A Light, Fragrant Salad with Floral Elegance
Refreshing, crisp, and delicately perfumed, this Chilled Cucumber Salad with Elderflower Vinaigrette and Fresh Herbs is an ode to warm weather simplicity. With just a handful of ingredients, it manages to be both refined and remarkably easy to make. The star of the show is a floral vinaigrette made with elderflower cordial—a subtly sweet syrup that adds a perfumed lift to the classic tang of vinegar and lemon.
This salad makes the perfect side dish for a spring or summer menu: think grilled fish, roast chicken, or even afternoon tea fare. It’s light yet layered, with cooling cucumber ribbons, fresh herbs, and a vinaigrette that elevates without overwhelming. Whether you’re looking for something a little different for your dinner spread or a palate-cleansing accompaniment to richer mains, this salad delivers beauty and balance in every bite.
Why Elderflower?
Elderflower cordial is a classic British ingredient made from the delicate blossoms of the elder tree. It has a gently floral, citrusy aroma that pairs beautifully with bright, green ingredients like cucumber, mint, dill, and lemon.
Here’s why elderflower works so well in a salad vinaigrette:
- Adds subtle sweetness without cloying syrupiness
- Brightens acidity in lemon juice or vinegar
- Enhances fresh herbs with its floral character
- Gives a light, almost “sparkling” quality to the overall dish
Look for elderflower cordial in the mixer or specialty foods section of well-stocked grocery stores or online. A little goes a long way, and it keeps for months in the fridge.
Cucumber: The Crisp Canvas
Cucumbers are an ideal base for this kind of salad. Their mild, watery crunch carries the vinaigrette beautifully and provides contrast to fragrant herbs.
Here are some tips for choosing and prepping cucumbers:
- English cucumbers: Long, thin-skinned, and seedless. Best for aesthetics and ease.
- Persian cucumbers: Smaller and extra crunchy. Great for bite-size rounds.
- Standard slicing cucumbers: Can be used, but peel and deseed for best texture.
How to prep:
- Ribbon cut: Use a vegetable peeler or mandoline for wide, thin ribbons. Elegant and ideal for presentation.
- Thin slices: Classic rounds work well, too. Go thin for better absorption of vinaigrette.
- Salt and drain (optional): If you want a firmer salad with less moisture, toss sliced cucumbers with a pinch of salt, let them sit for 15–20 minutes, and blot with paper towels.
The Vinaigrette: Light, Floral, and Balanced
This vinaigrette has a delicate balance of sweet and tangy, with layers of citrus, floral elderflower, and herbal brightness. Here’s what’s inside:
- Elderflower cordial: Adds subtle sweetness and floral aroma.
- Lemon juice: For acidity and brightness.
- White wine vinegar: A mellow counterpoint to the lemon.
- Olive oil: Adds silkiness and carries the flavors.
- Fresh herbs: Chopped mint and dill enhance the light, aromatic character.
- Salt and pepper: To balance the sweetness.
Shake or whisk the ingredients together just before serving, and taste to balance sweetness with acid. You can also add a touch of mustard or shallot for more depth.
Optional Additions That Work Beautifully
This salad is elegant on its own but can be easily dressed up with a few carefully chosen extras:
- Toasted almonds or pine nuts: For crunch and contrast
- Goat cheese or feta: For a creamy, salty element
- Pea shoots or microgreens: To elevate the plate visually
- Fresh berries: Raspberries or strawberries add a subtle tart-sweet counterpoint
- Poppy seeds: For subtle texture and visual appeal
Keep additions minimal to maintain the salad’s light, refined nature.
Equipment Essentials
You don’t need fancy tools, but the right basics will help with both prep and presentation:
- Mandoline slicer or vegetable peeler: For uniform ribbons
- Mixing bowl: To gently toss cucumbers without breaking them
- Glass jar or whisk: For mixing the vinaigrette
- Serving platter or shallow bowl: Wide enough to let the cucumber shine
Smart Prep Tips
- Slice just before serving: Cucumber ribbons wilt quickly. Prep the vinaigrette and herbs ahead, then assemble fresh.
- Keep chilled: This salad is best served cold. If prepping in advance, cover and refrigerate the cucumber until ready to toss.
- Use dry herbs: After washing herbs, pat them completely dry to avoid watering down the vinaigrette.
Customizations and Substitutions
Make it your own with these easy switches:
- No elderflower cordial? Use a mix of honey and a splash of orange blossom water or simply a floral tea reduction.
- Vegan: Naturally vegan, just ensure any optional cheese is plant-based.
- Low-sugar: Elderflower cordial is already mild, but you can reduce it slightly and boost lemon for a sharper profile.
- Different herbs: Swap in basil or chervil for a slightly different herbal character.
FAQs and Troubleshooting
Can I make this in advance?
Partially. Prep the vinaigrette and slice the herbs ahead, but slice the cucumber and assemble no more than an hour before serving.
My salad is watery. What happened?
Cucumbers release moisture quickly. You can salt and drain them beforehand, or serve immediately after tossing with vinaigrette.
Is it safe to serve this outdoors or at a picnic?
Yes! It holds well in cooler temps. Keep chilled in a cooler or insulated bag for best freshness.
How long does the vinaigrette last?
Up to 5 days in the fridge. Shake or whisk before using.
Ingredients
For the Salad
- 1 large English cucumber (or 3–4 Persian cucumbers)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- Optional: 2 tablespoons crumbled feta or soft goat cheese
- Optional: 2 tablespoons toasted sliced almonds or pine nuts
For the Elderflower Vinaigrette
- 2 tablespoons elderflower cordial
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped shallot (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Vinaigrette
In a small jar or bowl, combine elderflower cordial, lemon juice, vinegar, olive oil, and chopped shallot (if using). Add a pinch of salt and pepper. Shake or whisk until emulsified. Taste and adjust sweetness or acidity to your liking. Set aside.
Step 2: Slice the Cucumbers
Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin ribbons. Alternatively, cut into thin rounds. If desired, lightly salt and drain the slices on paper towels for 10–15 minutes.
Step 3: Assemble the Salad
In a large bowl or serving platter, arrange the cucumber ribbons loosely. Sprinkle with fresh dill and mint. Drizzle the elderflower vinaigrette over the top and toss gently.
Step 4: Finish and Serve
Add any optional toppings like crumbled cheese or nuts. Serve immediately, chilled or at room temperature.
Storage and Leftovers
How to store: Best enjoyed fresh, but leftovers can be kept in the fridge for up to 24 hours in an airtight container. The cucumber will soften over time.
How to refresh: If the salad has released too much water, gently drain and add a splash of lemon juice or more vinaigrette before serving again.
Cucumber Salad vs. Pickled Cucumber vs. Slaw
This salad stands apart from similar dishes:
- Cucumber salad: Fresh, quick, and lightly dressed. No fermentation or heavy sauce.
- Pickled cucumber: Uses vinegar and salt for longer preservation—stronger and more acidic.
- Slaw: Typically includes shredded vegetables and creamy dressings—heavier and more rustic.
This Cucumber Salad with Elderflower Vinaigrette is the refined, floral cousin in the family. It’s elegant, minimal, and designed to enhance rather than overpower. Perfectly refreshing, subtly sweet, and endlessly versatile—it’s everything a warm-weather salad should be.