Crunchy Cucumber Dill Salad

This Cold Cucumber Dill Salad is the perfect refreshing, crunchy snack or side dish to enjoy on a hot summer day. All you need is a handful of simple ingredients. Vegan & Gluten-Free.

Course Salad

Cuisine American

Diet Vegan

Method No-Bake

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 81kcal

Author Caitlin Shoemaker

Ingredients

1 english cucumber thinly sliced
1/4 small red onion thinly sliced (or sub Pickled Red Onions for an extra kick)
1/3 cup fresh dill, chopped
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons whole grain mustard
Flaky salt or to taste

US Customary - Metric

Instructions

Dressing: Add the vinegar, oil, mustard, and salt to the base of a medium bowl and whisk until emulsified
Combine: Toss in the cucumber, onion, and dill and fold into the dressing until everything is well incorporated. Allow to sit and marinate at room temperature for 5-10 minutes before serving, to allow the flavors to combine. You can also let this marinate in the fridge for up to 1 hour before serving.
Serve: Serve as desired; this salad is best served fresh, as leftovers will become soggy over time.

Notes

I recommend using a mandoline to slice the cucumber and red onion as thinly as possible.
Red wine vinegar can be replaced with balsamic vinegar, apple cider vinegar, or another vinegar of your choice.
Oil-Free: The oil in this recipe helps to coat the vegetables and allow the vinegar and seasonings to stick; you can omit it if you’d like, but don’t be surprised if everything slides to the bottom of the bowl.

Nutrition