Cucumber Onion Salad
I adore cucumbers. They are so crunchy and refreshing—I find myself craving them most days. Now that my garden is starting to produce some (and I am seeing them at the farmers markets!), I knew that I had to make and share this fantastic cucumber onion salad recipe. It involves slicing cucumbers and tossing them with just a few simple ingredients to create a satisfying and delightful summer dish. The best part? You can eat it immediately or let it marinate in the fridge. That is entirely up to you!
Cucumber Onion Salad Ingredients
Let’s review the ingredients for this salad. And check out my shop page to purchase many of them!
Cucumbers: They should be firm and plump! I like to cut them into ¼-inch thick slices but you can go thinner if you’d prefer.
Onion: Next, you’ll need to grab an onion. I prefer to use red because it is gorgeous but white or yellow would be just fine. A shallot would also be great, too! Whatever you choose, I like to very thinly slice them for this salad. But just like the cucumbers, you could go thick, too. It’s up to you and if you plan on marinating the salad, the onions will mellow out in flavor.
Vinegar: Next up, vinegar and lots of it. Cucumbers are quite neutral in flavor and they need a big, bright hit of acidity to transform them into this zippy salad. Don’t skimp! (I love this brand.)
Garlic: Of course we need a little bite for this cucumber onion salad! I find that one clove is the perfect amount but feel free to add more if you are a garlic head.
Flaky Sea Salt: You can use whatever salt you like, but I do think offering one up with a good amount of crunch really makes this salad extra yummy.
Black Pepper: For some reason, I think this cucumebr onion salad needs lots of freshly cracked black pepper. I feel like it is just begging for it!
Olive Oil: Last, but not least, some good olive oil. This offers a much-needed richness to the salad. And if you are bad to the bone like me, you will drizzle more over top before serving.
Optional Add-Ins for this Cucumber Onion Salad
Hot pepper: This is totally optional and crushed red pepper flakes would work beautifully. But if you have a hot pepper hiding in the fridge (or can pick one from the garden), I do think it offers a nice touch of heat that contrasts the coolness of the cucumbers in a fun way.
Fresh herbs: Only if you have them, as I truly do not think this salad needs it. But a sprinkling of some fresh herbs such as basil, dill, or tarragon would be super cute.
Toasted seeds: I do think some toasted sunflower seeds or sesame seeds offers some added texture and flavor. Again, only if you are feeling it.
Cucumber Peeling Trick
My mama taught me this trick! When peeling your cucumber, you can leave a little strip of the skin on them before slicing. This not only looks pretty once cut, but it also provides some nice variation in color and texture. And if you have different colors of cucumbers, it makes for a pretty presentation.
Enjoy immediately or store
Once everything is combined in a bowl, you mix well and that’s it, folks! You can enjoy this cucumber onion salad immediately or store it in the fridge. It becomes even more delicious once marinated and the cucumbers will keep their crunch. Serve this with any meal or eat it as a snack. (It really hits the spot on a hot summer day.) If you do try this recipe, please let me know in the comments below. I’d love to hear from you. Until next time, happy cooking!
-Timothy
Cucumber Onion Salad
Ingredients
- 2 pounds cucumbers (about 3 medium cucumbers), thickly or thinly sliced
- ½ medium red onion (or 1 small shallot), very thinly sliced
- 1 fat garlic clove, minced
- 2 tablespoons olive oil, plus more to taste
- ⅓ cup rice vinegar (or red wine or plain white)
- 1 teaspoon flaky sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
Optional Add-Ins:
- 1 small hot pepper (or big pinch red pepper flakes), very thinly sliced
- Fresh herbs (such as basil, dill, or tarragon), roughly chopped or torn
- Toasted sunflower seeds or sesame seeds
Instructions
- Peel the cucumbers: Using a vegetable peeler, peel most of the cucumber skins off, leaving little strips as decoration. (You could peel off all of the skin, if desired!) Transfer them to a large mixing bowl.
- Dress the cucumbers: To the cucumbers, add the onion, garlic, olive oil, vinegar, salt, and pepper. Then add any of the optional add-ins (if using). Mix well and give it a taste. Add more salt, pepper, and olive oil, if you think it needs it. This is your dish!
- Enjoy or store: You can enjoy this salad immediately or you can store it tightly sealed in the fridge for up to 3 days.