Cucumber Onion Salad

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.

Overhead shot of Cucumber Onion Salad in a bowl

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!

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Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.

Prep Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Cook ModePrevent your screen from going dark

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.

Store cucumber onion salad in a covered container in the fridge for up to 2-3 days. Give it a stir before serving again.
If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

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