Chestnut Free Cucumber Dill Salad
Crisp, bright, and herbaceous, this cucumber dill 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 without overpowering the fresh herbs. Generous handfuls of dill and optional chives give the whole bowl a garden-fresh fragrance that makes it feel far more special than the effort involved. The ingredient list is completely straightforward — fresh produce, pantry staples, and nothing hidden — so you can put it together with total confidence about what's going into the bowl. It works beautifully as a light side alongside grilled proteins, tucked into a spread of summer dishes, or honestly just eaten straight from the bowl with a fork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!