Easy Cucumber Onion Salad

Listen, a cucumber onion salad might sound pretty basic, but it’s one of those side dishes I always come back to.

This simple combination brings together crisp cucumber slices and fresh onions in a bright, tangy dressing. The mix of textures – the cool crunch of cucumbers paired with thin slices of onion – just works.

I love how the vinegar and a pinch of sugar balance everything out, giving the salad that perfect sweet-and-sour kick. Each bite is refreshing and clean-tasting, exactly what you want on a warm day.

It’s the kind of easy side dish that goes with practically anything, from backyard barbecues to weeknight dinners.

What Kind of Cucumber Should I Use?

For this classic salad, you’ve got several good cucumber options to choose from. English cucumbers (the long ones wrapped in plastic) are a great pick since they have thinner skin and fewer seeds, which means you won’t need to peel or seed them. Regular garden cucumbers work well too, but you might want to peel them if the skin is thick or waxy, and you can scrape out the seeds if they’re large. Persian cucumbers are another excellent choice – they’re smaller and sweeter than regular cucumbers, and you can just slice and go. Whatever type you choose, look for cucumbers that feel firm and heavy for their size, avoiding any that are soft or have yellow spots.

Options for Substitutions

This simple salad is pretty flexible and you can make several easy swaps if needed:

• Apple cider vinegar: If you’re out of apple cider vinegar, white vinegar or rice vinegar work well too. White wine vinegar is another good option – just use the same amount.
• Red onion: While red onions give the best flavor and color, you can use white or sweet onions instead. For a milder taste, try using shallots – you’ll need about 2-3 shallots to replace one red onion.
• White sugar: Feel free to swap white sugar with honey or maple syrup. Start with 2 teaspoons since these natural sweeteners are a bit sweeter than regular sugar.
• Cucumbers: Any type of cucumber works here – English, Persian, or regular garden cucumbers. If using regular cucumbers with thick skin, you might want to peel them first.
• Sea salt: Regular table salt or kosher salt work just fine – just remember that kosher salt is less salty by volume, so you might need to add a bit more.

Watch Out for These Mistakes While Making

The biggest challenge when making cucumber onion salad is preventing it from becoming too watery – to avoid this, try salting your sliced cucumbers and letting them drain in a colander for 30 minutes before mixing with other ingredients.

Getting the right balance of vinegar is crucial, so start with less than the recipe calls for and adjust to taste, as different vinegars can vary in strength and some people prefer a milder tang.

To keep your onions from overpowering the salad, soak the sliced red onions in cold water for 10-15 minutes before adding them to the mix – this simple step takes away the harsh bite while keeping their crisp texture and beautiful color.

For the best texture and flavor, make sure you’re slicing both cucumbers and onions very thinly (using a mandoline if you have one), and remember that this salad tastes even better after sitting in the fridge for at least an hour, allowing the flavors to properly combine.

What to Serve With Cucumber Onion Salad?

This cool and tangy cucumber onion salad makes a perfect side dish for summer cookouts and BBQs! The crisp, refreshing flavors pair really well with grilled meats like burgers, hot dogs, or chicken – the acidity helps cut through richer foods. I love serving it alongside pulled pork sandwiches or as part of a picnic spread with cold fried chicken and potato salad. For a lighter meal, try it with some grilled fish or as a topping for falafel in pita bread – the crunch and tang add such a nice contrast.

Storage Instructions

Keep Fresh: This cucumber onion salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container in the fridge, and it’ll stay crisp and tasty for up to 3-4 days. The vinegar mixture actually helps keep everything fresh and crunchy.

Make Ahead: Want to prep this salad in advance? You can slice the cucumbers and onions up to a day ahead and store them separately. When you’re ready to serve, just toss everything together with the dressing. This way, your veggies stay super crisp and fresh.

Drain: If you notice excess liquid collecting at the bottom of your container after storage, just give it a quick drain before serving. The cucumbers naturally release water over time, but this won’t affect the taste – just give everything a quick toss and you’re good to go!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 80-100
• Protein: 2-4 g
• Fat: 0-2 g
• Carbohydrates: 18-22 g

Ingredients

• 1 red onion (thinly sliced, about 1/8-inch thick)
• 1/3 cup apple cider vinegar (I prefer Bragg Organic)
• 1 tbsp white sugar
• 1/4 cup water
• 1 tsp black pepper (freshly ground for best flavor)
• 2 cucumbers (peeled and thinly sliced)
• 1 tsp sea salt

Step 1: Prepare the Vegetables

Begin by slicing each cucumber into ¼-inch slices.

Once sliced, add them to a large bowl.

Next, slice a red onion into half moons and add the slices to the bowl with the cucumbers.

Toss the cucumbers and onions together gently to combine.

Step 2: Make the Dressing

In a mason jar or small bowl, whisk together the dressing ingredients: apple cider vinegar, water, sugar, salt, and pepper.

Whisk until the sugar has dissolved and the mixture is well combined, creating a flavorful dressing.

Step 3: Combine Vegetables and Dressing

Pour the dressing mixture over the cucumber and onion slices in the large bowl.

Toss everything together to ensure that the vegetables are fully coated with the dressing.

This will help to marinate and flavor the cucumbers and onions.

Step 4: Chill and Serve

Once the cucumbers and onions are coated with the dressing, cover the bowl and place it in the refrigerator to chill until you’re ready to serve.

This chilling period allows the flavors to meld together beautifully.

Serve the salad cold for a refreshing side dish.