Cucumber Onion Salad

Fresh cucumbers and onions are combined with dill and a tangy dressing to make this easy Cucumber Onion Salad. It’s easy and fast and goes will with so many dinners!

Course Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 38kcal

Author Deborah Harroun

Ingredients

1 English cucumber sliced
1/2 red onion sliced into half moons, then cut in half
1 clove garlic minced
2 teaspoons fresh minced dill
1/4 cup apple cider vinegar
1 tablespoon oil I used olive oil
2 tablespoons sugar
1 teaspoon salt
Pepper to taste

Instructions

Prep all of the vegetables. I like to cut the cucumbers fairly thin. You want the onions to be bite sized. You can dice them if desired.
In a large bowl, whisk together the vinegar, oil, sugar, salt, and pepper.
Add the cucumber, onion, garlic, and dill.
Stir to full combine and coat the vegetables with the dressing.
Refrigerate until ready to serve.

Notes

This salad can be made ahead of time, but will start to get soggy if refrigerated for too long. I like to make it early on the day I need it so that it has a few hours to marinate, but you can definitely serve it right after making it, as well.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition