Cucumber Salad with Dill (Printable Version)
Crisp cucumbers, red onion and dill tossed in a light tangy dressing—cool and refreshing.
# 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, 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 has fully dissolved and the dressing is smooth.
03 - Pour the dressing over the cucumber mixture and gently toss to coat all the vegetables evenly without bruising the slices.
04 - Refrigerate the salad for at least 10 minutes to allow the flavors to meld together. Serve chilled as a refreshing side dish.
# Expert Advice:
01 -
- It takes exactly as long as scrolling through your phone waiting for dinner to finish cooking.
- The dressing punches well above its weight with just five pantry staples you probably already have.
02 -
- If you salt the cucumbers and let them sit for ten minutes before dressing, drain the liquid first or your salad will swim in diluted dressing by the time you serve it.
- This salad is best eaten within a few hours because the cucumbers will eventually go limp and watery no matter what you do.
03 -
- Run a fork down the length of the cucumber before slicing to create ridged edges that catch dressing in the grooves.
- Make this first thing in the morning and by dinner it will be the best version of itself waiting in the fridge.