Salads—fresh, simple, and satisfying. Here’s a crisp cucumber and dill salad we enjoyed recently when we wanted something different from the usual bagged greens. It’s light, quick to prepare, and full of bright flavor.

My mom used to make a classic cucumber salad for us with dill, mayonnaise, and red onion. I never liked mayonnaise, so when I recreate her salad I skip the mayo and use a vinegar-based dressing instead. This version replaces the creaminess with vinegar for a tangy, refreshing result.

For the dressing I used a combination of white wine vinegar and a touch of balsamic to add depth. The salad comes together in minutes and chills well in the refrigerator, making it an easy side for weeknight dinners or a light addition to a picnic.

ENJOY!

Cucumber Dill Salad

Yield:
2-3 servings

Additional Time:
10 minutes

Total Time:
10 minutes

Instructions

Combine all ingredients in a medium bowl. Toss gently with tongs or a spoon to coat the cucumber and onion with the dressing. Chill in the refrigerator until ready to serve—about 10 minutes or longer for more melded flavors.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram