Description

This cucumber and red onion salad is crisp, cool, and tangy, perfect for summer gatherings or as a quick, refreshing side. The light pickling and fresh herbs bring everything together beautifully.

Ingredients

Scale

½ cup white or apple cider vinegar
¼ cup water
⅓ cup granulated sugar
1¼ teaspoon fine salt
½ teaspoon ground black pepper
2 large English cucumbers, thinly sliced
1 small red onion, finely sliced
3 tablespoons fresh mint leaves, chopped
¼ cup fresh dill, roughly chopped

Instructions

In a medium saucepan, mix vinegar and water, add sugar and heat over medium-high, stirring until sugar dissolves. Remove from heat.
Slice red onion into thin rings and place into the warm vinegar mixture. Let sit while preparing the cucumbers.
Optionally peel decorative strips off the cucumbers, slice into thin rounds, and place in a bowl. Sprinkle with salt and toss. Refrigerate 30-40 minutes to draw out moisture.
Drain cucumbers. Chop dill and mint. Add onions and dressing to cucumbers, sprinkle herbs, and gently toss everything together.
Refrigerate salad for at least 30 minutes before serving to deepen flavors. Serve cold.

Notes

To keep the salad fresh for up to 3 days, store in an airtight container and drain any excess liquid before serving again. English cucumbers are best for this recipe due to their thin skin and minimal seeds.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 70
Sugar: 6g
Sodium: 300mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: cucumber salad, red onion, summer salad, fresh herbs, quick side