Cucumber Onion Salad is a favorite summertime salad

Crisp fresh cucumbers are tossed with sweet onion and fresh dill for a light and refreshing side dish.

Cucumber Onion Salad in a bowl

Ingredients for Cucumber Onion Salad

  • Cucumber – Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers (also known as seedless or European cucumbers). Both of these varieties have thin skins, a sweeter taste, and smaller seeds.
  • Dill – For the best flavor, use fresh dill. Other fresh herbs can be used in place, try parsley or chopped fresh basil.
  • Onion – This recipe uses sweet white onion. Red onions will add a bit more bite.

Prep Tip

If you are using regular salad cucumbers or field cucumbers, the peel can be bitter and tough, so remove all or most of it with a vegetable peeler. You can also cut them in half and use a spoon to scrape out the seeds if they’re large.

For the Dressing

  • Vinegar – Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar or white wine vinegar.
  • Oil – I use vegetable oil; however, any light-tasting oil can be used.
  • Sugar – A pinch of sugar adds just enough sweetness to balance the vinegar.
Overhead shot of Cucumber Onion Salad in a bowl

To Make Cucumber Onion Salad

  1. Prep: Slice the cucumber and thinly slice the sweet onion.
  2. Dressing: Combine all ingredients in a large mixing bowl and stir until the sugar dissolves.
  3. Mix: Add the cucumber and onion, toss to coat, and refrigerate before serving.

For the Best Flavor

This cucumber salad recipe has a tangy vinegar dressing; be sure it has time to marinate in the refrigerator for the best flavor. This allows the flavors to blend and mellow 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, too.

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!

Cucumber Onion Salad in a bowl
5 from 67 votes↑ Click stars to rate now!
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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 long english cucumbers
  • ½ sweet white onion
  • 2 tablespoons fresh chopped dill
  • salt and pepper to taste

Marinade

  • cup white vinegar or cider vinegar
  • 2 tablespoons vegetable oil or light olive oil
  • 2 tablespoons water
  • 2 teaspoons sugar

Instructions 

  • Wash 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, stirring 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!