Your new favorite cookout side is here. For one of the simplest summer sides, look no further than this cucumber and red onion salad. It calls for just a handful of ingredients—including the salt and sugar in the dressing—and comes together in under 15 minutes. We prefer English cucumbers for this recipe because they’re easy to prep, but if you’ve got a bevy of garden cucumbers to use up, swap them in instead.
Key Ingredients and Swaps
Cucumber: English cucumbers are our pick for this recipe since they contain few seeds and don’t require peeling (though you can certainly remove the skin if you prefer). If using garden cucumbers, peel off the waxy skin and use a spoon to scrape out the seeds before slicing.
Dill: Feathery, cooling dill pairs beautifully with cucumbers. We love the brightness that the fresh herb provides, but you can swap in two teaspoons of dried dill in a pinch. If you don’t like the flavor of dill, try using cilantro or parsley instead.
Why You Need to Chill This Salad Before Serving
Cucumber salads taste best when they’re cool and crisp, so we recommend chilling this one for a minimum of 15 minutes before serving. This also gives the flavors a chance to meld and the cucumbers time to absorb some of the dressing.
How to make Cucumber, Red Onion, and Dill Salad
Ingredients
- ¼ cup white-wine vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt
- 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
- Red radishes thinly sliced
- ½ red onion, thinly sliced
- 2 tablespoons chopped fresh dill
Directions
- In the bottom of a large bowl, whisk together the vinegar, sugar, and salt.
- Toss in the cucumbers, red onions, radishes and fresh dill.
- Cover and chill for at least 15 minutes.
How to Store
Leftover cucumber salad can be refrigerated for up to 3 days. Give it a taste before re-serving and season with additional vinegar, salt, or sugar as needed.
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