Cucumber and Onion Salad
I love how light and crisp this Cucumber and Onion Salad is. It’s the kind of dish that takes almost no time to throw together but adds a cool, tangy punch to any plate, especially on warm days. Whether you’re making burgers, grilled chicken, or just snacking on cold leftovers, this salad fits right in.
This is one of those recipes that’s just as good for picnics and potlucks as it is for a quick side on a busy weeknight. The apple cider vinegar gives it a bright zing, the honey adds just enough balance, and the fresh dill takes it to a whole new level. It’s a simple, no-fuss favorite.
Ingredients
- English cucumbers – You can use any cucumber for this recipe, but I love the tender and mild flavor of English cucs. Plus, you can eat the skin and almost non-existent seeds.
- Red onion – If the onion is too pungent, slice it thinly and soak it in ice water for 10 minutes, then drain. This will remove some of the harsh onion flavor.
- Apple cider vinegar
- Honey – To keep this recipe vegan, you can use agave syrup instead as a sweetener.
- Salt & ground black pepper – I cook with kosher salt, but any salt is fine.
- Fresh dill – Dill and cucumbers go hand-in-hand, and the dill adds a bright herby flavor. If you’re a dill hater, use fresh parsley instead.
How To Make Cucumber and Onion Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Grab a large mixing bowl and add your thinly sliced cucumbers and red onion. You can use a mandoline slicer here to get super-thin, uniform slices without much effort.
Drizzle in the apple cider vinegar and honey, then sprinkle with sea salt. Gently toss everything together using tongs or your hands until the vegetables are well coated. The vinegar and salt will start pulling out some moisture right away.
Cover the bowl with plastic wrap or a lid and place it in the fridge for at least 20 minutes. This gives the veggies time to chill and soak up all that tangy-sweet goodness.
When you’re ready to serve, use kitchen tongs or a slotted spoon to lift the cucumbers and onions out of the bowl, leaving any extra liquid behind. Transfer everything to a serving plate or shallow salad bowl.
Top it off with chopped fresh dill and a few turns of freshly ground black pepper. Add extra dill for garnish if you’re feeling fancy.
Chef Jenn’s Tips
- Use English cucumbers for best results; they’re crisp, seedless, and have thin skin, so you don’t need to peel them.
- A mandoline makes slicing easy and gives you that super-thin, restaurant-style texture.
- You can double or triple the recipe for BBQs, and it holds up really well in the fridge for a day or two.
Recommended
Make It A Meal
Pair this salad with grilled salmon, rotisserie chicken, turkey burgers, or a veggie sandwich. It also makes a great topping for pita wraps or grain bowls when you want something crisp and tangy.
Storage
Store leftovers in a covered container in the fridge for up to 2 days. The salad may release more liquid as it sits, so use a slotted spoon when serving again.
Cucumber and Onion Salad
Ingredients
- 2 English cucumbers very thinly sliced
- ½ large red onion very thinly sliced
- ¼ cup apple cider vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons fresh dill chopped
- fresh dill chopped, for garnish; optional
- ground black pepper
Instructions
- Place the cucumber and red onion slices in a large bowl. Pour in the apple cider vinegar and drizzle with honey. Sprinkle with sea salt and gently toss everything together to coat the vegetables evenly.
- Cover the bowl and place it in the refrigerator for at least 20 minutes so the flavors can meld and the vegetables can chill.
- When ready to serve, use tongs or a slotted spoon to transfer the salad to a serving bowl, leaving any excess liquid behind.
- Top the salad with fresh chopped dill and finish with a few cracks of black pepper. Add extra dill for garnish, if desired.
Notes
Chef Jenn’s Tips
- Use English cucumbers for best results; they’re crisp, seedless, and have thin skin, so you don’t need to peel them.
- A mandoline makes slicing easy and gives you that super-thin, restaurant-style texture.
- You can double or triple the recipe for BBQs, and it holds up really well in the fridge for a day or two.
