Emulsifier Free 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. The dressing comes together with just apple cider vinegar, extra-virgin olive oil, and a touch of honey — no store-bought bottles, no hidden additives, and absolutely nothing that doesn't belong. That matters more than you might think, since most packaged dressings and even some jarred salads sneak in emulsifiers to keep their sauces smooth and shelf-stable. Here, the whisked vinegar and oil do the job beautifully on their own, coating every thin cucumber round in bright, tangy goodness. Salting the cucumbers first and letting them drain is the small step that makes a big difference, keeping the texture snappy rather than watery. Fresh dill is the real star — fragrant, grassy, and a little bold — with optional chives adding a gentle onion note that plays perfectly against the red onion slices. Serve it right away for maximum crunch, or let it chill briefly and let those clean, simple flavors meld together.
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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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