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This fresh and crunchy cucumber and onion salad is tossed with a sweet-tangy honey vinaigrette with chopped dill and sesame seeds. It’s the perfect summer side dish!
Cucumber season means loads of delicious, crunchy salads, from this version with onions to my creamy cucumber salad with radishes and more favorite cucumber salad recipes.
Have you ever had those spring days when the clouds part and the temperatures rise just enough that, for a minute, you have hope that summer is coming? I’m officially manifesting warmer weather, starting with this crunchy, refreshing cucumber and onion salad! This is one of the easiest salads ever and the flavors are perfect for summer meals. It has fresh cucumber slices tossed with crisp red onions in a tangy dressing with honey and vinegar, and some fresh dill for good measure.
What Makes This Cucumber and Onion Salad So Good
- Cool and crunchy. I love a simple, refreshing salad recipe like my tomato and cucumber salad, especially when the weather warms up. This one hits the mark with crisp, juicy cucumbers and fresh onions in a sweet-tangy dressing.
- Quick. There’s only about 10 minutes of prep involved, and the rest is (literally) out of your hands. This is the type of salad that you can make fairly last-minute, or you can make it ahead. It tastes amazing either way.
- Customizable. Like most salad recipes, this cucumber and onion salad is easy to customize. Use your favorite salad dressing, add more veggies, give it crunch with nuts and seeds, or get creative with more add-ins.
Salad Ingredients
Freshness is the name of the game here. You don’t need much, but the quality of the ingredients counts! These are some notes, but please scroll to the printable recipe card for the full details along with a step-by-step overview with photos afterward.
- Cucumbers – Crisp is key! Choose crisp cucumbers by giving them a gentle squeeze and picking the firm ones. I always use English cucumbers.
- Onion – I recommend red onion or sweet onion when you’re slicing onion raw for salads, salsas, etc. The flavor is milder and not as overpowering as other varieties, like yellow onion.
- White Wine Vinegar – Or apple cider vinegar.
- Honey – You could also sweeten the dressing with maple syrup or granulated sugar.
- Fresh Dill – Chopped, for garnish. You can also use dried dill, though you’ll need less (about ⅓ the amount of fresh).
- Sesame Seeds – Also for garnish. Sesame seeds add a nice crunch (like they do in my sesame cucumber salad) but you can skip them if you prefer.
Do I Have to Peel the Cucumbers?
This is entirely a personal choice. If the cucumbers aren’t organic, I prefer to peel them. It’s fine to leave the cucumbers unpeeled if you’re in a hurry or if you prefer them with the skins on, just give them a good wash and scrub with cold water in this case.
Tips and Variations
- Salt the cucumbers. Season the cucumbers with salt right after you slice them, and give them time to drain. This way they’ll stay crunchy. It’s fine to skip this step if you’re in a hurry and serving this salad right away (the excess moisture won’t be an issue in this case).
- Serve chilled. This salad tastes the best when it’s chilled, so make sure to budget at least 15 minutes and up to 30 minutes in the fridge before serving.
- Different herbs. In place of dill, try fresh chopped basil, thyme, or oregano. Fresh lemon zest would also go great with this recipe.
- Make it creamy. Add plain Greek yogurt or mayonnaise to the dressing for a creamy cucumber salad with onions.
- Asian-style. Borrow the soy dressing from my Asian cucumber salad or add sriracha to the dressing for a different flavor profile.
- Add cheese. This cucumber salad would be delicious with crumbled feta, goat cheese, or cotija cheese mixed in.
Change Up the Dressing
I love the simplicity of the honey and vinegar dressing in this recipe. If you’d like to change it up, try some of the ideas below, or dress this salad with any of my favorite homemade salad dressings.
Serving Ideas
This cucumber onion salad goes great with so many summer dishes. I can’t wait to serve it with hot-from-the-grill hamburgers or turkey burgers. Add a side of crispy air fryer potato wedges or pasta salad and you have the perfect cookout. I’ll also serve this salad as a side dish when we’re entertaining, next to grilled swordfish steaks or mahi mahi and a Campari spritz to wash it all down. For dessert, I love this chilled and creamy coffee crème brûlée.
Make Ahead and Storage
This cucumber and onion salad tastes best when it’s prepared at least 30 minutes ahead, and you can prepare it up to 1 day in advance and keep it airtight in the fridge. After that, the cucumbers start to lose their crunch, so I recommend enjoying it within 2 days, max.
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Cucumber and Onion Salad
Ingredients
For the salad:
- 2 English cucumbers, use crisp cucumbers
- ½ red onion, thinly sliced
For the dressing:
- ¼ cup white wine vinegar, or apple cider vinegar
- 1 tablespoon honey, or maple syrup
- salt and freshly ground black pepper, to taste
For garnish:
- chopped fresh dill, optional
- sesame seeds, optional
Instructions
- Prepare the cucumber. Using a mandolin slicer or a knife, slice the cucumbers into ¼-inch thick slices. Season the cucumber slices immediately with a large pinch of salt – a good starting point is 1/2 teaspoon of kosher salt per pound of cucumbers. Then place them in a colander to drain for 20-30 minutes. Once they are drained, pat them dry.
- Add the onions. Thinly slice your red onions. Combine the onions and cucumbers in a bowl.
- Make the dressing. In a separate bowl, whisk the white wine vinegar with honey, salt, and pepper.
- Assemble the salad. Pour the dressing over the salad and toss to combine. Taste for salt and pepper and adjust accordingly. Cover and refrigerate the salad for at least 15 minutes before serving.
- Serve. Garnish your cucumber salad with some dill and/or sesame seeds. Toss it gently once more and serve.
Equipment
Notes
- Instead of the dressing, you can add plain or Greek yogurt and some Sriracha for a different twist to the salad.
- Sesame seeds are a nice addition because they give extra crunch.
- Always choose crisp cucumbers. You can check by gently squeezing them. The firm ones will give you resistance. I always go with English cucumbers.
- Season your cucumbers as soon as you slice them. This extra step allows them to release some of their water and keeps them crunchy.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a Cucumber and Onion Salad
I love that I can whip together this quick cucumber salad for an easy side dish for dinner, and save the leftovers for lunch the next day! Here’s how to put it together in a few simple steps:
- Prepare the cucumber. First, peel and then slice the cucumbers into ¼” slices. Toss the slices with salt and place them into a colander to drain for 20-30 minutes. Afterward, pat the cucumber dry.
- Slice the onions. Meanwhile, slice the red onion up nice and thin.
- Assemble the salad. Combine the cucumbers and onions in a large salad bowl. Then, whisk the vinegar and honey with salt and pepper for the dressing. Pour the dressing over the salad and toss.
- Chill and serve. Place the salad into the fridge for 15 minutes. When you’re ready to serve, sprinkle over a garnish of dill and sesame seeds, and enjoy.
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