Description

A refreshing, no-cook cucumber salad with a tangy dill vinaigrette. This beginner-friendly recipe uses just five main ingredients and improves with time, making it the perfect light side dish for summer.

Ingredients

Scale

3 medium English cucumbers (about 900g), sliced into half-moons
1 small red onion (about 75g), thinly sliced
1/2 cup fresh dill (about 15g), chopped
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper to taste

Instructions

Wash cucumbers and slice into 1/4-inch thick half-moons. If using standard slicing cucumbers, peel and scoop out seeds first.
Optional: Sprinkle sliced cucumbers with salt and let sit in a colander for 15 minutes to draw out water. Rinse and pat dry if doing this step.
Thinly slice the red onion. For a milder flavor, soak slices in ice water for 10 minutes, then drain well.
In a small bowl or jar, whisk together white wine vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
In a large mixing bowl, combine the sliced cucumbers, red onion, and chopped fresh dill.
Pour the vinaigrette over the vegetables and toss gently to coat evenly.
Refrigerate for at least 15 minutes (or up to 4 hours) to allow flavors to meld.
Toss again before serving.

Notes

This salad improves with time. You can make it up to 4 hours ahead. Do not freeze, as cucumbers will become mushy. If using standard cucumbers, peel and seed them to avoid watery texture. Ensure the dressing tastes slightly too salty on its own, as the cucumbers will dilute the flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/6 of the total sal
Calories: 85
Sugar: 4
Sodium: 120
Fat: 6
Saturated Fat: 1
Carbohydrates: 6
Fiber: 1
Protein: 1

Keywords: cucumber salad, dill vinaigrette, summer salad, no cook recipe, healthy side dish, beginner recipe, easy salad