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.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I have a neighbor that always brings over home grown cucumbers, and that leads to us sharing a plate of this delicious salad! All you need are fresh veggies and some pantry staples to make a simple vinegar dressing.
What’s in this Cucumber Onion Salad Recipe?
- Cucumbers: Start with fresh, juicy cucumbers, cut into slices. A mandolin works really well for quick slicing. Thinner or thicker slices work, as do diced or cubed cucumbers. A chopped cucumber and onion salad is great too!
- Red Onion: Red onion has a nice bite that “spices” this salad up. I like cutting them into half moons, but you can chop or dice onions if you prefer.
- Apple Cider Vinegar: This is the base of my vinegar salad dressing. It’s tangy and slightly sweet, and less acidic than some other vinegars, which is perfect for a light salad.
- Sugar: Add just a little bit of granulated sugar into the dressing for sweetness.
- Water: Water fills out the dressing. No oil needed here!
Tips for Success
- Most varieties of cucumbers in North America (English cucumbers and “garden cucumbers” are common) will be fine without peeling. But if you use a variety with thick or bumpy skin, feel free to gently peel them.
- Generously sprinkle salt over the cucumber slices before tossing them into the salad. The salt will draw out extra water and moisture so that they don’t get watery or soggy. You can salt them in a colander to prevent too much salt from accumulating on the slices.
- If the red onion flavor is overpowering, try soaking slices in water before adding them to the salad. I personally love a strong onion taste, but if my husband is eating it too, that’s my favorite trick!
How to Make Ahead and Store
I love that this quick and easy cucumber salad with vinegar dressing can be prepped and/or made ahead of time.
- Veggies: Slice cucumbers and onions ahead of time, and store them in airtight containers (separately) until ready to use. If you do this, I recommend salting the cucumbers so they don’t accumulate moisture. You can also go ahead and soak the onions if you want to cut their intensity.
- Dressing: Combine the vinegar dressing ingredients in a jar as instructed in the recipe card. This can be kept in the fridge for up to 4-5 days. Just shake or stir before tossing into the salad.
Toss everything together when you’re ready to serve it.
Serving Suggestions
This easy cucumber salad is one of my all-time favorite spring and summer salad recipes. I love to serve it for light lunches outside along with grilled chicken breast, garlic butter salmon, or grilled pork chops. It’s also a great side salad for Easter dinner, along with lamb or ham. It really pairs beautifully with so many dishes!
5-Star Review
“Easy to make crunchy Cucumber cold salad. Taste gets better with each day it marinates. Thank you for posting.” -Wendy
Cucumber Onion Salad Recipe
Ingredients
- 2 cucumbers
- 1 red onion sliced
- ⅓ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
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 tablespoon granulated sugar, 1 teaspoon fine sea salt, 1 teaspoon 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.
Video
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cucumber Onion Salad Step by Step
Slice the Cucumbers: Slice 2 cucumbers into ¼-inch slices and add to a large bowl.
Add the Onions: Add in 1 red onion sliced into half moons and toss to combine.
Make the Dressing: In a mason jar or small bowl, whisk together ⅓ cup of apple cider vinegar, ¼ cup of water, 1 tablespoon of granulated sugar, 1 teaspoon of fine sea salt, and 1 teaspoon of ground black pepper.
Toss the Salad: Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine. Keep in the fridge until ready to serve.
Tried this just last week and it has now become a house favorite…simple and satisfying
A simple cucumber and onion salad is one of my favorites in warm weather. But I don’t make it often enough to have it memorized. I’ve always had trouble finding the right proportions for the dressing, but this is the one! I’m kind of laughing at some of the reviews (“it had too much of this, or not enough of that.”) For me, this had the very best balance of vinegar, sugar, and salt. I didn’t measure the black pepper, and I used a yellow onion, it’s what I had on hand. I thought I was going to have lots left over, by my dinner guests all had seconds, and all but licked the plate clean. This one is a “go-to” recipe from now on!
It was simple and delicious
That looks wonderful, Dawn!
This is delicious. I used red wine vinegar because that’s what I had on hand. My hubby said it was the best cucumber salad he’s ever tasted.
I doubled the sauce. 12″ cucumbers are too large. For this recipe, a 6-8″ cucumber should be considered large.
Thanks for sharing, Courtney!
Recipe says to cut the onion in half moons, not the cucumbers.
We’re sorry this recipe wasn’t to your taste, Jill! Feel free to reduce the amount to better suit your personal tastes!
I made this today with the fresh dill and it was very delicious. Thank you for sharing Becky!
So glad you enjoyed it, Jerry!
No tomato on hand and couldn’t figure out how to make a salad with what was in the fridge, then found this recipe. Simple, quick and the dressing is unbeleivably good, even with the dried dill! Made it early and let it sit for a little over an hour. Cut it in half for two people and ate it all. Wife poured off the left over dressing and saved it to use again for lunch the next day. Leftover pork loin from the freezer and Giada’s spage=hetti melone made a knockout meal. Thanks for the recipe. Heading to the index to peruse your other offerings….
We’re so glad it was a hit! Thanks for stopping by, Craig!
Soooo good and easy. Thank you! Great way to use the cucumbers we grew this year.
So glad you enjoyed it, Angie!