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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
