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Fresh Cucumber Onion Salad Recipe Easy Tangy Make-Ahead Side

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A simple, tangy cucumber and onion salad marinated in vinegar, perfect as a refreshing make-ahead side dish for barbecues and picnics.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (English cucumbers recommended)
  • 1 medium red onion, thinly sliced
  • 1 cup white vinegar (can substitute apple cider vinegar)
  • 2 tablespoons sugar (adjust to taste)
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Slice the vegetables: Using a sharp knife, thinly slice 3 medium cucumbers and 1 medium red onion to about 1/8-inch thickness.
  2. Prepare the vinegar dressing: In a mixing bowl, combine 1 cup white vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 teaspoon salt. Whisk until sugar and salt dissolve completely.
  3. Mix cucumbers and onions with dressing: Add the sliced cucumbers and onions into the bowl with the dressing. Toss gently to coat evenly.
  4. Season and add herbs: Sprinkle 1/4 teaspoon freshly cracked black pepper and 1 tablespoon chopped fresh dill over the salad. Toss gently again.
  5. Marinate: Transfer the salad to a glass storage container with a tight lid. Chill in the refrigerator for at least 1 hour, ideally 3-4 hours, but no more than 24 hours.
  6. Serve chilled: Stir the salad before serving, adjust seasoning if needed, and serve cold as a crisp, tangy side dish.

Notes

Thin slicing is key to keep the salad crisp. Adjust sugar and vinegar to taste. Marinate for at least 1 hour for best flavor, but avoid more than 24 hours to prevent sogginess. Use a mandoline slicer for uniform slices if available. Salad keeps well for up to 3 days refrigerated.

Nutrition

Keywords: cucumber salad, onion salad, vinegar salad, make-ahead side, tangy salad, picnic salad, barbecue side dish, easy cucumber salad

Find it online: https://lenatable.com/fresh-cucumber-onion-salad-recipe-easy-tangy-make-ahead-side/