Ina Garten’s Secret to the Ultimate Cucumber Salad – It Works Every Single Time!

Ina Garten never skips a salting step when making her famous cucumber salad. She tosses thinly sliced English cucumbers and red onions with kosher salt, then places them in a colander over a bowl, wraps the whole thing in plastic wrap, and refrigerates for at least four hours or overnight. This draws out excess moisture, preventing a watery salad and ensuring the dressing clings to every crisp slice.

Why the Salting Step Matters

Cucumbers are about 96% water, and once sliced, their cell walls release liquid that can dilute flavor and turn a salad soggy. Salting creates a mild brine that pulls water from the vegetables into the bowl below, concentrating their taste and preserving crunch. When the cucumbers and onions are patted dry, they’re ready to absorb the vinaigrette fully.

Straining the Yogurt for Creamy Dressing

For her creamy cucumber salad, Garten also strains plain whole-milk yogurt to remove whey. She lines a sieve with a paper towel, spoons in the yogurt, and lets it drain in the fridge for at least four hours—just like the cucumbers. The result is a thicker, richer base that elevates the dressing without watering it down.

Bringing Ina’s Trick into Your Kitchen

To replicate Garten’s method, follow these steps:

1. Slice cucumbers and onions as thinly as possible (a mandoline works best).
2. Toss with 1 teaspoon kosher salt per pound of cukes and place in a colander over a bowl.
3. Refrigerate, covered, for 2–4 hours (or overnight for maximum drainage).
4. Pat the vegetables dry on clean towels before mixing with your dressing.
5. If making a creamy version, strain yogurt or sour cream the same way.