20 Cucumber Recipes That Will Make Your Taste Buds Dance This Summer

I’ve attached a video for every recipe below from my favorite home cooks.

Cucumbers are a summer staple that bring a cool crunch to many dishes. You can use cucumbers in salads, sandwiches, drinks, and even as snacks on their own. They’re easy to work with and don’t need much prep.

With so many ways to enjoy cucumbers, you’ll never get bored. From refreshing salads to zesty pickles, there’s a cucumber recipe for every taste. You can slice them thin for sandwiches or chop them up for a quick salsa. They’re perfect for hot days when you want something light and tasty.

Greek Salad

You’ll love this fresh and tasty Greek salad! Here’s what you need:

Ingredients:

• 2 cucumbers, sliced
• 4 tomatoes, diced
• 1 red onion, thinly sliced
• 1 green bell pepper, chopped
• 1/2 cup kalamata olives
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions:

1. Chop all your veggies and put them in a large bowl.

2. Add the olives and feta cheese to the bowl.

3. In a small container, mix the olive oil, vinegar, oregano, salt, and pepper.

4. Pour the dressing over the salad and gently toss everything together.

5. Let the salad sit in the fridge for about 10 minutes before serving.

6. Give it one more quick toss and enjoy your delicious Greek salad!

This salad is perfect for hot summer days. You can make it ahead of time and it tastes even better after the flavors have mixed for a while.

Cucumber Recipes

Cucumbers are versatile veggies that can be used in many tasty dishes. From refreshing drinks to crunchy salads, there’s no shortage of ways to enjoy this cool summer vegetable.

Cucumber Sandwiches

Ingredients:

• 1 cucumber, thinly sliced
• 8 slices white bread
• 4 oz cream cheese, softened
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Directions:

1. Mix cream cheese and dill in a bowl.

2. Spread the mixture on each slice of bread.

3. Layer cucumber slices on half the bread slices.

4. Sprinkle with salt and pepper.

5. Top with remaining bread slices.

6. Cut off crusts and slice sandwiches diagonally.

7. Serve immediately.

Tzatziki Sauce

Ingredients:

• 1 cucumber, grated
• 2 cups Greek yogurt
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• Salt to taste

Directions:

1. Squeeze excess water from grated cucumber.

2. Mix cucumber with yogurt, garlic, olive oil, lemon juice, and dill.

3. Add salt to taste.

4. Chill for at least 1 hour before serving.

5. Serve with pita bread or as a dip for vegetables.

Cucumber Water

Ingredients:

• 1 cucumber, sliced
• 8 cups water
• Ice cubes
• Mint leaves (optional)

Directions:

1. Place cucumber slices in a pitcher.

2. Add water and ice cubes.

3. Let it sit in the fridge for at least 1 hour.

4. Add mint leaves if desired.

5. Serve cold and enjoy your refreshing drink.

Cucumber Sushi Rolls

Ingredients:

• 1 cucumber
• 4 oz cream cheese
• 1 avocado, sliced
• 1 carrot, julienned
• Soy sauce for dipping

Directions:

1. Cut cucumber lengthwise into thin strips.

2. Spread cream cheese on each cucumber strip.

3. Add avocado and carrot.

4. Roll up tightly.

5. Slice into bite-sized pieces.

6. Serve with soy sauce for dipping.

Cucumber Gazpacho

Ingredients:

• 2 cucumbers, peeled and chopped
• 1 green bell pepper, chopped
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• Salt and pepper to taste

Directions:

1. Blend all ingredients in a food processor until smooth.

2. Chill for at least 2 hours.

3. Adjust seasoning if needed.

4. Serve cold, garnished with cucumber slices.

Pickles

Ingredients:

• 2 lbs cucumbers, sliced
• 1 cup white vinegar
• 1 cup water
• 2 tbsp salt
• 2 cloves garlic
• 1 tbsp dill seeds

Directions:

1. Pack cucumbers into clean jars.

2. Bring vinegar, water, and salt to a boil.

3. Add garlic and dill seeds to jars.

4. Pour hot brine over cucumbers.

5. Seal jars and let cool.

6. Refrigerate for at least 24 hours before eating.

Cucumber Raita

Ingredients:

• 1 cucumber, grated
• 2 cups plain yogurt
• 1/4 cup mint leaves, chopped
• 1 tsp cumin powder
• Salt to taste

Directions:

1. Mix grated cucumber with yogurt.

2. Add mint leaves and cumin powder.

3. Season with salt.

4. Chill for at least 30 minutes.

5. Serve as a side dish or dip.

Cucumber Kimchi

Ingredients:

• 2 cucumbers, sliced
• 2 tbsp salt
• 2 cloves garlic, minced
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp fish sauce
• 1 tsp sugar

Directions:

1. Sprinkle salt over cucumber slices and let sit for 30 minutes.

2. Rinse and drain cucumbers.

3. Mix garlic, gochugaru, fish sauce, and sugar.

4. Toss cucumbers with the mixture.

5. Pack into a jar and let ferment at room temperature for 1-2 days.

6. Refrigerate and enjoy.

Cucumber Salsa

Ingredients:

• 2 cucumbers, diced
• 1 red onion, diced
• 1 jalapeño, minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• Salt to taste

Directions:

1. Mix all ingredients in a bowl.

2. Let sit for 15 minutes to allow flavors to meld.

3. Adjust seasoning if needed.

4. Serve with tortilla chips or as a topping for tacos.

Cucumber Boats

Ingredients:

• 2 cucumbers
• 4 oz cream cheese, softened
• 1/4 cup feta cheese, crumbled
• 2 tbsp sun-dried tomatoes, chopped
• 1 tbsp fresh basil, chopped

Directions:

1. Cut cucumbers in half lengthwise and scoop out seeds.

2. Mix cream cheese, feta, sun-dried tomatoes, and basil.

3. Fill cucumber halves with cheese mixture.

4. Cut into bite-sized pieces.

5. Serve chilled as an appetizer.

Cucumber Noodles

Ingredients:

• 2 cucumbers
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp lemon juice
• Salt and pepper to taste

Directions: