There’s something undeniably satisfying about the crunch of fresh cucumbers mingling with the sharp bite of onions, all coated in a sweet and tangy dressing. This Cucumber and Onion Salad isn’t just a side dish—it’s a staple at summer gatherings, a refreshing complement to hearty meals, and a perfect way to enjoy fresh garden produce.
What makes this recipe truly special is its simplicity. With just a handful of ingredients—crisp cucumbers, zesty onions, a touch of green bell pepper, and a perfectly balanced dressing—it’s proof that fresh flavors shine best with minimal effort.
Plus, the vinegar-based dressing helps keep the salad light and hydrating, making it a go-to for those looking to enjoy a refreshing, low-calorie dish.
This salad pairs beautifully with a creamy Crab Pasta Salad for a balanced, flavor-packed meal. And if you’re looking to round out your plate, a side of Cornbread adds a touch of warmth and sweetness.
The best part? This recipe is incredibly easy to make ahead—the longer it sits, the more the flavors meld together, creating an irresistible combination of sweet, tangy, and crunchy in every bite.
Why I Love This Recipe (And You Will Too!)
- It’s a make-ahead winner! The flavors get even better after a few hours in the fridge, making it perfect for meal prep.
- It pairs with everything: Whether it’s grilled meats, seafood, or simple sandwiches, this salad adds a refreshing touch.
- A nostalgic classic: If you grew up with family picnics or summer cookouts, this recipe brings back all those comforting flavors.
- Super light and hydrating: Cucumbers are 96% water, making this a great dish for staying refreshed.
- Endlessly customizable: Add cherry tomatoes, swap sugar for honey, or toss in fresh herbs for a new twist.
Cucumber and Onion Salad Recipe
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Measuring cups and spoons
- Whisk or spoon (for mixing the dressing)
- Airtight container (for chilling, optional)
Ingredients
- 7 cups sliced cucumbers
- salt as needed
- 1 cup sliced onions
- 1 cup sliced green bell pepper Optional
Dressing:
- 2 cups white sugar
- 1 cup white vinegar
- 1 tablespoon celery seed Optional
- 2 teaspoons salt or to taste
Instructions
- Slice cucumbers, onions, and green bell peppers thinly and place them in a large mixing bowl.
- Sprinkle salt over the cucumbers and let them sit for 10 minutes to remove excess moisture. Drain if needed.
- In a separate bowl, whisk together sugar, vinegar, salt, and celery seed (if using) until well combined.
- Pour the dressing over the sliced vegetables and toss everything together until evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavors meld (optional but recommended).
- Serve chilled as a refreshing side dish with grilled meats, seafood, or sandwiches.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Info:
| Nutrition | Value |
| Calories | 130kcal |
| Carbohydrates | 33g |
| Protein | 1g |
| Fat | 0g |
| Sugar | 31g |
| Sodium | 335mg |
Best Tips for the Best Cucumber and Onion Salad!
- Use English or Persian Cucumbers – These have thinner skins and fewer seeds, so you won’t need to peel or deseed them. If using standard cucumbers, peeling and removing seeds will improve texture.
- Slice Everything Uniformly – Thin, even slices ensure every bite has the perfect balance of crunch and flavor. A mandoline slicer works wonders here!
- Let It Chill—But Not Too Long – While the salad gets better as it sits, anything beyond 24 hours can make the cucumbers too soft. Aim for 1-4 hours for peak freshness.
- Balance the Sweetness – If you’re not a fan of a sweeter dressing, reduce the sugar slightly or swap it for honey for a more natural taste. You can also add a splash of lemon juice for extra brightness.
- Add a Kick – If you like a little heat, thinly sliced jalapeños or a pinch of red pepper flakes will add a spicy contrast to the cool cucumbers.
- Upgrade with Herbs – Fresh dill, parsley, or basil can take the salad to the next level. A little goes a long way!
- Use It Beyond a Side Dish – Toss it into sandwiches, top grilled meats with it, or even mix it into a grain bowl for a fresh twist.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
