Paraben 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. 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 comes together in seconds — apple cider vinegar, extra-virgin olive oil, and a touch of honey create a lightly sweet, tangy balance that lets the fresh dill really shine. Thinly sliced red onion adds just enough bite to keep things interesting without overpowering the delicate flavors. For anyone navigating preservative sensitivities, this recipe is a breath of fresh air — every ingredient is whole and recognizable, with no processed condiments or bottled dressings that can sneak in unwanted additives. It works beautifully as a side for grilled proteins, tucked alongside sandwiches, or honestly just eaten straight from the bowl. Make it right before serving for maximum crunch, or let it chill briefly to let the flavors meld even further.
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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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