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Classic Cucumber and Onion Salad

A refreshing and simple side dish that combines crisp cucumbers and tangy onions, perfectly complementing any main meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 medium medium cucumbers (peeled and thinly sliced) English cucumbers are preferred for their sweeter taste.
  • 1 medium medium onion (thinly sliced, red or white) Red onions add color; sweet onions or scallions are milder alternatives.
Dressing Ingredients
  • 1/4 cup white vinegar (or apple cider vinegar) Apple cider vinegar can provide a milder profile.
  • 2 tablespoons sugar Adjust to taste.
  • 1 teaspoon salt More or less, depending on preference.
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh dill (optional) Adds a pop of flavor.

Method
 

Preparation
  1. Begin by peeling the cucumbers and slicing them into thin rounds. Use a sharp knife or mandoline for even slices.
  2. Thinly slice the onions to create manageable, bite-sized pieces.
Combine and Dress
  1. In a large bowl, mix the sliced cucumbers and onions.
  2. In a separate small bowl, whisk together the white vinegar, sugar, salt, and black pepper until the sugar dissolves.
  3. Pour the dressing over the cucumber and onion mixture and toss gently to coat every slice.
Chill or Serve
  1. For best flavor, let the salad sit in the refrigerator for about 15-30 minutes to allow the dressing to permeate the vegetables.
  2. If you can't wait, feel free to enjoy it immediately.
Garnish
  1. Sprinkle dill over the salad just before serving for added aroma.

Notes

Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 3-5 days. Add dressing just before serving if prepping in advance.