Refreshing Cucumber Salad

Cucumber salad topped with sliced green onions and chopped dill weed in front of a wooden spoon.

This cucumber salad recipe is an easy and refreshing side dish for cookouts, potlucks, or dinner! It's a simple, yet flavorful salad that has sliced cucumber, fresh dill weed, green onions and an easy homemade vinegar dressing.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword cucumber salad

Prep Time 10

Total Time 10

Servings

Author Ivory

Equipment

Ingredients

2 large cucumbers washed, dried, and sliced into ¼ inch thick pieces
¼ cup apple cider vinegar
2 tablespoons fresh dill weed chopped (additional for garnish)
3 green onions sliced (additional for garnish)
1 ½ tablespoons honey
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

Slice the cucumbers into thin rounds. Slice the green onions and chop the dill weed.
To a large bowl, add the apple cider vinegar, honey, salt, pepper, green onions, and dill. Stir until well blended.
Add the cucumbers to the bowl and toss until well coated.
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
After 20 minutes, remove the cucumber salad from the refrigerator and top with additional chopped dill weed and green onions to taste and serve. Serve with a large slotted spoon to drain any excess liquid. Enjoy!

Notes

Storage And Reheating Instructions:

This salad is best when served on the same day that you make it, but you can make it up to 24 hours in advance. I wouldn't make it more than 24 hours in advance as the cucumbers will become soggy.

Pro Tips:

I recommend using english cucumbers, green house cucumbers, or garden cucumbers.

Nutrition