Cucumber onion salad consists of fresh cucumbers and onion slices in a simple vinaigrette.
It's a great side dish made with simple ingredients to enjoy at the next barbecue!
Looking for more refreshing side salad recipes? Try our Marinated Cucumbers and Tomatoes, Mediterranean Salad, or these Marinated Vegetables.
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Ingredients
This salad has three main ingredients, not counting salt and black pepper. Sugar is optional, and many readers reported great results without it, too.
- English cucumbers - Thinly sliced. Persian cucumbers, Japanese cucumbers, or Kirby cucumbers can be used instead of English cucumbers.
- Onion - Medium brown onion or sweet white onions, thinly sliced. Red onions are another option, and so is the Vidalia onion, albeit sweeter options
- Apple cider vinegar - I love a combination of two different vinegars but feel free to use just one you have on hand. Preferably milder vinegar options. Rice wine vinegar would be a good alternative to apple cider vinegar, but I don't recommend using white wine vinegar as this will taste too overpowering.
- Red wine vinegar - Apple cider vinegar, balsamic vinegar, or sherry vinegar are good alternatives.
- Salt - Teaspoon salt to taste. Seasoned celery salt is great for more flavor, but you could also use regular sea salt.
- Sugar
- Fresh ground black pepper - To taste
Step by step photos can be found below the recipe card.
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Tips
- For the best flavor, buy your cucumbers and onions directly from a farmers' market.
- Vinegar - Vinegar enhances the natural flavor of the vegetables and adds freshness to the dish. I used a combination of red wine and apple cider vinegar. For a stronger vinegar taste, try white vinegar, or for a milder taste, rice vinegar or just apple cider vinegar.
- Leftover cucumber and onion salad can be added to a leafy green salad so that nothing goes to waste!
- This salad is best enjoyed slightly chilled, although it can be served immediately at room temperature. Leftovers won’t keep well for long since the cucumbers and onions will release more liquid as time goes on.
- Add sour cream to the tart vinegar marinade for a creamy dressing if you want a creamy cucumber salad.
- The cucumbers are sliced thin, which helps them absorb the tangy vinegar dressing. Thicker slices will not absorb as much flavor.
- Sugar - For a low-carb version, prepare the marinade with a sugar substitute, such as erythritol or stevia. For a sweeter brine, add more tablespoons of sugar or sugar substitute.
Serving Suggestion
- I love to serve this cucumber and onion salad with grilled BBQ meats, seafood, or roasted veggies.
- It's a great side dish for casseroles: try our cheesy Chicken Broccoli Rice Casserole, creamy Chicken Enchilada Casserole, and veggie lovers' favorite Gluten Free Eggplant Parmesan.
Julia's Tip
Optional: for even stronger flavor marinate the cucumbers and onions in the refrigerator for two hours or overnight before serving.
Remember that this will affect the texture and cucumbers will lose their natural crunch.
Storing Instructions
- To Store. These cucumbers in vinegar shouldn’t be stored in the fridge for longer than 3 days as the leftover salad will start to lose its crispy texture.
- To Make Ahead. To intensify the flavors in this simple salad, allow it to sit for 10-15 minutes before serving, or store it in an airtight container in the fridge until ready to enjoy.
FAQs
Yes! Research reveals consuming cucumbers and onions can increase good cholesterol and lower blood sugar.
Cucumber and onion salad is very high in nutrients while low in calories.
In addition to vitamins and minerals, it also contains antioxidants, increases hydration and bowel regularity, lowers blood sugar, aids weight loss, promotes hydration, and is super easy to add to your weekly meals.
These marinated cucumbers and onions shouldn’t be stored in the fridge for longer than 3 days as the leftover salad will start to lose its crispy texture.
No. You don’t need to peel cucumbers for this salad as the thin skin provides a great source of dietary fiber.
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Recipe Card
Cucumber and Onion Salad With Vinegar
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INGREDIENTS
- 2 English cucumbers, about 2 cups sliced thinly
- 1 medium brown onion or sweet onion, sliced thin
- 3 tablespoon apple cider vinegar
- 2 teaspoon red wine vinegar
- salt to taste, i used seasoned celery salt for more flavor
- 1 teaspoon sugar
- black pepper to taste
INSTRUCTIONS
- Slice each cucumber in ¼-inch slices and add to a large bowl.
- Slice the onion into thin half moon slices and add to cucumbers. Toss to combine.
- Dressing. In a separate bowl mix together all the remaining ingredients.
- Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
- Keep in the fridge until ready to serve.
- Enjoy!
NOTES
- To intensify the flavors in this simple salad, allow it to sit for 10-15 minutes before serving, or store it in an airtight container in the fridge until ready to enjoy.
- To store. These marinated cucumbers and onions shouldn’t be stored in the fridge for longer than 3 days as the leftover salad will start to lose its crispy texture.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Step By Step Instructions
- Slice each cucumber in ¼-inch slices and add to a large bowl. For very thin slices, you could use either Julienne slicer or a good Mandoline.
- Slice the onion into thin half moons and add to cucumbers. Toss to combine.
- Dressing. In a separate bowl mix together all the remaining ingredients. Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
- Keep in the fridge until ready to serve. Enjoy!
Side Salad Recipes You'll Love
- Creamy Cucumber Salad
- Mediterranean Cucumber Salad
- Cabbage and Cucumber Salad
- Cucumber and Strawberry Salad
- Marinated Cucumbers, Tomato and Onion
ALL SALAD recipes.
Julie Martin
There was always a bowl of this on mama’s kitchen table growing up in the south! I miss those summers!
Julia | The Yummy Bowl
thank you! It is very popular in Europe too!
Deborah Wood
Damn you're old! That comment wasn’t at all necessary. Everybody has a recipe. It’s nice to share.
Tammy Shifflett
We've been eating cucumbers, onions and a vinegar dressing for a hundred years in the south. Nice try though.
Rhonda
I live in the south and we have but I would never say that because there is a variable on everyone's recipe and it's nice to change things up once in a while
Julia | The Yummy Bowl
thank you!
Nicholas Benedetto
I'd ditch the sugar ( there's too much in everything already), and I'd add celery, not only for crunch, but because it's very nutritious.
Julia | The Yummy Bowl
great idea, thank you Nicholas, yes you can skip the sugar!
Jacqui
I actually made this for this 4th of July get together. I used Balsamic vinaigrette instead and it was a big hit.
Julia | The Yummy Bowl
yum, thank you Jacqui! Any vinegar/vinaigrette should work here 🙂
Debra
Excellent and I love it
Julia | The Yummy Bowl
thank you Debra!
Julia | The Yummy Bowl
Enjoy these cucumbers in vinegar with bbq meats, seafood and more delicious fulfilling main courses.
Nicholas Benedetto
For some reason I use celery and green olives with cucumber and onions. Adds crunch and tangyness.
Julia | The Yummy Bowl
This sounds pretty good! I bet you'll love my celery salt it's amazing in salads!
Sharon
I'm 80 yrs old and have been eating cuke and onion salad since I was old enough to use a knife.
I love it with tomatoes...fresh from the garden, of course. It does have to marinate for 2-4 hrs in fridge as you say.
I soak my cukes and onion some lightly salted water for couple hrs, discard salt water and rinse them before making salad.
Not necessary but it's how mom and gramma made it so.....
Julia | The Yummy Bowl
yes! It's a staple right! thank you Sharon
Ray
I prefer a little olive oil added to the vinegar mix and some finely chopped cilantro.
RLR
The ONLY thing I change is the quantity! I double everything because it’s so perfectly delicious!!
Julia | The Yummy Bowl
thank you, perfect for a crowd right!
David Turner
Just made this and it's going to be my go to for cucumbers and onions recipe.
Reminds me of my mom's.
Thanks for sharing.
Julia | The Yummy Bowl
thank you so much David, I'm glad it brings great memories! It is a staple recipe we make every week!
Melanie Ciccarelli
I make this salad often. I haven't used the cucumbers you listed though and I'm so anxious to do so. My husband and I love this salad and I sometimes add tomatoes if there nice and in season. We really enjoy the refreshing flavors.
Julia | The Yummy Bowl
thank you! tomatoes work well here!
Andrew Aardema
A bit of bell no pepper can no be a to nice addition to cucumbers and onion salad, especially if sour cream is added.
Julia | The Yummy Bowl
sounds delish!
Michael Skelli
Try adding tomato's to what you have out of this world been making for picnics for years never last no matter how much l make
Julia | The Yummy Bowl
great idea!