Mediterranean Diet Friendly Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber salad is the kind of dish that disappears fast at any table. The quick salting step draws out excess moisture from the cucumbers first, so every bite stays satisfyingly crunchy rather than watery and limp. A simple whisked dressing of apple cider vinegar, extra-virgin olive oil, and a touch of honey brings that bright, balanced tang that makes the whole bowl sing. Fresh dill is the real star here — generous and aromatic, it pairs beautifully with the mild heat of thinly sliced red onion. This is exactly the kind of recipe that fits naturally into a plant-forward, olive-oil-based way of eating, leaning on whole, minimally processed ingredients from start to finish. It comes together in minutes and works equally well as a light lunch, a side for grilled fish, or a refreshing addition to a mezze spread. Keep a batch in the fridge and you'll find yourself reaching for it all week long.
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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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