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cucumber and onion salad recipe

Cucumber and Onion Salad

A refreshing cucumber and onion salad with a simple vinaigrette dressing - perfect for hot summer days and an ideal side dish for grilled meats.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: American
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 large cucumbers thinly sliced
  • 1 red onion thinly sliced
  • 2 teaspoons fresh dill chopped, optional
For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon granulated sugar optional, helps balance acidity

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk

Method
 

  1. Slice the cucumbers and red onion into thin rounds, about 1/8-inch thick.
  2. Optional: If you prefer milder onions, place sliced red onions in a bowl of ice water for 10 minutes, then drain and pat dry.
  3. In a small bowl, whisk together olive oil, white wine vinegar, salt, pepper, and sugar (if using).
  4. Place the sliced cucumbers and onions in a large bowl.
  5. Pour the dressing over the vegetables and toss gently to coat evenly.
  6. Add fresh dill if using and give a final toss.
  7. Taste and adjust seasonings as needed.
  8. Serve immediately for maximum crispness or chill for 15 minutes to enhance flavors.

Notes

  • English or Persian cucumbers work best as they have fewer seeds and thinner skin.
  • For a less watery salad, salt the cucumber slices and let them sit in a colander for 30 minutes before assembling.
  • This salad is best enjoyed fresh but will keep in the refrigerator for up to 2 days.
  • For a creamier variation, add 2 tablespoons of Greek yogurt or sour cream to the dressing.