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Fresh Cucumber Apple Salad

Cucumber apple salad combines crisp apples, thinly sliced cucumber, red onion, and fresh dill in a tangy apple cider vinegar dressing. Let it stand for 5 minutes so the flavors mingle before serving.
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Prep Time 10 minutes
standing 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 2 tbsp apple cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the salad
  • 1 English cucumber large, thinly sliced
  • 2 crisp apples medium, such as Honeycrisp or Granny Smith, cored and thinly sliced
  • 0.25 red onion small, thinly sliced
  • 2 tbsp fresh dill chopped

Equipment

  • 1 large serving bowl

Method
 

Make the dressing
  1. In a large serving bowl, whisk together the apple cider vinegar, extra-virgin olive oil, Dijon mustard, honey, kosher salt, and black pepper.
Prepare the salad
  1. Add the cucumber, apples, red onion, and dill to the bowl and toss until evenly coated.
  2. Let the salad stand for 5 minutes, then toss once more and serve.

Notes

For the best texture, slice the apples just before tossing them with the dressing. Refrigerate leftovers in an airtight container for up to 1 day; freezing is not recommended. For a vegan swap, replace the honey with maple syrup.