I merged the crisp freshness of cucumber salad with the creamy indulgence of Caesar salad to create this lively side dish. It’s a refreshing, crunchy, and creamy twist on a classic, perfect for warm days or quick gatherings.

Why I’ll Love This Recipe

I love how it blends two of my go-to salads into one easy dish. The cucumbers stay crisp and juicy, the Caesar dressing adds bold flavor, and the toasted breadcrumbs and Parmesan bring that classic Caesar feel. It’s light, fast, and full of flavor—without being heavy.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces mini seedless cucumbers
1 cup freshly shaved Parmesan cheese
½ tablespoon salted butter
¼ cup panko breadcrumbs
½ cup Caesar dressing (or to taste)

directions

I melt the butter in a small skillet over medium heat, then add the panko and toast it until golden, stirring often.
I slice the cucumbers about ¼ inch thick and toss them into a large bowl.
I add about ½ cup of shaved Parmesan and 2 tablespoons of the toasted breadcrumbs.
I pour in the Caesar dressing—adjusting to taste—and toss until everything’s evenly coated.
I top the salad with more Parmesan and breadcrumbs just before serving for extra crunch and flavor.

Servings and timing

Servings: I usually get about 8 side-dish servings.
Prep Time: Around 15 minutes total—no cooking besides toasting the breadcrumbs.

storage/reheating

I store leftovers in an airtight container in the refrigerator. Since cucumbers release water, I try to enjoy the salad within 1 day. I also keep extra breadcrumbs aside and sprinkle them fresh when serving leftovers to maintain the crunch.

Variations

I switch it up depending on what I have on hand:

I use English or Persian cucumbers if I don’t have minis.
I toss in sliced red onions, cherry tomatoes, or olives for more color and bite.
For a more filling version, I sometimes add grilled tofu, chickpeas, or cooked quinoa.
I use homemade Caesar dressing when I have time, but store-bought works well too.
Crushed croutons or Parmesan crisps also make a great crunchy topping instead of panko.

FAQs

1. Can I use regular cucumbers instead of mini ones?

Yes, I just slice them thin and sometimes remove the seeds if they’re large.

2. Is it okay to use pre-grated Parmesan?

While freshly shaved Parmesan gives better texture and flavor, pre-grated works fine in a pinch.

3. Can I make this salad ahead of time?

I prefer to slice the cucumbers and toast the breadcrumbs ahead, but I wait to toss everything together right before serving so it stays fresh.

4. How can I make this vegan?

I swap the Parmesan with a dairy-free alternative and use a vegan Caesar dressing. I also toast the breadcrumbs in olive oil instead of butter.

5. What’s the best way to keep the salad from getting watery?

I keep the cucumbers dry by patting them with a paper towel before mixing, and I always add the dressing just before serving.

Conclusion

This Cucumber Caesar Salad is a bright, crunchy, and creamy twist on the traditional Caesar. I love how simple and satisfying it is—perfect as a side dish, a potluck contribution, or even a quick lunch. It’s one of those salads I come back to again and again when I want something flavorful, fresh, and fast.

Cucumber Caesar Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 servings
Category: Salad
Method: Tossing
Cuisine: Fusion
Diet: Vegetarian

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Description

A fresh and creamy mash-up of cucumber and Caesar salad, combining crunchy mini cucumbers with rich Parmesan, toasty breadcrumbs, and a savory Caesar dressing—all without any meat.

Ingredients

16 ounces mini seedless cucumbers
1 cup freshly shaved Parmesan cheese
½ tablespoon salted butter
¼ cup panko breadcrumbs
½ cup Caesar dressing (or to taste)

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Instructions

Melt the butter in a small skillet over medium heat, add the breadcrumbs, and toast until golden, stirring often.
Slice the cucumbers about ¼‑inch thick and place them in a large bowl.
Add about ½ cup of shaved Parmesan and 2 tablespoons of the toasted breadcrumbs.
Pour in Caesar dressing to taste and toss until everything is evenly coated.
Garnish with extra Parmesan and breadcrumbs before serving.