Cucumber Onion Salad with Vinegar Dressing

Tangy, crisp, and effortless—your new BBQ staple

Looking for a fuss-free, vibrant side to complement burgers, grilled veggies, or even weeknight pasta? This salad nails the perfect sweet-and-sour balance with crisp cucumbers, sharp red onions, and a simple vinegar dressing. It’s making a comeback this BBQ season—no cooking, no dairy, just bright, classic flavor.

Why You’ll Love This Salad

• Ready in just five minutes—slice, whisk, toss, done

• Totally no-cook—ideal for hot days or summers without heat

• Paleo & vegan-friendly—no dairy or added sugars

• Budget-smart ingredients—cucumbers and onions are a reliable staple

• Flavor-packed—sweet, tangy, crisp, and refreshing

• Perfect picnic or potluck dish—holds well for a few hours

Ingredients (Serves 6–8)

• 3 medium cucumbers (English or Persian), thinly sliced

• 1 small red onion, thinly sliced

• ½ cup apple cider vinegar (or white vinegar for sharper flavor)

• 2 tablespoons cold water (to mellow acidity)

• 1 tablespoon sugar or maple syrup (optional, to balance acidity)

• ½ teaspoon salt, plus extra to taste

• ¼ teaspoon freshly ground black pepper, plus extra

• 2 tablespoons chopped fresh dill or parsley (optional herb flavor)

• Optional extras: pinch of red pepper flakes, 1 teaspoon mustard seeds

Step-by-Step Instructions

Prepare the Veggies

Wash, and optionally peel cucumbers if the skin is thick. Slice them into uniform rounds (~⅛–¼″ thick). Peel and thinly slice the red onion. For milder onion bite, soak sliced onions in cold water for 5 minutes, then drain.

Whisk the Dressing

In a small bowl, whisk together vinegar, cold water, sugar, salt, and pepper until sugar dissolves. Taste and adjust sweetness or acidity as needed.

Combine & Toss

Drizzle dressing over cucumber and onion slices in a large bowl. Gently toss until every piece glistens with dressing.

Add Herbs & Extras (Optional)

Stir in fresh chopped dill or parsley. For heat or extra texture, add red pepper flakes or mustard seeds.

Let It Marinate

Allow salad to sit at room temperature for 5–10 minutes before serving. This brief rest enhances flavor without losing crunch.

Serve & Enjoy

Transfer to a serving dish and garnish with additional herbs or pepper. Serve immediately or keep chilled for up to 2 hours (longer may soften cucumbers).

Expert Tips for Peak Flavor & Texture

• Use crisp cucumbers like Persian or English to avoid seeded, watery fruit.

• Uniform slicing ensures consistent flavor absorption; a mandoline eases this task.

• Mild onion tip: Soak onion slices in cold water for a few minutes to reduce sharpness.

• Balance the tang: If vinegar is too strong, increase water or sugar by small increments.

• Chill gently: Keep the salad in the fridge for up to 2 hours before serving to maintain the crunch.

• Drain if needed: If cucumbers release too much water, briefly drain before serving.

Flavor Variations

Herb-Enhanced

Add a tablespoon each of fresh chopped basil, cilantro, or tarragon for a new flavor profile.

Sweet + Crunchy

Stir in ¼ cup finely chopped bell peppers or cherry tomatoes for color and sweetness.

Spicy Heat

Include ¼ teaspoon red pepper flakes or thinly sliced jalapeños.

Asian-Inspired

Swap out vinegar for rice vinegar, honey for sugar, and add a splash of soy sauce or sesame oil for an Asian twist.

Pickled-style

Double vinegar, halve sugar, and allow cucumbers to soak for 30 minutes for a pickled effect.

Serving Suggestions

Meal-Prep & Storage Guide

• Make Ahead: Prepare salad up to 2 hours ahead and store covered in the fridge. Toss before serving.

• Storage Time: Best within 24 hours; after that, cucumbers may release too much liquid.

• Revive Crispness: Drain any excess liquid and toss with a fresh splash of vinegar and a pinch of salt.

• Portable Picnic: Pack dressing separately and toss just before serving to maintain fresh crunch.

Nutrition Snapshot (Per 1-Cup Serving)

• Calories: ~40 (with sugar); ~30 (sugar-free)

• Total Fat: 0g

• Sodium: ~200mg

• Total Carbohydrate: 8g

• Fiber: 1g

• Sugars: 5g (most naturally from added sugar)

• Protein: <1g

A light, low-calorie side dish that keeps hydration up and calories down.

Frequently Asked Questions

Q1: Can I use distilled white vinegar?
Absolutely—white vinegar adds a sharper acidity. Adjust water or sugar if needed.

Q2: Vegan and paleo-friendly?
Yes! Omit sugar or substitute maple syrup for vegan/paleo compliance.

Q3: Keto-friendly?
Yes—avoid sugar or switch to a keto-approved sweetener.

Q4: How long does it stay fresh?
Best within 24 hours; slightly less crisp by day two but still tasty.

Q5: Any great dressings alternatives?
Try lemon juice + olive oil + oregano for a Mediterranean twist, or rice vinegar + sesame oil for Asian flavor.

Q6: Can I double or triple the recipe?
Yes—just maintain dressing ratios and use a larger bowl.

Common Pitfalls & Easy Fixes

1. Mushy texture → Use crisp cucumbers, drain excess moisture, don’t overdress.

2. Too sharp → Add more water or a touch of sugar to mellow vinegar.

3. Flavor flatness → Season properly with salt and fresh herbs; taste before serving.

4. Onion overpowering → Soak slices in water before adding to salad.

Weekly Menu Featuring This Salad

Shopping Checklist

• Fresh cucumbers (English or Persian)

• One red onion

• Apple cider vinegar

• Sugar or your sweetener of choice

• Salt, pepper

• Optional extras: fresh herbs, chili flakes, seeds

Final Take

This Zesty Cucumber Onion Salad is the epitome of summer simplicity: fresh, tangy, quick, and unbeatable for warm-weather eating. It’s a timeless side that never goes out of style—perfect for BBQs, light lunches, or healthy meal prep on the go.