Cucumber Salad with Dill (Printer-Friendly)

Thinly sliced cucumbers, red onion and dill tossed in a tangy white wine vinegar dressing; ready in 10 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

# How to Make It:

01 - In a large 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.
03 - Pour the dressing over the cucumber mixture and toss gently until everything is evenly coated.
04 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve chilled.

# Expert Advice:

01 -
  • It takes exactly ten minutes from fridge to table and requires zero cooking, which means your kitchen stays cool even on the hottest days.
  • The balance of tang and crunch is the kind of thing that makes people go back for thirds without realizing it.
02 -
  • Salt the cucumbers and let them sit for five minutes before adding the dressing if you want to avoid a watery puddle at the bottom of the bowl.
  • This salad is best eaten within a few hours because the cucumbers will eventually release all their liquid and go soft.
03 -
  • A mandoline slicer is the single best investment for this recipe because paper thin cucumbers absorb dressing faster and feel more delicate on the palate.
  • Letting the dressed salad sit for exactly ten to fifteen minutes is the sweet spot where flavors meld but the crunch has not yet surrendered.

Go Back