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white bowl of cucumber salad
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4.80 from 5 votes

Grandma's Cucumber & Onion Salad {Simple!}

A simple vinegar dressing combined with sliced cucumbers and onions for a make-ahead summer side dish you'll love.
Prep Time10 minutes
Chilling time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: cucumber and onion salad, grandmas cucumber salad, Summer
Calories: 167kcal
Author: Katie

Equipment

  • Mixing bowl
  • Sharp knife
  • Cutting board

Ingredients

  • 2 large cucumbers
  • ½ small white onion
  • ⅓ cup white vinegar
  • 4 teaspoons sugar (1 tablespoon + 1 teaspoon)
  • 1 teaspoon salt

Instructions

  • Make the dressing. Combine the vinegar, salt, and sugar in a small mixing bowl. Stir until the salt and sugar dissolve.
    pyrex cup filled with vinegar and sugar
  • Prep the veggies. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Cut into ¼ inch thin slices. Cut the onion into very thin slices.
    cucumbers cut and scooped out
  • Combine and chill. Put the veggies in a mixing bowl and pour the dressing on top. Stir to combine, then cover and chill for at least 2 hours.
    close up view of crescent shaped cucumbers in bowl

Notes

The thinner you slice the cucumbers, the faster they will absorb the dressing, but thicker slices will stay crisp longer. It's up to you!
Make sure all the sugar dissolves before you add the veggies. 
If you have any leftover cucumber salad, store it in the fridge in an airtight container. Leftover salad will last for 3-4 days.
Adjust the amount of sugar based on your personal taste and the type of vinegar you use

Nutrition

Calories: 167kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2339mg | Potassium: 885mg | Fiber: 3g | Sugar: 26g | Vitamin A: 630IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 2mg