This refreshing salad is perfect for Sunday lunches, picnics, and grill-outs!
This vibrant, crisp dish combines the refreshing crunch of cucumber with the tangy sharpness of onion. Tossed in with oil, apple cider vinegar and a sprinkling of dill, the result is a light and flavor-packed salad that’s the perfect side dish. Offering up just the right amount of tang, it pairs well with everything from deli sandwiches to burgers, grilled chicken, or a hearty steak.
Cucumber-onion salad is a classic dish that finds its roots in various cuisines around the world, from the tangy flavors of German cucumber salad to the sweet and spicy profiles found in Asian variations. In the U.S., you’ll find this recipe has quite the following in the South, probably because it’s so refreshing on hot days.
I will be honest, I don’t like onions. Or rather, I don’t like onions by themselves. But even with that fact, this salad is an absolute favorite of mine. For me, it’s the small amount of sugar. Adding in sugar to the vinegar, along with fresh dill, salt, and pepper, means you’ll get a cucumber-onion salad that offers the perfect balance of sweet and tangy.
Is Cucumber-Onion Salad Healthy?
Truth be told, not all salads are healthy, but you can feel good about this one. For one, cucumbers are naturally hydrating and provide valuable nutrients needed in a well-rounded diet. However, this salad does contain granulated sugar, which helps to balance out the often overpowering onion in a salad such as this. You can either skip the sugar for a more tart salad, or lower the amount that you use. We don’t recommend changing the type of sweetener you use, however, as it will change the taste of the salad.
Apple Cider Vinegar vs. White Vinegar
A lot of salad recipes use white vinegar. It’s cheap, offers a nice tang, and is readily available at any grocery store. However, I choose apple cider vinegar, or ACV, over white vinegar when I can. In this particular salad, ACV offers a pleasant vinegar taste with mild apple undertones. This unique flavor profile helps to bring out the tangy and tart flavors of the onion, especially when paired with the sugar, herbs, and spices.
How Do I Store Leftovers?
This salad is best enjoyed fresh, but if you do end up with leftovers that you want to save, it’s best to consume within 24 hours. If it sits too long in the dressing, the desired crispness will dissipate. There’s nothing worse than a soggy salad!
Serving Suggestions
Pair this salad with Cajun Burgers or this Grilled Chicken Recipe. I also think it’s a tasty side for picnics, so cold sandwiches like a Tuna Salad or even wraps like this Mango-Chicken-Cauliflower Rice Wrap work really well. Are you vegan? Serve cucumber salad with Easy Homemade Sweet Potato Veggie Burgers!
If you’re looking for more summery salad ideas, we offer loads of options on FFF, such as this Refreshing Watermelon-Cucumber Salad or one of my faves, Mediterranean Cucumber Salad.
Ingredients
- 2 medium cucumbers thinly sliced
- 1 small red onion thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh dill chopped
Instructions
- Combine the thinly sliced cucumbers and red onions in a large mixing bowl.
- In a small bowl, whisk together apple cider vinegar, water, sugar, salt, and black pepper until the sugar is dissolved.
- Pour the dressing over the cucumber and onion slices, tossing to ensure they are well coated. Sprinkle with chopped dill and gently mix.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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