Ingredients
For the Salad
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4 medium cucumbers, thinly sliced
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2 cloves garlic, finely minced
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2 tablespoons fresh dill, chopped, or 2 teaspoons dried dill
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1 tablespoon sesame seeds (optional)
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2 tablespoons finely chopped fresh parsley (optional)
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¼ teaspoon red pepper flakes (optional)
For the Dressing
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3 tablespoons olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon honey or sugar (optional)
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
Instructions
Step 1: Prepare the cucumbers
Wash and dry the cucumbers thoroughly. Slice them into thin, even rounds. If the cucumbers have thick, tough skins, peel them partially or completely.
Step 2: Reduce excess moisture
Place the sliced cucumbers in a bowl and sprinkle lightly with salt. Let them rest for 10–15 minutes, then drain any released liquid and gently pat them dry. This helps keep the salad from becoming watery.
Step 3: Make the dressing
In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey (if using), minced garlic, black pepper, and the remaining salt as needed.
Step 4: Add the herbs and seasoning
Add the chopped dill, optional parsley, sesame seeds, and red pepper flakes to the dressing. Stir until everything is evenly combined.
Step 5: Toss the salad
Place the cucumber slices in a large bowl or food-safe container. Pour the dressing over them and toss gently until all slices are coated.
Step 6: Chill and serve
Cover and refrigerate for 30 minutes to allow the flavors to develop. Toss once more before serving. For the best texture, enjoy the salad within a day.
Nutrition Information
Approximate per serving, assuming 6 servings.
| Nutrient | Estimated amount |
|---|---|
| Calories | 90–120 kcal |
| Protein | 1–2 g |
| Carbohydrates | 5–7 g |
| Fat | 7–10 g |
| Fiber | 1–2 g |
| Sugar | 2–4 g |
| Sodium | 150–300 mg |
Actual nutrition depends on the amount of dressing used and whether honey or sesame seeds are included.
Nut Information and Allergens
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Peanuts and tree nuts: Not required in the basic recipe.
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Sesame: Optional sesame seeds are included in this version; sesame is a major food allergen in some countries. Omit them if needed.
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Mustard: Dijon mustard may trigger mustard allergies.
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Honey: Optional; sugar can be substituted.
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Cross-contact: Check labels on mustard, vinegar, and seasonings if preparing food for someone with allergies.
Tips for the Best Results
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Extra crunch: Use firm cucumbers and avoid slicing them too far in advance.
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More tangy flavor: Add another teaspoon of lemon juice or vinegar.
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Creamy variation: Mix in 2 tablespoons of plain Greek yogurt just before serving.
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Spicy version: Increase the red pepper flakes slightly.
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Fresh flavor: Fresh dill gives a brighter taste than dried dill.
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Less watery salad: Drain the cucumbers well before adding the dressing.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. Prepare it up to a day ahead and refrigerate it in a covered container. The cucumbers will soften as they sit in the dressing.
How long does it last?
For best texture, eat within 24 hours. Keep refrigerated at 40°F (4°C) or below and discard if left at room temperature for more than 2 hours.
Can I use regular white vinegar?
Yes. Substitute white vinegar for apple cider vinegar, starting with a slightly smaller amount and adjusting to taste.
What can I serve it with?
It pairs well with grilled chicken, fish, sandwiches, rice dishes, or roasted vegetables.