Save Last summer I was drowning in garden cucumbers and couldn't face another bowl of cucumber salad. Standing in my kitchen, I spotted the Parmesan wedge and thought, what if I just made Caesar dressing but skipped the lettuce entirely? The result was so startlingly good that my husband actually asked for seconds, which is basically his highest culinary praise.
I served this at a friend's backyard BBQ and watched it disappear in ten minutes flat. Someone actually asked if I'd slaved over a homemade dressing, which made me laugh since it comes together in about three minutes flat. Now it's my go-to when I need something impressive but absolutely foolproof.
Ingredients
- 1 large English cucumber: English cucumbers have thinner skins and fewer seeds than regular ones, plus they stay firmer after slicing
- 1/2 cup mayonnaise: Full fat creates the silkiest emulsion but light mayo works if that's what you keep on hand
- 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the dressing while pre grated sits on top in gritty little bumps
- 1 tablespoon freshly squeezed lemon juice: Bottled lemon juice lacks that bright floral note that cuts through the rich mayo
- 1 teaspoon Dijon mustard: This is the secret ingredient that makes restaurant dressings taste so much better than homemade ones
- 1 clove garlic, minced: Let it sit for five minutes after mincing to develop its full punch before mixing it in
- 1/4 teaspoon Worcestershire sauce: Even if you skip the anchovies, this adds that deep umami backbone that makes Caesar taste like Caesar
- 1/4 cup croutons: Homemade croutons transform this from good to absolutely restaurant worthy
- 2 tablespoons extra Parmesan cheese: Save the best flakes for the top where they'll catch the eye and the tongue
Instructions
- Prep your cucumber:
- Peel the cucumber in stripes or completely bare, then slice into thin rounds about the thickness of a quarter. Sprinkle with salt and let them drain in a colander for 15 minutes while you make the dressing.
- Whisk the dressing:
- In a medium bowl, combine the mayonnaise, Parmesan, lemon juice, Dijon, garlic, Worcestershire, salt and pepper. Whisk until you have a smooth, creamy emulsion that clings to the back of a spoon.
- Toss and assemble:
- Pat the cucumber slices dry with a clean towel, then add them to a large bowl. Pour over just enough dressing to coat and toss gently with your hands until every slice glistens.
- Finish with flair:
- Add the croutons right before serving so they stay crunchy, then shower everything with that extra Parmesan and maybe a crack of black pepper. Get this to the table while the cucumbers still snap.
Save My sister in law texted me the next day after I served this, demanding the recipe because her daughter had apparently talked about it nonstop at breakfast. That's when I knew this wasn't just another summer side dish, it was a keeper.
Making It Your Own
Sometimes I'll add halved cherry tomatoes when the garden is overflowing, or crisp bacon bits when I want to make it more substantial. A handful of fresh dill or parsley makes everything look photographed and fresh.
The Crouton Game Changer
Honestly, homemade croutons are what push this from good to can't stop eating it. I cube whatever bread is languishing on the counter, toss with olive oil and salt, and bake at 375 until golden. They freeze beautifully too.
Make Ahead Magic
The secret to bringing this to parties is keeping everything separate until the very last second. Dressing in one container, cucumbers in another, croutons in their own bag. Toss it all together when you arrive and watch people swoon.
- Store cucumbers and dressing separately if making this more than an hour ahead
- Extra dressing keeps for a week in the fridge and is fantastic on regular green salads
- If the cucumbers start to soften, they're still delicious tucked into a sandwich the next day
Save There's something so satisfying about a recipe that transforms humble ingredients into something extraordinary with almost zero effort. This salad has earned its permanent spot in my summer rotation.
Kitchen Tips & Answers
- → Why use cucumber instead of romaine?
Cucumber offers refreshing crunch and hydration that romaine can't match. The crisp texture holds up beautifully against creamy dressing, while the mild, cool flavor balances the bold Caesar seasonings perfectly.
- → Should I salt the cucumber first?
Sprinkling cucumber slices with salt and letting them drain for 15-20 minutes removes excess moisture. This simple step prevents watery dressing and ensures every bite stays perfectly coated and flavorful.
- → Can I make this ahead?
Store dressing and prepared cucumbers separately in the refrigerator. Combine just before serving with fresh croutons to maintain optimal texture. The dressing actually tastes better after chilling for a few hours.
- → What makes this Caesar dressing authentic?
The classic combination of mayonnaise, freshly grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and garlic creates that distinctive tangy, creamy, umami-rich flavor that defines Caesar dressing.
- → How can I make this vegan?
Use plant-based mayonnaise, nutritional yeast instead of Parmesan, and vegan Worcestershire sauce. The result is surprisingly close to the original, with all the creamy, tangy goodness intact.
- → What protein additions work well?
Grilled chicken, pan-seared shrimp, or even chickpeas complement the cool cucumbers beautifully. The crisp vegetables and creamy dressing create a perfect base for whatever protein you prefer.