Cucumber Salad with Dill and Chives Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
