Cucumber Onion Salad is a favorite summertime salad
Crisp fresh cucumbers are tossed with sweet onion and fresh dill for a light and refreshing side dish.
Ingredients for Cucumber Onion Salad
- Cucumber – Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers (also known as seedless or European cucumbers). Both of these varieties have thin skins, a sweeter taste, and smaller seeds.
- Dill – For the best flavor, use fresh dill. Other fresh herbs can be used in place, try parsley or chopped fresh basil.
- Onion – This recipe uses sweet white onion. Red onions will add a bit more bite.
If you are using regular salad cucumbers or field cucumbers, the peel can be bitter and tough, so remove all or most of it with a vegetable peeler. You can also cut them in half and use a spoon to scrape out the seeds if they’re large.
For the Dressing
- Vinegar – Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar or white wine vinegar.
- Oil – I use vegetable oil; however, any light-tasting oil can be used.
- Sugar – A pinch of sugar adds just enough sweetness to balance the vinegar.
To Make Cucumber Onion Salad
- Prep: Slice the cucumber and thinly slice the sweet onion.
- Dressing: Combine all ingredients in a large mixing bowl and stir until the sugar dissolves.
- Mix: Add the cucumber and onion, toss to coat, and refrigerate before serving.
This cucumber salad recipe has a tangy vinegar dressing; be sure it has time to marinate in the refrigerator for the best flavor. This allows the flavors to blend and mellow out a bit.
Storing Leftovers
Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving.
Leftovers make a great topper for burgers or fish tacos, too.
More Cucumber Salad Recipes
This cucumber salad recipe is just one of many summer favorites!
Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below!
Cucumber Onion Salad
Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.
Wash cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.
In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.
Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, stirring occasionally.
Toss with fresh dill and season with salt and pepper to taste.
If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.
Calories: 130 | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 240mg | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 27mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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