This chilled cucumber and onion salad is bright, refreshing, and perfect for warm-weather meals. With apple cider vinegar, honey, and fresh dill, it’s a quick and delicious side that pairs with just about everything.
Place the cucumber and red onion slices in a large bowl. Pour in the apple cider vinegar and drizzle with honey. Sprinkle with sea salt and gently toss everything together to coat the vegetables evenly.
Cover the bowl and place it in the refrigerator for at least 20 minutes so the flavors can meld and the vegetables can chill.
When ready to serve, use tongs or a slotted spoon to transfer the salad to a serving bowl, leaving any excess liquid behind.
Top the salad with fresh chopped dill and finish with a few cracks of black pepper. Add extra dill for garnish, if desired.
Notes
Chef Jenn’s Tips
Use English cucumbers for best results; they’re crisp, seedless, and have thin skin, so you don’t need to peel them.
A mandoline makes slicing easy and gives you that super-thin, restaurant-style texture.
You can double or triple the recipe for BBQs, and it holds up really well in the fridge for a day or two.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.