This Classic Cucumber Onion Salad is the kind of recipe you'll keep coming back to all summer long. It comes together with just five minutes of hands-on time. Then the cucumbers and red onion get a quick pickle in tangy vinegar. Add just a touch of sugar to balance the flavors—così, perfetto. The result is bright, refreshing, and seriously hard to stop eating.
Apple cider vinegar, kosher salt, sugar, and fresh dill work together to make this cucumber and onion salad shine. That balance of tang and sweetness makes it a side dish that definitely stands out!
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🗝️ Recipe's key points
- Cucumber onion salad actually gets better as it sits. Make it ahead and enjoy it as a crisp salad now, or a more pickled condiment later.
- It's a really versatile dish. Serve it alongside grilled meats, tuck it into sandwiches, or set it out as a light side dish at your next cookout.
- The red onion adds gorgeous color and a bite that tastes great against the cool cucumbers and tangy dressing.
If you think a good salad has to be complicated, this cucumber red onion salad will change your mind. One bite and you'll understand why it earns a permanent spot in the summer recipe rotation.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- English cucumbers – I love these because the centers aren't too watery and the skin is thin enough that no peeling is required!
- Red onion – Adds a bit of color and a sharp flavor you'll love.
- Kosher salt – Draws out excess moisture from the cucumbers so the dressing doesn't get watered down.
- Apple cider vinegar – This is what I used, but white wine vinegar and red wine vinegar are great substitutes.
- Granulated sugar – Just enough to balance the bite of the vinegar and onion.
- Black pepper – However much you like!
- Chopped dill – This is optional, but it adds a wonderful freshness that pairs perfectly with cucumber.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Using a mandoline or a sharp knife, thinly slice the cucumbers crosswise.
- Move the onions to a medium mixing bowl.
- Halve and thinly slice the red onion.
- Add the onions to the bowl with the cucumbers.
- Add both to a medium bowl, sprinkle with kosher salt, and toss to combine.
- Let the cucumber mixture sit for 20 minutes, then pour off any liquid that has accumulated in the bowl.
- Add your vinegar of choice and the granulated sugar, and toss until the sugar is dissolved.
- Taste and season with freshly ground black pepper as needed and add fresh dill if you like. Toss once more, and serve!
🥫 Storage
Store leftover cucumber onion salad in an airtight container in the refrigerator for up to 3 days. It can also be made up to 1 day ahead.
As the salad sits, the cucumbers become more pickled – which, honestly, is a bonus. Those leftovers are fantastic on sandwiches and served alongside richer cuts of meat.
📚 Variations
- Sweetener swap: Use honey or agave syrup in place of granulated sugar.
- Onion swap: Two shallots would work great in place of red onion if that's what you have on hand.
- Fresh herbs: Swap the dill for fresh mint, flat-leaf parsley, or chives.
- Vinegar swap: Rice vinegar or an infused vinegar would be delicious here –feel free to experiment!
👩🏻🍳 Tips
- Don't skip the salting step. Let the cucumbers sit with kosher salt for 20 minutes. This pulls out extra water and boosts their flavor. It truly makes a difference.
- A mandoline makes quick work of getting those thin, even slices. If you're using a knife, just take your time and cut them as thin as possible.
- Pour off all the liquid that collects in the bowl before adding the dressing. This keeps the salad bright and tangy rather than watery.
- Taste before serving and adjust the pepper and vinegar to your liking.
🤔 FAQs
Do I need to peel cucumbers for cucumber salad?
No, especially if you’re using English or seedless cucumbers. Their thin skin is tender and adds great texture.
Why do you salt cucumbers first?
Salting draws out excess water, which helps keep the salad crisp and prevents it from becoming watery
Can I make cucumber salad ahead of time?
Yes! It can be made up to a day in advance and actually tastes better as the flavors develop.
How long does cucumber salad last in the fridge?
It will keep well in an airtight container for up to 3 days, becoming slightly more pickled over time.
Can I use a different vinegar?
Absolutely! Apple cider, white wine, red wine, or even rice vinegar all work beautifully.
How can I make it sweeter or less tangy?
Adjust the sugar to your taste — a little more will mellow the vinegar, while less keeps it sharper.
What herbs can I use besides dill?
Fresh mint, parsley, or chives are all delicious alternatives.
📗 Related Recipes
If you're like me, cucumbers are bursting out of your garden in the summer. Here are some other great ways to use them:
- Basil Tomato Cucumber Salad – You'll love the Italian flair in this cucumber salad recipe.
- Mediterranean Tomato Cucumber Salad & Yogurt Dressing – This refreshing side dish has fresh mint and a creamy dressing you'll love.
- Tuna Pasta Salad – With the addition of tuna and bowtie pasta, this salad with cucumbers becomes a whole meal!
- Mediterranean Pearl Couscous Salad – Adding couscous to this cucumber veggie salad makes it way more filling, and the feta cheese adds the perfect tang.
- Mediterranean Grain Salad with Gorgonzola – You'll love the creamy, savory flavor the gorgonzola cheese adds to this hearty salad.
🍽 What to serve with Cucumber Onion Salad
This recipe would make a great addition to grilled meats like chicken, pork, and beef. It is also fantastic as a sandwich topping!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Glass Mixing/serving bowl – for mixing up the salad and serving.
- Chef's knife or mandolin – to get nice thin slices of cucumber and onion.
- Cutting board – for slicing up those veggies.
- Measuring spoons – to get the seasoning just right.
📞 Chiacchierata (chat)
Oh, amici… this is one of those recipes that just feels like home, isn’t it? 🥒✨
It’s simple, yes — but sometimes those are the ones that stay with us the longest. I can just picture a big bowl of this insalata di cetrioli on the table at a sunny picnic, tucked between platters of grilled meats and crusty bread, with everyone sneaking “just one more bite.”
And don’t you love how it changes as it sits? One day it’s a fresh, crisp salad… the next, it’s almost like little quick pickles you can pile onto a sandwich. Che meraviglia!
This is the kind of dish I always say yes to — easy, refreshing, and made with ingredients we usually already have in the cucina. Nothing fancy, just good food made with a little amore… and maybe a sprinkle of fresh dill if we’re feeling fancy. 😉
So go ahead, make a bowl, pop it in the fridge, and let those flavors mingle. And when you serve it, don’t be surprised if everyone asks for the recipe.
Buon appetito, my friend 💛, and save me a little on the side, sì?
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Easy Cucumber Salad Recipe (Fresh, Tangy & Ready in Minutes)
Equipment Needed
- Mandolin Optional
Ingredients
- 1 pound English or seedless cucumbers 1 ½ to 2 medium
- 1 small red onion Or shallots may be used
- 1 ¼ teaspoons kosher salt
- 3 tablespoons apple cider distilled, white wine, or red wine vinegar
- 2 teaspoons granulated sugar
- Freshly ground black pepper
- 1 tablespoon coarsely chopped fresh dill optional
Instructions
Prepare the cucumber and onion:
- Using a mandoline or a knife, thinly slice 1 pound English or seedless cucumbers crosswise (4 to 5 cups). Halve and thinly slice 1 small red onion (about ½ cup). Add the vegetables to a medium-sized bowl.
- Sprinkle the vegetables with 1 ¼ teaspoons kosher salt and toss to combine. Let the combo rest for 20 minutes.
Making the dressing:
- Pour off any liquid from the cucumber mixture.
- Add 3 tablespoons of vinegar of choice and 2 teaspoons of granulated sugar, then toss until the sugar dissolves.
- Taste and season with black pepper as needed.
- Add 1 tablespoon of coarsely chopped fresh dill, if desired, and toss to combine.
