Description
A crisp and refreshing cucumber salad featuring thinly sliced cucumbers tossed in a light tangy vinaigrette.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced (optional)
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp honey or sugar
- 1/2 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
- In a small bowl, whisk together olive oil, vinegar, honey (or sugar), Dijon mustard (if using), salt, pepper, and red pepper flakes until well combined.
- Place sliced cucumbers and red onion in a large mixing bowl.
- Pour the dressing over the cucumbers and onions.
- Add chopped dill and gently toss until everything is evenly coated.
- Let the salad sit for at least 10–15 minutes to allow flavors to meld (or refrigerate for up to 1 hour for a chilled version).
- Give it a final taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Serve cold and enjoy immediately or store in the refrigerator for up to 2 days.
Notes
- For extra crunch, add sliced radishes or chopped bell pepper.
- Swap vinegar for lemon juice for a brighter flavor.
- Greek yogurt can be added to the dressing for creaminess.
- To prep ahead, slice cucumbers and onions separately and toss with dressing just before serving to prevent sogginess.
- Best served the same day, though flavors improve slightly after resting.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4 g
- Sodium: 130 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg