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.

Course Salad, Snack

Keyword Cucumber, Fresh Dill, Mustard, Olive Oil, Red Onion, Red Wine Vinegar, Salt

Dietary Need Gluten Free, Vegan

Cooking Method Refrigeration

Prep Time 5

Marinate 10

Total Time 15

Servings

Calories 78kcal

Author Recipe Adapted From: FrommyBowl.com

Equipment

Medium Mixing Bowl

Ingredients

1 Cucumber English, thinly sliced
¼ Red Onion Thinly sliced
⅓ cup Fresh Dill Chopped
2 Tablespoons Red Wine Vinegar
2 Tablespoons Olive Oil
2 teaspoons Whole Grain Mustard
Salt To taste

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

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 urprised if everything slides to the bottom of the bowl.

Nutrition