Print

Quick Crisp Cucumber and Red Onion Salad

Quick Crisp Cucumber and Red Onion Salad - featured image

A refreshing and tangy cucumber and red onion salad with a perfect balance of crunch and acidity, enhanced by a simple vinegar dressing.

Ingredients

Scale
  • 2 medium cucumbers (English or Kirby preferred)
  • 1 small red onion, thinly sliced
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • Fresh black pepper, a few grinds
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Rinse and dry cucumbers. Slice thinly about 1/8 inch thick and place in a mixing bowl.
  2. Sprinkle cucumbers with 1 teaspoon salt and toss gently. Let sit for 10 minutes to draw out moisture.
  3. Pour cucumbers into a colander, rinse briefly under cold water to remove excess salt, then pat dry.
  4. Peel and thinly slice red onion. Soak in ice-cold water for 10 minutes if a milder flavor is desired, then drain well.
  5. In a small bowl, whisk together apple cider vinegar, granulated sugar, and freshly ground black pepper. Add olive oil if using and whisk again.
  6. Return cucumbers to the mixing bowl, add drained red onion slices, and toss gently with the dressing.
  7. Sprinkle chopped fresh dill on top if desired.
  8. Let the salad rest in the fridge for 15-20 minutes before serving to allow flavors to meld while keeping crunch.
  9. Taste and adjust salt or pepper if needed before serving.

Notes

Salting cucumbers first is essential to keep them crisp by drawing out excess moisture. Soaking onions in cold water mellows their sharpness. The salad tastes best chilled but not ice-cold and can be stored in the fridge for up to 2 days. For oil-free or vegan versions, omit olive oil. Variations include adding cherry tomatoes, radishes, or herbs like mint or cilantro.

Nutrition

Keywords: cucumber salad, red onion salad, vinegar salad, quick salad, tangy salad, crisp cucumber, easy side dish, healthy salad