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
Thank you
Question: can I make large batches and freeze?
You can freeze this, Lisa. Just make as instructed in the recipe and then place in airtight freezer containers for up to 12 months.
Ran out of cucumber, this recipe also works well with squash.
Very similar, but we use the truly sweet onion, Walla Walla Sweets. Once you have eaten one, you will never go back to Vidalias. My mother made it this way and my mother-in-law made it with the addition of sour cream. Either way it is great! Just remember the Walla Walla Sweets!
Hi Laura,
Since I live in Georgia, we always have the Vidalia onion. I don’t remember ever seeing Walla Walla onions here. I always thought this Cucumber Onion Salad was a Southern dish until I was grown because my grandmother and mother always made this, too. Thanks!
It’s a classic! Thank you!
Yep,that the recipe I was looking for .I had no idea it was that easy.Thank you for sharing
I’m so glad you found it and enjoyed it Tom! Thanks!
My favorite and easy go to recipe for all those summer cucumbers!
I need to know amount of stevia vs sugar? Diabetic. I KNOW stevia says cup for cup, but that may be true for baking but BOT for cooking – stevia waaay too sweet. Also, this recipe originated in Germany (and maybe Poland) Germans use vinegar in practically everything!
Hi – I’ve never made this with stevia so I’m sorry that I can’t say exactly. However, there is only 2 teaspoons of sugar in the recipe, so I think maybe you could start with much smaller amount of stevia than that to start and taste a bit of the mixture. You can always add a bit more if you need it after tasting.
Delicious! I used a yellow onion since I didn’t have a Vidalia onion. I had to double the recipe because i had big cucumbers and I let it sit overnight. Turned out great. This recipe is a keeper.
Thanks Luther! Glad you liked it!
Excellent. This is the recipe I was raised on, except for the addition of about half a teaspoon of fennel seeds.