Cucumber Salad with Dill, Chives, and Tangy Mustard Dressing Recipe

Introduction

This refreshing cucumber salad is a perfect blend of crisp cucumbers, tangy dressing, and fresh herbs. It’s light, flavorful, and easy to prepare, making it an ideal side dish for warm days or any meal that needs a bright touch.

Ingredients

• 1 small red onion, halved lengthwise, thinly sliced
• 2 lb. Persian or English cucumbers, cut into 1/4″-thick rounds
• 2 1/4 tsp. (or more) kosher salt, divided
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 1 tbsp. fresh lemon juice
• 1 tbsp. whole-grain mustard
• 1 tsp. honey
• 1/4 tsp. black pepper
• 1/4 tsp. crushed red pepper flakes (optional)
• 1/3 cup chopped fresh dill
• 1/4 cup thinly sliced chives

Instructions

1. Step 1: Place the sliced onions in a small bowl of ice water and let them soak for 15 minutes to mellow their flavor and crisp them up.
2. Step 2: While the onions soak, put the cucumber slices in a salad spinner or a colander set over a bowl. Toss them with 2 teaspoons of kosher salt and let sit for about 15 minutes, tossing occasionally, until they release their water.
3. Step 3: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, whole-grain mustard, honey, black pepper, crushed red pepper flakes (if using), and 1/4 teaspoon salt to create the dressing.
4. Step 4: Drain the excess water from the cucumbers using the salad spinner or blot with paper towels, then transfer to a large bowl. Drain the onions and add them to the cucumbers along with the dressing, fresh dill, and chives. Toss everything well to combine.
5. Step 5: Let the salad sit for about 15 minutes to allow the flavors to meld and the cucumbers to absorb the dressing. Taste and season with additional salt if needed before serving.

Tips & Variations

• For a creamier version, stir in a few tablespoons of Greek yogurt or sour cream before serving.
• If fresh dill is unavailable, substitute with fresh parsley or basil for a different herbal twist.
• Add thinly sliced radishes or cherry tomatoes for extra crunch and color.
• Use rice vinegar instead of apple cider vinegar for a milder acidity.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best served cold and can be made ahead of time to let the flavors develop. Stir gently before serving, and note that the cucumbers may release more water over time, so drain if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian or English cucumbers?

Yes, you can use regular cucumbers, but they may have thicker skins and more seeds, which can affect the texture. Peeling and deseeding regular cucumbers helps maintain the salad’s crispness.

Is it necessary to soak the onions in ice water?

Soaking onions in ice water softens their sharpness and makes them crunchier, which balances the salad’s flavors. You can skip this step if you prefer a stronger onion taste.

Cucumber Salad with Dill, Chives, and Tangy Mustard Dressing Recipe

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★★★★★

4.9 from 149 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A refreshing cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy and slightly sweet dressing made with apple cider vinegar, lemon juice, whole-grain mustard, and fresh herbs. This crisp and flavorful salad is perfect as a light side dish for warm weather or any meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 small red onion, halved lengthwise, thinly sliced
• 2 lb. Persian or English cucumbers, cut into 1/4“-thick rounds

Seasonings

• 2 1/4 tsp. kosher salt, divided
• 1/4 tsp. black pepper
• 1/4 tsp. crushed red pepper flakes (optional)

Dressing

• 2 tbsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 1 tbsp. fresh lemon juice
• 1 tbsp. whole-grain mustard
• 1 tsp. honey

Herbs

• 1/3 cup chopped fresh dill
• 1/4 cup thinly sliced chives

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Instructions

1. Soak Onions: Place the thinly sliced red onions in a small bowl filled with ice water and let them soak for 15 minutes. This process mellows the sharp flavor of the onions and adds a crisp texture.
2. Prepare Cucumbers: While the onions soak, place the sliced cucumbers in a salad spinner or colander set over a bowl. Toss them with 2 teaspoons of kosher salt and let them sit for about 15 minutes, tossing occasionally. This step helps cucumbers release excess water, keeping the salad crisp.
3. Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, fresh lemon juice, whole-grain mustard, honey, black pepper, crushed red pepper flakes (if using), and 1/4 teaspoon salt until emulsified and smooth.
4. Combine Salad: After cucumbers have released water, remove excess moisture using the salad spinner or by blotting with paper towels. Transfer the cucumbers to a large bowl. Drain the soaked onions and add them to the bowl along with the freshly made dressing, chopped dill, and sliced chives. Toss everything thoroughly to combine.
5. Let Flavors Meld: Allow the salad to sit for about 15 minutes so it can absorb some of the dressing flavors. Taste and adjust seasoning with additional salt if needed before serving.
6. Make Ahead Option: This salad can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator and serve chilled for best flavor and texture.

Notes

• Soaking the onions in ice water mellows their flavor and adds crunch.
• Salting cucumbers draws out excess water to prevent a watery salad.
• Use Persian or English cucumbers for crispness and thinner skins.
• The salad tastes best after resting to allow the flavors to meld.
• Optional crushed red pepper flakes add a mild heat; omit for a milder salad.
• This salad is naturally vegetarian and gluten free.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: cucumber salad, fresh cucumber salad, summer salad, no-cook salad, dill cucumber salad, easy salad recipe