This Cucumber Onion Salad is a bright, refreshing summer side. Thinly sliced cucumbers and onions are tossed in a simple vinegar dressing with a touch of sugar and fresh dill for a light, tangy flavor. It pairs beautifully with grilled chicken, fish, or hearty mains and is especially nice alongside classics like Golumpki or Red Beans and Rice.
Why This Recipe is a Keeper!
This old-fashioned cucumber and onion salad is a summertime staple and a great way to showcase fresh cucumbers from the garden or market. What starts as plain cucumber slices becomes a crisp, flavorful dish after a short cure and a bright vinegar-sugar dressing.
Because this salad uses a vinegar-based dressing rather than mayonnaise, it stays light and refreshing, making it an ideal accompaniment for richer mains. The dressing balances sweet and sour notes with distilled white vinegar and sugar, while chopped fresh dill adds a fragrant, herbaceous finish.
It’s also convenient for entertaining: you can prep it ahead and store it in the refrigerator for a short time while finishing other dishes. Using a mandoline speeds up slicing and produces even, attractive pieces.
After a short marinating period, the cucumbers and onions hold a lively, zesty flavor that makes this salad an excellent summer side.
This Cucumber and Onion Salad is:
- Light and refreshing
- Well balanced — sweet and sour from the vinegar-sugar dressing
- Quick and easy
- Make-ahead friendly — flavors improve slightly after some time in the fridge
How to Make a Cucumber and Onion Salad:
Recipe Ingredients:
Ingredients are listed in the recipe card below. Use fresh produce for the best texture and flavor.
Ingredient Notes and Substitutions:
- Cucumbers: English (hothouse) cucumbers are ideal because of their thin skin and milder flavor, so peeling is optional. If you use a thicker-skinned variety, consider peeling some or all of the skin.
- Onions: Yellow onions provide a stronger bite, but white or red onions will also work depending on your preference.
- Vinegar: Distilled white vinegar is used here. Apple cider vinegar or white wine vinegar are good substitutes if you prefer a gentler tang.
- Dill: Fresh dill brightens the salad; avoid dried if you want that fresh-herb lift.
- Sugar: Granulated sugar balances the vinegar, creating a pleasant sweet-and-sour dressing.
Step-By-Step Instructions:
- Gather and prep all ingredients.
- Thinly slice the cucumbers by hand or with a mandoline for uniform pieces.
- Place the cucumber slices in a colander set over a bowl or in the sink, sprinkle with salt, and toss to coat.
- Let the salted cucumbers sit for about 30 minutes, stirring occasionally to draw out excess water.
- While the cucumbers drain, whisk together the vinegar, water, and sugar until the sugar dissolves.
- Drain the cucumbers thoroughly and pat them dry to remove excess liquid.
- You’ll notice quite a bit of liquid released — this step concentrates the flavor and prevents a watery salad.
- Transfer the drained cucumbers to a mixing or serving bowl.
- Add the prepared dressing, chopped dill, and freshly ground black pepper, then toss to combine.
- Refrigerate for up to 2 hours to let the flavors meld, or serve immediately.
Chef Tips and Tricks:
- Use a mandoline to slice cucumbers quickly and evenly for a professional look and consistent texture.
- Salting the cucumbers before draining draws out excess moisture, concentrating flavor and keeping the dressing from getting diluted.
Money-Saving Tip:
- Store-brand vinegar works just as well as name brands for this salad. Check acidity if you plan to can, but for fresh salads a standard 5% vinegar is typical.
Recipe FAQs:
Yes. You can prepare the salad a short time before serving. To maintain the best texture, you can also slice cucumbers and prepare the dressing separately, then combine them just before serving.
Store leftovers chilled for up to five days. Note that over time the salt and vinegar will soften the cucumbers and onions, so the texture will become less crisp.
Storage:
- Keep leftovers refrigerated in an airtight container. The salad will keep up to five days but will gradually soften.
Serve with:
- Golumpki (Polish Cabbage Rolls)
- Unstuffed Chorizo Cabbage Roll Skillet
- Reuben Casserole
- Chili-Glazed Meatloaf
More great cucumber salad recipes you’ll love!
- Greek Cucumber Salad
- Creamy Cucumber Feta Tomato Salad
- Creamy Cucumber Salad with Yogurt
Find more side-salad inspiration in the site’s side-dish collections and recipe index.
Cucumber Onion Salad
Equipment
-
Mandoline / Slicer
-
Colander
-
Glass Mixing Bowls
Ingredients
- 3 English (hothouse) cucumbers, unpeeled (approximately 2 pounds)
- 1/2 medium onion, thinly sliced
- 1 1/2 tablespoons salt, preferably sea or kosher salt
- 1/2 cup distilled white vinegar
- 2 tablespoons water
- 4 tablespoons granulated sugar
- Freshly ground black pepper, to taste
- 1/2 cup chopped fresh dill
Instructions
- Thinly slice the cucumbers by hand or with a mandoline.
- Place the cucumber slices in a colander set in the sink or over a bowl. Sprinkle with salt and toss to coat. Let stand for about 30 minutes, stirring occasionally.
- Meanwhile, combine the vinegar, water, and sugar in a small bowl and stir until the sugar dissolves.
- Drain the cucumbers well and pat dry.
- Transfer the cucumbers to a serving bowl, add the dressing, and stir to combine.
- Stir in fresh dill and season with black pepper to taste.
- Refrigerate up to 2 hours or serve immediately.
Notes
- Apple cider vinegar or white wine vinegar can replace distilled white vinegar if you prefer a milder flavor.
Tips:
- Use a mandoline for even slices.
- Salting cucumbers before draining removes excess moisture and intensifies flavor.
Make Ahead:
- Prepare the salad shortly before serving or assemble sliced cucumbers and dressing separately and combine when ready to serve.
Nutrition
Calories: 62kcal
Carbohydrates: 15 g
Protein: 1 g
Fat: 0.2 g
Sodium: 1751 mg
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs as required.
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