Cucumber Dill Salad
This crisp and refreshing cucumber dill salad is light, tangy, and herbaceous — the perfect balance of cool cucumbers, fresh dill, and a simple dressing. It comes together in minutes and pairs beautifully with grilled meats, fish, or as a refreshing side at barbecues.
Equipment
- Mixing bowl
- Whisk
- knife or mandoline
- Cutting board
- Paper towels
Ingredients
- 2 large English cucumbers, thinly sliced
- 3 tbsp olive oil
- 1 tbsp white wine vinegar (or rice vinegar for lighter flavor)
- 1/4 tsp sugar or honey (optional, for balance)
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh dill, chopped
Instructions
- Thinly slice cucumbers (use a mandoline or sharp knife for uniform slices). Sprinkle with salt and let sit 15 minutes to release water.
- Pat cucumbers dry with paper towels to remove excess water.
- In a bowl, whisk olive oil, vinegar, sugar (if using), salt, and pepper until combined.
- Toss cucumbers with the dressing and add fresh chopped dill. Mix until evenly coated.
- Chill for 15 minutes before serving. Best served within 2 hours of making.
Notes
Salt cucumbers before dressing to prevent excess water. Fresh dill is highly recommended for the best flavor. Make 30 minutes to 2 hours ahead for flavors to meld, but serve within the same day for maximum crunch. Variations: add red onion, feta, or radishes for extra depth.
Nutrition
Calories: 85kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 210mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 6mgCalcium: 35mgIron: 1mg
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