Citrus Free Cucumber Dill Salad
Cool, crisp, and herbaceous, this cucumber salad is the kind of dish that disappears fast at any table. Thin rounds of English cucumber get tossed with red onion, a generous handful of fresh dill, and a simple dressing built from apple cider vinegar, olive oil, and a touch of honey — no citrus required. That vinegar does all the brightening work you'd normally expect from lemon or lime, delivering just the right amount of tang without any of the fruit that can be so tricky to avoid. Salting the cucumbers first and letting them drain is the small but important step that keeps everything crisp rather than watery. The whole thing comes together in one bowl with barely any effort, making it an easy go-to for weeknight dinners, potlucks, or anywhere you need a fresh, light side. Optional chives add a mild oniony finish if you want a little extra depth. Serve it right away for maximum crunch, or let it chill briefly to let the flavors meld — either way, it's a keeper.
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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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