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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!
This Cucumber Onion Salad is ready in 20 minutes and stays crispy every time. Thinly sliced English cucumbers and red onion are tossed in a honey white wine vinaigrette with fresh dill, bright, tangy, and just a little sweet. A quick salting step pulls out the excess moisture before dressing so you never end up with a watery bowl. It pairs perfectly with grilled chicken, pan-fried fish, pork chops, or anything coming off the grill. It is also a great make-ahead salad for BBQs, picnics, and weeknight dinners.
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.
Why This Recipe Works
• Salting the cucumbers first pulls out excess water so the dressing clings to the slices instead of pooling at the bottom of the bowl. This is the step most recipes skip, and it’s why yours will still be crispy on day two.
• Honey balances the acid without making the salad taste sweet. It rounds the dressing out in a way sugar can’t, same concept as the simple Lebanese salads I grew up with where balance matters more than boldness.
• Fresh dill over dried makes a noticeable difference here. The dill is one of only a handful of flavors in this salad, so the brighter the herb, the better the result.
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- 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.
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 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 jalapeño.
- Yogurt: To make a creamy cucumber salad add a tablespoon or two of thick Greek yogurt, or sour cream to the salad dressing.
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.
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.
Common Mistakes to Avoid
- Skipping the salting step. Cucumbers are mostly water. If you skip salting and draining, the cucumbers will release that water into the dressing and you’ll have a diluted, watery salad within the hour.
- Slicing the cucumbers too thick. Thick rounds don’t absorb the dressing well and the texture feels heavy. Aim for 1/4-inch slices or thinner.
- Using dried dill as a 1:1 swap. Dried dill is more concentrated and has a different flavor profile. If you need to substitute, use 2 teaspoons dried for every 2 tablespoons fresh.
- Dressing the salad and serving immediately. This salad needs at least 30 minutes in the fridge for the flavors to come together. If you serve it right away, the dressing tastes sharp and underdeveloped.
- Not rinsing after salting. Rinse the cucumbers well after the salting step or the salad will be too salty once dressed.
Storage Tips
- Store leftover cucumber onion salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will continue releasing moisture as they sit, so before serving again, drain the liquid from the bottom of the container and give the salad a toss. A small splash of white wine vinegar stirred in before serving freshens it back up nicely.
- This salad does not freeze well.
Recipe FAQ
Yes, and it matters. Cucumbers hold a lot of water. Salting them and letting them sit for 10 to 15 minutes draws that moisture out before you add the dressing. Without this step, the cucumbers release water into the salad as it sits, which dilutes the vinaigrette and makes the salad watery fast. After salting, rinse the cucumbers well and pat dry before tossing.
It depends on the variety. English cucumbers and Persian cucumbers have thin skins that are tender and don’t need peeling. If you use a regular garden cucumber or a waxed grocery store cucumber, peel all or most of the skin — it tends to be thick and bitter.
Yes. This salad is actually better after it sits. You can make it up to 2 hours before serving and store it covered in the fridge. For longer make-ahead prep, slice the cucumbers and onion and store them separately from the dressing. Combine everything 30 to 60 minutes before you plan to serve.
More Salad Recipes
Mediterranean
Easy Lebanese Salad
Salads
Kale Cucumber Tabbouleh
Vegetarian
Asian Cucumber Noodle Salad
Vegetarian
Tomato Cucumber Feta Quinoa Salad
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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
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
- Salt the cucumbers before you start the dressing. Slice, sprinkle with salt, let sit 10 to 15 minutes in a colander, then rinse well. This is what keeps the salad crispy instead of watery.
- English or Persian cucumbers are best here — thin skin, fewer seeds, no peeling needed. If using a regular cucumber, peel it first.
- White wine vinegar gives a rounder, less sharp flavor than plain white vinegar. Red wine vinegar also works.
- Honey balances the vinegar without making the salad sweet. Maple syrup or agave work as substitutes.
- Fresh dill is strongly preferred. If substituting dried dill, use 2 teaspoons.
- Refrigerate for at least 30 minutes before serving. The salad keeps for up to 3 days. Drain any pooled liquid and add a splash of vinegar before serving leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
