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.
Chop the cucumber. I slice it in half lengthwise and then chop into half-moons around ¼ inch in thickness.
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 Store?
The fresher this cucumber onion vinegar/lemon 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 (for up to 2 days in an airtight container in the fridge) and adding the dressing 30-60 minutes before serving (to allow time to marinate).
Notes
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!
Optional add-ins: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.
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).
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.