Mustard Free Cucumber Dill Salad

Total time30 min

Prep time15 min

Cook time0 min

4.9

(20)

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-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The dressing is beautifully simple — apple cider vinegar, extra-virgin olive oil, and a touch of honey whisk together into something bright and lightly sweet without a drop of anything that could trigger a mustard sensitivity. That's actually worth noting, because so many vinaigrettes and store-bought dressings sneak in mustard powder or prepared mustard as an emulsifier, making this homemade version a genuinely safe and stress-free choice. Fresh dill does the heavy lifting on flavor here, with optional chives adding a mild oniony note that ties everything together. It comes together in well under half an hour and works alongside grilled proteins, tucked into wraps, or just eaten straight from the bowl.

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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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