Cucumber and Onion Salad in Vinegar

Closeup of the cucumber and onion salad in a serving bowl with wooden serving utensils.

5 from 1 vote

This cucumber and onion salad is cool, crunchy, and comes together in about 15 minutes with no cooking. Thin-sliced English cucumbers and red onion get tossed in a light apple cider vinegar dressing with olive oil, honey, and parsley. Salting the cucumbers first keeps the salad from going watery. It's an easy, no-cook side for cookouts, barbecues, and summer dinners.

Prep Time15

Total Time15

Course: Lunch Ideas

Cuisine: American

Servings: servings

Calories: 47kcal

Author: Samantha Erb

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

This one's best the day you make it, while the cucumbers are still nice and crisp. You can keep leftovers in the fridge for about a day, but they'll soften and get a little watery the longer they sit.

Nutrition