Easy Cucumber and Onion Salad
This Cucumber and Onion Salad combines thin, crisp cucumber slices and red onion with a lightly sweet vinegar-and-dill marinade. It is a cool, colorful side dish that is easy to prepare ahead for lunches, dinners, picnics, and summer gatherings.
Equipment
- Sharp knife or handheld slicer
- Cutting board
- Colander
- Large mixing bowl
- Small whisk
- Measuring cups and spoons
- Clean kitchen towel or paper towels
- Airtight container, if storing
Ingredients
- 2 large cucumbers thinly sliced
- ½ medium red onion thinly sliced
- 1 teaspoon salt
- ½ cup white vinegar
- ½ cup cold water
- 2 tablespoons granulated sugar
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
Optional Ingredients
- 1 tablespoon chopped fresh parsley
- 1 small garlic clove finely grated
- ¼ teaspoon celery seed
- Additional sugar to taste
Instructions
- Wash, trim, and thinly slice the cucumbers.
- Place the cucumber slices in a colander, toss with the salt, and rest for 20 minutes.
- Thinly slice the red onion. Rinse and dry it for a milder flavor, if desired.
- Whisk the vinegar, cold water, sugar, and black pepper in a large bowl until the sugar is mostly dissolved.
- Drain the cucumbers and pat them thoroughly dry.
- Add the cucumbers, onion, and dill to the dressing. Toss gently.
- Cover and refrigerate for at least 30 minutes, tossing once during marinating.
- Stir, taste, adjust the vinegar or sugar if needed, and serve cold.
Notes
Salting and drying the cucumber slices before adding the dressing helps prevent excess liquid. For the crispest result, serve the salad on the day it is prepared.