Description
This refreshing cucumber salad combines thinly sliced cucumbers and red onion with a sweet and tangy vinegar dressing, topped with fresh dill. A light, crisp side dish that’s perfect for BBQs, picnics, or any summer gathering!
Ingredients
Scale
- 2 English cucumbers, very thinly sliced
- ½ large red onion, very thinly sliced
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh dill
- Chopped fresh chives (optional, for garnish)
- Freshly ground black pepper
Instructions
- Prepare the vegetables: Thinly slice cucumbers and red onion using a mandoline or sharp knife. Place in a large mixing bowl.
- Make the dressing: Add white wine vinegar, honey, and sea salt to the bowl. Toss gently to coat the cucumbers and onions evenly.
- Chill: Cover and refrigerate for 20 minutes to allow the flavors to meld.
- Drain and transfer: Remove the salad from the fridge and transfer to a serving bowl, leaving any excess liquid behind.
- Add herbs and serve: Sprinkle with fresh dill and optional chives, grind fresh black pepper over the top, and serve immediately.
Notes
- For the best texture, serve the salad fresh and chilled.
- To prevent excess moisture, sprinkle cucumbers with a pinch of salt and let them sit for 10 minutes before tossing with dressing, then drain.
- You can substitute white wine vinegar with apple cider vinegar for a slightly sweeter flavor.
- This salad pairs well with grilled dishes, sandwiches, or as part of a Mediterranean platter.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Side Dish
- Method: No-cook
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 45
- Sugar: 5 g
- Sodium: 180mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5g
- Trans Fat: 0 g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Cucumber salad, summer salad, tangy cucumber side dish, BBQ cucumber recipe, refreshing cucumber salad