Description
A crisp and refreshing cucumber onion salad tossed in a tangy vinegar dressing. This simple and quick no-cook side dish is perfect for summer meals, pairing well with grilled meats, sandwiches, and picnic spreads.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
Dressing
- ¼ cup white vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh dill (optional)
Instructions
- Prepare Vegetables: Place the thinly sliced cucumbers and red onion into a large mixing bowl, making sure they are evenly distributed.
- Make Dressing: In a separate small bowl, whisk together the white vinegar, olive oil, sugar, salt, and black pepper until the sugar is dissolved and the dressing is well combined.
- Toss Salad: Pour the dressing over the cucumbers and onion, and toss thoroughly to evenly coat all the vegetables with the dressing.
- Add Fresh Dill: Stir in the chopped fresh dill if you are using it to add a fresh herbal note to the salad.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This chilling step allows the flavors to meld and the salad to become crisp and refreshing.
Notes
- Use English cucumbers for fewer seeds and a milder flavor.
- Add cherry tomatoes for a pop of color and extra freshness.
- The salad keeps well in the refrigerator for up to 2 days, making it a great make-ahead side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
