Shellfish 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. Thinly sliced English cucumbers get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The dressing is a simple whisk of apple cider vinegar, olive oil, and a touch of honey — tangy, lightly sweet, and just enough to let the fresh dill and red onion shine. Speaking of dill, it's the real star here, bringing that unmistakable herby freshness that makes a simple salad feel genuinely special. A scatter of chives adds a mild oniony note if you want an extra layer of flavor. This is the kind of recipe that comes together with pantry staples and garden-fresh produce, no complicated steps or specialty ingredients required. It's an effortless side that pairs beautifully with grilled proteins, picnic spreads, or honestly just eaten straight from the bowl.
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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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