Marinated Cucumbers & Onions

by Mimi Maumus, Home.made

 Photo: Christy Rogers

Photo: Christy Rogers

This salad is my go-to summer pool party potluck side. It’s fresh and zippy and compliments other flavors nicely. It’s a great baseline recipe to tweak to your liking—the addition of cilantro, orange and jalapeno makes a great taco side. The addition of halved cherry tomatoes and watermelon cubes is the perfect side for a grill out.

English cucumbers are the individually-wrapped long, thin cucumbers that you’ve probably seen at the grocery store. Feel free to use any variety of cucumber for this recipe, especially if you have a home garden or want to use some interesting varieties from the farmers market.



Combine in a colander and allow to drain while you prepare the vinaigrette:

  • 2 English cucumbers, sliced into ¼” rounds (about2 quarts/8 cups)
  • 1/2c thinly sliced red onion
  • 1 Tbs salt


Red Wine Vinaigrette

Separately, whisk together to combine:

  • 1 c extra virgin olive oil
  • 1/3 c red wine vinegar
  • 2 Tbs cane syrup 
  • 1 Tbs whole grain mustard (zatarain’s creole mustard is great for this)
  • 1 tsp kosher salt
  • 1 tsp black pepper



Transfer the cucumbers and onions to a bowl, and toss with the vinaigrette. Allow to marinate for at least 1 hour before serving. Keeps for several days in the refrigerator.  


Feeds 12