Cucumber Salad with Dill Vinaigrette
A fresh and simple cucumber salad with a light dill vinaigrette, perfect as a quick side dish.
Ingredients
Salad Ingredients
- 2 large cucumbers, sliced Use firm, fresh cucumbers for crunch.
- 1/4 cup fresh dill, chopped Fresh dill is preferred for the best taste.
- 1/4 medium red onion, thinly sliced Adjust amount based on taste preference.
Vinaigrette Ingredients
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar Chill for 1 hour if you want a milder vinegar taste.
- 1 tablespoon honey or maple syrup Adjust to taste.
- to taste Salt and pepper Taste the vinaigrette and adjust honey or salt to balance flavors.
Instructions
Preparation
- In a large bowl, combine the sliced cucumbers, dill, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the vinaigrette over the cucumber mixture and toss to coat.
Serving
- Serve immediately or refrigerate for at least an hour to let the flavors meld.
- Enjoy this salad cold or chilled, paired with grilled chicken, fish, or sandwiches.
Notes
Store in an airtight container in the fridge for up to 2 days. If it gets watery, drain a little before serving. For a creamy version, add plain yogurt or sour cream. You may also add sliced tomatoes or feta for additional flavor and color.