Crisp fresh cucumbers are tossed with sweet onion and fresh dill for a light and refreshing side dish.
Ingredients for Cucumber Onion Salad
Cucumber – Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers (also known as seedless or European cucumbers). Both of these varieties have thin skins, a sweeter taste, and smaller seeds. Dill – For the best flavor, use fresh dill. Other fresh herbs can be used in place, try parsley or chopped fresh basil. Onion – This recipe uses sweet white onion. Red onions will add a bit more bite.
For the Dressing
Vinegar – Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar or white wine vinegar. Oil – I use vegetable oil; however, any light-tasting oil can be used. Sugar – A pinch of sugar adds just enough sweetness to balance the vinegar.
To Make Cucumber Onion Salad
Storing Leftovers
Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving. Leftovers make a great topper for burgers or fish tacos, too. Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
