Refresh your lunchtime with this crisp, tangy salad tossed with basil and fresh dill.
At this point in my life, I’ve probably made almost a hundred different salads, each with its own special dressing and blend of veggies. There are so many crave-worthy combos to try, so how could I ever be bored with salad?
Sometimes, it’s the simplest salads that hit the spot. Take cucumber and onion salad, for instance. There’s no lettuce whatsoever, yet there’s plenty of satisfying crunch to enjoy. Each bite is refreshing, savory, and herbaceous. But what makes this simple salad so exceptional?
The secret’s in the sauce, or rather, the dressing. With a bright, tart burst from the apple cider vinegar plus earthy undertones from dried basil, this vinaigrette coats the cucumber and onion beautifully. It’s not only tasty in this recipe, but also on many other salads. So, feel free to experiment with it!
Had I known that salad-making was this fun and easy when I was a kid, I would’ve eaten a lot more raw veggies. But we’re here now, and I am relishing it! Speaking of relish—the fresh dill that tops off this salad makes the whole dish reminiscent of pickles, without tasting overpowering. So, if you’re a pickle-lover, you might just fall in love with cucumber and onion salad too.
Cool Cucumber Facts
Strangely enough, cucumbers share a couple of similarities with humans. We’re made of mostly water, and so are they, although much more so. Cucumbers are about 95% water, which is why I often enjoy this zesty little salad after a workout or a long day out and about. Plus, while we usually find them in the store at around ten inches long, they can actually grow up to two feet long. There are also mini cucumbers, which aren’t much longer than my middle finger (so about three inches). Some tall, some short—just like us.
How do I store leftovers?
Ideally, cucumber and onion salad is best enjoyed fresh to avoid sogginess. But you can store leftovers in an airtight container and refrigerate for up to 24 hours. The sooner you dig in, the better. So don’t forget about it! If you’re able to, store the leftover salad mix and dressing in separate containers; that way, you can keep them in the fridge for up to 2 days, combining the two when you’re ready to eat.
Similar recipes to try
If you like this salad, but want to try a different kind of dressing, then I suggest crafting Creamy Cucumber Salad. With an herbaceous yogurt-based dressing, it tastes a bit like tzatziki. But there’s more than one way to slice and serve a cucumber! How about some cool Cucumber Soup, which tastes savory and refreshingly smooth? On the other hand, if you just want an easy dip for appetizers or a sauce for sandwiches, then try Cucumber Raita or Tzatziki Sauce.
Cucumber And Onion Salad
Ingredients
- 2 English cucumbers
- 1 medium red onion
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1 tablespoon granulated sugar
- 1/2 teaspoon dried basil
- 3/4 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- Fresh dill or parsley, chopped, for garnish
Instructions
- Thinly slice the cucumbers and red onion and place them in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, water, sugar, dried basil, and salt.
- Pour the dressing over the sliced vegetables. Toss to coat evenly, sprinkle with freshly ground black pepper, cover, and refrigerate for 30 minutes. Sprinkle fresh dill or parsley over the salad for garnish when serving.
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