Cucumber Onion Salad Recipe

Robyn Stone

Published May 21, 2026

81 Comments

4.94 from 30 votes
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Discover this easy cucumber onion salad recipe — a crisp, tangy Southern classic with vinegar dressing. Ready in 15 minutes, perfect for summer BBQs, picnics, and quick weeknight sides. Beginner-friendly!

Fresh cucumber onion salad in a white bowl with tangy vinegar dressing and dill garnish.

Looking for a quick and easy cucumber onion salad that’s crisp, tangy, and perfect for summer? This classic Southern cucumber onion salad recipe combines fresh cucumbers, sweet onions, and a simple vinegar-based dressing. It’s a crowd-pleasing favorite for BBQs, picnics, potlucks, and weeknight dinners.

This simple cucumber onion salad has been a staple on our family table for as long as I can remember. My grandmother would make it every summer using crisp cucumbers and sweet onions picked fresh from her garden. Now, I make it for my own family as a quick and easy side dish that goes well with everything from hamburgers or grilled chicken to sandwiches. It is the perfect cool, tangy bite to balance hot Southern days. One taste and I’m instantly transported back to her kitchen. If you’re looking for a quick and easy cucumber onion salad recipe that’s crisp, refreshing, and full of nostalgic flavor, this is it.

Whether you’re a beginner cook or a seasoned pro, this no-fuss recipe comes together in about 15 minutes and only needs a handful of ingredients you likely already have. It’s light, refreshing, and pairs beautifully with grilled meats, sandwiches, or spicy mains to cool things down.

I originally shared my recipe back in 2013, but I have since updated it with new photos and additional helpful tips.

Why this cucumber onion salad is a must-make:

A timeless Southern classic that’s been loved for generations.

  • Ready in minutes with minimal prep.
  • Naturally low-calorie and gluten-free.
  • Make-ahead friendly — it tastes even better after marinating.
  • Customizable for sweet, tangy, or herby variations.

“Delicious recipe, just like my grandma used to make! There’s many variations out there but this one is the best. I make this at least once a year for my campground’s picnics.”

How to Make Cucumber and Onion Salad

This cucumber salad is quick and easy to make, coming together in about 10-15 minutes. It is perfect for serving right away or storing in the refrigerator to marinate in the simple dressing, making it even more delicious. Here’s how you’ll make it.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Cucumber, Stone House Seasoning, Apple Cider Vinegar, and Onion on a Marble counter.
  • Cucumbers – English cucumbers or garden-fresh work great; use pickling cucumbers for extra crunch
  • Onions – A sweet Vidalia or red onion peeled and thinly sliced.
  • Simple Dressing – Use apple cider vinegar (or distilled vinegar), water and Stone House Seasoning.
  • Optional ingredients:
  • Fresh dill – use as a garnish or mix into the salad for additional flavor.
  • Sugar – for a sweet and tangy version of this salad.

Step by Step Instructions

Step-by-step prep: peeled and sliced cucumbers with red onions for beginner-friendly cucumber salad
  1. Prep the cucumber and onion.
Make the dressing: Whisk together the apple cider vinegar, water, and seasoning until combined.
  1. Make the dressing.
Add the dressing: Pour the dressing over the prepared cucumbers and onion.
  1. Add the dressing to the cucumber and onion.
Toss together the cucumber onion salad to serve.
  1. Toss together to combine the salad.
Serve the cucumber onion salad immediately or chill to serve later.
  1. Serve immediately or store in the fridge to serve later.
Add fresh dill for additional flavor, if desired.
  1. Include optional fresh dill and/or sugar, if desired.

Recipe Variations

I’ve seen so many versions of this iconic Cucumber Onion Salad. Here are some variations.

  • Cucumber and Tomato Salad – See my recipe for this version.
  • Creamy Cucumber Salad – See my recipe for this version.
  • Crunchier version – Use small pickling cucumbers for a crunchier result.
  • Dill version – Mix in or garnish with fresh dill.
  • Sweet and Tangy – Add sugar to the dressing.
Fresh cucumber onion salad in a glass bowl with tangy vinegar dressing and dill garnish

Storage Tips

Keep leftover salad in an airtight container in the refrigerator for up to 3 days. If you mix the dressing separately, store it in an airtight jar in the fridge for up to 5 days.

Make it Twice!

Keep the dressing for a second batch! Save the leftover dressing in the fridge and add fresh cucumbers/onions for a second batch within a day or two.

Cucumber onion salad recipe served in glass bowl, perfect refreshing side dish for BBQs and potlucks

Pro Tips for Beginners and Seasoned Cooks

  • No Stone House Seasoning? Use the salt-pepper-garlic swap — it’s just as delicious.
  • Too tangy? Add a pinch more sugar or a splash of olive oil for a milder version.
  • Make it twice! Save the leftover dressing in the fridge and add fresh cucumbers/onions for a second batch within a day or two.
  • Storage: Keeps in an airtight container in the fridge up to 3 days. Drain excess liquid if needed before serving.
  • Variations: Add cherry tomatoes for a cucumber tomato onion salad, fresh herbs like dill, or a creamy cucumber salad.

This easy cucumber onion salad recipe is perfect for “what to serve with grilled chicken” or “quick summer side dishes.” It’s one of those recipes you’ll come back to all season long.

What do you serve your cucumber onion salad with? Leave a comment below — I love hearing your family traditions!

Here’s our quick recipe for this Cucumber Onion Salad. I think you’ll love it!

♥

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Fresh cucumber onion salad in a glass bowl with tangy vinegar dressing and dill garnish.
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Cucumber Salad Recipe

Robyn Stone
4.94 from 30 votes
Discover this easy cucumber onion salad recipe — a crisp, tangy Southern classic with vinegar dressing. Ready in 15 minutes, perfect for summer BBQs, picnics, and quick weeknight sides. Beginner-friendly!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

  • 2 cucumber, peeled and sliced
  • 1/2 sweet onion, peeled and thinly sliced
  • 1/2 cup apple cider vinegar , or distilled white vinegar
  • 1/2 cup water
  • 1 ½ teaspoon Stone House Seasoning
  • fresh dill, optional
  • 2 teaspoons sugar , optional

Instructions 

  • Place cucumber slices into a large bowl. Cut onion into long, thin strips and add to the bowl.
  • In a 2-cup measuring cup, add vinegar, water, Stone House Seasoning, and sugar (if using). Mix well with a fork and pour over the cucumber and onions. Serve immediately or store in the fridge in an airtight container.

Notes

Seasoning:
If you do not use Stone House Seasoning, use 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, and one finely minced garlic clove. 
Storage Tips:
Keep leftover salad in an airtight container in the refrigerator for up to 3 days.
If you mix the dressing separately, store it in an airtight jar in the fridge for up to 5 days.
Make it Twice – Keep the vinegar dressing in the fridge after you eat all the cucumber and onion, and add those veggies back to the dressing in the bowl within the next day or two.
Recipe Variations:
Adjust the vinegar – You can add a little more or less vinegar in the dressing to suit their taste.
Add tomatoes – Add in diced tomatoes (Cucumber, Tomato and Onion Salad)
Use small pickling cucumbers – Use these small, very crisp cucumbers instead of English or another type.
Add a little sugar – Sugar is listed as an optional ingredient if you wish to give the salad a sweet and tangy taste.
Add fresh dill – Dill is also listed as an optional ingredient. Add it to the cucumber and onions in the beginning or garnish with it at the end before serving.

Nutrition

Calories: 17kcal
Carbohydrates: 3g
Protein: 0.5g
Fat: 0.1g
Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a passionate home cook, baker, food photographer, and cookbook author. As the creator of Add a Pinch, she has been sharing cherished family recipes and practical cooking tips since 2010, inspiring home cooks to create delicious meals with ease. A devoted wife and mom, Robyn’s warm, approachable style has cultivated a loyal community of food enthusiasts. Her culinary expertise has been showcased on Food Network, Southern Living, Southern Lady, People Magazine, Hallmark Channel, and more.

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4.94 from 30 votes (5 ratings without comment)

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Recipe Review




81 Comments

  1. JANICE DASCOLI says:

    Your recipes are the very best, I love them all,

    Reply
  2. Nancy Ahern says:

    My mother and grandmother always added the sugar and also added celery seed instead of dill. I wonder if salting and “weeping” English cucumbers before adding the liquid ingredients would help keep the cucumbers crisp. I’m not sure I can find the small cukes you suggest. But I think I’ll give it a try. Such a great recipe!

    Reply
    1. Robyn Stone says:

      I’ll have to try it with celery seed. It sounds delicious, too! I can’t wait to try it that way. Great idea on the English cucumbers. Although my family does eat it so quickly that I haven’t had much of an issue with them losing their crispness. 🤣

  3. JJ says:

    I’ve been making a very similar version of this salad for years and it’s always asked for and devoured. Most important step is to make day before so yes, all flavors meld together.

    Reply
    1. Robyn Stone says:

      Isn’t it delicious? I always loved that my Grandmother had it in her refrigerator throughout the summer! Now, I love to do the same! So good! 🥰

  4. Ashley says:

    5 stars
    I love this salad as a side for when I’m making cooking a main dish that has strong, spicy flavors. It can really lighten and brighten up a meal!

    Reply
  5. Robyn says:

    Question: is there a recipe for cucumber and onions which uses sour cream?

    Reply
    1. Robyn Stone says:

      Robyn, you could add 1/4 cup sour cream to this recipe, omit the sugar and garlic, and reduce the vinegar to 2 teaspoons. I hope this helps.