Vegetarian Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of side dish that disappears from the table before anything else does. The salting-and-draining step is the real secret here — it pulls out excess moisture so the cucumbers stay satisfyingly crunchy instead of turning watery and limp once dressed. A quick whisk of apple cider vinegar, olive oil, and honey creates a light, tangy-sweet dressing that clings beautifully to every thin round. Fresh dill does the heavy lifting on flavor, giving the whole bowl that unmistakably summery, garden-fresh character. Red onion adds just enough bite to keep things interesting without overwhelming the delicate cucumbers. It comes together in minutes and works alongside grilled vegetables, grain bowls, or anything coming off the barbecue. Whether you serve it immediately for maximum crunch or let it chill briefly to let the flavors meld, it's an effortlessly crowd-pleasing dish.
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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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