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Cucumber and Onion Salad

A refreshing blend of crunchy cucumbers and zesty onions, dressed to perfection for a light summer meal.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, peeled and sliced thinly
  • 1 medium onion, preferably sweet, thinly sliced
  • 1 cup white vinegar (or apple cider vinegar) For a twist
  • 1 teaspoon sugar (or more to taste)
  • Salt and pepper, to taste
  • Optional: Fresh dill or parsley For garnishing

Method
 

Preparation
  1. Wash the cucumbers and peel them if desired. Slice them thinly, about a quarter-inch thick.
  2. Slice the onion thinly; a sweet onion will provide a gentler bite.
  3. In a large bowl, combine the sliced cucumbers and onion.
  4. In a separate bowl, whisk together the white vinegar, sugar, salt, and pepper until the sugar dissolves.
  5. Pour the vinegar mixture over the cucumbers and onions. Toss well to ensure everything is evenly coated.
  6. If time allows, let the salad marinate in the refrigerator for at least 30 minutes for flavors to meld.
  7. Before serving, stir again, taste and adjust seasoning if necessary, and garnish with fresh dill or parsley if desired.

Notes

This salad can be customized with additional ingredients like diced tomatoes, red pepper flakes for heat, or even fruits for a sweeter twist. It’s best consumed within 2-3 days when refrigerated in an airtight container.