Everything about this salad is classic and comfy. Who knows how many decades ago this recipe was first created, and by whom. It’s been around so long that nobody even knows. Cucumber Onion salad is a classic at potlucks and picnics the world over. For good reason…it’s easy, delicious, and refreshing.
My version is all of those things and just a bit more. Because I add fennel to mine. You can’t even see the fennel in amongst the cucumber and onion, can you? But it’s there. And it adds just a bit of sweetness and bite to the already tasty, classic salad.
And can I be so bold as to give you a tip on how to make your version of the Cucumber Onion salad even better? Use Vidalia onions. No really. They are sweet and tangy…absolutely perfect for this salad!
In our house, this salad, although delicious eaten plain, is most often put on top of burgers and hot dogs as a condiment, of sorts. It’s piled on top of the hotdogs and veggie burgers as high as it can be. Yum! Although, I need to give out forks to eat them :).
- 3 English cucumbers, peeled and sliced
- 1 Vidalia onion, peeled and thinly sliced
- 1/2 cup of shaved fennel bulb
- 3 tablespoons of lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Put the sliced cucumber, onion, and fennel together into a medium size bowl.
- Whisk the lemon juice, oil, salt & pepper together.
- Pour the mixture into the cucumber, onion, and fennel. Mix well.
- Cover with plastic wrap and let sit for several hours, preferably overnight.