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Bowl filled with slivered red onions, cucumbers, and tomatoes
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Cucumber and Red Onion Salad


  • 1 english cucumber cut into quarters and chopped
  • 1/4 red onion thinly slivered
  • 3 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • pinch of white sugar
  • 1 teaspoon dried dill crushed between your fingers to brighten flavor (honestly, I don't know if that actually works, but I always give my dried herbs a squeeze prior to adding them to a dish, because someone once told me it enhanced their flavor. I may be quite gullible, but it doesn't hurt)
  • sprinkle of garlic powder I really encourage using garlic powder as opposed to fresh in this salad. It adds a nice flavor without making it too garlicky.
  • 2 large pinches of kosher salt
  • 5-6 grinds black pepper


  • When I make this salad, I don't do anything fancy. I don't whisk the dressing together prior to mixing the salad together. I don't salt my cucumbers first, in an attempt to draw their moisture out.
  • All I do is chop the veggies and dump them in the bowl. I pour everything else on top (honestly, I don't even measure) and stir it to combine.
  • Taste it a few minutes later and adjust the flavors a bit, if necessary (if my dill is old, which it often is, I add a bit more).
  • Then, let it sit until dinner time. If there's any leftover, I eat it out of the bowl while cleaning up.