Celery Free Cucumber Dill Salad
Crisp, cool, and loaded with fresh herb flavor, this cucumber salad is the kind of side 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. The dressing is a bright, simple mix of apple cider vinegar, olive oil, and a touch of honey that balances tangy and sweet without overpowering the delicate vegetables. Fresh dill is the real star here — its grassy, slightly anise-like flavor pairs perfectly with cucumber in a way that feels classic and effortless. A scatter of thinly sliced red onion adds just enough bite to keep things interesting. Unlike a lot of store-bought or restaurant salads where hidden aromatics can sneak in, this one is completely straightforward — every ingredient is right there in the bowl, clean and simple. It works beautifully as a light lunch, a cookout side, or a refreshing companion to grilled proteins.
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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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