Cucumber and Onion Salad
A quick, tangy cucumber and onion salad with a simple vinegar dressing. Thinly sliced cucumbers and red onion tossed with a bright vinaigrette, ready in about 15 minutes.
Ingredients
Salad
- 2 English cucumbers or Persian, thinly sliced
- 1 small red onion thinly sliced
- 1 tsp salt
Dressing
- ¼ cup apple cider vinegar
- 2 tbsp water
- 1 tbsp granulated sugar or honey
- 1 tbsp olive oil
- ½ tsp Dijon mustard optional
- Freshly ground black pepper to taste
- 2 tbsp chopped fresh dill or parsley, optional
Optional add-ins
Instructions
- Thinly slice the cucumbers and red onion. Toss with 1 teaspoon salt and let sit for 10 minutes to draw out excess moisture.
- Whisk together the vinegar, water, sugar (or honey), olive oil, and Dijon if using. Add pepper and chopped herbs if desired. Taste and adjust.
- Drain or gently squeeze off the liquid from the cucumbers and onion. Toss with the dressing and chill for 10–15 minutes before serving. Adjust seasoning as needed.
- Serve chilled or at room temperature. Add optional feta or seeds just before serving to maintain texture.
Notes
- Make up to 24 hours ahead; drain excess liquid before serving to prevent watering down other dishes.
- Use English or Persian cucumbers for the best texture; remove seeds from large garden cucumbers if they’re watery.
- Swap sugar for honey or use rice vinegar for a milder flavor.
- For paper-thin slices, use a mandoline and the safety guard.
Nutrition
Calories: 80kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 0.7gSodium: 380mgSugar: 3g
Tried this recipe?Let us know how it was!
