🥒 Easy Crisp Cucumber Salad (No-Cook Summer Side)

 

Ingredients

• 2 large English cucumbers (or 4 small cucumbers), thinly sliced
• ½ small red onion, very thinly sliced
• ¼ cup fresh dill, chopped (or 1½ teaspoons dried dill)
• ½ cup cherry tomatoes, halved (optional but pretty)
• ¼ cup crumbled feta cheese (optional — highly recommended)

Dressing

• ⅓ cup white vinegar (or apple cider vinegar)
• 2 tablespoons olive oil
• 1 tablespoon honey or sugar
• 1 teaspoon Dijon mustard (optional, but adds a nice flavor)
• ½ teaspoon garlic powder (or 1 minced garlic clove)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Slice cucumbers thin (a mandoline makes this ridiculously easy, but a knife works).
2. Put cucumbers and red onion in a bowl.
3. Whisk together all dressing ingredients.
4. Pour dressing over cucumbers and toss.
5. Add dill and feta if using.
6. Refrigerate for 30 minutes to 2 hours before serving so the flavors soak in.

Little “make it better” tricks:

✨ Sprinkle cucumbers with a little salt and let them sit for 15 minutes, then drain — it keeps the salad extra crisp instead of watery.
✨ Add sliced avocado right before serving for a creamy version.
✨ Add a pinch of crushed red pepper if you want a tiny kick (not spicy, just a little personality).