Cucumber Vidalia Onion Salad

This cucumber and Vidalia onion salad is the ultimate go-to when you need something crisp and cool on the table fast. It brings together the sweetness of seasonal Vidalia onions and the refreshing bite of thinly sliced cucumbers, all tossed in a light vinaigrette that takes less than a minute to whisk together. I make this salad constantly during the warmer months because it goes with just about everything and requires zero fuss.

I started making this salad when Vidalia onions were in season one spring and it quickly became a habit. My mom now requests it every time she visits.

Ingredients

• White vinegar: Provides bright tang and balances the sweetness in the dressing. Look for one with a clean flavor and no additives.
• Extra virgin olive oil: Adds richness and helps bind the dressing. Choose one with a mild fruity profile for best results.
• Granulated sugar: Softens the vinegar’s sharpness and highlights the onion’s natural sweetness. A pinch goes a long way.
• Kosher salt: Essential for seasoning and drawing moisture from the cucumbers for better texture.
• Cracked black pepper: Adds gentle heat and earthiness. Use freshly cracked if you can.
• English cucumbers: Their thin skin and low seed content make them ideal. Choose ones that feel firm and smooth.
• Vidalia onion: These sweet onions are naturally mild and perfect raw. Pick ones that feel heavy and have shiny skin.
• Fresh dill sprigs: Bring herbaceous brightness and a hint of licorice. Tear gently to release their oils.

Step-by-Step Instructions

Make the dressing:

In a mixing bowl whisk white vinegar olive oil sugar salt and black pepper until the sugar is fully dissolved. This ensures even flavor and texture.

Slice the vegetables:

Using a sharp knife or mandoline cut the cucumbers and Vidalia onion into very thin slices. Uniform thickness is key to a balanced bite.

Combine ingredients:

Add the cucumbers onions and torn dill to the bowl with the dressing. Stir gently until all pieces are coated evenly.

Let it rest:

Allow the salad to sit at room temperature for five minutes. This gives the flavors time to meld and softens the bite of the onion.

Serve chilled or room temperature:

Transfer to a serving bowl and enjoy immediately or refrigerate until ready to serve. It tastes even better after a brief chill.

Bookmark

I always reach for fresh dill when making this dish. It reminds me of summers spent in my grandmother’s garden where she’d snip it right from the ground before tossing it into salads. The aroma alone brings back those sunny afternoons.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. If liquid collects at the bottom stir gently and drain excess before serving again. The texture is best within the first 24 hours but the flavor continues to deepen over time.

Ingredient Substitutions

If you can’t find Vidalia onions try red onions or shallots for a similar mildness. No English cucumbers Use Persian cucumbers or peel and seed standard cucumbers to keep the texture delicate. If you’re out of fresh dill try fresh parsley or mint for a different but complementary flavor.

Serving Suggestions

This salad is the perfect companion to grilled chicken steak or fish. I also love serving it next to burgers pulled pork or even a classic tuna sandwich. For a brunch spread it pairs beautifully with egg dishes and crusty bread.

Bookmark

Cultural or Historical Context

Cucumber and onion salads have deep roots in Southern kitchens where fresh produce is celebrated and simple recipes shine. Vidalia onions are a beloved Georgia crop with protected designation and their sweetness is a key reason this salad tastes so good even without cooking.

Frequently Asked Questions About Recipes

→ Can I use regular onions instead of Vidalia?

Yes, but expect a stronger flavor. For a similar mildness, try red onions or shallots instead.

→ Do I need to peel the cucumbers?

No peeling is necessary if using English cucumbers, as their skins are thin and tender. Peel if preferred for texture.

→ Can I make this salad in advance?

Yes. Prep the dressing and slice the vegetables up to a day ahead. Combine just before serving for best texture.

→ How long will the salad keep in the fridge?

Store leftovers in an airtight container for up to three days. Drain any excess liquid before serving again.

→ What can I serve with this salad?

It pairs well with grilled chicken, fish, steak, or sandwiches. Also great with crusty bread or brunch dishes.

→ How can I make it spicier?

Add red pepper flakes, sliced jalapeños, or a pinch of cayenne to the vinaigrette for extra heat.