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.
Cucumber and Onion Salad
- Quick Glance
- 25 M
- 1 H, 25 M
- Serves 8 to 10
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.
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.