Cucumber Salad with Dill (Printable)
Crisp cucumber slices with red onion and dill in a light white wine vinegar dressing—ready in ten minutes.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1/4 small red onion, thinly sliced
03 - 2 tablespoons fresh dill, chopped
→ Dressing
04 - 3 tablespoons white wine vinegar
05 - 1 tablespoon olive oil
06 - 1 teaspoon sugar
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large mixing bowl, combine the thinly sliced cucumbers, red onion, and chopped fresh dill.
02 - In a small bowl, whisk together the white wine vinegar, olive oil, sugar, salt, and black pepper until the sugar fully dissolves and the dressing is emulsified.
03 - Pour the dressing over the cucumber mixture and toss gently until all the vegetables are evenly coated.
04 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld together. Serve chilled as a refreshing side dish.
# Expert Tips:
01 -
- It takes exactly ten minutes from cutting board to table and requires zero cooking whatsoever.
- The vinegar dressing soaks into the cucumbers and transforms them into something far more interesting than raw vegetables have any right to be.
02 -
- If you salt the cucumbers and let them sit for ten minutes before dressing, they release water that would otherwise dilute your carefully balanced vinaigrette.
- This salad is best eaten the same day because the cucumbers will soften and lose their satisfying snap overnight.
03 -
- Run a fork down the length of the cucumber before slicing to create ridged edges that hold onto dressing beautifully.
- Make double the dressing and keep it in a jar in the fridge for quick salads throughout the week.