Save The first time I brought this to a potluck, my friend Sarah looked at me sideways and said, "Caesar salad without the lettuce?" Fifteen minutes later, she was hovering by the bowl, picking out the last cucumber slices with her fingers. Sometimes the best discoveries happen when you're too lazy to run to the store for romaine.
Last summer, my garden exploded with cucumbers and I was desperate. I started throwing them into everything smoothies, sandwiches, even stir-frys. Then one blisteringly hot afternoon, I tossed them with leftover Caesar dressing from the night before, and something just clicked. The cool, clean crunch of cucumbers plays so beautifully with that rich, tangy creaminess.
Ingredients
- 1 large English cucumber: These have thinner skins and fewer seeds, plus they stay crisper longer than regular cucumbers
- 1/2 cup mayonnaise: Full-fat gives you that luxurious restaurant texture, but light mayo works in a pinch
- 2 tablespoons freshly grated Parmesan cheese: Freshly grated is non-negotiable here, the stuff in the shaker wont melt into the dressing properly
- 1 tablespoon freshly squeezed lemon juice: Bottled lemon juice has a weird aftertaste that ruins the balance
- 1 teaspoon Dijon mustard: This is the secret ingredient that makes everything taste professional
- 1 clove garlic, minced: Let it sit for ten minutes after mincing to develop the flavor compounds
- 1/4 teaspoon Worcestershire sauce: Adds that subtle depth people cant quite put their finger on
- 1/4 cup croutons: Homemade ones change everything, but good store-bought ones work fine too
- Extra Parmesan for garnish: Because more cheese is always the right answer
Instructions
- Prep your cucumber like a pro:
- Peel the cucumber completely or leave stripes for visual interest, then slice into thin rounds about 1/8 inch thick. Sprinkle them with salt and let them hang out in a colander for 15 to 20 minutes this pulls out excess water so your dressing doesnt get watery.
- Whisk up the magic dressing:
- In a medium bowl, combine mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, garlic, pepper, and salt. Whisk until its smooth and creamy, adding a teaspoon of water if its too thick to pour easily.
- Bring it all together:
- Gently toss the cucumber slices with just enough dressing to coat everything evenly. Add any extras you're feeling cherry tomatoes, red onion, avocado, or bacon all play nice here.
- Finish with the good stuff:
- Right before serving, toss in the croutons so they stay crunchy. Transfer to your prettiest bowl, shower with extra Parmesan, and grind fresh pepper over the top.
Save My teenage son, who typically regards vegetables with suspicion, devoured half the bowl while asking if I could make it again the next day. Watching someone discover that vegetables can actually be exciting is one of my favorite feelings in the kitchen.
Making It Your Own
Once you've got the basic formula down, this salad becomes a canvas. I've added pickled red onions for extra tang, diced avocado for creaminess, and even swapped in Greek yogurt for half the mayo when I was feeling virtuous. The dressing is sturdy enough to handle whatever you throw at it.
The Crouton Situation
Homemade croutons take five minutes and they're absurdly better than anything from a bag. Cube some day-old bread, toss with olive oil, salt, and pepper, then bake at 375F for 10 to 15 minutes. Your kitchen will smell incredible and you'll never go back to store-bought.
Make-Ahead Strategy
The dressing keeps for a week in the fridge and actually gets better after a day or two. Prep your cucumbers and store them separately, then toss everything together when you're ready to eat. This makes it perfect for meal prep or feeding surprise guests.
- Halve the cherry tomatoes if you're adding them so they dont explode everywhere
- Grate your cheese with the fine side of the box grater for the smoothest dressing
- Taste the dressing before adding salt since Parmesan and Worcestershire are already salty
Save This salad has become my go-to for everything from weeknight dinners to fancy dinner parties, and nobody ever suspects it started with a bunch of cheap cucumbers from the back of the fridge.
Recipe FAQ Section
- → Why salt the cucumber slices before assembling?
Sprinking cucumber slices with salt and letting them sit for 15-20 minutes draws out excess water, preventing the dressing from becoming watered down and keeping the vegetables crisp rather than soggy.
- → Can I make the Caesar dressing ahead of time?
Absolutely. The dressing actually develops better flavor when made a day ahead. Store it in an airtight container in the refrigerator for up to a week and give it a good whisk before using.
- → What protein additions work well with this salad?
Grilled chicken breast, pan-seared shrimp, or even salmon fillets pair beautifully. For vegetarian options, try adding chickpeas, white beans, or cubed tofu for extra protein and staying power.
- → How do I make this vegan?
Use vegan mayonnaise, skip the Parmesan cheese and Worcestershire sauce, and add nutritional yeast for a cheesy, umami flavor. Top with toasted nuts or seeds instead of croutons if needed for a gluten-free version.
- → What other vegetables can I add?
Cherry tomatoes, thinly sliced red onion, diced avocado, or even radishes add great variety. Fresh herbs like dill, parsley, or basil brighten the flavors. Baby arugula or mixed greens can be tossed in for more depth.
- → How long does this salad keep?
Best enjoyed immediately after dressing, but if storing, keep the cucumber and dressing separately. The dressed salad will stay good for 2-3 hours refrigerated before the cucumbers start to soften too much.