Buttermilk Ranch Cucumber Onion Salad

Buttermilk Ranch Cucumber Onion Salad is an uncomplicated salad made with familiar flavors. A summertime favorite.

Cucumbers are regular visitors at my table during the summer.  If we don’t have them in a salad, I set a plate of fresh sliced cucumbers and tomatoes on the table at most meals. In addition to a wonderful flavor, cucumbers offer a lot of hydration to combat our extreme heat and humidity in the deep Deep South.

The taste of fresh sliced, salted cucumbers  is never boring to me. But in the middle of the dogs days of summer,cool and creamy Buttermilk Ranch Cucumber Onion Salad hits the spot and offers variation in our cucumber eating life.It’s a cool and creamy Southern summer staple.  Oil and vinegar marinated cucumbers and onions are a popular side dish, too.  I prefer the taste of buttermilk ranch dressing to the bite of vinegar for this dish. But, that’s just me.

There’s two common variety of cucumbers found in grocery stores. The regular variety  has a wax coating on the peel. Kirby cucumbers are thinner and usually wrapped in cellophane but don’t have a wax coating.  Kirby is also know as English, hothouse or burpless cucumbers. If you opt for the regular variety of cucumbers, I recommend removing the seeds because they can get a little bitter. Slice them length wise and the seeds are easily scooped out with a spoon. If you have cucumbers growing in your garden then use what you have regardless of the variety.

Chances are, your grandmother made a version of cucumber onion salad. It’s been a popular side dish since Jesus was a baby. I hope you will give mine  a try. Or skip mine and make it the way Granny made. Or eat sliced salted cucumbers. Or give this Mediterranean Cucumber Salad a try. It’s your choice, regardless of what Granny says.

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Buttermilk Ranch Cucumber Onion Salad

yield: 6 to 8 servings

Use homemade or store-bought Ranch dressing. My recipe for homemade dressing whips up in no time flat. The amount of dressing you use on this salad is a matter of personal preference.

2 pounds Kirby cucumbers (approximately 4)

1 tablespoon kosher salt

2 medium sweet onions, thinly sliced (use Vidalia if you can get them)

2 tablespoons fresh dill, finely chopped

2 teaspoons granulated sugar

Buttermilk Ranch dressing

Peel cucumbers, if desired. I partially peeled and left on strips of the peel for color. Thinly slice the cukes and place in a colander in the sink or over a large bowl. Sprinkle kosher salt over cucumbers and toss well. Let them drain at room temperature for one hour.

Layer half of cucumbers in a large bowl. Top with half the onions, dill and sugar. Repeat with remaining cukes, onions, dill and sugar.

Pour Buttermilk Ranch dressing over cucumber mixture. Cover and store in refrigerator for at least two hours or until completely chilled. Toss before serving.

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4.67 from 6 votes

Buttermilk Ranch Cucumber Onion Salad

Cool and creamy Buttermilk Ranch Cucumber Onion Salad hits the spot and offers variation in our cucumber eating life. It's a cool and creamy Southern summer staple.  

Prep Time1 hour hr 10 minutes mins

Chill time2 hours hrs

Total Time3 hours hrs 10 minutes mins

Course: Salad

Cuisine: American South

Keyword: buttermilk ranch cucumber onion salad

Servings: 6

Author: Jackie Garvin

Ingredients

• 2 pounds Kirby cucumbers approximately 4
• 1 tablespoon kosher salt
• 2 medium sweet onions thinly sliced (use Vidalia if you can get them)
• 2 tablespoons fresh dill finely chopped
• 2 teaspoons granulated sugar
• Buttermilk Ranch dressing

Instructions

• Peel cucumbers, if desired. I partially peeled and left on strips of the peel for color. Thinly slice the cukes and place in a colander in the sink or over a large bowl. Sprinkle kosher salt over cucumbers and toss well. Let them drain at room temperature for one hour.
• Layer half of cucumbers in a large bowl. Top with half the onions, dill and sugar. Repeat with remaining cukes, onions, dill and sugar.
• Pour Buttermilk Ranch dressing over cucumber mixture. Cover and store in refrigerator for at least two hours or until completely chilled. Toss before serving.

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