Cucumber and Onion Salad
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This cucumber and onion salad is cool, crunchy, and tossed in an easy vinegar dressing. It’s a no-cook side, and the one trick is salting the cucumbers first so it never turns watery.
Cucumber and onion salad is one of those easy summer sides I come back to again and again. When it’s hot out and I want something cool and crunchy on the plate, this is what I make. It’s just thin-sliced cucumbers and red onion in a light vinegar dressing, and there’s no cooking at all.
The one step I never skip is salting the cucumbers first. It only takes 10 minutes, and it pulls the extra water out so the salad stays crisp instead of going watery on you. That little bit of prep is what makes the difference.
My trick to cucumber salad so it’s never watery
No cooking, barely any work. You slice, salt, whisk a quick dressing, and toss it all together. That’s it.
Stays crisp, not soggy. The quick salt step keeps the cucumbers crunchy, and the red onion adds a little sharp bite.
Made for hot days. It’s a fresh side for cookouts and barbecues, and it never heats up your kitchen.
Ingredients and why they work
Here’s what goes into this cucumber and onion salad and why each one matters. Full measurements are in the recipe card below.
- English cucumbers – I use English cucumbers because the skin is thin, the seeds are small, and they hold less water, so the salad stays crisp. No peeling needed.
- Red onion – a little sharp bite and some color. Slice it thin so it’s not too strong.
- Apple cider vinegar – the base of the dressing and where that bright, vinegary flavor comes from.
- Olive oil – smooths out the vinegar so the dressing isn’t too sharp.
- Honey – just a touch of sweetness to round out the vinegar.
- Fresh parsley – a little fresh, green flavor stirred right into the dressing.
- Salt and pepper – the pepper seasons the dressing, and the salt does double duty by seasoning and pulling water out of the cucumbers.
How to make cucumber and onion salad
Scroll down to the printable recipe card at the bottom of the post for exact measurements and storage tips.
Whisk the dressing. In a small bowl or measuring cup, whisk together the apple cider vinegar, olive oil, honey, parsley, and pepper, then set it aside.
Salt the cucumbers. Slice the cucumbers into quarter-inch pieces and layer them in a colander lined with paper towels, sprinkling a little salt between the layers. Let them sit for 10 minutes so the salt draws out the water, then pat them dry. This is the step that keeps the salad crisp.
Add the onion. Slice the red onion thin and add it to a large bowl with the cucumbers.
Toss and serve. Pour the dressing over the cucumbers and onion, toss until everything is coated, and serve.
Tips for the best cucumber salad
- Don’t skip salting the cucumbers. It’s the whole secret to a salad that stays crunchy instead of watering out in the bowl.
- Slice everything thin. Thin cucumbers and onion soak up the dressing better. A mandoline makes quick, even slices if you have one.
- Use English cucumbers if you can. They have thinner skin and fewer seeds. If you only have regular cucumbers, peel them and scoop out the seeds first.
- Serve it fresh. This one is best the day you make it, while the cucumbers are at their crispest.
Easy variations
The recipe is an easy one to play with. A few ways I switch it up:
- Add a handful of halved cherry tomatoes for a cucumber, tomato, and onion salad.
- Swap fresh dill for the parsley for a different herb flavor.
- Toss in sliced bell pepper for even more crunch.
- Stir a couple spoonfuls of sour cream into the dressing for a creamy version.
- Add a little more honey if you like it on the sweeter side.
What to serve with cucumber and onion salad
This salad is cool and light, so it’s great next to something hot off the grill or out of the air fryer. I love it with air fryer salmon or an air fryer chicken breast for an easy dinner, and it’s right at home on a cookout plate next to BBQ hot dogs.
Storing
This cucumber and onion salad is best the day you make it, while the cucumbers are crispest. Leftovers will keep in an airtight container in the fridge for a day or so, but the cucumbers soften and let out more water as they sit. I wouldn’t freeze it, since the cucumbers go mushy once thawed.
Frequently asked questions
What cucumbers are best for cucumber salad?
English cucumbers are my pick because the skin is thin, the seeds are small, and they hold less water. If you only have regular cucumbers, peel them and scoop out the seeds first so the salad doesn’t get watery.
Why do you salt the cucumbers first?
Salting pulls the extra water out of the cucumbers before they hit the dressing. That’s what keeps the salad crisp instead of watering down in the bowl. Just pat them dry after their 10 minutes.
Can I make it ahead?
You can slice and salt the cucumbers and whisk the dressing ahead of time, then toss everything together right before serving. That keeps it crisp instead of soggy.
How long does it last?
It’s best eaten the same day it’s made. Leftovers keep about a day in the fridge, but expect the cucumbers to soften and the salad to get a little more watery the longer it sits.
More Salad Recipes
- Easy Coleslaw Recipe
- Pineapple Coleslaw
- Pea Salad with Eggs
- Broccoli Crunch Salad
- Bacon Ranch Pasta Salad
- Instant Pot Potato Salad
Cucumber and Onion Salad in Vinegar
Ingredients
- 2 English cucumbers, sliced
- 1/2 red onion, sliced
- 1/3 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
- 1 teaspoon honey
- 1 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- In a small bowl or measuring cup, whisk the apple cider vinegar, olive oil, honey, parsley, and pepper. Set it aside.
- Slice the cucumber into ¼-inch thick slices.
- Once cut, place in a colander lined with paper towels. Layer the cucumber slices, sprinkling salt in between each layer. This draws out the water in the cucumbers so the salad does not become watery.
- Allow them to sit for 10 minutes. Afterward, pat the sliced cucumbers and place them in a large bowl.
- Slice the red onion into thin slices. Place them into the bowl with the cucumbers.
- Pour the dressing over the cucumbers and onions and toss to coat.
- Serve and enjoy!
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
How much parsley? It’s not shown in ingredient list.
Hi Irene, I use about 1 tablespoon of fresh parsley. Enjoy!
I was surprised how good the final product was. I was over zealous with the mandolin and sliced the cukes only 1/8 inch. I was not a fan of the dressing in the bowl, but on the salad, it was superb. Thank you for a simple but excellent salad.
Hi James, I’m so glad you pressed on until it all came together! Sometimes a recipe can be magical like that. Enjoy!