Save My neighbor showed up one sweltering July afternoon with a bundle of perfect English cucumbers from her garden, and I had maybe twenty minutes to turn them into something impressive before guests arrived. I'd been tired of the same heavy salads all summer, so I grabbed what I had in the fridge and decided to play with the classic Caesar formula. The result was so bright and cooling that everyone asked for the recipe before dessert even came out.
What surprised me most was how my daughter, who usually picks around salads, ate three full plates of this one. There's something about the crisp cucumber slices against that creamy, garlicky dressing that just works. She even helped slice the cucumbers the next time we made it, humming while she worked at the cutting board.
Ingredients
- 1 large English cucumber, peeled and thinly sliced: English cucumbers have thinner skin and fewer seeds than regular ones, so they're less watery and more delicate. Slicing them thin lets the dressing cling better.
- 1/4 cup croutons: Whether you buy them or make your own, croutons add the textural contrast that makes this salad feel complete. Store-bought works fine, but homemade cubes toasted in olive oil taste noticeably better.
- 2 tablespoons extra Parmesan cheese, for garnish: Save some cheese for a final sprinkle so it doesn't get lost in the dressing.
- Optional grilled chicken or shrimp: These turn the salad into a full meal without changing the core flavor.
- Optional 1/2 cup halved cherry tomatoes: They add sweetness and color, though the salad is beautiful without them.
- Optional 1/4 small red onion, thinly sliced: A little bite that doesn't overpower the delicate cucumber.
- Optional 1/2 ripe avocado, diced: Creaminess on top of creaminess, but it's truly a luxury, not a necessity.
- Optional 2 tablespoons crispy bacon, crumbled: For those who want a savory edge.
- Optional fresh herbs like dill or parsley, chopped: A scattered handful brightens everything up.
- 1/2 cup mayonnaise: Full-fat mayo makes the dressing silky and holds flavors better than the light version.
- 2 tablespoons freshly grated Parmesan cheese: Grate it fresh, not from a shaker, if you possibly can. The difference is real.
- 1 tablespoon freshly squeezed lemon juice: Fresh lemon adds brightness that bottled juice can't match.
- 1 teaspoon Dijon mustard: This adds tang and helps emulsify the dressing slightly.
- 1 clove garlic, minced: Raw garlic gives the dressing personality and that classic Caesar punch.
- 1/4 teaspoon Worcestershire sauce: Just enough to add umami depth without making it fishy.
- 1/4 teaspoon freshly ground black pepper: Freshly ground pepper tastes sharper and fresher than pre-ground.
- 1/8 teaspoon salt: Start small and taste as you go, since the Parmesan and other ingredients already contribute salt.
- Optional 2 anchovy fillets, finely minced: Only if you want the traditional Caesar flavor, though this version sings without them.
- Optional pinch of red pepper flakes: For those who like a little heat in their greens.
Instructions
- Prepare the cucumber:
- Peel the cucumber fully, or make decorative stripes with your peeler if you want visual interest, then slice it thin, about the thickness of a coin. If you have time, salt the slices lightly and let them sit in a colander for fifteen to twenty minutes so they release their excess water, then rinse and pat them dry with paper towels for a crisper final salad.
- Make the Caesar dressing:
- In a medium bowl, whisk mayonnaise, Parmesan, fresh lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, pepper, and salt together until the mixture looks smooth and creamy. Taste it and adjust the seasonings, then add anchovies or red pepper flakes if you want those flavors, and if the dressing feels too thick, thin it with a teaspoon or two of cold water.
- Assemble the salad:
- Put your cucumber slices into a large bowl and pour enough dressing over them to coat everything lightly but generously, then toss gently so the slices don't break. Add any of your optional ingredients now—tomatoes, red onion, avocado, bacon, fresh herbs—and toss again.
- Finish and serve:
- Just before you sit down to eat, add the croutons and give everything one final gentle toss so they stay crispy. Divide the salad among plates or a serving bowl, shower it with extra grated Parmesan and a crack of fresh black pepper, and top with grilled chicken or shrimp if you're making it a main course.
Save There's a moment with this salad when everyone goes quiet because they're too busy eating, and that's when you know it's a keeper. It feels fresh and light enough for a summer dinner, but substantial enough that you're actually satisfied afterward.
Making the Perfect Dressing
The dressing is where this salad gets its personality, and the good news is that it takes about three minutes to make. Start with room-temperature mayonnaise so it whisks smoothly without getting lumpy, and add your ingredients one at a time so you can taste as you go. I learned this the hard way when I dumped in too much lemon juice at once and had to rescue the whole batch with an extra tablespoon of mayo.
Cucumber Choices and Prep
English cucumbers are my top pick for this salad because they're naturally watery and need less fussing than regular varieties, but any crisp cucumber works. The salting step isn't mandatory, but it's a small investment that pays off in texture and prevents a soggy salad by the time you sit down to eat. I started skipping this step to save time, then went back to doing it because the difference is noticeable.
Customizing Your Salad
This recipe is honestly a starting point more than a rulebook, so feel free to think of it as your canvas. My family changes it based on what's in the fridge and what mood we're in, whether that's adding shrimp for a dinner party or leaving out the fancy toppings for a quick solo lunch. Here's what we rotate through depending on the season and occasion:
- For a light lunch, stick with just cucumber, dressing, and croutons, and it's done in five minutes flat.
- For a side dish at a barbecue, add bacon and cherry tomatoes to make it feel celebratory without overwhelming the main event.
- For a vegetarian main course, pile on the avocado, add grilled chicken or chickpeas, and maybe scatter some fresh herbs on top.
Save This salad has become my go-to when I'm not sure what to make for dinner, because it feels special without demanding much from me. It's the kind of thing that proves you don't need complicated steps or fancy ingredients to create something people actually want to eat.
Recipe FAQs
- → Why should I salt cucumbers before making this?
Sprinking cucumber slices with salt and letting them sit for 15-20 minutes draws out excess water, preventing your salad from becoming watery and ensuring the dressing clings beautifully to the crisp slices.
- → Can I make the dressing ahead of time?
Absolutely. The dressing actually benefits from resting in the refrigerator for a few hours or overnight, allowing the garlic and Parmesan flavors to meld together. Store it in an airtight container for up to 5 days.
- → What proteins work well with this?
Grilled chicken, shrimp, or even thinly sliced steak make excellent additions. For a vegetarian protein boost, try adding chickpeas, white beans, or hemp seeds for extra texture and substance.
- → How do I keep the salad from getting soggy?
Always dress your salad immediately before serving. The salted cucumber helps, but tossing with dressing too far in advance will still result in a softer texture. Keep croutons separate until the very last moment.
- → Can I make this vegan?
Yes. Swap regular mayonnaise for a vegan alternative, omit the Parmesan and Worcestershire sauce, and use nutritional yeast for cheesy flavor. The result is still creamy, tangy, and completely satisfying.
- → What if I don't have anchovies?
The salad is delicious without them. The Worcestershire sauce provides that savory umami depth, but if you want to boost the flavor further, add a pinch of miso paste or capers to the dressing.