Turmeric Free Cucumber Dill Salad
Cool, crisp, 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-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The dressing is a simple whisked blend of apple cider vinegar, olive oil, and a touch of honey that hits that perfect sweet-tangy balance without overpowering the vegetables. Fresh dill is the real star here — its grassy, slightly anise-like flavor pairs beautifully with cucumber in a way that feels both classic and effortless. A scatter of thinly sliced red onion adds just enough bite to keep things interesting. Many store-bought salad dressings and spice blends sneak in unexpected ingredients, so making your own from scratch like this gives you complete control over what goes into the bowl. It works equally well as a light lunch, a side for grilled proteins, or a refreshing addition to a summer spread.
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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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