Cucumber Salad with Dill (Print version)

Thinly sliced cucumbers and dill in a bright white wine vinaigrette; chilled and ready in 10 minutes.

# What goes in:

→ 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

# Cooking steps:

01 - In a large bowl, combine the sliced cucumbers, red onion, and chopped fresh dill.
02 - In a small bowl, whisk together white wine vinegar, olive oil, sugar, salt, and black pepper until the sugar dissolves.
03 - Pour the dressing over the cucumber mixture and toss gently to combine.
04 - Refrigerate for at least 10 minutes before serving to allow flavors to meld. Serve chilled.

# Tips from flavorandfeast:

01 -
  • It requires zero cooking, which means your kitchen stays cool and you stay sane on hot days.
  • The dressing balances tang, sweetness, and just enough oil to coat without feeling heavy.
02 -
  • Cucumbers release a surprising amount of water as they sit, so if you are making this more than an hour ahead, drain the liquid and add a splash of fresh vinegar before serving.
  • Thinly slicing the onion paper thin makes the difference between a salad people pick at and one they finish completely.
03 -
  • Salt the cucumber slices lightly and let them drain in a colander for ten minutes before dressing. This draws out excess water and keeps the salad from turning soupy.
  • Make double the dressing and keep it in a jar in the fridge for quick salads throughout the week.

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