Red Onion and Cucumber Salad

A white bowl filled with cucumber salad, garnished with dill and thin slices of red onion, on a checkered tablecloth with cutlery and toast in the background.

Red Onion and Cucumber Salad

This cucumber and red onion salad is crisp, refreshing, and easy to put together. A simple tangy dressing brings out the natural flavors and makes it a great side for any meal.

Course Salad, Salads

Cuisine American, International

Keyword cucumber, cucumber and onion, cucumber and red onion, cucumber salad, cucumbers and red, leftover, onion salad, red onion, salad, salad recipe, salt, side dish, tangy, vinegar, wine vinegar

Prep Time 15

Servings Servings

Calories 26kcal

Author Zuzana Paar

Equipment

1 Salad Plate
1 Knife
1 Cutting Board

Ingredients

2 Pieces English Cucumbers thin slices
½ Piece Red Onion finely sliced
¼ Cup Apple Cider Vinegar
1 Tablespoon Agave Nectar or Honey
1 teaspoon Salt
2 Tablespoons Dill chopped
1/2 teaspoon Black Pepper
Dill optional for garnish

Instructions

Gather cucumbers, red onion, vinegar, sweetener, salt, dill, and pepper, then rinse and dry.
Cut cucumbers and onion into thin, uniform slices and chop most of the dill.
Toss cucumbers, onion, vinegar, sweetener, and salt until evenly coated.
Chill 20 minutes, drain excess liquid, then finish with dill and pepper.

Notes

Slice the ingredients evenly, so they marinate and absorb the dressing consistently. Thin, uniform slices also make the salad easier to mix and serve.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. This softens the onions slightly and improves the overall taste.
Add a pinch of salt while marinating to draw out excess moisture from the cucumbers. It keeps the salad crisp and prevents it from becoming watery.
Toss in fresh herbs like dill or parsley just before serving for a bright flavor. This simple addition elevates the cucumber and red onion without overpowering the tangy dressing.

Nutrition