Cucumber Onion Salad Recipe

Cucumber salad is one of the simplest things to make, which is why it’s perfect for hot summer days when you need a cold side to go with your meals. For this recipe, I added spicy red onions and citrusy dill to make it even more refreshing. Once tossed in a tangy and sweet vinegar dressing, all the juicy cucumbers become very hard to resist. Whether you serve it immediately or wait for the cucumbers to soften a bit, you’ll be making it on repeat all summer long.

I Love This Cucumber Salad. I Think You Will, Too.

• Versatile. You can serve it with sliders, in turkey wraps, or as a topping for your favorite shrimp tacos.
• Great for summer. Enjoying this cucumber, onion, and dill salad straight out of the fridge is a great way to cool off.
• Vegetarian and vegan. This side dish is perfect for anyone on a veggie or plant-based diet.
• Simple and quick. There are no complicated steps or ingredients. Just toss it! Letting it marinate is optional so you can be done in minutes.

What You’ll Need

White vinegar and sugar combine to make a refreshing dressing for this summer cucumber onion salad. You can find exact ingredient amounts and step-by-step instructions in the recipe card at the bottom of the post.

• Cucumbers – I prefer Persian cucumbers for this because they’re extra crunchy.
• Red onion – White onions and shallots work too.
• Sugar – Go for granulated sugar or light brown sugar.
• Salt – Kosher salt is best.
• White vinegar – Apple cider vinegar provides a similar tang but adds fruity hints.
• Fresh dill – Feel free to use dried dill but reduce the amount by half.

Tips and Variation Ideas

This chop-and-toss cucumber onion salad is super easy to customize depending on what you’re craving and what’s in the fridge! Here are my top tips and variations to make it extra yummy:

• Salt the cucumbers. Keep the cucumbers crunchy for longer by tossing them in 1/2 tablespoon salt until completely coated. Let them sit in a bowl for 30 minutes to release excess moisture. Strain and rinse them 2-3 times with cold water. Prep the recipe as usual.
• Keep it chunky. Chop the cucumbers into 1/2″ pieces for extra crunchy bites.
• Make it creamy. Gently stir 1 cup mayo, Miracle Whip, or sour cream into the mixture for a creamy, rich flavor.
• More crunch. Mix in 1/2 cup sliced radishes, toasted sunflower seeds, or shredded carrots to more add crunch.
• Make it smokey. Cook 6-7 bacon strips and crumble them. Fold them into the mixture for a smokey flavor profile.
• Asian twist. Swap the white vinegar for rice wine vinegar, and the salt for 1 tablespoon low-sodium soy sauce. Add in 3 teaspoons grated ginger and 2 finely chopped garlic cloves. This will give your cucumber salad a savory Asian twist.
• Go Mediterranean. Stir 1 cup halved cherry tomatoes, 1/2 cup sliced black olives, 2 tablespoons olive oil, and 1/2 tablespoon balsamic vinegar. Sprinkle with 1 cup crumbled feta cheese or creamy goat cheese for an Italian-Greek variation.

FAQs

If you’ve never made cucumber onion salad before, this FAQ section should help clear any doubts.

Do you peel cucumbers for cucumber salad?

You can definitely peel cucumbers for the salad if you prefer, but I find that keeping the peel gives it a little more crunch. It’s totally up to you, though.

How do I keep my salad from getting soggy?

The best way to keep the salad from getting soggy is to prepare it right before serving. It also helps to drain excess moisture out every time you serve it. Once tossed in white vinegar, the cucumber will inevitably soften over time.

What Goes With Cucumber Onion Salad?

This bright cucumber onion salad is a great side for my favorite summer dishes. I love it with my Baked Buffalo Chicken Sliders, Crispy Buffalo Chicken, Ham and Cheese Sliders, and even BBQ. It’s also amazing as a topping for my Spicy Sriracha Shrimp Tacos and fish tacos in general. If I’m craving something nice and cold, I add it to chicken or turkey wraps, BLT sandwiches, and flatbreads with falafel and hummus.

How to Store Extras

This cucumber onion salad can be refrigerated in an airtight container for up to 3 days. Discard immediately if it feels sticky, bubbly, or tastes bitter. Enjoy it straight out of the fridge.

More Winning Side Dishes

• Easy Classic Coleslaw
• Tomato Avocado Salad
• Mexican Street Corn Salad