Keeping cool when it’s hot outside is easy when you have cucumbers at the ready. Cut them in big slices or chunks and freeze them to use in tall glasses of refreshing water instead of ice cubes. Or try one of these crazy cool recipes for cucumber salads.

Garlic-Ginger Cucumbers

recipe from Martha Stewart Living


  • 1 lb. baby cucumbers, quartered lengthwise
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 2 teaspoons rice vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon safflower oil
  • 1 tablesp[oon julienned fresh ginger
  • 3 smashed garlic cloves


  1. Toss cucumbers with salt and sugar. Let stand 30 minutes tossing occasionally. Drain, then toss with vinegar and soy sauce.
  2. Heat oil in a small skillet over medium-high heat. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers. Toss to combine.
  3. Transfer to a serving dish, discarding liquid. Top with toasted sesame seeds and a few drops of hot chili oil. Serves 4.

I think this would be great with a grilled steak or pork tenderloin.

Peach and Cucumber Salad

recipe by Dawn Perry for Real Simple


  • 2 tablespoons olive oil
  • 2 peaches, pitted and thinly sliced
  • 2 small cucumbers, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh thyme leaves


Toss the peaches with the cucumbers, shallot, vinegar, thyme, olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Serves 4.

This recipe would be fabulous with some sort of spicy grilled chicken.

Cucumber and Snap Pea Salad

recipe by Dawn Perry for Real Simple


  • 1 cup plain Greek yogurt
  • 1/4 cup white wine vinegar
  • 1 teaspoon caraway seed
  • kosher salt and black pepper
  • 1cucumber, sliced
  • 3/4 pound sugar snap peas, trimmed and halved


Whisk together the yogurt, vinegar, caraway seed, 1 ½ teaspoons salt, and ½ teaspoon pepper. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours. Serves 8.

Salmon or other seafood would be the perfect entree to accompany this salad.

Cucumber Potato Salad

recipe by Charlyne Mattox for Real Simple


  • 3/4 pound new potatoes, sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1/2 cucumber, sliced
  • 1/3 cup plain yogurt
  • 1/4 cup chopped fresh dill


  1. Heat oven to 450° F. Toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast for 10 minutes, turning the potatoes once, until they are golden and cooked through, about 10 minutes more.
  2. Transfer the potatoes to a medium bowl and let cool slightly. Add the cucumber, yogurt, dill, and ¼ teaspoon each salt and pepper and stir to combine. Serves 4.

This potato salad would be a fitting accompaniment for burgers or brats on the grill.

Don’t forget to check our recipe archive for more cucumber recipes to keep cool this summer.