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Cucumber Onion Salad

A refreshing and crisp salad made with cucumbers and zesty onions, perfect for any meal or gathering.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large cucumbers, peeled and diced Use fresh cucumbers for best taste.
  • 1 medium onion, thinly sliced Red or yellow onions work well.
Dressing
  • 3 tablespoons olive oil For richness.
  • 1 tablespoon vinegar (white or apple cider) Adjust depending on desired tanginess.
  • to taste salt and pepper
Optional Garnish
  • to taste fresh dill For herbaceous flavor.

Method
 

Preparation
  1. Peel the cucumbers, then slice them into even dice for consistent texture.
  2. Thinly slice your onion—how thin? Think 'almost transparent.'
Mix Dressing
  1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper until well combined.
  2. Feel free to adjust the quantity of vinegar based on your taste.
Combine Salad
  1. In a large mixing bowl, toss the diced cucumbers and sliced onions with the dressing.
  2. If using dill, sprinkle it in now and mix until well coated.
Chill and Serve
  1. Let the salad rest in the fridge for about 10-15 minutes to allow flavors to marry.
  2. Serve chilled and enjoy!

Notes

Best served fresh; flavors intensify if it sits. Store in an airtight container in the fridge for 1-2 days. Avoid freezing.