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Cucumber and Onion Salad

This refreshing cucumber and onion salad combines crisp cucumbers with the sharpness of onions, making it a delightful and healthy addition to any meal.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups thinly sliced cucumbers (English cucumbers work great) Use fresh, crisp cucumbers for the best texture.
  • 1 large onion, thinly sliced (red onion adds a nice color) Ensure onions are sliced thin to avoid overpowering the dish.
  • 1 cup vinegar (white or apple cider vinegar) Feel free to experiment with different types of vinegar.
  • 2 tablespoons sugar Adjust to your taste; can substitute with honey or agave syrup.
  • to taste Salt and pepper
  • to taste Fresh dill or parsley for garnish Optional, but highly recommended for color and flavor.

Method
 

Preparation
  1. Begin by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline for consistency.
  2. Next, peel and slice the onion as thinly as you can. A sharp knife will help you achieve those delicate slices.
  3. In a large bowl, combine the sliced cucumbers and onions.
  4. In a separate bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar has completely dissolved.
  5. Pour the vinegar mixture over the cucumbers and onions, and gently toss to combine.
  6. Let the salad sit for about 10 minutes before serving to allow the cucumbers to absorb the flavors of the dressing.
  7. Garnish with fresh dill or parsley before serving to add a pop of color and flavor.

Notes

This salad can be served chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to three days. Avoid freezing this salad as the texture of cucumbers doesn’t hold up well in freezing temperatures.