I love salads that feel fresh and crunchy but still rich enough to satisfy a meal — this Crunchy Cucumber Caesar Salad does exactly that. It pairs cool, thinly sliced cucumbers with a tangy, garlicky Caesar-style dressing and homemade toasty croutons for texture. After testing several versions, this one consistently balances crispness, creaminess, and bright acidity.
Why Make This Recipe
- Bright, crunchy texture from cucumbers and quick-toasted croutons makes every bite interesting.
- Fast to pull together: about 15 minutes active prep for a dressed salad that feels special.
- Lighter than a traditional romaine Caesar while still delivering umami from Parmesan and anchovy or substitute.
- Great as a side or light main — I often serve it with grilled chicken or fish for a quick weeknight meal.
- Personal insight: I love this recipe because the thin cucumber ribbons soak just enough dressing to be flavorful without getting soggy; it’s one of my go-to, make-every-week salads.
You can compare texture ideas with a similar bright salad like this chickpea and cucumber salad which inspired a few ingredient swaps I use.
Recipe Overview
- Prep time: 15 minutes (20 if making croutons from scratch)
- Cook time: 8–10 minutes (for croutons)
- Total time: 25–30 minutes
- Servings: 4 as a side, 2 as a light main
- Difficulty: Easy
- Method: No-cook assembly for the salad; pan-toasted or oven-baked croutons; whisked or blended dressing.
If you want a different crunch profile, try a chopped approach similar to the crunchy Mediterranean chopped salad technique.
My Experience Making This Recipe
I tested the salad with both thin coins and ribboned cucumbers and found ribbons (using a mandoline or vegetable peeler) resist water release better. I also experimented with raw egg yolk vs. mayonnaise; mayo gives consistent texture and food-safety peace of mind when serving family or guests.
How to Make Crunchy Cucumber Caesar Salad
Start by making the dressing so flavors can marry while you prep the salad. Whisk 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 2 cloves garlic (minced), 2 tsp Dijon mustard, 2–3 anchovy fillets (minced) or 1 tsp anchovy paste, 1/4 cup grated Parmesan, 2 tbsp olive oil, and salt and black pepper to taste. Slice 3–4 large cucumbers thinly (about 6 cups sliced) — use a mandoline or vegetable peeler for ribbons — and place in a large bowl. Toast 2 cups cubed bread in 2 tbsp olive oil over medium heat for 6–8 minutes or bake at 375°F (190°C) for 8–10 minutes until golden. Toss cucumbers with about 3/4 cup dressing, add croutons and extra Parmesan, and serve immediately to preserve crunch. For technique details and seasonal variations, see how a warm-crouton Caesar can shift texture in this autumn Caesar salad with delicata squash croutons.
Expert Tips for Success
- Use a mandoline or sharp peeler to make even cucumber ribbons; even thickness prevents some slices from becoming watery.
- Dry cucumbers after slicing in a salad spinner or on paper towels to limit dilution of the dressing.
- Make croutons with day-old bread and toast until just golden — too dark and they’ll dominate the salad.
- If you skip anchovies, add 1 tsp soy sauce or 1/2 tsp Worcestershire to keep the umami depth.
- Chill the bowl and dressing for 10 minutes before tossing in hot weather; it keeps the salad bright and crisp.
How to Serve Crunchy Cucumber Caesar Salad
- Serve as a side with grilled salmon or lemon-herb chicken for a balanced weeknight plate.
- Turn it into a main by adding 1 cup cooked quinoa or 1 cup shredded rotisserie chicken per serving.
- For a party platter, arrange salad in a shallow bowl and sprinkle toasted sesame seeds or chopped herbs for color.
- Looking for another crowd-pleasing cucumber riff? Pair this with a lighter dip or side like the cucumber ranch crack salad at casual gatherings.
Storage and Reheating Guide
Dressed cucumber salad does not store well long-term; serve within 1–2 hours for best crunch. If you must store, keep dressing and salad separate: refrigerate undressed sliced cucumbers in an airtight container for up to 3–4 days. Store the dressing in a sealed jar for up to 5 days. Croutons keep in an airtight container at room temperature for 3–5 days or freeze up to 1 month; re-crisp them in a 350°F (175°C) oven for 5 minutes before using. This salad isn’t suitable for freezing once dressed.
Recipe Variations
- Gluten-free: Use gluten-free bread for croutons or skip croutons and add toasted nuts or seeds.
- Dairy-free: Replace Parmesan with 2 tbsp nutritional yeast and use a dairy-free mayo.
- Vegetarian: Omit anchovies and add 1/2 tsp extra Worcestershire or a splash of soy sauce for umami.
- Lighter dressing: Swap half the mayonnaise for plain Greek yogurt to cut calories and add tang.
Nutritional Highlights
- Cucumbers are low in calories and high in water, helping hydration and satiety.
- Olive oil and Parmesan add healthy monounsaturated fat and calcium, respectively.
- Allergen info: contains dairy (Parmesan) and egg (mayonnaise) — anchovies are a fish allergen if used. Adjust ingredients for allergies and check labels.
Portion guidance: a side serving is ~1 cup (about 150–200 kcal depending on dressing); halve the dressing to lower calories.
Troubleshooting Common Issues
- Salad went soggy: You probably dressed it too early. Toss cucumbers with dressing only just before serving.
- Dressing too sharp: Add 1 tsp honey or another tablespoon of mayonnaise to balance the acidity.
- Croutons limp after storing: Re-crisp in a hot oven (350°F / 175°C) for 3–5 minutes before serving.
Frequently Asked Questions
Q: Can I use English cucumbers or regular slicing cucumbers?
A: Yes — English cucumbers are thinner-skinned and have fewer seeds, so they stay crisper and need less salting. Regular cucumbers work fine; if they’re very seedy, scoop seeds before slicing.
Q: Is raw egg required in the dressing?
A: No. Traditional Caesar uses raw egg yolk for richness, but for food safety and consistency I recommend mayonnaise or a coddled yolk. Mayo provides creamy texture without the raw-egg risk.
Q: How do I keep the dressing from separating?
A: Whisk or blend thoroughly, and add oil in a slow stream if emulsifying by hand. Using an immersion blender or small food processor gives a stable emulsion quickly.
Q: Can I make this ahead for a picnic?
A: Prep components ahead: slice cucumbers, make dressing, and toast croutons. Pack separately and assemble at the picnic to keep the salad crisp.
Conclusion
If you want a well-tested alternate take on a cucumber-forward Caesar, this Crunchy Cucumber Caesar Salad is fast, bright, and reliably crunchy — and you can explore another professional version at Cucumber Caesar Salad Recipe | The Kitchn.
Print
Crunchy Cucumber Caesar Salad
- Total Time: 30 minutes
- Yield: 4 servings as a side, 2 servings as a light main 1x
- Diet: Vegetarian
Description
A fresh and crunchy salad featuring cool, thinly sliced cucumbers, tangy Caesar-style dressing, and homemade croutons, perfect as a side or light main dish.
Ingredients
- 3–4 large cucumbers (about 6 cups sliced)
- 1/2 cup mayonnaise
- 2 tbsp fresh lemon juice
- 2 cloves garlic (minced)
- 2 tsp Dijon mustard
- 2–3 anchovy fillets (minced) or 1 tsp anchovy paste
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil (for dressing)
- 2 cups cubed bread (for croutons)
- 2 tbsp olive oil (for toasting croutons)
- Salt and black pepper to taste
Instructions
- Prepare the dressing by whisking together mayonnaise, lemon juice, minced garlic, Dijon mustard, anchovies or paste, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Slice the cucumbers thinly using a mandoline or vegetable peeler and place them in a large bowl.
- In a pan, toast the cubed bread in olive oil over medium heat for 6–8 minutes until golden. Alternatively, bake at 375°F (190°C) for 8–10 minutes.
- Toss the sliced cucumbers with about 3/4 cup of the prepared dressing.
- Add the croutons and extra Parmesan, then serve immediately to maintain crunch.
Notes
For the best texture, use a sharp peeler to create even cucumber ribbons and dry them before dressing. Optionally, you can serve with grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook assembly for salad; pan-toasted or oven-baked croutons; whisked or blended dressing.
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg