Cucumber Salad with Dill (Printable)

Thin cucumber and red onion tossed with dill and a tangy white wine vinegar dressing; chill before serving.

# 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

# 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.

# Expert Advice:

01 -
  • It requires zero cooking, which means your kitchen stays cool and you stay sane on the hottest days of the year.
  • The dressing is tangy and light enough that you will want to drizzle it over practically everything else on your plate.
02 -
  • Salted cucumbers release a surprising amount of liquid, so if you prefer a less watery salad, salt the slices first and drain the excess before adding the dressing.
  • Tossing the salad too far in advance can make the cucumbers go soft, so aim to dress it within an hour of serving for the best crunch.
03 -
  • Patting the cucumber slices dry with a clean towel after salting them keeps the final dressing from becoming too thin and watery.
  • Folding the dill in at the very last second preserves its fragile aroma, which is the first thing people notice when the bowl hits the table.

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