Cucumber Vinaigrette Salad (Honey Dijon Dressing)

Time for 100% honesty: I have never been much of a cucumber person. When it comes to quick veggie sides, I'm not disappointed in rotating the two classics I love most (hello, Roasted Broccoli and Roasted Brussels Sprouts).

But over the last few years, cucumbers have completely won me over! I love the fresh crunch, how simple they are to make, and how fast you can turn them into something yummy.

I've been serving this cucumber salad with weeknight dinners and even as an afternoon snack. It's equally good for vegetable lovers or mommas who just need to get more healthy food on the table.

Ingredients for cucumber salad with vinegar

Full ingredient quantities are in the recipe card below, but here are a few notes about the specific items we suggest.

• Olive oil: Light or extra virgin olive oil will both work. You can substitute with avocado oil, but it won't be as flavorful.
• Red wine vinegar: This adds the tang! I use organic vinegar with the mother when I can find it for a little more punch (and more health benefits). Apple cider vinegar is not a good substitute in this recipe.
• Honey: The sweetness balances the tang from the vinegar. Add more or less depending on your personal preference.
• Fresh herbs: Fresh dill, sage, rosemary, thyme, oregano, or parsley are all great! I like to use a combo of 2-3 if I can, to add layers to the flavor.
• Dijon mustard: This is used for two reasons - to round out the flavor and add a touch of thickness to the dressing.
• Salt, pepper, and garlic powder: I always use kosher salt or pink salt when cooking. Make sure to stir the dressing really well to help the salt dissolve and the spices to evenly distribute.
• English cucumbers: Be sure to buy English cucumbers from your store, not the standard American variety. They are long and skinny, and usually wrapped individually in tight plastic to keep them fresh. This variety has a thinner skin, smaller seeds, and a crisp texture (no peeling or de-seeding required).
• Red onion: Red offers much more flavor than a yellow, white, or sweet onion. Choose one that is bright purple and a small-medium size for ideal slices.

How to make cucumber salad recipe

I always start by cutting my vegetables. For the cucumber, give it a good wash and dry it thoroughly (no need to peel!). Then use a sharp knife to cut it into thin slices that are about ⅛ inch thick.

For the onion, trim off both ends, then cut it in half from tip to root (not around the "equator"). Peel off the the outer layer, then cut it into thin slices in the same direction (tip to root). This is sometimes called cutting an onion "pole to pole," and it will help the slices maintain their shape and slight crunch.

Variations

You don't have to be overly precise with this recipe. Make it your own with any of these variations or substitution ideas.

• Dice the onions instead of slicing them (great if you prefer smaller bites of onion).
• Use a shallot instead of red onions for a slightly less punchy flavor.
• Use a little granulated sugar instead of honey (I would start with 1-2 teaspoons, then stir or shake until the sugar is dissolved. Taste and add more if needed.)
• Swap out the fresh herbs with 1-2 teaspoons of dried herbs to make it even easier.
• Use white wine vinegar instead of red for a more mild tang.
• Try stone ground mustard instead of dijon.

Make ahead instructions

My first choice is to serve this salad fresh, right when I make it. If needed, you can also prepare it completely and store it in the fridge for 1-2 hours, then stir well before serving. To make it further ahead, I suggest making the dressing and storing it in a jar in the fridge for 2-3 days. You can also slice the cucumbers and onions and refrigerate them in separate airtight containers for 1-2 days. When you're ready to serve, drain any excess water from the cucumbers (if needed), then toss everything together.