Yeast 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. Thin rounds of English cucumber get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The dressing comes together in minutes — apple cider vinegar, olive oil, and a touch of honey whisked into something bright and lightly sweet that clings beautifully to the vegetables. Fresh dill is the real star here, bringing that grassy, aromatic punch that makes the whole bowl feel alive, and optional chives add a gentle oniony note if you want a little extra depth. Store-bought dressings and condiments can be surprisingly tricky to vet, but this one is made entirely from scratch with clean, straightforward ingredients you can trust. It's an effortless recipe that works as a weeknight side, a potluck contribution, or a refreshing addition to any warm-weather 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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