Bright, crisp, and utterly refreshing, this Summer Cucumber Salad is the perfect side dish for warm-weather gatherings or light meals. Featuring thinly sliced English cucumbers, vibrant cherry tomatoes, and sharp red onion, every bite bursts with garden-fresh flavor. A zesty homemade vinaigrette, crafted with olive oil, apple cider vinegar, honey, and seasoned to perfection, ties the dish together with a tangy-sweet balance. Finished with fragrant fresh dill, this no-cook recipe comes together in just 15 minutes and chills to infuse its flavors for an even more irresistible taste. Serve it cold for an eye-catching and healthy addition to your summer table. Keywords: Summer Cucumber Salad, refreshing, no-cook recipe, light side dish, garden-fresh vegetables, homemade vinaigrette.
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Wash and dry the English cucumbers thoroughly.
Using a sharp knife or mandoline, slice the cucumbers thinly into rounds and place them in a large mixing bowl.
Peel and thinly slice half of a red onion and add it to the bowl with the cucumbers.
Wash and halve the cherry tomatoes, then add them to the mixture.
Chop the fresh dill finely and sprinkle it over the vegetables.
In a small mixing bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until well combined to make the vinaigrette.
Pour the vinaigrette over the vegetables and toss gently to coat everything evenly.
Cover the bowl and let the salad chill in the refrigerator for 30 minutes to allow the flavors to meld.
Serve cold as a side dish or light appetizer. Enjoy!
Serving size | (309.4g) |
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Amount per serving | % Daily Value* |
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Calories | 464.4 |
Total Fat 42.4g | 0% |
Saturated Fat 6.5g | 0% |
Polyunsaturated Fat 4.0g | |
Cholesterol 0mg | 0% |
Sodium 1196.7mg | 0% |
Total Carbohydrate 19.1g | 0% |
Dietary Fiber 3.1g | 0% |
Total Sugars 12.9g | |
Protein 2.3g | 0% |
Vitamin D 0IU | 0% |
Calcium 45.7mg | 0% |
Iron 1.2mg | 0% |
Potassium 515.1mg | 0% |
Source of Calories