Description

This refreshing cucumber salad combines crisp Persian or English cucumbers with thinly sliced red onions, tossed in a tangy and slightly sweet dressing made with olive oil, apple cider vinegar, fresh lemon juice, whole-grain mustard, and honey. Enhanced with fresh dill and chives, this salad is a perfect light side dish that can be prepared in advance and served chilled.

Ingredients

Scale

Vegetables

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

Seasoning and Dressing

2 1/4 tsp. 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)

Herbs

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

Instructions

Soak the Onions: Place the thinly sliced red onions in a small bowl of ice water to soak for 15 minutes. This step mellows their sharpness and creates a nice crunch.
Salt the Cucumbers: 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. This process draws out excess water from the cucumbers to keep the salad crisp.
Prepare the 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 the remaining 1/4 teaspoon salt until well combined.
Assemble the Salad: Drain the excess water from the cucumbers thoroughly using the salad spinner or blot with paper towels. Transfer them to a large bowl. Drain the soaked onions and add them to the bowl along with the dressing, chopped fresh dill, and sliced chives. Toss everything well to combine.
Rest and Season: Let the salad sit for about 15 minutes to allow the cucumbers to absorb the flavors of the dressing. Taste and adjust seasoning by adding more salt if needed before serving chilled.

Notes

Using Persian or English cucumbers is preferred as they have fewer seeds and thinner skins, making the salad less watery and more tender.
Soaking the onions in ice water reduces their pungency and adds crispness.
The salad can be made up to 2 days ahead and kept refrigerated in an airtight container to enhance flavor meld.
For a vegan version, substitute honey with maple syrup or agave nectar.
For extra crunch, add chopped toasted nuts like almonds or walnuts before serving.

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 salad, healthy side dish