Cucumber Salad with Dill and Chives Recipe

Introduction

This refreshing cucumber salad is a perfect blend of crisp cucumbers, tangy vinegar, and fresh herbs. Light and flavorful, it makes a great side dish for summer meals or a healthy snack anytime.

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. 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 red onions in a small bowl of ice water and let them soak for 15 minutes to mellow their sharpness.
2. Step 2: Meanwhile, put the cucumber rounds in a salad spinner or colander set over a bowl, sprinkle with 2 teaspoons of kosher salt, and toss well. Let them 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 the remaining 1/4 teaspoon salt to make the dressing.
4. Step 4: Drain the cucumbers thoroughly using the salad spinner or by blotting with paper towels and transfer them to a large bowl. Drain the onions and add them to the bowl along with the dressing, chopped dill, and sliced chives. Toss well to combine.
5. Step 5: Let the salad sit for about 15 minutes to absorb the flavors. Taste and add more salt if needed before serving.

Tips & Variations

• For a crisper texture, use Persian cucumbers if available, or peel English cucumbers before slicing.
• If you prefer a milder onion flavor, soak the sliced onions longer or rinse them after soaking to reduce their bite.
• Add a handful of halved cherry tomatoes or crumbled feta cheese for extra flavor and color.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best served cold and can be gently tossed again before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion?

Yes, red onions are preferred for their mildness and color, but you can substitute with thinly sliced sweet onions or shallots for a similar flavor.

Is it necessary to salt the cucumbers?

Salting the cucumbers helps draw out excess moisture, preventing a watery salad and enhancing the texture and flavor of the dish.

Cucumber Salad with Dill and Chives Recipe

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4.8 from 58 reviews

A refreshing and crisp cucumber salad featuring thinly sliced cucumbers and red onions, tossed in a tangy and slightly sweet dressing with fresh dill and chives. Perfect as a light side dish or salad, this recipe balances crunch and bright flavors with a hint of spice.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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

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 step helps to mellow out the sharpness of the onions and gives them a crisp texture.
2. Salt Cucumbers: While the onions soak, place the sliced cucumbers in a salad spinner or a colander set over a bowl. Toss them with 2 teaspoons of kosher salt and let them sit for about 15 minutes, tossing occasionally, so they release their excess moisture.
3. Prepare 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 kosher salt until well combined.
4. Drain and Combine: Remove excess water from the cucumbers by spinning them in the salad spinner or blotting them gently with paper towels. Drain the onions from the ice water. Transfer the cucumbers to a large mixing bowl, add the drained onions, then pour the dressing over them. Add the chopped fresh dill and thinly sliced chives, tossing everything gently to combine.
5. Marinate Salad: Let the salad sit for about 15 minutes so it can absorb the flavors of the dressing. Taste and season with additional kosher salt if needed before serving.
6. Make Ahead (Optional): This cucumber salad can be assembled up to two days in advance. Store it in an airtight container in the refrigerator and serve chilled for best flavor and texture.

Notes

• Using Persian or English cucumbers helps keep the salad less watery and adds a tender crunch.
• Soaking onions in ice water reduces their sharpness and adds a refreshing crunch.
• Adjust the amount of kosher salt for seasoning according to taste and dietary needs.
• For a spicier kick, include the optional crushed red pepper flakes.
• Make sure to dry cucumbers thoroughly to avoid a soggy salad.
• This salad is perfect as a light side dish and pairs well with grilled meats or sandwiches.

Keywords: Cucumber Salad, Summer Salad, No-Cook Salad, Fresh Dill Salad, Healthy Side Dish, Easy Salad Recipe