MY 10 FAVORITE MARINATED CUCUMBER SALADS FOR HOT ONO ISLAND DAYS
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There is something especially refreshing about cold, marinated cucumbers on a warm Ono Island afternoon. They are crisp, light and hydrating, with just enough acidity to awaken and cleanse the palate.
I love keeping a small bowl in the refrigerator for a healthy snack, an easy side dish or a refreshing accompaniment to grilled fish, chicken, sandwiches and casual dockside meals. These recipes use simple, familiar ingredients, and each includes an easy variation for changing the flavor without complicating the shopping list.
Meredith’s tip: English and small Persian cucumbers have tender skins and fewer seeds. Regular cucumbers are also delicious—simply peel them if the skin feels thick.
1. Classic Sweet-and-Sour Cucumbers
This simple recipe is cool, crisp and lightly sweet—the kind of cucumber salad that always seems to disappear from the refrigerator.
Ingredients
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2 cucumbers, thinly sliced
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¼ sweet onion, thinly sliced
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½ cup apple cider vinegar
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½ cup cold water
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2 tablespoons sugar
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½ teaspoon salt
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Black pepper to taste
Directions
Whisk together the vinegar, water, sugar, salt and pepper. Add the cucumber and onion and toss gently. Cover and refrigerate for at least one hour.
Easy variation: Replace the apple cider vinegar with white vinegar for a sharper, more traditional pickled flavor. Add a little extra sugar if you prefer sweeter cucumbers.
2. Southern Cucumber and Sweet Onion Salad
Sweet onion and a simple vinegar dressing give this cucumber salad a familiar Southern flavor.
Ingredients
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2 cucumbers, thinly sliced
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½ sweet onion, thinly sliced
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¼ cup apple cider vinegar
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2 tablespoons olive oil
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1 tablespoon sugar
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½ teaspoon salt
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Black pepper to taste
Directions
Whisk together the vinegar, olive oil, sugar, salt and pepper. Pour the dressing over the cucumbers and onion. Refrigerate for 30 minutes before serving.
Easy variation: Add sliced cherry tomatoes just before serving, or leave out the onion for an especially mild and simple snack.
3. Mediterranean Lemon and Oregano Cucumbers
Lemon and oregano create a bright Mediterranean-inspired salad that pairs beautifully with grilled fish or chicken.
Ingredients
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2 cucumbers, sliced
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2 tablespoons fresh lemon juice
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1 tablespoon olive oil
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½ teaspoon dried oregano
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¼ teaspoon salt
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Black pepper to taste
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Optional: a small amount of crumbled feta
Directions
Combine the lemon juice, olive oil, oregano, salt and pepper. Toss with the cucumbers and refrigerate for 20 to 30 minutes. Add feta before serving, if desired.
Easy variation: Add cherry tomatoes or a few thin slices of sweet onion. For a creamier version, stir in a spoonful of plain Greek yogurt.
4. Italian Basil Cucumber Salad
Fresh basil gives these cucumbers a light Italian flavor without requiring a long list of ingredients.
Ingredients
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2 cucumbers, sliced
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1 cup cherry tomatoes, halved
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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¼ teaspoon dried oregano
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¼ cup torn fresh basil
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Salt and pepper to taste
Directions
Toss the cucumbers and tomatoes with the olive oil, vinegar, oregano, salt and pepper. Refrigerate for 20 minutes and add the fresh basil just before serving.
Easy variation: Add a small amount of crumbled feta or shaved Parmesan. You can also substitute lemon juice for the vinegar for a softer, brighter flavor.
5. Mexican Lime and Cilantro Cucumbers
These crisp lime-marinated cucumbers are refreshing alongside tacos, grilled chicken or Gulf fish.
Ingredients
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2 cucumbers, sliced
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Juice of 1 lime
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1 tablespoon olive oil
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2 tablespoons chopped cilantro
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Pinch of salt
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Optional: a light sprinkle of chili powder
Directions
Toss all the ingredients together and refrigerate for 20 to 30 minutes. Add only a small amount of chili powder if you would like a gentle touch of warmth.
Easy variation: Leave out the cilantro for a very simple lime cucumber salad. For a slightly sweeter version, whisk a teaspoon of honey into the lime juice.
6. Easy Asian-Style Sesame Cucumbers
Rice vinegar and sesame oil give these cucumbers a light, savory flavor. A small amount of sesame oil goes a long way.
Ingredients
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2 cucumbers, sliced
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2 tablespoons rice vinegar
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1 teaspoon low-sodium soy sauce
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½ teaspoon sesame oil
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½ teaspoon honey
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Optional: sesame seeds
Directions
Whisk together the vinegar, soy sauce, sesame oil and honey. Toss with the cucumbers and refrigerate for approximately 30 minutes. Sprinkle with sesame seeds before serving, if desired.
Easy variation: Add thinly sliced green onion or a small pinch of red pepper flakes. For a milder salad, leave out the soy sauce and add a pinch of salt instead.
7. Gulf Coast Lemon-Pepper Cucumbers
Fresh lemon and black pepper give this simple salad a coastal flavor that is lovely with grilled or blackened seafood.
Ingredients
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2 cucumbers, sliced
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2 tablespoons fresh lemon juice
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1 tablespoon olive oil
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¼ teaspoon salt
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Freshly ground black pepper
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Optional: a very light sprinkle of seafood seasoning
Directions
Toss the cucumber slices with the lemon juice, olive oil, salt and pepper. Refrigerate for 20 minutes and serve cold.
Easy variation: Add cherry tomatoes or thinly sliced sweet onion. A spoonful of plain Greek yogurt turns it into a light, creamy side for grilled Gulf fish.
Meredith’s tip: If using seafood seasoning, begin with only a small pinch. It is much easier to add more than to correct an overly salty salad.
8. Light and Creamy Cucumber Salad
Plain Greek yogurt creates a creamy cucumber salad that still feels fresh and light.
Ingredients
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2 cucumbers, thinly sliced
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½ cup plain Greek yogurt
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1 tablespoon fresh lemon juice
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½ teaspoon sugar or honey
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¼ teaspoon salt
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Black pepper to taste
Directions
Stir together the yogurt, lemon juice, sugar or honey, salt and pepper. Fold in the cucumbers and refrigerate for 30 minutes before serving.
Easy variation: Add a little chopped basil or parsley. For a thinner dressing, stir in a teaspoon of olive oil or additional lemon juice.
9. Honey-Lime Marinated Cucumbers
This slightly sweet and tangy combination makes a refreshing afternoon snack.
Ingredients
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2 cucumbers, sliced
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Juice of 1 lime
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1 teaspoon honey
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1 tablespoon olive oil
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Pinch of salt
Directions
Whisk together the lime juice, honey, olive oil and salt. Toss with the cucumbers and refrigerate for 20 to 30 minutes.
Easy variation: Add chopped cilantro for a Mexican-inspired flavor or a little fresh basil for a softer, garden-fresh version.
10. Simple Cucumber, Tomato and Feta Salad
This colorful salad is easy enough for lunch and attractive enough to place on a summer dinner table.
Ingredients
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2 cucumbers, chopped
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1 cup cherry tomatoes, halved
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â…“ cup crumbled feta
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1 tablespoon olive oil
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1 tablespoon fresh lemon juice
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Salt and pepper to taste
Directions
Combine the cucumbers, tomatoes and feta. Drizzle with olive oil and lemon juice, season lightly and toss gently. Serve immediately or refrigerate briefly before serving.
Easy variation: Leave out the feta for an especially light salad, add fresh basil for an Italian influence or use red wine vinegar in place of the lemon juice.
My Simple Cucumber-Salad Formula
Once you know the basic formula, it is easy to create your own version:
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Start with: Two sliced cucumbers
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Add acidity: Lemon juice, lime juice or a mild vinegar
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Add richness: A small drizzle of olive oil or spoonful of Greek yogurt
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Balance the flavor: A pinch of salt and, if desired, a little honey or sugar
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Finish simply: Black pepper, basil, parsley, cilantro, oregano or sweet onion
I usually begin with less dressing than I think I will need. Cucumbers release water as they rest, naturally increasing the amount of liquid in the bowl.
A Refreshing Ono Island Refrigerator Staple
Marinated cucumbers can be sweet, tangy, creamy or savory, but they always provide that wonderful cooling crunch. They can also serve as a refreshing palate cleanser between richer foods and are especially welcome during our warm Gulf Coast summers.
I prefer making these recipes in small batches so the cucumbers remain crisp. Keep them covered and refrigerated, use clean utensils for serving and return them to the refrigerator promptly—especially during hot weather. These are fresh refrigerator salads, not shelf-stable canned pickles.
Some of my favorite Ono Island meals are the simplest: fresh seafood or something from the grill, a bowl of cold cucumbers and a table filled with people I enjoy.
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