Cucumber Dill Salad (Print Version)
Thin cucumber slices with red onion and dill in a light tangy white wine dressing; chilled and ready in 10 minutes.
# What You 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 has fully dissolved 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. Serve chilled as a refreshing side dish.
# Expert Tips:
01 -
- It takes literally ten minutes from cutting board to table, which means you can make it while the main course rests.
- The crunch is unbeatable, and the light tangy dressing wakes up everything it touches without weighing you down.
02 -
- Salt draws moisture from cucumbers, so if you make this more than an hour ahead, the dressing will pool at the bottom and dilute, meaning a quick drain and fresh toss right before serving saves the texture.
- Thinly sliced radishes are a game changing addition I discovered by accident when I ran low on cucumbers one afternoon.
03 -
- Run a fork down the length of the cucumber before slicing to create pretty grooved edges that also help the dressing cling to every piece.
- Letting the dressed salad sit at room temperature for five minutes before serving brings out the flavor better than serving it ice cold straight from the refrigerator.