On Wednesday I shared my recipe for Pickled Shallots. Today I want to offer a straightforward recipe that highlights them as the main flavor. While pickled shallots work great on tacos or burgers, in this Cucumber and Pickled Shallot Salad they take center stage. You may have seen cucumber salads with red onion and a vinegar dressing and skipped them because of the raw onion bite. These pickled shallots change everything—their tang and tenderness pair beautifully with crisp cucumbers and a subtly creamy dressing.
This salad is incredibly versatile — it goes with almost anything, like your favorite pair of blue jeans and a worn white tee. I’ve served it with chicken and pork, and it’s also a fresh, crowd-pleasing side for summer gatherings. If you plan to bring it to a barbecue or a 4th of July table, consider doubling or tripling the recipe because it disappears fast.
Other fresh vegetable sides to try include Broccoli Salad with Poppyseed Dressing and Mexican Street Corn Skillet.
The method is delightfully simple. Start by slicing an English cucumber into thin rounds; I prefer English cucumbers (the kind with the plastic wrapper) because they have fewer seeds and a firmer texture.
Chop the pickled shallots if you like smaller pieces, or leave them as-is for a bolder presentation—either works.
The dressing is a simple mix of sour cream, mayonnaise, a splash of the pickling liquid, dried dill, and a touch of black pepper. It’s creamy but light, and the pickling liquid adds bright acidity that balances the richness.
Just combine the sliced cucumber, pickled shallots, and dressing. You can serve the salad immediately, but it benefits from resting in the refrigerator for at least two hours so the flavors meld. It will keep for up to three days in the fridge.
Cucumber and Pickled Shallot Salad
10
10
Ingredients
- 1 English cucumber
- 1/2 cup pickled shallots
- 1/4 cup sour cream
- 1 tbsp mayonnaise
- 1/4 tsp dry dill
- 1/4 tsp black pepper
- 1 tbsp pickled shallot pickling liquid
Instructions
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Wash and slice the cucumber into thin rounds (about 1/4 inch) and place them in a medium bowl. Chop the pickled shallots into smaller pieces if desired and add to the cucumbers. In a small bowl, combine sour cream, mayonnaise, dry dill, black pepper, and the pickling liquid. Stir the dressing together with the cucumber and shallots until evenly coated. Serve immediately or refrigerate for at least two hours for best flavor. Keeps up to 3 days refrigerated.
Notes
- You can find the Pickled Shallots recipe in the earlier post referenced above.
- Substitute 1/2 teaspoon fresh dill for the dry dill for a brighter herb flavor.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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