Pistachio Free Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of side dish that disappears fast at any table. The cucumbers get a quick salt-and-drain treatment before hitting the bowl, which pulls out excess moisture and keeps every bite satisfyingly crunchy rather than watery. A simple whisked dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of tang and sweetness without overpowering the vegetables. Fresh dill is the real star here — its grassy, slightly anise-like flavor pairs beautifully with the cool cucumber and sharp red onion. It comes together with nothing but whole, straightforward ingredients, so there's zero guesswork about what's actually in your bowl. Serve it straight away for maximum crunch, or let it chill briefly in the fridge to let the flavors meld a little more. Either way, it's an effortless, crowd-pleasing addition to grilled mains, picnics, or weeknight dinners.
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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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