Cucumber Onion Salad

By Becky Hardin

Updated Aug 6, 2026

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When I want to make a quick and easy side dish, especially in the Summer, I always turn to this zesty cucumber onion salad. This cucumber salad recipe comes together quickly and easily with just a few ingredients. Fresh cucumber and red onion slices are dressed simply in a homemade vinegar salad dressing. It’s a flavor combination that makes me think of beautiful weather, family get-togethers, and fun around the table.

My neighbor always brings over cucumbers straight from her garden, and every time, it turns into the same tradition: I slice them up, toss them with red onion and a quick vinegar dressing, and we end up sharing a plate of this salad on the porch. That’s really the whole appeal of this recipe: garden-fresh cucumbers have a clean, watery-crisp bite that store-bought ones rarely match, and this dressing is built to let that freshness lead. There’s no oil to weigh it down and no heavy seasoning to bury it, just enough apple cider vinegar and a touch of sugar to sharpen the cucumber’s natural sweetness instead of masking it.

It’s also why this is one of the recipes I hear about most from readers. People don’t just make it once. They tell me it becomes their go-to all summer long, the salad they throw together on repeat whenever cucumbers are in season. That kind of repeat-making is the best sign a simple recipe actually works.

Tips for Beginners

• Choosing and cutting your cucumbers. My go-to is English cucumbers. Thin skin, barely any seeds, and a crisp, mild bite, so you can skip peeling entirely. Regular garden cucumbers are just as delicious. Just peel them if the skin feels waxy or thick. For that classic look, slice into ¼-inch rounds with a knife or mandoline, so every piece marinates evenly. Diced or cubed works beautifully too.
• Preventing a soggy salad. Salt your cucumber slices and let them hang out in a colander for 15-30 minutes before dressing. The salt pulls out extra water so you end up with crisp cucumbers instead of a puddle at the bottom of the bowl. This matters even more if you’re prepping ahead, so don’t skip it!
• Red onion is my pick every time. It’s milder and sweeter than yellow or white onion when raw, plus that gorgeous pop of color. Just know it brings more bite since it doesn’t mellow the same way. If raw onion is a little much for your taste buds, soak the slices in cold water for 10-15 minutes, then drain. It softens the sharpness without losing any crunch.
• Use apple cider vinegar. Apple cider vinegar gives this dressing its signature tang without being harsh, which is exactly why I don’t recommend swapping in white vinegar or balsamic. White vinegar tastes flat and one-note on its own, and balsamic will turn the whole salad sweet and dark. Rice vinegar is my favorite substitute, the same one used in this Asian cucumber salad, and it keeps things delicate.
• Getting the sugar right. Just 1 tablespoon of granulated sugar is all this dressing needs to round out the vinegar without tasting sweet. You can bump it up to 1½–2 tablespoons. Or go slowly and taste as you go. The vinegar gets sharper without it, so a splash more water helps smooth things out. And if you like your salad extra saucy, or you’re doubling the cucumbers, just double the whole dressing so nothing’s left dry at the bottom of the bowl.

Recipe Card

Cucumber Onion Salad Recipe

Difficulty: Easy

4.65 from 1051 votes

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 8 people

Author: Becky Hardin

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Crisp cucumbers, red onions, and a homemade vinegar dressing make for a simple yet delicious salad! This cucumber onion salad recipe is on repeat all Summer long!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2 cucumbers
• ▢ 1 red onion sliced
• ▢ ⅓ cup apple cider vinegar
• ▢ ¼ cup water
• ▢ 1 tbsp granulated sugar
• ▢ 1 tsp fine sea salt
• ▢ 1 tsp ground black pepper

Video

Instructions 

• Slice each cucumber in ¼-inch slices and add to a large bowl.
  2 cucumbers
• Add in the sliced red onion (sliced into half moons) and toss to combine.
  1 red onion
• In a mason jar or small bowl, whisk together the apple cider vinegar, water, sugar, salt, and pepper.
  ⅓ cup apple cider vinegar, ¼ cup water, 1 tbsp granulated sugar, 1 tsp fine sea salt, 1 tsp ground black pepper
• Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
• Keep in the fridge until ready to serve.

Becky’s Tips

• If you like, finish the salad with fresh dill or parsley.
• If you have leftover cucumbers, try making little cucumber sandwiches. You can also add slices to water for a refreshing and healthy beverage.

Storage: Store leftover salad covered in the refrigerator for up to 3 days. You can make and store the dressing separately up to 5 days.

Serving: 1servingCalories: 23kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 294mgPotassium: 129mgFiber: 1gSugar: 3gVitamin A: 54IUVitamin C: 3mgCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Slice the cucumbers: Slice 2 cucumbers into even ¼-inch rounds and add them to a large bowl. Aim for consistent thickness so every piece marinates at the same rate.

Add the onion: Add 1 red onion, sliced into half-moons, and toss to combine. The onion should be thin enough to bend, not snap, for the mildest bite.

Make the dressing: In a mason jar or small bowl, whisk together ⅓ cup apple cider vinegar, ¼ cup water, 1 tbsp granulated sugar, 1 tsp fine sea salt, and 1 tsp ground black pepper until the salt and sugar dissolve completely. The dressing should look smooth and slightly cloudy, not gritty.

Toss the salad: Pour the dressing over the cucumber and onion and toss until fully coated. Refrigerate for at least 30 minutes (or up to overnight). The cucumbers will look slightly more translucent at the edges once they’ve soaked up the dressing, which is exactly the sign you’re looking for.

Variations

This salad is a great base for experimenting once you’ve made the classic version. A few reader-tested twists I love:

• Take it in an Asian-inspired direction: Swap the apple cider vinegar dressing for rice vinegar, sesame oil, and ginger for a completely different but equally fresh flavor profile.
• Make it a meal: Add a can of drained chickpeas and a handful of crumbled feta for extra protein and a Mediterranean edge. A reader tried this exact combo and said it turned the salad into a full lunch.
• Herb it up: Stir in 2 teaspoons of dried basil, or fresh dill if you have it on hand, for a more herbaceous, garden-fresh flavor.
• Bulk it up with veggies: Add matchstick carrots and thinly sliced celery for a crunchier, more “health salad” style version, great if you’re feeding a crowd or want more color on the plate.
• Go creamy: If you’d rather trade the vinegar dressing for something richer, my creamy cucumber salad uses a mayo-based dressing with apple and radish instead.

Serving Suggestions

This cucumber onion salad is ready in 10 minutes with zero cooking, which is exactly why it earns a permanent spot on my summer table. The classic way to serve it is simple. Serve it cold, straight from the fridge, alongside something warm off the grill. That temperature contrast is part of what makes it work so well. I love pairing it with grilled chicken breast. The tangy dressing cuts through the richness of the marinade and keeps the plate feeling light. It’s just as good next to garlic butter salmon, where the sharp vinegar balances the buttery, savory fish, or served with grilled pork chops for a backyard cookout spread that comes together in well under an hour total, since the salad needs no more than a 30-minute chill while the pork is on the grill. 

Because it’s dairy-free, gluten-free, and vegetarian as written, it’s an easy salad to set out at a mixed-diet cookout without extra substitutions. If you’re planning a bigger summer spread, it also holds its own on a table of other fresh summer salads.

More No-Cook Summer Salads to Try

• Chickpea Salad: Canned chickpeas, cucumber, tomato, peppers, and fresh herbs tossed with a simple dressing, ready in the time it takes to chop everything. It adds a heartier, protein-forward option next to this salad without turning on a single burner.
• Watermelon Salad: Juicy watermelon cubes, blueberries, crumbled feta, and fresh mint, all tossed together straight from the fridge. It has that same “nothing to cook, everything to love” appeal, and the sweet-salty combo makes it a natural partner for the same grilled mains this cucumber salad goes with.
• Confetti Corn Salad: Corn, peppers, and a handful of colorful mix-ins come together in one bowl with zero prep beyond chopping. It’s become a go-to for readers serving it alongside grilled chicken breast, the same kind of easy, do-ahead side this cucumber salad is known for.
• Carrot Raisin Salad: A potluck classic built from shredded carrots, raisins, and a lightly sweet dressing, no stove or oven required. It holds up well sitting out at a cookout, which makes it an easy pairing if you’re already bringing this cucumber salad to the table.

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