boiled eggs, or roasted chickpeas for a vegetarian twist.
Grilled Chicken and Kale Caesar Pressed Sandwich
Equipment
- 1 Grill Pan
- 1 Baking Sheet Lined with parchment paper
- 2 Mixing Bowls One small for dressing, one large for kale
- 1 Instant-Read Thermometer For ensuring chicken is cooked through
- 1 Cast-Iron Skillet or Heavy Object For pressing the sandwich
Ingredients
Main
- 2 boneless skinless chicken breasts about 1 pound total
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 6 slices thick-cut bacon about 8 ounces
- 8- inch round sourdough loaf
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 2 anchovies packed in oil finely minced
- 1 small clove garlic grated
- Zest and juice of 1 lemon
- 8 ounces kale washed, stems removed and leaves thinly sliced
- 5 radishes thinly sliced
- 1/2 English cucumber thinly sliced on the bias
Instructions
- Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate.
- Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
- Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use.
- Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper.
- Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook’s Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
Notes
It’s also a picnic or potluck excitement cold, easy to carry, and everyone loves. Sprinkle some shaved Parmesan on top for an added pizzazz or toasted panko crumbs for a light crouton substitute. Red onion slices or fresh dill leaves can add a zing of flavor, so it’s gourmet without the hassle.
Read more at: 15 Thanksgiving Appetizers That Are Guaranteed to Be the Party Hit
5. Nailing It Tips
To present this salad just so, remember a few things. Prepare your cucumbers and dressing ahead of time if you’re in a hurry, but don’t mix them until serving time cucumbers turn soggy almost at once. Refrigerate leftovers in a covered container, but consume within a day. Don’t even think about freezing it it will destroy the texture.
Sweet Potato Pecan Salad
Equipment
- 1 Baking Sheet For roasting vegetables
- 1 Large Mixing Bowl For tossing vegetables before roasting and for final salad assembly
- 1 Chef’s knife For precise cutting of vegetables
- 1 Cutting Board For safe and efficient preparation
- 1 Measuring spoons/cups For accurate ingredient portions
Ingredients
Main
- 4 stalks celery cut into 1-inch pieces
- 2 large sweet potatoes peeled and cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1/4 cup olive oil plus more for finishing salad
- 1 teaspoon ras el hanout
- 1 teaspoon finely minced fresh rosemary
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
- 1 cup green grapes cut in half
- 1 cup toasted pecans
- 1/2 cup pomegranate seeds
- 1/2 cup thinly sliced scallions
- 1/4 cup golden raisins
- Sherry vinegar as needed
Instructions
- Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
- Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
- Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
- Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.
Notes
Don’t go crazy with the dressings on the cucumbers a light brushing is all it takes to keep the cucumbers in the spotlight. And for goodness’ sake, don’t omit the black pepper; it’s an unobtrusive addition that does a lot of good. For even slices, use thin, even rounds they cut more easily and are more attractive on the plate. Serve chilled, particularly during summer, to catch that cool flavor so much improved.
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Why You’ll Love It
This Cucumber Caesar is a savior when you need something quick, healthy, and yummy. It’s only 10 minutes of prep time, and it’s in two servings that are perfect for low carb, Keto, or South Beach diets. The crunched cucumbers and creamy dressing are a lighter alternative to the original Caesar, and it’s perfect for warm weather or if you feel like having something cool.
If you’re a cucumber fan, you’ll want to explore more recipes like this. Try a Cucumber Tomato Avocado Salad for a creamy, colorful twist, or a Chopped Greek Salad with Pepperoncini for a briny kick. Each one highlights the cucumber’s versatility, perfect for light meals or sides. This salad, updated with fresh tips in 2025, remains a timeless favourite for its ease and bold flavor. Mix it all together, serve it up, and see it become a hit within your household.
Learn more about: My Weekly Mediterranean Salad Obsession: Fresh, Flavorful, and So Easy
