Need a new summer salad idea? Try our low-carb Cucumbers and Vidalia Onion Salad! A crunchy, refreshing salad that is tossed with a sweet-tangy vinaigrette and some dill will make the perfect side all summer long. This easy salad is not only very light and delicious tasting, but it’s also so darn good – everyone will come back for more!
My family was asking for a light vegetable salad with our turkey burgers for dinner, so I decided to make this one.
We always have cucumbers in the fridge, and it is one vegetable that always appears at the farmer’s market all summer long.
This cucumber salad is not only very simple and easy to make, but it practically goes with almost anything you grill.
But first, there’s a little story about how this salad came about.
As a young teenager, I remember going to the local deli just to get a container of the cucumber and onion salad. We lived in a neighborhood where German and Italian Deli were commonly found.
This cucumber salad was so different from the typical “Italian” vegetable salads I always had at our house, so buying this salad at the local deli was such a refreshing treat.
It’s one of those ideal salad recipes you can make, even one or two days ahead of time.
Cucumber salads are popular during the summer months but they are also terrific to serve for any season!
Perfect to add as a side to:
- any luncheon
- an outdoor barbecue
And it’s a wonderful way to use up some of those garden cucumbers at the end of the season too!
The apple cider vinaigrette is a simple one. It’s made with apple cider vinegar, some sugar, water, and dill. The secret to balancing out some of the acidity is to simply add some water and sugar to the vinaigrette and let it sit for a minute or two.
Ideally, the sugar marinates a little and offers a subtly sweet and tart taste to the vinaigrette. A delicious and great tip!
What is a Vidalia onion?
Vidalia onion is a sweet onion with a mild flavor, and a unique flat shape but larger in size than a yellow onion. It is grown in a specific territory in south Georgia, USA.
Ingredients Needed for Cucumbers and Vidalia Onion Salad:
For this recipe, you will need the following ingredients:
- 2 medium-size cucumbers
- 1 large Vidalia Onion
- apple cider vinegar
- some salt
- fresh cracked black peppercorns
- organic dill weed
- some sugar (optional)
How to Make Cucumbers and Vidalia Salad? (*full recipe card below!)
1. Slice the Veggies:
- Slice the onion and cucumbers at least 1/4 -inch thick. Toss them into a salad bowl.
2. Make the Dressing:
- Mix together all the ingredients in a mixing bowl. Set it aside for a few minutes.
- Then pour the dressing into the salad bowl with the sliced cucumbers and onion. Cover and chill.
- Allow the salad to marinate for at least one hour before serving.
HERE’s a GREAT TIP: Slice cucumbers and Vidalia onions with a mandolin slicer. The mandolin slicer is not only convenient, but it will also definitely save you some time.
Your family and friends will love this cucumber salad!
Give this healthy Cucumber and Vidalia Onion Salad a try. I think you’ll love it as much as we do!
Don’t forget to PIN it!…
More Tasty Salads with Cucumbers!
- Chickpea Salad
- Cucumber and Quinoa Salad
- Orzo Salad with Champagne Vinaigrette
- Tomato Basil Cucumber Quinoa Tabbouleh
- 28 Best Summer Salad Recipes
- 2 medium-size cucumbers - rinsed, and sliced 1/4" thick
- 1 large Vidalia Onion - peeled, sliced 1/4" thick
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 tsp. salt
- 1/2 tsp. fresh cracked black peppercorns
- 1/2 tsp. organic dried dill weed
- 1/2 tsp. sugar (optional)
- Slice cucumbers and onions with the mandolin slicer. The mandolin slicer can save you some time. Otherwise, carefully slice cucumber about 1/4-inch thick. Transfer to a large bowl.
Make the Dressing:
- In a bowl, combine apple cider vinegar, water, salt, fresh cracked pepper, sugar, and dill. Set it aside for a minute or two.
- Pour the dressing into the cucumber and onion bowl. Toss until well combined.
- Cover with clear wrap and chill for at least one hour before serving.
- Makes about 1 and 1/2 quarts.
- Yields: 6 servings
Serving Size:1 serving
Amount Per Serving: Calories: 31Total Fat: .1gCarbohydrates: 6.5gFiber: 1.1gSugar: 3.2gProtein: 1g