Gelatin 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. Thin rounds of English cucumber get a quick salt-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The dressing is a bright, simple whisk of apple cider vinegar, olive oil, and a touch of honey that ties everything together without overpowering the fresh dill. Red onion adds a gentle sharpness, and optional chives layer in even more garden-fresh flavor if you have them on hand. Many store-bought salads and dressings sneak in unexpected thickeners or stabilizers, but this one is built entirely from whole, recognizable ingredients — no hidden additives to worry about. It comes together in well under an hour and works beautifully alongside grilled proteins, tucked into wraps, or served as a light starter. Make it just before serving for maximum crunch, or let it chill briefly in the fridge to let those flavors meld into something even more refreshing.
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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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