Beef Free Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of dish that disappears fast at any table. Thinly sliced English cucumbers get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. A simple whisked dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of tang and subtle sweetness. Fresh dill is the real star here — its grassy, slightly anise-like flavor pairs beautifully with the cool cucumber and the sharp bite of red onion. A handful of chives stirred in at the end adds another layer of mild onion flavor without overwhelming the dish. It comes together with minimal effort and completely plant-based ingredients, making it an effortless fit for anyone avoiding meat without sacrificing a single bit of flavor. Serve it right away for maximum crunch, or let it chill briefly to let those flavors meld even further.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers, thinly sliced into rounds
- ½ tsp fine sea salt
- ¼ small red onion, very thinly sliced
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp honey
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the sliced cucumbers in a colander set over the sink, toss with the sea salt, and let them drain for 15 minutes. Pat dry with a clean kitchen towel or paper towels.
- 2
While the cucumbers drain, combine the apple cider vinegar, olive oil, and honey in a large mixing bowl and whisk until the honey is fully dissolved and the dressing is uniform.
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