Refreshing Southern Style Cucumber and Onion Salad
A simple, tangy, and crunchy cucumber and onion salad that skips the traditional salting step for a fresher crunch. Ready in 15 minutes with basic pantry ingredients, it’s perfect for summer gatherings and weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Southern
Ingredients
Scale
- 2 large English cucumbers (or 3 medium garden cucumbers)
- 1 medium red onion
- 1/2 cup fresh dill, chopped (optional)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup olive oil (optional)
Instructions
- Wash and trim the cucumbers. Cut off the ends and discard. If using English cucumbers, leave the skin on.
- Slice the cucumbers into thin rounds, about 1/8-inch thick.
- Peel the red onion, cut in half through the root end, and slice into thin half-rings, about 1/8-inch thick.
- Place the cucumber slices and onion rings in a large mixing bowl. Sprinkle fresh dill over the top if using.
- In a small bowl or measuring cup, combine apple cider vinegar, water, sugar, salt, and black pepper. Whisk until sugar and salt are completely dissolved.
- Pour the dressing over the vegetables and gently toss to coat.
- Cover the bowl and let it sit at room temperature for 15 minutes.
- Taste and adjust seasoning if needed.
- Transfer to the refrigerator and chill for at least 30 minutes before serving.
Notes
For best results, let the salad marinate overnight in the refrigerator. The flavors meld and the onions become milder. If the salad tastes too vinegary, add a pinch more sugar. If too sweet, add a splash more vinegar. Do not reheat; serve cold.
Nutrition
- Serving Size: 1 serving
- Calories: 65
- Sugar: 11
- Sodium: 390
- Fat: 0.5
- Carbohydrates: 14
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, onion salad, Southern salad, vinegar salad, summer salad, easy side dish