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A close-up view of the sweet and tangy cucumber onion salad served in a white ceramic bowl on a white marble cooktop. The glossy, chilled vegetables glisten under soft lighting, ready to be enjoyed as a refreshing side dish.

Cucumber and Onion Salad Recipe

This Cucumber and Onion Salad is a crisp, tangy, and slightly sweet side dish that’s perfect for summer meals. Light, refreshing, and easy to make, it pairs well with almost anything!
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Prep Time 15 minutes
Additional Time 15 minutes
Total Time 30 minutes
Servings: 14
Course: Salad, Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method

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

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or spoon (for mixing the dressing)
  • Airtight container (for chilling, optional)

Method
 

  1. Slice cucumbers, onions, and green bell peppers thinly and place them in a large mixing bowl.
    A close-up view of a wooden cutting board on a white marble cooktop with freshly sliced cucumbers, onions, and green bell peppers neatly arranged. A sharp chef’s knife rests nearby, highlighting the thin, even cuts of the crisp vegetables.
  2. Sprinkle salt over the cucumbers and let them sit for 10 minutes to remove excess moisture. Drain if needed.
    A close-up view of a large glass mixing bowl on a white marble cooktop filled with sliced cucumbers. A hand is sprinkling salt over them, helping to draw out excess moisture while enhancing their texture and flavor.
  3. In a separate bowl, whisk together sugar, vinegar, salt, and celery seed (if using) until well combined.
    A close-up view of a glass bowl on a white marble cooktop as white sugar, vinegar, salt, and celery seed are whisked together. The smooth and glistening mixture is ready to be used as a sweet and tangy dressing for the salad.
  4. Pour the dressing over the sliced vegetables and toss everything together until evenly coated.
    A close-up view of a large glass mixing bowl on a white marble cooktop as the prepared dressing is being poured over the sliced cucumbers, onions, and bell peppers. A wooden spoon is mid-motion, mixing everything together for an even coating.
  5. Cover and refrigerate for at least 1 hour to let the flavors meld (optional but recommended).
    A close-up view of a covered glass mixing bowl on a white marble cooktop, chilling in the refrigerator. The vibrant cucumbers, onions, and bell peppers are soaking in the flavorful dressing, allowing the flavors to meld together.
  6. Serve chilled as a refreshing side dish with grilled meats, seafood, or sandwiches.
  7. Store leftovers in an airtight container in the fridge for up to 3 days.
    A close-up view of the sweet and tangy cucumber onion salad served in a white ceramic bowl on a white marble cooktop. The glossy, chilled vegetables glisten under soft lighting, ready to be enjoyed as a refreshing side dish.