Description
This Zesty Cucumber Salad is a bold, pickle-packed summer side dish loaded with crunchy veggies, tangy pickle juice, and fresh dill. Quick to prepare and bursting with flavor, it’s perfect for BBQs, picnics, potlucks, or whenever you need a refreshing yet vibrant salad that steals the show.
Ingredients
For the Salad:
24 oz bread and butter pickle chips (juice reserved)
16 oz mini cucumbers, sliced into rings
16 oz mini bell peppers, sliced into rings
2 pints cherry tomatoes, halved
1 bunch green onions, thinly sliced
1 handful fresh dill (or 1 tbsp dried dill)
For the Dressing:
4 cloves garlic, crushed
1⅓ cups pickle juice (from jar)
1 tbsp garlic powder
¼ tsp black pepper
¼ tsp sugar
⅓ cup sunflower oil
2½ tsp garlic salt
½ tbsp onion flakes
Instructions
In a large bowl, combine pickle chips, cucumbers, bell peppers, cherry tomatoes, and green onions. Toss gently.
In a separate bowl, whisk pickle juice, garlic, garlic powder, black pepper, sugar, sunflower oil, garlic salt, and onion flakes until smooth.
Pour dressing over veggies and toss to coat thoroughly.
Garnish with dill and refrigerate for at least 30 minutes before serving.
Notes
Chill for at least 30 minutes before serving to let flavors develop.
Salad tastes even better the next day.
Switch up veggies—radishes, celery, or extra cucumbers all work well.
Adjust garlic to your preference.
Perfect as a side with grilled meats, sandwiches, seafood, or BBQ dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads / Side Dishes
- Method: No-cook
- Cuisine: American