Cucumber Onion Salad Recipe
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This simple Cucumber Onion Salad combines fresh, crisp cucumbers with sweet onions and a tangy dressing for a much-loved salad. A hit at barbecues, picnics, and summer suppers, this cucumber salad is a quick and easy favorite dish!
Cucumber Onion Salad is a quick and easy salad that’s been a favorite summer salad in the South for generations. I don’t know who initially created this simple side dish, but it has been a staple in my family for as long as I can remember. One taste and you’ll know why!
I originally shared my recipe many years ago, in 2013, but I have since updated it with new photos and additional helpful tips.
This vintage recipe is the perfect way to use those fresh cucumbers from your garden or the farmers’ market. And because this salad goes with so many main dishes – and it’s right at home for suppers, cookouts, and potlucks!
Why You’ll Love This Cucumber Salad
Fresh and Tasty – Crisp, cool cucumbers and sweet onions are highlighted with a tart apple cider vinegar dressing. It’s so delicious, it’s hard not to “taste” half the bowl before you serve it!
Quick and Easy – Chop and mix this recipe in minutes for a salad you’ll want to make all summer long!
Versatile Side Dish – This pairs deliciously with a wide range of main dishes, including BBQ favorites such as grilled chicken or hamburgers, as well as Southern supper mains like meatloaf or ribs. It’s also amazing with a pimento cheese sandwich!
Featured Comment from Chelsea:
“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.
Cucumbers – Use whatever type of fresh cucumbers you wish. I find that crisp ones from our garden or farm stand work well. If you prefer fewer seeds, you can use an English cucumber instead.
Onions – Use a sweet onion for this recipe, such as a Vidalia onion or a red onion. After peeling it, you’ll slice the onion into long, thin strips. You can omit the onion if you wish.
Simple Dressing – Use apple cider vinegar (or distilled vinegar) and Stone House Seasoning.
Step-by-Step Instructions
- Prep the cucumbers and onion. Start by peeling and slicing the cucumber and the onion according to recipe instructions.
- Make the dressing. Next, you’ll mix the vinegar and Stone House seasoning to make the dressing by adding them to a large liquid measuring cup or bowl. Whisk well and pour the dressing over the salad.
- Refrigerate / Serve. Cover and place the salad in the refrigerator for at least one hour before serving. You can also leave it refrigerated overnight to allow the cucumbers to marinate in the dressing even more.
Recipe Variations
I’ve seen so many versions of this iconic Cucumber Onion Salad. Here are some variations.
Adjust the vinegar – Some adjust the 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.
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! After you’ve eaten the cucumbers and onions from the first recipe of this salad, keep the dressing chilled and add more cucumber and onion slices within a day or two for another bowl full! You should have enough dressing to make this twice!
Here’s our quick recipe for this Cucumber Onion Salad. I think you’ll love it!
Cucumber Salad Recipe
Ingredients
- 2 cucumber, peeled and sliced
- sweet onion
- 1/2 cup apple cider vinegar or distilled white vinegar
- 1 ½ teaspoon Stone House Seasoning
- 2 teaspoons sugar (optional)
- 1/2 cup water
Instructions
- Place cucumber slices into a large bowl. Cut Vidalia or red onion into long, thin strips and add to the bowl.
- In a 2-cup measuring cup, add vinegar, sugar (if using), Stone House Seasoning, and water. Mix well with a fork and pour over cucumber and onions. Cover tightly with plastic wrap and store in the refrigerator for at least an hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
How would it be with red wine vinegar or such?
Should be fine to use red wine vinegar but you may notice that the vegetables discolor a bit from the red wine vinegar.
I have no idea where the poster/author got the idea that this is a “Southern” thing. My Grandma and my Mom made this every summer all summer long. In Minnesota. Which is about as not Southern as you can get. I’ve also eaten this or variations on this salad in the Middle East, Europe (and Great Britain) and Australia.
There’s something about the South (which is where I live now and love it and the people who live here) that makes Southerners think that if they do, make, or eat something it must therefor be “Southern”. That’s OK, I love them anyway.
I had a bumper crop of cukes in my garden and a hankering for this particular salad that I have so much “history” with so I went looking for a recipe that seamed somewhere in the vicinity of what Grandma and Mom used to make. This looks like it or close enough. So thank you very much to this Southern person for this not-necessarily Southern recipe.
This stuff is better the longer it sits in the sauce so I’m making it tonight to go with my country style ribs and tater tots tomorrow night.
Thanks again for the recipe.
Scott,
I hope this recipe is close to the one your Mom and Grandma use to make. Like I said in my post, I’m not sure where this recipe originally came from but I grew up with my Grandmother making it. I love those old recipes my grandmother used to make, too.
My Mom used to make this all the time and my family is from Germany. My ex husband never heard of it and he grew up in the south. I never knew it was considered a southern recipe.
My mom made this every summer. I have made it a few times, basically the way as these recipes.Maybe not with the same quanities.Always good. Sometimes teal good.
We have a garden full of spring onions right now that would be so good in this. Take away the garlic and this whole bowl is mine! You know I’m pinning it!
My mom was from Germany and made this every summer, but added chopped fresh dill, dried dill if none available. She’d change it up and use sour cream.
This needs updated – should be 5 minute prep 1:05 total
My mom makes another version of this cucumber salad. We call it “Sour Cream and Cucumbers.” It makes a delightful summer salad, perfect for any BBQ.
My German Grandma used to make this with sour cream also. Plus she used to do the same with warm green beans.Â
Just made this from another recipe without salt. I also added more liquid without compensating for sugar. Would it work to drain of liquid and add a little salt and sugar and marinate more. My salad is currently 8 hours old.
I’m going to try this today, I picked my first cucumber today from my garden. I like the comment from Mika adding the peppers as well.