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Cucumber Onion Salad is a summertime favorite with crisp cucumbers and sweet onion in a simple dressing.

Cucumber Onion Salad in a bowl

Holly’s Ingredient Tips

  • Cucumber: Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers. Both of these varieties have thin skins, a sweeter taste, and smaller seeds. If using field cucumbers, I like to peel them first.
  • Dill: Fresh dill has the best flavor, but it can be replaced with dried. Add other fresh herbs, such as chopped parsley or fresh basil.
  • Onion: I use a sweet onion in this recipe. You can use a red onion for a bit more bite, or a green onion for a milder flavor.
  • Vinegar: Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar, or white wine vinegar.
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For the Best Flavor

This cucumber salad recipe features a tangy vinegar dressing; let it marinate in the refrigerator so the flavors blend and the dressing mellows out a bit.

Storing Leftovers

Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving. Leftovers make a great topper for burgers or fish tacos.

More Cucumber Salad Recipes

This cucumber salad recipe is just one of many summer favorites!

Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below!

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Cucumber Onion Salad in a bowl
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Cucumber Onion Salad

Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
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Ingredients  

  • 2 English cucumbers
  • ½ sweet onion
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed
  • cup white vinegar or cider vinegar
  • 2 tablespoons vegetable oil or light olive oil
  • 2 tablespoons water
  • 2 teaspoons granulated sugar
  • salt and pepper to taste

Instructions 

  • Wash the cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.
  • In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.
  • Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, tossing occasionally.
  • Toss with fresh dill and season with salt and pepper to taste.

Notes

Store cucumber onion salad in a covered container in the fridge for up to 2-3 days. Give it a stir before serving again. 
If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.
5 from 67 votes

Nutrition Information

Calories: 130 | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 240mg | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 27mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Excellent recipe. I used English cucumbers and mandolin finely cut red onion that had been rinsed in cold water to take away the bite.
    Will make this a household staple. Yum!5 stars

  2. I’ve made cucumber onion salad for decades….always used celery seed but the dill adds a nice flavor!5 stars

  3. Hello Holly.
    I grew up eating my mothers pink salad. It is your creamy cucumber salad with sliced pickled beets in it. It turned pink and we thought that was so cool. So here is a proven winner for kids and adults. Try it.

    1. I prefer the recipe with the sugar, but you can leave it out and it’ll still be great. You can also use a sugar replacement if you prefer. I’ve done that as well. Enjoy Beth!

  4. Very yummy!! After taking several bites each time I stirred there wasn’t much left by dinnertime.5 stars

  5. Wow that was very rude comment!!! In fact FB is where I found you Holly. I sign up for your recipes in my email. I enjoyed trying new ways to cook. Thank for sharing Holly.

    1. I’m sorry that upsets you Marie, thank you for the suggestion. I will take a look at options for social sharing to make it easier!

      1. I woukd really like it if you enabled a print option. . It just turns black if I try. Easier to follow your recipe from a piece of paper than from the iPad. Thanks

      2. Hi Sandy, you can find the print button at the recipe right under the title there is a button. I hope this helps!