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Cucumber, Onions & Vinegar Salad

This easy Cucumber, Onions & Vinegar Salad combines crisp cucumbers, crunchy onions, and a tangy sweet vinegar dressing. It's a refreshing no-cook side dish that's perfect for summer meals, barbecues, picnics, and potlucks.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 People
Course: Salad, Side Dish
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

Salad
  • 4 medium English cucumbers thinly sliced
  • 1 small yellow or white onion thinly sliced
  • 2 tablespoons fresh dill or parsley chopped, optional
Vinegar Dressing
  • ½ cup apple cider vinegar or white vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional

Method
 

  1. Wash and thinly slice the cucumbers.
  2. Thinly slice the onion. For a milder onion flavor, soak the slices in cold water for 5 minutes, then drain well.
  3. In a small bowl, whisk together vinegar, sugar, olive oil, salt, black pepper, and garlic powder.
  4. Continue whisking until the sugar is mostly dissolved and the dressing is well combined.
  5. Place the sliced cucumbers and onions in a large mixing bowl.
  6. Pour the vinegar dressing over the vegetables.
  7. Add chopped fresh dill or parsley, if using.
  8. Gently toss everything together until the cucumbers and onions are evenly coated.
  9. Cover and refrigerate for at least 30 minutes.
  10. For the best flavor, chill for 1–2 hours before serving.
  11. Toss gently again before serving and adjust salt or vinegar to taste.
  12. Wash and thinly slice the cucumbers.
  13. Thinly slice the onion. For a milder onion flavor, soak the slices in cold water for 5 minutes, then drain well.
  14. In a small bowl, whisk together vinegar, sugar, olive oil, salt, black pepper, and garlic powder.
  15. Continue whisking until the sugar is mostly dissolved and the dressing is well combined.
  16. Place the sliced cucumbers and onions in a large mixing bowl.
  17. Pour the vinegar dressing over the vegetables.
  18. Add chopped fresh dill or parsley, if using.
  19. Gently toss everything together until the cucumbers and onions are evenly coated.
  20. Cover and refrigerate for at least 30 minutes.
  21. For the best flavor, chill for 1–2 hours before serving.
  22. Toss gently again before serving and adjust salt or vinegar to taste.

Notes

English cucumbers work especially well because they have thin skins and fewer seeds.
Regular cucumbers can also be used.
Very watery cucumbers can be lightly salted, drained, and patted dry before dressing.
Apple cider vinegar gives a slightly mellow flavor, while white vinegar creates a sharper tang.
Red onion can be substituted for yellow or white onion.
Fresh dill adds a classic flavor, but parsley or chives also work.
The cucumbers will release some liquid as they sit, so don't add excessive dressing.