Prepare this cucumber onion salad in practically minutes (minus the salting time) and enjoy it as a refreshing, tangy, and versatile side salad during summer get-togethers, picnics, BBQs, potlucks, and more! It’s gluten-free, dairy-free, and can be made vegan, with just 6 simple ingredients!

If you’re looking for a simple, crowd-pleasing salad, you’ve found it in this healthy cucumber onion salad. This cucumber red onion salad is fresh, tangy, and perfect for summer with just 6 ingredients (plus salt and pepper) and a few minutes of hands-on prep. Enjoy it with marinated proteins at a BBQ or as a simple side to a plant-based spread!

This definitely isn’t the first time that cucumbers have appeared in a simple summer salad on my blog. In fact, I’ve recently taken to sharing some of my all-time favorite salads. These have included Shirazi salad (with tomato, cucumber, and onion), cucumber tomato avocado salad, cucumber and tomato salad, pineapple and cucumber salad, and even a creamy cucumber salad and Korean vinegar cucumber salad.

Did I mention that I’m obsessed? I mean, why not. Cucumbers are low calorie and yet filled with several vitamins and minerals and tons of water content. They make for the perfect addition to any salad. When combined with tangy onions and a simple sweet and sour lemon (or vinegar) and olive oil dressing, the simplicity of this salad may fail to inspire much confidence in its deliciousness. But try it and see for yourself! Simple doesn’t necessarily mean boring!

I’m not sure where this cucumber onion salad recipe originated, though it’s extremely popular in Southern America. What I do know is that it comes together in just a few minutes (marinating time not included). Allow it to marinate for depths of unexpected flavor and then enjoy immediately or save for later!

Looking for more summery salad ideas? You might like this herby watermelon feta salad, beet and goat cheese salad, or summery Panzanella (Tuscan tomato and bread) salad!

The Ingredients

• Cucumber: use a low-seed or seedless variety like Persian/English for best results; no need to peel it. If you use a variety with lots of seeds, you could scoop them out.
• Onion: I like red onions as they are slightly less pungent. Sweet onions would also work well.
• Mint: I love to use lots of fresh mint. However, if you aren’t a mint fan, you could use dill or parsley.
• Extra virgin olive oil: use high-quality olive oil for the best flavor and mouthfeel.
• Lemon: use fresh lemon; you could optionally even add a little of the zest to the cucumber onion salad. You could also use lime juice. Instead of lemon, you could also use vinegar – I prefer more mellow options like apple cider vinegar, rice vinegar, or white wine vinegar.
• Honey: I like to use raw honey for extra benefits. For a vegan version, you could use another liquid sweetener like this vegan honey (remarkably similar in taste) or maple/agave (though the flavor will differ).
• Salt and pepper: I recommend using kosher salt for a less bitter flavor.

Other add-ins and variations

The simplicity of this cucumber and onion salad recipe is one of its’ top pros, so without turning it into something else entirely, here are just a few optional add-ins.

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• Avocado: add some diced avocado for a creamy element and healthy fats.
• Cheese: this onion and cucumber salad works particularly well with a creamy cheese like mozzarella (or tiny mozzarella pearls). You could use vegan mozzarella too.
• Olives: sliced or halved – the salty flavor works well against the fresh and tangy flavors in the cucumber red onion salad.
• Tomatoes: during tomato season, a handful of cherry/grape tomatoes halved is a delicious (juicy) addition to the fresh salad.
• Chili: you could add just a little finely chopped chili or a small pinch of red pepper flakes for a bit of heat.

How to Make Cucumber Onion Salad

Step 1: Chop and salt the cucumber

First, chop the cucumber. I slice it in half lengthwise and then chop into half-moons around ¼ inch in thickness.

Then add the cucumber to a bowl or colander with ½ tsp salt, mix well and allow it to sit for 10 minutes. This will extract excess liquid from the cucumber for a less watery cucumber and onion salad.

Step 2: Prepare the other ingredients

Meanwhile, slice the onion into thin slices and finely chop the mint leaves. When the cucumber has rested, remove all the excess liquid and pat the cucumber with a kitchen towel to remove excess salt.

Step 3: Assemble the salad

In a large serving bowl, combine all the chopped ingredients and the dressing ingredients (olive oil, lemon, honey, and salt/pepper) and toss gently to combine.

Allow the cucumber and onion salad to marinate for 30 minutes (though 2-3 hours is best), then give it a quick taste test, adjust any ingredients (like extra lemon, honey, salt/pepper, etc.), and enjoy!

How to Serve Cucumber and Onion Salad

Thanks to the simplicity of this cucumber and onion salad, it is a very versatile side salad. Here are just a few ways you could enjoy the dish.

• As a side to your favorite proteins at a BBQ – like kebabs, meat, fish, tofu, etc. It works particularly well with spicy dishes too.
• Serve with toasted pita bread as a simple appetizer.
• Add to wraps and sandwiches like this Eggplant and Halloumi Wrap or falafel wraps (traditional fried or baked).
• Serve as part of a nourishing summer salad bowl/grain bowl with quinoa or brown rice.

Let me know in the comments how you’d serve this cucumber onion salad.

How to Store?

The fresher this cucumber onion vinegar salad, the better, as it will be the most crunchy. I recommend enjoying it within a day for the best results, though it will last 2-3 days in an airtight container in the fridge.

Make ahead: If you’d like to prepare this salad in advance, I recommend storing the chopped vegetables in an airtight container in the fridge for up to two days. Then add the dressing 30-60 minutes before serving (to allow time to marinate).

Recipe Notes and FAQs

• For thin, even slices: you could use a mandolin instead of a sharp knife. Just be careful as it can be dangerous – wear hand protection!
• To mellow the onion: as the onion sits in the dressing, it will naturally calm to harsh “bite” of raw onion. However, if you want to minimize that, soak the chopped onion slices in cold/ice water for 15 minutes before patting dry and adding to the salad.
• Allow the salad time to “marinate”: I love to allow the onion and cucumber salad at least 10 minutes for the flavors to marinate. You won’t regret it!

More Simple Side Salads

• Thai green papaya salad (Som Tam Thai)
• Classic Caprese salad
• Traditional Lebanese Fattoush salad
• Traditional tabbouleh salad
• Simple Eggplant Salad
• Simple Salad with Roasted Peppers
• Roasted Vegetable Salad with Grains

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If you try this simple cucumber onion salad recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!