Bowl of Fresh Vegetables

This refreshing cucumber and onion salad has been my summertime go-to for as long as I can remember. The crisp vegetables, tangy dressing, and herbal notes create a perfect light side dish that pairs beautifully with grilled meats or stands proudly on its own as a healthy lunch option.

I discovered this recipe during a particularly hot summer when turning on the oven seemed unthinkable. What started as a way to use up an abundance of garden cucumbers quickly became a family favorite that everyone requests at barbecues.

Ingredients

• English cucumbers: Thinly sliced for their tender skin and fewer seeds
• Red onion: For a pleasant color contrast and milder flavor than yellow varieties
• Fresh dill: The essential herb that gives this salad its distinctive summer flavor
• White vinegar: Creates the tangy base for the dressing; select a good quality option
• Granulated sugar: Just enough to balance the acid without making it too sweet
• Sea salt: Draws out excess moisture and enhances all other flavors
• Freshly ground black pepper: Adds a subtle warmth and depth

Step-by-Step Instructions

Prepare the Vegetables:

Slice cucumbers into thin rounds using a sharp knife or mandoline for consistent thickness. The thinner the slices the more flavor they will absorb from the dressing. For red onions slice them paper thin as they can overpower the salad if too chunky.

Make the Dressing:

Whisk together the vinegar sugar salt and pepper in a bowl until the sugar completely dissolves. The clear solution should have a balanced sweet and tangy flavor. Taste and adjust seasonings as needed remembering that flavors will intensify as the salad chills.

Combine Everything:

Pour the dressing over the cucumber and onion slices in a large bowl. Add the fresh dill and gently toss until all vegetables are evenly coated. The vegetables should glisten with dressing but not be swimming in liquid.

Marinate:

Cover the bowl and refrigerate for at least 30 minutes before serving. During this time the vegetables will release some of their moisture and absorb the dressing flavors. For best results let it marinate for 2 hours stirring occasionally.

My grandmother used to make this salad straight from her garden cucumbers. She would insist on using English cucumbers claiming their thinner skins and fewer seeds made all the difference in the texture. To this day the smell of fresh dill instantly transports me back to her sunny kitchen.

Variations to Try

This cucumber salad welcomes creative adjustments based on what you have available. Try adding cherry tomatoes for color and juicy sweetness or thinly sliced bell peppers for extra crunch. For a Mediterranean twist incorporate feta cheese and olives. Some home cooks prefer using rice vinegar and a touch of sesame oil for an Asian-inspired version that pairs beautifully with grilled fish.

Make It Ahead

The beauty of this salad is how it improves with time. You can prepare it up to 24 hours in advance keeping it refrigerated in an airtight container. The flavors will meld beautifully but the vegetables will gradually soften. If you prefer maximum crispness prepare the dressing separately and combine everything just a few hours before serving. Either way give it a gentle toss before bringing it to the table.

Serving Suggestions

This versatile salad complements nearly any summer meal. Serve it alongside grilled chicken kebabs or as a cooling counterpoint to spicy dishes. Pack it in Mason jars for picnics or beach outings. For a light lunch place a scoop over mixed greens with a piece of crusty bread on the side. During hot weather I often enjoy a bowl just on its own with perhaps a sprinkle of sunflower seeds for added protein and texture.

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Frequently Asked Questions

→ What vegetables go well with cucumbers and onions?

Other great vegetables to include are tomatoes, bell peppers, carrots, or leafy greens for added texture and flavor.

→ How do I keep the vegetables crisp and fresh?

Store them in the refrigerator in an airtight container and avoid adding dressing until right before serving.

→ What dressings work best for this vegetable mix?

Light vinaigrettes, lemon-based dressings, or yogurt-based sauces pair wonderfully with cucumber and onion combinations.

→ Can I prepare this dish in advance?

Yes, but for optimal freshness, keep the vegetables prepped and refrigerated without dressing until ready to serve.

→ What can I serve with this vegetable mix?

This vegetable mix pairs wonderfully with grilled meats, fish, or as a topping for sandwiches and wraps.