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.
Prep Tip
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.
For the Best Flavor
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!
Cucumber Feta Salad
Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below!
Cucumber Onion Salad
Ingredients
- 2 English cucumber
- ½ sweet white onion
- 2 tablespoons chopped fresh dill
- salt and pepper to taste
Marinade
- ⅓ cup white vinegar or cider vinegar
- 2 tablespoons vegetable oil or light olive oil
- 2 tablespoons water
- 2 teaspoons granulated sugar
Instructions
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Wash cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.
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In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.
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Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, stirring occasionally.
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Toss with fresh dill and season with salt and pepper to taste.
Notes
Nutrition Information
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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Excellent recipe. I used English cucumbers and mandolin finely cut red onion that had been rinsed in cold water to take away the bite.
Will make this a household staple. Yum!
I’ve made cucumber onion salad for decades….always used celery seed but the dill adds a nice flavor!
Best Recipe!
Thanks, Gracie!
Hello Holly.
I grew up eating my mothers pink salad. It is your creamy cucumber salad with sliced pickled beets in it. It turned pink and we thought that was so cool. So here is a proven winner for kids and adults. Try it.
Sounds delicious Mary! Will give it a try!
Looks great. How does it taste without the sugar? Will it still be delicious?
I prefer the recipe with the sugar, but you can leave it out and it’ll still be great. You can also use a sugar replacement if you prefer. I’ve done that as well. Enjoy Beth!
The sugar helps cut the ‘wang’ of the vinegar.
I made this recipe without the dill; it was a hit!
Can you can these presher can or water bath
I don’t think this recipe would hold up well to canning.
love your summer pasta salads
Thanks Judy!
I love new recipes that have ingredients already in my pantry.
Delicious and easy to make
So happy you enjoyed it Mercedes!
Very yummy!! After taking several bites each time I stirred there wasn’t much left by dinnertime.
We love irresistible recipes like this! Glad you enjoyed it Kay!
Wow that was very rude comment!!! In fact FB is where I found you Holly. I sign up for your recipes in my email. I enjoyed trying new ways to cook. Thank for sharing Holly.
Thank you Faith!
Why don’t you include twitter and FB for sharing, ticks me off!!!
I’m sorry that upsets you Marie, thank you for the suggestion. I will take a look at options for social sharing to make it easier!
I woukd really like it if you enabled a print option. . It just turns black if I try. Easier to follow your recipe from a piece of paper than from the iPad. Thanks
Hi Sandy, you can find the print button at the recipe right under the title there is a button. I hope this helps!