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Fresh Cucumber Onion Salad Recipe Easy Tangy Vinegar Dressing for Summer

fresh cucumber onion salad - featured image

A quick and refreshing cucumber onion salad with a tangy vinegar dressing, perfect for hot summer days and easy to customize.

Ingredients

Scale
  • 2 medium-sized cucumbers, thinly sliced (English cucumbers recommended)
  • 1 small red onion, thinly sliced
  • 1/4 cup white vinegar (distilled or apple cider vinegar)
  • 1 tablespoon sugar (or honey/maple syrup as substitute)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Wash the cucumbers thoroughly. Using a mandoline or sharp knife, slice them into very thin rounds about 1/8 inch (3 mm) thick. Peel and thinly slice the red onion similarly.
  2. In a mixing bowl, whisk together 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until sugar and salt dissolve completely. Taste and adjust sweetness or acidity if needed.
  3. Add the sliced cucumbers and onions into the dressing. Toss gently to coat evenly. If using, sprinkle in 1 tablespoon chopped fresh dill and toss again.
  4. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to soften the onion’s sharpness and let cucumbers soak up the dressing.
  5. Give the salad a final stir before serving. Adjust salt or pepper if desired. Serve chilled.

Notes

Use a mandoline slicer for thin, even slices. Chill the salad at least 30 minutes for best flavor and texture. Drain excess liquid before serving if cucumbers become watery. Soak onions in cold water for 10 minutes before mixing to mellow sharpness if desired. Variations include adding vegan sour cream for creaminess or red chili flakes for heat.

Nutrition

Keywords: cucumber salad, onion salad, vinegar dressing, summer salad, easy salad, quick side dish, vegan salad, gluten-free salad