Food and Recipes Recipes Cucumber-and-Vidalia Onion Salad A simple salad that you'll be craving all season long. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 8, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley Active Time: 10 mins Total Time: 10 mins Servings: 4 Jump to recipe Meet the light, bright dish that will be gracing all of our buffet spreads this spring. As Vidalia onions come back in season, we're celebrating this sweet allium with a simple salad that always shines. These onions are so sweet that they are mild, even when used raw, like in this Simple Cucumber-and-Vidalia Salad. This old-fashioned Southern vegetable salad only requires a few ingredients, but each of them works overtime to deliver big flavor. Keep this easy vinaigrette on stand-by: made with white wine vinegar, extra-virgin olive oil, sugar, salt, and black pepper, this dressing is as simple as they come. (Just be sure to whisk the mixture until the sugar dissolves completely.) From there, simply chop the cucumber and onion and add it to the bowl with the dressing. For extra ease, cut the cucumber with a mandolin, which creates thin, even slices. Accented with dill sprigs, this vegetable-forward side is light and refreshing and pairs well with just about anything that's on your menu. Ingredients ⅓ cup white vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons granulated sugar 1 teaspoon kosher salt ½ teaspoon cracked black pepper 4 cups English cucumbers, thinly sliced 1 cup Vidalia onion, thinly sliced 2 tablespoons torn dill sprigs Directions Vigorously whisk together white vinegar, extra-virgin olive oil, granulated sugar, kosher salt, and cracked black pepper in a medium bowl until sugar dissolves. Add thinly sliced English cucumbers, thinly sliced Vidalia onion, and torn dill sprigs; stir to combine. Let stand, stirring occasionally, 5 minutes. Print