Cucumber onion salad consists of fresh cucumbers and onion slices in a simple vinaigrette - a great side dish made with simple ingredients to be enjoyed at the next barbecue!
Cucumbers and onions in vinegar recipe is always a classic fool-proof side dish for any main course.
⭐ Looking for more refreshing side salad recipes? Try our Marinated Cucumbers and Tomatoes, Mediterranean Salad, or these Marinated Vegetables.
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
This salad has 3 main ingredients not counting salt & black pepper. Sugar is optional and many readers reported great results leaving it out 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 that 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
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 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!
Recommended Equipment
No fancy equipment is needed. Here are the basics:
- Mixing Bowls
- Julienne slicer or Mandoline
- Measuring cups and spoons
- Airtight Food containers
Tips
- Buy your cucumbers and onions directly from a farmers' market for the best flavor.
- Vinegar- The vinegar enhances the natural flavor of the vegetables and adds freshness to the dish. I used a combination of both red wine and apple cider vinegar. For a stronger vinegar taste try white vinegar or for milder rice vinegar or just apple cider vinegar.
- Always check your cucumbers and onions for any marks, bruises, or blemishes.
- To intensify the flavors in this simple salad, allow it to sit for at least 10-15 minutes before serving, or store it in an airtight container in the fridge until ready to enjoy.
- You can use this delicious cucumber and onion salad as a base, adding other ingredients such as nuts, fresh herbs or dried herbs (dried dill or fresh dill), or meat like shredded chicken or turkey.
- 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 sliced cucumbers are thin slices which helps them to absorb the tangy vinegar dressing. Thicker slices won't absorb as much flavor.
- Add cherry tomatoes to make cucumber tomato salad.
- Sugar - For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.
📋 JULIA'S TIP Optional: for even stronger flavor marinate the cucumbers and onions in the refrigerator for two hours or overnight before serving (however this will affect the texture and cucumbers will lose their natural crunch).
⭐We love a good cucumber salad and we have a few more we highly recommend you to try:
Serving Suggestion
I love to serve this cucumber and onion salad with grilled BBQ meats, seafood, or roasted veggies.
And this salad makes a geat side dish for any casseroles: try our cheesy Chicken Broccoli Rice Casserole, creamy Chicken Enchilada Casserole, and veggie lovers' favorite Gluten Free Eggplant Parmesan.
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 containing vitamins and minerals, cucumber and onion salad 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.
Easy Side Dish Salad Recipes
ALL SALAD recipes.
Happy Cooking,
Love,
Julia
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Recipe
Cucumber and Onion Salad With Vinegar
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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!
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!
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!
Tammy Shifflett
We've been eating cucumbers, onions and a vinegar dressing for a hundred years in the south. Nice try though.
Deborah Wood
Damn you're old! That comment wasn’t at all necessary. Everybody has a recipe. It’s nice to share.