Cucumber Salad with Dill (Print Version)
Crisp cucumbers, red onion and dill in a tangy white wine vinaigrette—quick, refreshing side for warm days.
# 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
# How To Make:
01 - In a large mixing bowl, toss together the thinly sliced cucumbers, red onion, and chopped fresh dill until evenly distributed.
02 - In a small bowl, whisk together the white wine vinegar, olive oil, sugar, salt, and black pepper until the sugar is fully dissolved and the dressing is emulsified.
03 - Pour the dressing over the cucumber mixture and gently toss to coat all the vegetables evenly without bruising the slices.
04 - Refrigerate for at least 10 minutes to allow the flavors to meld together. Serve chilled as a refreshing side dish.
# Expert Tips:
01 -
- It genuinely takes ten minutes from cutting board to plate and tastes like you put in far more effort than you did.
- The vinegar dressing soaks into the cucumbers and transforms them into something you will keep sneaking bites of straight from the bowl.
02 -
- Slice the cucumbers unevenly once and you will have some pieces that are crunchy while others turn mushy in the dressing, so a mandoline or a very steady knife hand makes a real difference.
- If you salt the cucumber slices and let them sit for ten minutes before dressing, they release excess water and the final salad stays crisp instead of becoming a puddle.
03 -
- Whisk the dressing in a jar with a lid and shake vigorously, then pour directly over the salad to save washing an extra bowl.
- Use a vegetable peeler to shave a few long ribbons of cucumber for garnish and the whole dish suddenly looks like it came from a restaurant kitchen.