Cucumber Salad with Dill (Printable Version)

Thinly sliced cucumbers, red onion and dill in a light white wine vinegar dressing—chilled, tangy, and ready in minutes.

# Ingredient List:

→ 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:

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

# Expert Tips:

01 -
  • It takes exactly ten minutes from cutting board to table, which means you can make it while your main dish rests.
  • The crunch is addictive, and even people who claim they dont like salads come back for seconds.
  • It works with almost anything you are serving, from grilled fish to a simple sandwich lunch.
02 -
  • If you salt the cucumbers and let them sit for ten minutes before adding the dressing, they release water and the final salad will not dilute the flavor of the vinaigrette.
  • Thin slicing is everything, thick coins feel clumsy in the mouth and do not absorb the dressing the same way, so use a mandoline if your knife work is uneven.
03 -
  • Run the tines of a fork down the length of each cucumber before slicing to create decorative edges that also help the dressing cling to every piece.
  • A tiny pinch of chili flakes in the dressing adds a warmth that most people cannot identify but everyone notices is missing when it is not there.

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