Cucumber And Onion Salad Recipe
Looking for a light and fresh side dish for your next summer gathering? Try our Cucumber Onion Salad! Made with just a few simple ingredients, this salad is quick to prepare and perfect for barbecues, picnics, or potlucks. It pairs wonderfully with grilled chicken, hot dogs, steaks, burgers, and more! This tangy salad is a refreshing addition to any meal, whether you're serving chicken, grilled meat, seafood, or anything else. It's a must-have for any spring or summer get-together!
Equipment
- Cutting Board
- Knife
- Mixing bowl
- Salad tongs or spoon
Ingredients
- 2 Cucumbers
- 1 Small red onion thinly sliced
- 2 tbsp Vinegar white or apple cider
- 2 tbsp Olive oil
- Salt and black pepper to taste
- 1-2 tbsp Chopped fresh herbs like dill or parsley [Optional]
Instructions
- Wash and dry the cucumbers and red onion.
- Peel the cucumbers if desired, then slice thinly.
- Slice the red onion thinly.
- Combine the sliced cucumbers and onions in a mixing bowl.
- In a small bowl, whisk together vinegar, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the cucumbers and onions.
- Gently toss the salad until the vegetables are coated with the dressing.
- Optionally, sprinkle chopped fresh herbs over the salad.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving for better flavor.
Notes
- For thin, even slices, consider using a mandolin instead of a sharp knife, but remember to be cautious as it can be dangerous. Wear hand protection!
- To mellow the onion's sharpness, let it sit in the dressing; it will naturally calm down. Alternatively, soak the chopped onion slices in cold or ice water for 15 minutes, then pat dry before adding to the salad.
- Allow the salad to "marinate" for at least 10 minutes to enhance the flavors.
- This salad can be prepared up to 5 days in advance. As it chills in the fridge, the cucumbers will release more water, making the dressing thinner.