Cucumber Onion Salad
Crisp, refreshing cucumber and thinly sliced onion in a tangy vinegar dressing. This simple American side salad comes together in minutes and is perfect for summer barbecues, potlucks, or alongside grilled meats.
For 4 servings
- prep · ~5 min
Slice the cucumber and onion.
1.Wash and dry the cucumbers. Slice into thin rounds, about 1/8 inch thick.2.Peel the onion and slice into very thin rings or half-moons.3.Place both in a medium mixing bowl. - mix · ~2 min
Make the dressing.
1.In a small bowl or measuring cup, combine the white vinegar, cold water, sugar, salt, and black pepper.2.Whisk until the sugar and salt are fully dissolved.3.Stir in the chopped fresh dill. - mix · ~10 min
Toss the salad and let it rest.
1.Pour the dressing over the sliced cucumbers and onions.2.Toss gently until everything is evenly coated.3.Let the salad sit at room temperature for 10 minutes, or cover and refrigerate for 30 minutes to let the flavors meld.TIPA short rest helps the cucumbers absorb the tangy dressing without losing their crunch. - serve
Give a final toss and serve chilled or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline slicer for perfectly even, paper-thin cucumber rounds.
- 2Salt the sliced cucumbers and let them sit for 10 minutes, then pat dry, to draw out excess water and prevent a watery salad.
- 3For milder onion flavor, soak the sliced onions in ice water for 10 minutes before adding to the salad.
- 4Let the salad marinate in the fridge for at least 30 minutes for the best flavor meld, but serve within 24 hours to keep the cucumbers crisp.
- 5Taste and adjust the sugar-vinegar balance after resting — add a pinch more sugar if too tart or a splash more vinegar if too sweet.
- 6Use a wide, shallow dish so the dressing coats every slice evenly without crushing the cucumbers.
Adapt it for your goals.
Creamy-dill
Replace half the vinegar-water mixture with sour cream or Greek yogurt to create a tangy, creamy dressing that clings to the vegetables.
low sugarLow-sugar
Use a zero-calorie sweetener such as monk fruit or stevia in place of sugar, maintaining the sweet-tart balance without added carbs.
spicySpicy
Add 1/2 teaspoon red pepper flakes or a thinly sliced jalapeño to the dressing for a kick of heat that pairs well with grilled meats.
herb swapHerb-swap
Replace dill with fresh parsley, chives, or mint for a different herbal note that still complements the cucumber and onion.
add insAdd-ins
Toss in halved cherry tomatoes, sliced radishes, or a handful of crumbled feta cheese for extra color and texture.
Why this is on our healthy list.
Low in Calories
Made primarily from cucumber and onion with a light vinegar dressing, this salad is naturally low in calories and fat, making it a guilt-free side dish.
Hydrating Base
Cucumbers are composed of about 96% water, helping to keep you hydrated while adding bulk and refreshment to your meal.
Good Source of Vitamin K
Cucumbers provide vitamin K, which plays a key role in blood clotting and bone health.
No Added Preservatives
This homemade salad contains only pantry staples and fresh produce, with no artificial preservatives or thickeners.
Frequently asked questions
Cucumbers release water as they sit. To prevent this, salt the sliced cucumbers and let them drain for 10 minutes before adding the dressing, then pat them dry.
