12 Amazing Cucumber Salads Around the World

Just five ingredients in this gem, plus salt and pepper, it's super easy to put together in the morning for dinner that evening because it soaks up the marinade the longer it sits.

The bright flavors are driven by citrus, olive oil, and mint, making this salad a brilliant complement to succulent grilled meats.

A Greek classic, which offers a creamy tang from yogurt without the heavy calorie count of sour cream. This goes so well with foods cooked over flames.

This Japanese favorite walks the fine line between sweet and tart, with this version offering an extra layer of yummy from the addition of minced ginger. A staple of the bento box, this salad shines alongside deep-fried seafood and veggies, as well as all sorts of chicken teriyaki.

Cilantro and chopped peanuts set this lovely-to-look-at salad apart, giving it added crunch. Like its salty-sweet cousins from other countries, this offers an awesome contrast to so many dishes, but it's especially cool when taming the heat from a fiery curry.

This one's like Kimchi 101, a fresh, not fermented preparation. The chili-infused dish relies on gochujang for heat. That's the way popular Korean paste is made from chili, fermented soy beans and glutinous rice.

Tastes like summer on a spoon, combining corn, sweet onions, colorful bell peppers and chopped cukes, seasoning the veggies with garlic, cumin and red pepper flakes.

Cucumbers, green onion, and red and green bell peppers are tossed with a tangy dressing of rice vinegar, toasted sesame oil, red pepper flakes, and fresh cilantro for a refreshing salad with a kick. Adjust the heat to your liking by adding or subtracting the amount of red pepper flakes.

"Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start." —Sonja Taha

"A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving." —hisunbeam

Thinly sliced cucumbers are salted and drained, and then dressed with dill, sour cream, lemon juice, and a pinch of sugar and pepper. Reviewers say don't forget to let the cucumbers drain thoroughly before adding the dressing.

"Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a tangy crunch that lightens even the most intense gravies." —Gina Milanese