Cucumber Onion Salad: A Refreshing and Easy Side Dish
When the weather heats up, there’s nothing quite like a crisp, cool salad to complement your meal. Enter Cucumber Onion Salad, a classic, simple dish that brings a refreshing crunch and tangy bite to your table. It’s light, easy to prepare, and pairs beautifully with everything from grilled meats to sandwiches and even picnic spreads.
Why Cucumber Onion Salad?
This salad is a staple in many cuisines because it’s:
Quick to make: Ready in under 15 minutes.
Low-calorie and nutritious: Packed with hydrating cucumbers and vitamins.
Versatile: Works as a side, a topping, or a snack.
Deliciously tangy: The onions and dressing bring a perfect balance of sharpness and zest.
Ingredients You’ll Need
Fresh cucumbers: Thinly sliced for that satisfying crunch.
Onions: Red or white, sliced thinly for mild pungency.
Vinegar: Usually white vinegar or apple cider vinegar for tang.
Sugar: Just a touch to balance acidity.
Salt and pepper: To taste.
Optional extras: Fresh dill, parsley, or a splash of olive oil.
How to Make It
Slice the vegetables: Use a sharp knife or mandoline to slice cucumbers and onions thinly and evenly.
Prepare the dressing: In a bowl, whisk together vinegar, sugar, salt, and pepper until sugar dissolves.
Combine and toss: Add the cucumber and onion slices to the dressing and mix gently.
Chill: Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
Serve: Garnish with fresh herbs if desired and enjoy!
Tips for the Best Salad
Use fresh, firm cucumbers for the best texture.
Slice onions thinly to avoid overpowering sharpness; soaking them in cold water before mixing can mellow the flavor.
Adjust sweetness and acidity to your preference — some like it more vinegary, others a bit sweeter.
Make ahead: This salad tastes even better after a few hours, making it ideal for potlucks and BBQs.
Serving Suggestions
Serve alongside grilled chicken, fish, or burgers for a cool contrast.
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