A refreshing and tangy cucumber and red onion salad with a perfect balance of crunch and acidity, enhanced by a simple vinegar dressing.
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.
Keywords: cucumber salad, red onion salad, vinegar salad, quick salad, tangy salad, crisp cucumber, easy side dish, healthy salad