Marinated Cucumber and Red Onion Salad

A white bowl filled with sliced cucumber, red onion, and fresh dill salad, with a silver spoon resting inside.

Marinated Cucumber and Red Onion Salad

This marinated cucumber and red onion salad is cool, crisp, and ready in minutes. A simple vinegar dressing with dill and salt keeps it light and refreshing. It’s an easy side that fits perfectly with warm weather meals.

Course Salad, Salads, Side Dish

Cuisine American, International

Keyword cider vinegar, cucumber, cucumber and onion, cucumber and red onion, cucumber salad recipe, dill, english cucumbers, fresh dill, onion salad, red onion, salad, salad recipe, salt, side dish, slice, vinegar

Prep Time 5

Servings Servings

Calories 26kcal

Author Zuzana Paar

Equipment

1 Salad Plate
1 Knife
1 Cutting Board

Ingredients

2 Pieces English Cucumbers long, finely sliced
½ Piece Red Onion large, finely sliced
¼ Cup Apple Cider Vinegar
1 Tablespoon Honey or Agave
1 teaspoon Fine Sea Salt
2 Tablespoons Dill chopped
1 teaspoon Black Pepper to taste
Optional: More Dill for Topping

US Customary - Metric

Instructions

Gather cucumbers, red onion, apple cider vinegar, honey or agave, sea salt, fresh dill, and black pepper. Rinse the vegetables and set out a medium or large salad bowl.
Slice the cucumbers and red onion into thin, even rounds so they marinate evenly. Chop the fresh dill, reserving a little for garnish if desired.
Add the sliced cucumbers and onions to the bowl, drizzle with apple cider vinegar, and add honey (or agave) and sea salt. Toss gently until everything is evenly coated.
Refrigerate for at least 20 minutes to let the flavors develop, then drain excess liquid and transfer to a serving platter. Finish with chopped dill and black pepper before serving.

Notes

Use thin slices for better flavor soak. Thinly slicing the cucumbers and onions helps them absorb the marinade faster and more evenly. It also gives the salad a nice texture and look.
Let it chill for at least 20 minutes. Giving the salad time in the fridge lets the vinegar and seasonings blend into the vegetables. The longer it sits, the better the flavor gets.
Use seedless or English cucumbers if possible. They have thinner skin and fewer seeds, which makes for a crunchier, less watery salad. If using regular cucumbers, peeling and seeding them can help.
Adjust the sweetness and tang to taste. Some like it a bit sweeter, others more tangy, taste the marinade and tweak with a little honey, sugar, or more vinegar before adding it in. Everyone’s perfect salad balance is a little different.

Nutrition