Nothing says Southern summer like a chilled bowl of Cucumber and Onion Salad. It’s the kind of side dish that graced many of our Sunday tables, simple and full of fresh garden flavor.
I’ve always loved the crisp bite of cucumber mixed with the slight sweetness of red onion and vinegar. It’s one of those dishes you can throw together quickly and let chill while the rest of dinner cooks.
A Southern food classic
Growing up, this salad was a staple at my grandmother’s house. Every time we had fried chicken or grilled pork chops, she’d whip up this Cucumber and Onion Salad without even thinking twice. I’d help her in the kitchen, watching her slice the cucumbers paper-thin while telling stories about her own childhood summers. It wasn’t fancy, but it sure was special.
That’s what I love about Southern food. It doesn’t need to be complicated to be comforting. Just a few fresh ingredients, a little time to marinate, and you’ve got a side dish that feels like home.
Ingredients
How to make Cucumber and Onion Salad
Start by slicing your cucumbers and red onion as thin as you can. Toss them in a bowl with vinegar, honey, and salt to bring out their flavor.
Let everything chill in the fridge so the salad gets nice and cold. When you’re ready to serve, add the fresh dill and finish with a little black pepper.
Serving suggestions
This salad pairs well with almost anything off the grill such as burgers, ribs, or grilled chicken. You can also serve it alongside fried catfish or baked ham.
For a real Southern spread, set it out with cornbread, pinto beans, and iced tea. It’s a great way to add something fresh and cool to the table.
Storage tips
Keep any leftovers in an airtight container in the fridge. They’ll stay crisp and tasty for up to two days.
If it gets too watery, just drain off the extra liquid before serving again. You can give it a quick toss and add a fresh sprinkle of dill to brighten it back up.
Southern farewell
This Cucumber and Onion Salad always takes me back to porch dinners and warm evenings with family. It’s a dish that’s simple, honest, and full of flavor just like the best Southern recipes.
I hope you try it soon and share it with someone you love. It’s one of those little things that brings big comfort.
Cucumber and Onion Salad
Equipment
- Cutting board
- Sharp knife or mandoline
- Large mixing bowl
- Measuring spoons and cups
- Mixing spoon or tongs
- Plastic wrap or lid
- Pepper grinder
Ingredients
- 2 English cucumbers very thinly sliced
- ½ large red onion very thinly sliced
- ¼ cup apple cider vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons fresh dill chopped, for garnish
- Freshly ground black pepper
Instructions
- Thinly slice the cucumbers and red onion using a sharp knife or mandoline. Put them in a large mixing bowl.
- Add apple cider vinegar, honey or agave, and sea salt to the bowl. Gently toss everything together until the cucumbers and onions are well coated.
- Cover the bowl and place it in the refrigerator for 20 minutes. This lets the flavors come together and keeps the salad crisp and cold.
- Use tongs or a fork to lift the cucumbers and onions out of the bowl, leaving behind any extra liquid. Transfer to a serving dish.
- Sprinkle chopped dill over the top. Add more dill as garnish if you like. Finish with a few turns of freshly ground black pepper.
