Get ready to transform your summer dining with the most refreshing and addictive Cucumber Onion Salad that will have everyone asking for seconds! This isn't just another boring side dish - it's a crisp, tangy explosion of flavors that perfectly balances sweet, sour, and fresh elements in one simple recipe. Whether you're hosting a backyard barbecue or looking for a quick, healthy side dish, this cucumber salad is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Wash the cucumbers thoroughly under cool running water. Pat dry with clean paper towels.
- Using a sharp knife or mandoline slicer, thinly slice the cucumbers into uniform, translucent rounds approximately 1/8 inch thick.
- Peel the red onion and slice it into very thin half-moon or ring shapes, ensuring consistent thickness for even flavor distribution.
- In a medium-sized mixing bowl, combine the sliced cucumbers and onions.
- In a separate small bowl, whisk together apple cider vinegar and sugar until the sugar completely dissolves, creating a light, tangy dressing.
- Pour the vinegar-sugar mixture over the cucumber and onion slices, gently tossing to ensure all pieces are evenly coated.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Cover the bowl and refrigerate for 15-30 minutes to allow flavors to meld and vegetables to slightly pickle.
- Before serving, give the salad a gentle stir and taste for final seasoning adjustments.
- Transfer to a serving dish and garnish with fresh, chopped dill for added aroma and visual appeal.
- Serve chilled as a refreshing side dish or accompaniment to grilled meats and summer meals.
Tips
- Slice Technique Matters: Use a sharp mandoline or very sharp knife to create uniform, thin cucumber and onion slices. Consistent thickness ensures even marinating and better texture.
- Chill for Maximum Flavor: Don't skip the refrigeration time! Letting the salad sit for 15-30 minutes allows the vinegar and sugar to work their magic, slightly pickling the vegetables and intensifying the taste.
- Salt Wisely: Add salt just before serving to prevent the cucumbers from releasing too much water and becoming soggy.
- Fresh Dill is a Game-Changer: Don't substitute dried dill - fresh dill adds a bright, aromatic touch that elevates the entire dish.
- Serve Cold: This salad is best enjoyed thoroughly chilled, so keep it in the refrigerator until the moment you're ready to serve.
Nutrition Facts
Calories: 40kcal
Carbohydrates: 9g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
