Cucumber Onion Salad Recipe
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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!
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.
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 – 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
- Prep the cucumber and onion.
- Make the dressing.
- Add the dressing to the cucumber and onion.
- Toss together to combine the salad.
- Serve immediately or store in the fridge to serve later.
- 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.
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.
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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Cucumber Salad Recipe
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
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.