Cucumber Salad (Printer-friendly)

Crisp cucumbers, red onion and dill in a bright vinegar dressing — a cool, zesty summer side.

# 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 It:

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 is fully dissolved.
03 - Pour the dressing over the cucumber mixture and toss gently until all vegetables are evenly coated.
04 - Refrigerate for at least 10 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.

# Expert Tips:

01 -
  • Ten minutes from garden to table and you look like you tried much harder than you actually did.
  • The vinegar based dressing soaks into those thin cucumber slices and somehow tastes even better the next day straight from the fridge.
02 -
  • Salt the cucumbers too early and they will flood the bowl with water so wait until the dressing goes on.
  • Refrigerating the salad for a full hour instead of ten minutes transforms the texture and deepens every flavor.
03 -
  • Run a fork down the length of the cucumber before slicing for pretty ridged edges that catch the dressing.
  • A spoonful of Greek yogurt folded in at the end turns this into a creamy version without losing the fresh character.

Return