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–+ servings
Small bowl full of a cucumber shallot salad with fresh dill and a light white wine vinegar and honey based marinade.
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5 from 1 vote

Cucumber Shallot Salad with Dill

Cool, crisp, and flavorful, this chilled Cucumber Salad with Shallot and Dill is the kind of simple side dish you’ll crave all summer long. With just a handful of ingredients and no cooking required, it comes together fast and pairs beautifully with everything from grilled meats to sandwiches.
Prep Time10 minutes
Chilling Time20 minutes
Total Time30 minutes
Course: Salad, Side
Cuisine: American
Keyword: cucumber shallot salad
Servings: 4
Calories: 17kcal
Author: Monica Lensink

Ingredients

  • 3-4 Persian cucumbers or 1 English cucumber, thinly sliced
  • 1 medium shallot thinly sliced
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon honey
  • 1 teaspoon kosher or flaked sea salt
  • 2-3 Tablespoons chopped fresh dill
  • fresh-ground black pepper

Instructions

  • Thinly slice the cucumbers and shallot, then add to a large bowl.
    3-4 Persian cucumbers, 1 medium shallot
  • Drizzle white wine vinegar, honey, and salt on top, and toss to combine. Cover and chill in the refrigerator for 20-30 minutes.
    3 Tablespoons white wine vinegar, 1 Tablespoon honey, 1 teaspoon kosher or flaked sea salt
  • When ready to serve, transfer the cucumber and shallot to a serving bowl or platter, leaving the liquid behind.
  • Sprinkle generously with fresh dill, cracked pepper, and more kosher or flaked sea salt to taste. Serve right away.
    2-3 Tablespoons chopped fresh dill, fresh-ground black pepper

Notes

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg