Eggless Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber dill 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 blend of apple cider vinegar, olive oil, and a touch of honey that ties everything together without overpowering the delicate dill. Red onion adds a gentle sharpness, and the fresh chives layer in even more color and flavor if you have them on hand. Unlike creamy cucumber salads that rely on mayonnaise or sour cream, this version is naturally egg-free from start to finish — no swaps or substitutions needed. It comes together in well under half an hour and works beautifully alongside grilled proteins, grain bowls, or anything that needs a refreshing counterpoint on the plate.
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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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