Crunchy, bright, and utterly satisfying, this Crunchy Cucumber Caesar Salad is my go-to when I want a cool, tangy side that feels special without fuss. The crisp cucumbers replace romaine for a refreshing twist while the classic Caesar flavors—garlic, anchovy, lemon, and Parmesan—stay front and center. I’ve made this dozens of times, tweaking salt and texture until the balance felt just right.

Why Make This Recipe

Fast to pull together — most of the work is slicing and whisking, perfect for weeknights or last-minute guests.
Exceptionally refreshing and crunchy thanks to cucumbers; it’s a great contrast to warm main dishes.
Packs bright vitamin C and hydration from cucumbers while delivering savory protein notes from Parmesan and optional anchovy.
Easy to scale up for potlucks or halve for solo meals.
Personally, I love this recipe because it gives Caesar flavor without heavy lettuce—it’s a summer staple in my kitchen and pairs well with grilled fish and chicken, similar to this crunchy Thai chicken salad I sometimes serve alongside.

Recipe Overview

Prep time: 15 minutes (plus 10 minutes if toasting croutons)
Cook time: 0–10 minutes (optional for croutons)
Total time: 15–25 minutes
Servings: 4 as a side
Difficulty: Easy
Method: Cold assembly with an emulsified Caesar-style dressing and optional oven-toasted croutons or pan-toast for extra crunch.

My Experience Making This Recipe

I tested different cucumber varieties and found English or Persian cucumbers give the best texture with minimal seeds. I also learned to always salt and pat the slices dry when I’m prepping ahead — the salad stays crunchier and avoids a watery dressing.

How to Make Crunchy Cucumber Caesar Salad

Start by thinly slicing 2 large English cucumbers (about 6–8 cups sliced). Make the dressing in a bowl or small blender: combine 1 large garlic clove (minced), 2 anchovy fillets (or 1 tsp anchovy paste), 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/3 cup extra-virgin olive oil, 2 tbsp mayonnaise (or 3 tbsp Greek yogurt for tang), and 1/4 cup finely grated Parmesan; whisk or blend until emulsified. Toss the drained cucumber slices with 1/2 cup crunchy homemade croutons, 1/3 cup more Parmesan, and just enough dressing to coat (about 4–6 tbsp). Serve immediately for best texture.

Expert Tips for Success

Use a mandoline or sharp knife to slice cucumbers uniformly (2–3 mm) so every bite has the same crunch. A mandoline speeds things and improves presentation.
Salt and rest: sprinkle 1/2 tsp kosher salt over sliced cucumbers for 10 minutes, then pat dry to remove excess water and prevent a soupy salad. See my technique notes in this quick cucumber salad post for more on draining.
Emulsify the dressing: add the oil in a slow stream while whisking or run the blender for 20–30 seconds to avoid separation. A small immersion blender works great.
Choose firm, fresh Parmesan and grate it fresh; pre-grated cheese often contains anti-caking agents that alter texture.
Toast croutons in a 375°F (190°C) oven for 8–10 minutes or pan-toast with 1 tbsp olive oil over medium heat for 4–6 minutes to keep them crunchy when tossed.

How to Serve Crunchy Cucumber Caesar Salad

Serve as a chilled side with grilled salmon or lemon pepper chicken for a summer dinner.
Add sliced grilled shrimp or diced rotisserie chicken to make it a light main course.
Present in a wide shallow bowl so cucumbers and croutons stay on top and look appealing; finish with a lemon wedge and a crack of black pepper.
For a picnic, keep dressing separate and toss just before serving to maintain crunch.

Storage and Reheating Guide

Store components separately when possible: dressing in an airtight jar (up to 5 days refrigerated), cucumbers in a sealed container (best within 1 day), and croutons in a paper towel–lined airtight container at room temperature (2–3 days). Assembled salad is best eaten within 2–4 hours; leftovers will lose crunch and become watery. Freezing is not recommended for cucumbers or mayonnaise-based dressings. No reheating is needed — serve cold.

Recipe Variations

Gluten-free: swap regular croutons for toasted gluten-free bread or toasted nuts like almonds for crunch.
Dairy-free: use nutritional yeast or a vegan Parmesan alternative and replace mayo with vegan mayo.
Vegan: use mashed capers and 1 tsp seaweed flakes + 3 tbsp vegan mayo to mimic anchovy/cheese umami, and skip real Parmesan.
Protein-forward: top with 6–8 oz sliced grilled chicken or shrimp and add extra lemon for brightness.

Nutritional Highlights

Cucumbers are low in calories and high in water content, helping hydration and adding fiber.
Parmesan contributes calcium and umami but also adds sodium — watch portion sizes if you’re on a low-sodium diet.
Allergen note: contains dairy (Parmesan) and fish (anchovy) if used; croutons contain gluten unless substituted. One serving as a side is roughly 120–200 kcal depending on dressing amount.

Troubleshooting Common Issues

Watery salad: salt and drain cucumbers for 10 minutes, then pat dry before tossing. This removes excess moisture.
Bland dressing: taste for salt and acid — add a little more lemon juice or 1/4 tsp Worcestershire sauce to boost umami.
Soggy croutons: toast them longer at 375°F (190°C) until golden, and add them only at the last minute before serving.

Frequently Asked Questions

Q: Can I make the dressing ahead?
A: Yes — store the dressing in a sealed jar in the refrigerator for up to 5 days. Shake or whisk before using; olive oil may solidify slightly when cold, so let it sit at room temperature for 10 minutes if firm.

Q: Are anchovies necessary?
A: Anchovies add classic Caesar umami but can be substituted with 1 tsp anchovy paste, 1 tsp Worcestershire sauce, or 1 tbsp capers if you prefer less fish-forward flavor. For fully vegetarian options, use miso or nutritional yeast for depth.

Q: How do I keep the cucumbers crisp when prepping ahead?
A: Slice and salt them, then wrap in paper towels and store in an airtight container for up to 8 hours. Change the paper towel if it becomes very wet to maintain crispness.

Q: Can I use other cucumbers or greens?
A: Yes — Persian and English cucumbers are best for thin slicing and fewer seeds. You can mix in chopped romaine for a hybrid cucumber-and-lettuce Caesar that holds dressing longer.

Conclusion

For another take and inspiration on a similar cucumber Caesar idea, check out The Kitchn’s cucumber Caesar salad recipe — their approach offers helpful variations and plating ideas.

Crunchy Cucumber Caesar Salad