Capsaicin Free Cucumber Dill Salad

Total time30 min

Prep time15 min

Cook time0 min

4.9

(20)

Cool, crisp, and fragrant with fresh herbs, this cucumber salad is the kind of dish that disappears fast at any table. Thin rounds of English cucumber get a quick salt-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 bright, grassy flavor pairs beautifully with the mild cucumber and the sharp bite of thinly sliced red onion. For anyone navigating a sensitivity to capsaicin, this salad is a genuinely refreshing option because there's nothing hidden to worry about — no chili-spiked dressings, no sneaky heat, just clean and vibrant ingredients. A handful of chives stirred in at the end adds a gentle oniony note that rounds everything out. It's the kind of effortless side that works alongside grilled fish, a deli spread, or honestly just eaten straight from the bowl.

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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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