This Cucumber Onion Salad is a simple salad mixing together crisp cucumbers, thinly sliced red onion and tossed in a light tangy dressing with fresh dill. It makes a great side dish to bring to a get together, bbq or picnic. It pairs nicely with grilled meats and seafood!
As we approach the warmer months of the year light salads are always on rotation at my house.
I especially love this Cucumber Onion Salad because it is an easy side dish that is quick to put together and pairs nicely with so many different meals.
There is nothing like a refreshing cucumber salad in the summer. As a family we enjoy cucumber. It adds a nice crunch and texture to any salad.
If you enjoy cucumber try this Creamy Cucumber Salad, Thai Cucumber Salad, Asian Cucumber Noodle Salad, Kale Cucumber Tabbouleh, or Tomato Cucumber Feta Quinoa Salad.
This salad mixes together sliced english cucumber, thinly sliced red onion with a tangy vinegar dressing and fresh dill. It is a delicious side dish to pair with these Pork Chops, Lebanese Meat Pies, Easy Pan Fried Fish, Black Sea Bass or Greek Marinated Chicken.
In the warmer months we love to make this refreshing salad. It is one I will be serving at my next barbecue or party this summer!
Why you will Love this Cucumber Salad
- Easy to Make: Hands on preparation time is minimal with this recipe, only 20 minutes. It involves sweating the cucumbers to get rid of excess water and then toss everything together.
- Versatile Dish: This light salad mixing fresh cucumbers and onions can be served with a variety of different main dishes. Try it with seafood, chicken, beef, or as a side with grilled meats at your backyard BBQ.
- Feed a Crowd: This is a great way to feed a crowd on a budget. This salad uses simple ingredients and it can easily be doubled or tripled for a crowd.
Recipe Ingredients You’ll Need
- Cucumber: I like to use 2 large English cucumbers or 8 Persian cucumbers rather than regular cucumbers as they have thinner skins which you don’t have to peel. You can use any variety you like though.
- Salt: I use sea salt both to salt the cucumber slices and also to season the salad dressing. The salt that you use to sweat the cucumbers before making the salad helps pull the excess water from the cucumbers.
- Onion: I add a thin slices of red onion to the salad which has a lovely mild flavor. You can also use a sweet onion, vidalia onion or a white onion.
- White Vinegar: I add white wine vinegar to the vinaigrette dressing. You can sub in red wine vinegar if you prefer.
- Honey: I like to use honey to add sweetness and balance the sour vinegar and salt in the vinaigrette. You could also use maple syrup, agave or regular sugar.
- Dill: For the best flavor I like to use finely chopped fresh dill in the vinaigrette. You can sub in dried dill if that is what you have on hand.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make a Cucumber Onion Salad
Step 1: Prepare the Cucumber & Onion: Wash the cucumbers and slice off the ends. Using a sharp knife or mandoline slicer thinly slice the cucumbers into 1/4-inch thick rounds.
Step 2: Salt Cucumber: Place the sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 10-15 minutes to release some moisture. Transfer the drained cucumbers to a large bowl.
Rinse with water to remove excess salt.
Step 3: Add Onion: Thinly slice the red onion and add it to the bowl with the cucumbers.
Step 4: Make Vinaigrette: In a small bowl, whisk together the white wine vinegar, honey, chopped dill, 1/4 teaspoon salt, and black pepper until well combined.
Step 5: Dress Salad: Pour the salad dressing over the cucumber and onion slices and gently toss to coat everything evenly.
Step 6: Chill & Serve: Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This can be made up to 2 hours in advance. Before serving, give the salad a taste and adjust seasoning if needed by adding a bit more salt or pepper. Serve chilled, garnished with extra dill sprigs if desired.
Ways to Modify this Salad
- Vinegar: Substitute white wine vinegar with apple cider vinegar, rice vinegar or red wine vinegar.
- Dill: Dried dill can be used in place of fresh dill if needed, use about 2 teaspoons dried.
- Fresh Herbs: Feel free to swap in other fresh herbs like fresh parsley, chives or mint.
- Vegetables: You can add other fresh veggies you have on hand. Try bell pepper, tomatoes, radish or celery.
- Cheese: Add crumbled feta cheese or goat cheese for a Greek flair. You could also add in cubed mozzarella or sharp cheddar cheese or shredded cheese.
- Citrus: Substitute lime juice for some of the vinegar for a bright citrus note.
- Chili: For a touch of chili heat, add 1/4 teaspoon red pepper flakes or thinly sliced jalapeño.
- Yogurt: To make a creamy cucumber salad add a tablespoon or two of thick Greek yogurt, or sour cream to the salad dressing.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cucumbers may release more water over time so you may have to drain the salad before serving again.
What to Serve with a Cucumber and Onion Salad
- I like to serve cucumber and onion salad the year round, it works really well paired with seafood mains like this Air Fryer Cod, Mediterranean Tuna Patties or this Baked Cod with Lemon Sauce.
- Over the summer months it is the perfect side to your summer barbecues, great with grilled meat like this Grilled Flank Steak with Dry Rub, Grilled Beef Kofta Kebabs, Mediterranean Beef Kabobs, Moroccan Chicken Thighs, or these Grilled Chicken Thighs with Greek Marinade.
Recipe FAQ
Cucumbers contain a lot of water, so salting the cucumber first will draw out the excess water, leaving you with a firm, dry slices of cucumber. This works great in salads and stops your cucumber salad from becoming watery.
I use English cucumbers to make cucumber salad as they have a lovely thin skin which means you don’t have to peel them first. Persian cucumbers also work nicely. If you use a regular cucumber I suggest peeling some or all of it.
More Salad Recipes
Mediterranean
Easy Lebanese Salad
Salads
Kale Cucumber Tabbouleh
Vegetarian
Asian Cucumber Noodle Salad
Vegetarian
Tomato Cucumber Feta Quinoa Salad
Cucumber Onion Salad
Ingredients
- 2 large English cucumbers, thinly sliced into rounds
- 2 teaspoons sea salt, divided
- 1/2 medium red onion, thinly sliced
- 1/4 cup white wine vinegar
- 2 tablespoons honey
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the cucumbers and onion: wash the cucumbers and slice off the ends. Using a sharp knife or mandolin slicer, thinly slice the cucumbers into 1/4-inch thick rounds.
- Place the sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 10-15 minutes to release some moisture. Rinse with water to remove excess salt.
- Transfer the drained cucumbers to a large bowl.
- Thinly slice the red onion and add it to the bowl with the cucumbers.
- In a small bowl whisk the white wine vinegar, honey, chopped dill, 1/4 teaspoon salt and black pepper until combined.
- Pour the salad dressing over the cucumber and onion slices and gently toss to coat everything evenly.
- Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This can be made up to 2 hours in advance.
- Taste and adjust seasoning as needed.
- Serve chilled, garnished with extra dill sprigs if desired.
Notes
- STORAGE: Leftovers can be stored covered in the refrigerator for up to 3 days. The cucumbers may release more water over time.
