Gluten Free Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of dish that disappears fast at any table. The salting step is the real secret here — letting the cucumbers drain for 15 minutes draws out excess moisture so every bite stays satisfyingly crunchy rather than watery. A quick whisk of apple cider vinegar, olive oil, and honey creates a light, tangy dressing that clings beautifully to each thin round without overpowering the fresh dill. Red onion adds a gentle bite, and the optional chives bring a mild, grassy finish that makes the whole bowl feel polished. Every single ingredient in this recipe is naturally free of gluten, so there's no label-reading stress or ingredient swapping required — just straightforward, clean cooking. It works as a refreshing side alongside grilled proteins, a bright addition to a summer spread, or an easy weeknight salad you can pull together in minutes.
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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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