Cucumber Salad Dressing Recipe

Sliced cucumbers drenched in dressing with a spoon.

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Cucumber Salad Dressing Recipe

If you need a quick and easy side dish, this Cucumber Salad is it! It takes just 12 minutes to make and boasts fresh flavor and texture from the simplest ingredients. Start with sliced cucumbers and red onions, then toss them in a simple dressing made with red wine vinegar, honey, dijon mustard and fresh herbs.

Prep Time12

Total Time12

Course: Side Dish

Cuisine: American

Servings:

Calories: 74kcal

Author: Misty

Ingredients

Dressing

2 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon honey
1-2 tablespoons fresh herbs minced (dill, thyme, sage, basil, parsley, oregano, or rosemary)
1 teaspoon dijon mustard
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
½ teaspoon garlic powder

Salad

2 English cucumbers thinly sliced (⅛ inch thick)
½ red onion sliced thin

Instructions

To make the dressing, combine the oil, vinegar, honey, herbs, mustard, salt, and pepper in a small bowl or jar. Whisk it vigorously for 30-60 seconds (or if it's in a jar, close the lid and shake really well), until the dressing is slightly thickened.
2 tablespoon olive oil, 2 tablespoon red wine vinegar, 1 tablespoon honey, 1-2 tablespoons fresh herbs, 1 teaspoon dijon mustard, ¾ teaspoon kosher salt, ¾ teaspoon ground black pepper, ½ teaspoon garlic powder
Place the prepared cucumbers and onions in a large bowl. Pour the dressing on top and use tongs to combine well, coating every piece with dressing. Serve fresh.
2 English cucumbers, ½ red onion

Notes

Tips and Tricks

Adjust the herbs to your taste! I like to use about one tablespoon of stronger tasting herbs (such as rosemary or sage) and one tablespoon of softer herbs (such as thyme or oregano). But truly any combo is delicious!
The cucumber slices have a tendency to stick together at first. After adding the dressing, stir well to help them separate and get coated on both sides in the dressing.
Stir the salad one more time right before serving to lift the excess dressing from the bottom of the bowl.

Make ahead instructions: My first choice is to serve this salad fresh. However, if needed, you can 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 air-tight containers for 1-2 days. When you're ready to serve, drain any excess water from the cucumbers (if needed), then toss everything together.

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