This simple Cucumber Onion Salad makes for a refreshing side dish. A couple hours rest time means you can prep it ahead of time!
When you’re looking for a perfect side dish that is easy to make, this cucumber onion salad is the answer. You slice the veggies, let them sit in a vinegar mixture for a couple hours, and then it’s ready to enjoy. That marinating time means this easy salad recipe is perfect to prep ahead of your next barbecue or potluck, giving you time to focus on the main dish.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Cucumber Salad?
This is a really simple and refreshing side dish of fresh cucumbers and onions that are marinated in a tangy vinegar mixture.
The ingredient list for this cucumber salad recipe is pretty short. We’re using English cucumbers and sweet onions for this cucumber salad recipe. English cucumbers are great because they have thin skin that doesn’t need to be peeled.
The vinegar mixture that the veggies soak in is simply vinegar, water, salt, and sugar. I like to sprinkle some fresh dill on top when serving, but that’s totally optional.
Drain The Cucumbers Or Not
You might have heard me say that if you’re making cucumber salads ahead of time, you should drain the liquid from the cucumbers a bit. That is definitely true when making a cucumber salad that has a creamy dressing (like this Creamy Cucumber Mint Salad) or if you’re adding the cucumbers to a mixed salad with other ingredients. Then, if making ahead, you definitely want to drain the liquid from the cucumbers like this. (Note that I have a different method for draining liquid from cucumbers when making tzatziki like this, and that works well whenever you have grated cucumber).
However, when it comes to this kind of vinegar-based cucumber dish, where the cucumbers are marinated in a liquid, I don’t find it necessary. In fact, I actually think that some of the liquid from the cucumbers comes out into the marinade/dressing, mixes with it, and adds cucumber flavor to it. And then possibly, the seasoned vinegar mixture gets soaked up where that liquid was in the cucumber.
Anyhow, I don’t drain the cucumbers for this. I do, however, use a slotted spoon to transfer the marinated cucumbers to a serving bowl when ready to serve. That leaves some of that liquid behind. In that way, you might say that I have technically draining the cucumbers here as well!
Why Marinate In A Baking Dish?
Lots of cucumber onion salad recipes I’ve seen have you marinating the veggies in a bowl in the fridge. While that does take up less space, it also means that only some of the vegetables are actually getting submerged in the mixture.
You may decide you’re okay with that, but I wanted the deliciously tangy flavor in each and every bite. That’s why I prefer to let my salad marinate in a large, shallow baking dish, like a 9×13 casserole dish.
Using a baking dish instead of a bowl to marinate the cucumbers and onion allows the vegetables to be in better contact with more of the seasoned vinegar, ensuring that every bite of cucumber and onion is flavorful.
Ingredient Variations
This cucumber salad recipe is so simple to make and you can easily make some ingredient adjustments to slightly switch up the flavors.
Try adding fresh herbs. The dill is optional in this recipe but I love dill with cucumber like in my Creamy Cucumber Salad. You could also play with mint or parsley.
Adjust the vinegar dressing. Use apple cider vinegar if you want it to taste less tangy and have more sweetness.
Use red onion. Give the salad extra color and more of a bite by switching the onion. I would avoid yellow onions though as it can be too harsh here.
Add in tomatoes. Toss in some halved cherry or grape tomatoes for extra veggies.
Serving Cucumber Onion Salad
To serve this salad, use a slotted spoon to transfer the cucumbers and onions to a serving dish. You can drizzle over a few tablespoons of the vinegar mixture over the salad, but you don’t want the salad to continue to sit in the mixture, getting too soft. (You can use the remaining mixture to marinate other veggies or as the base of a salad dressing!)
This cucumber onion salad goes great alongside burgers and hot dogs or other grilled meats from chicken to pork chops.
Other Side Dish Recipes
Podcast Episode: Making Cucumber Onion Salad
Listen to me explain briefly about how to make this salad, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Cucumber Onion Salad Recipe
This simple Cucumber Onion Salad makes for a refreshing side dish. A couple hours rest time means you can prep it ahead of time!
- Prep Time: 10 minutes
- Refrigerate: 1 hour 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Marinate
- Cuisine: American
Ingredients
- 1/2 cup white vinegar
- 3/4 cup water
- 1 and 1/2 tsp. salt
- 1 Tbsp. + 2 tsp. sugar
- 1 large English cucumber, sliced into 1/4-inch coins
- 1/4 sweet onion, sliced thin
- 1 Tbsp. chopped fresh dill (optional)
Instructions
- In a medium bowlstir together vinegar, water, salt, and sugar until salt and sugar dissolve. Transfer mixture to a 9×13-inch baking dish.
- Add cucumbers and onions to baking dish, toss with vinegar mixture. Distribute cucumbers with as little overlap as possible. Cover and refrigerate 1 and ½ to 2 hours.
- Remove baking dish from refrigerator, uncover.
- Using a slotted spoon, transfer cucumbers and onions to a serving bowl.
- Drizzle a few tablespoons of the vinegar mixture over the cucumbers before serving. If desired, garnish with fresh chopped dill.
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Notes
The vinegar mixture can be used to pickle or marinate other vegetables, meat or seafood, or used in a salad dressing.
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