Cucumber Dill Salad
User Reviews
5
Cucumber Dill Salad
Description
This salad uses about a pound of thinly sliced cucumbers—preferably English or Persian varieties with tender skins and seeds. The slices are combined with sugar and kosher salt to draw out moisture, then drained to avoid excess liquid. Thinly sliced red onion and coarsely chopped fresh dill are added next, providing a sharp onion bite and aromatic green flavor.
The dressing consists of apple cider vinegar, black pepper, and olive oil, which are whisked together and poured over the cucumber mixture. After gently tossing, the salad rests for around 10 minutes to meld flavors without wilting the cucumbers.
The result is a light, crisp salad with balanced acidity and subtle sweetness, enhanced by savory onion and dill. It works well as a cooling accompaniment for grilled meals or as a fresh side dish.
Stored refrigerated in an airtight container, this salad stays fresh for up to three days. Adjust cucumber preparation if using waxy types by peeling and removing seeds to keep texture crisp.
Ingredients
- 1 pound cucumber thinly sliced, I prefer English cucumbers
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup red onion very thinly sliced
- 1/4 cup dill coarsely chopped, fresh
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Place the cucumbers in a large bowl. Add the sugar and salt and toss to combine. Let the cucumbers sit for 5-7 minutes. Drain off any excess liquid.
- Add the red onion and dill to the bowl with the cucumbers.
- In a small bowl, whisk together the vinegar, black pepper and olive oil.
- Pour the dressing over the cucumber mixture and gently mix until well combined.
- Let the salad sit for 10 minutes, then serve immediately, or refrigerate for later use.
Notes
- Use English or Persian cucumbers for tender skins and fewer seeds; peel and seed waxy cucumbers to improve texture.
- Store the salad in an airtight container in the refrigerator, where it will keep fresh for up to three days.
- Drain the cucumbers after salting to avoid excess liquid in the final salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 578mg | 24% |
| Potassium | 215mg | 5% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 29mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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