A refreshing and crisp salad that balances tangy vinegar, sharp onions, and cooling cucumbers—all tied together with fresh herbs. It’s the perfect side dish for grilled dishes, picnics, or a light lunch.

Why You’ll Love It:

Light, crunchy, and tangy
Quick and easy to prepare
Perfect for summer meals and barbecues
Customizable with your favorite herbs

Ingredients:

2 large cucumbers, thinly sliced
1 small red onion, thinly sliced
2 tablespoons chopped fresh dill or parsley
3 tablespoons white vinegar or apple cider vinegar
2 tablespoons olive oil
1 teaspoon sugar (optional, to balance acidity)
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the sliced cucumbers and red onions.
In a small bowl, whisk together the vinegar, olive oil, sugar (if using), salt, and pepper.
Pour the dressing over the cucumber and onion mixture and toss gently to coat.
Sprinkle with chopped fresh herbs and toss again.
Chill in the fridge for 15–30 minutes before serving for best flavor.

Serving Suggestions:
Serve cold as a side to grilled chicken, burgers, fish, or on top of sandwiches and wraps for added crunch.

Conclusion:
This cucumber and onion salad is the definition of simple and refreshing. It brings zesty brightness to any meal, making it an essential go-to for warm days or when you need a quick and healthy side.

Fresh Cucumber and Onion Salad with Herbs

Print Recipe

A refreshing and crisp cucumber and onion salad tossed with fresh herbs and a light vinegar-based dressing. Perfect as a side dish for summer meals, picnics, or barbecues.

Author: Mariem
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (including chilling time)
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 large cucumbers, thinly sliced
1 small red onion, thinly sliced
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
1/4 cup white vinegar
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

In a large bowl, combine the sliced cucumbers and red onion.
In a small bowl, whisk together the white vinegar, olive oil, sugar, salt, and pepper until well combined.
Pour the dressing over the cucumbers and onions and toss to coat evenly.
Add the chopped dill and parsley, and gently mix until herbs are distributed throughout.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled as a refreshing side dish.

Notes

For best results, use seedless cucumbers or English cucumbers for less moisture.
Red onions add color, but sweet onions can be used for a milder flavor.
Can be made a few hours in advance and stored in the refrigerator.