Sesame Free Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber dill salad is the kind of side dish that disappears fast at any table. The salting-and-draining step is a small but brilliant move — it pulls out excess moisture so every slice stays satisfyingly crunchy instead of watery. A simple whisked dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of tangy and sweet without overpowering the delicate dill. Red onion adds a gentle bite, and the optional chives layer in even more fresh, grassy flavor if you have them on hand. Store-bought dressings and pre-made salads can be surprisingly tricky territory when you're avoiding sesame, since tahini and sesame oil sneak into a lot of bottled products — making this from-scratch approach a genuinely stress-free win. It comes together in under 30 minutes and pairs beautifully with grilled proteins, sandwiches, or anything that needs a bright, refreshing counterpoint on the plate.
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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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