Cucumber and Onion Salad

This cucumber and onion salad is a simple summer side composed of crunchy marinated cucumbers and onions in a tangy vinaigrette. Perfect for backyard barbecues and picnicking.

A serving of cucumber and onion salad being lifted from a serving bowl with silver salad tongs.

“Cool, crispy, cucumber slices combined with sweet, crunchy slices of sweet onion in a tart, sweet dressing that’s perfect for dinner on a hot summer night.” That’s what one of our recipe testers said of this blissfully simple and outrightly traditional summer side. Sorta sums it up quite well. The author of the recipe tried playing around with more complicated approaches yet finally settled on the simplest approach, concluding that worked best. Indeed, it does.–Renee Schettler

Cucumber and Onion Salad

  • Quick Glance
  • (1)
  • 25 M
  • 1 H, 25 M
  • Serves 8 to 10
5/5 - 1 reviews
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Ingredients


Directions

In a large bowl, combine the cucumbers and onions.

In a medium bowl, whisk together the garlic, vinegar, water, olive oil, sugar, and fresh herbs. Pour the dressing over the cucumbers and onions.

Refrigerate the salad for 1 hour, stirring occasionally. Season with the salt and pepper. Serve.

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Recipe Testers' Reviews

Surprisingly good. I was hesitant to try this one because of the amount of vinegar in it. It’s a simple dish in terms of ingredients, and quite tasty, with the vinegar turning out to be less overpowering than I thought.

I used Armenian cucumbers, basil, and parsley.

I grew up with a similar version of this salad and we just called it Refrigerator Cucumber and Onions. It was always a favorite in the summertime! This salad, however, is a little different since it adds minced garlic, olive oil, and fresh herbs to the mix. Sounded interesting, so I wanted to check this one out.

First, I needed to halve this recipe since there’s just the 2 of us in my household and 4 cucumbers and 2 sweet onions would make way too much salad for us. So, I halved all the ingredients and followed the instructions as noted. I whisked all the scaled-down dressing ingredients together and used Italian parsley for the fresh herb since I had a lot of that on hand and I also used white vinegar for the acid. I ended up with a large bowl of cucumbers and onions, and I poured the dressing over all and stirred well before putting it into the fridge. Since I had a tight lid on the bowl, I shook the bowl every 10 minutes for the next hour to keep the liquid moving through the veggies.

At the end of the hour, I tasted the salad and opted to only add ¼ teaspoon of salt and a nice grinding of black pepper and then put it back in the fridge to have later for lunch. After another hour or so, when I was ready to serve it, I tasted the salad again and it was still perfectly seasoned, so I served it in little bowls with a little extra grinding of black pepper.

This salad was wonderfully refreshing with its vinegary-sweet crunch of English cucumbers and onions and the added garlic, olive oil, and fresh herbs gave my old favorite a nice little update. I’m glad I halved the ingredients, because I ended up with a large bowl that could easily serve 4 to 6 people, depending on how it’s served. We’ll happily be munching on this salad for a while.

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Comments

  1. Memories of my mom’s salad with everything from the garden. This is a repeater-keeper!

    Sliced one cucumber on the thin side of the mandolin and the other on the thick. We preferred the thick.

    Had enough for 2 dinners for two.

    Uncharacteristically, I will skip the garlic next time.

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