Cucumber Dill Salad
Use up your garden’s summer bounty in this fresh cucumber dill salad. It’s sweet, tangy and makes the perfect side to just about any dish!
I’m not going to lie, it’s been really tough eating away from home. We hardly ever eat out (CAVA is the one exception) because I never know what is safe. So when we got invited to a BBQ a few weeks ago I ate a snack beforehand just incase. Lucky for me there was plenty to eat including this fresh, vibrant salad. I was hooked from the first bite!
Normally I don’t get too excited about cucumbers but this dish was so simple and so delicious I couldn’t help but ask for the recipe. I was surprised when our host listed off 6 ingredients: cucumbers, onion, dill, vinegar, salt and sugar. That was it! I was even more surprised when she said all you had to do was toss it together. ? I went home and did my best to recreate it.
You’ll need two large cucumbers. She used fresh ones from her garden, however, we didn’t do a garden this year so I bought English cucumbers from the store. Hothouse would work too.
Peel the cucumbers and then cut into 1/8-inch thick slices. If you like rustic looking salad you can cut the cucumbers by hand OR you can use a mandolin to get perfect, even slices. It’s totally up to you and whether or not you have that tool.
Grab a bunch of fresh dill or a little container of it. I like to buy a big bunch and use the rest of it for chicken salad, pasta, or homemade ranch dressing. You’ll need about 3 tablespoons of chopped dill.
Then thinly slice some red onion. You don’t need a lot. I used about 1/8 of a medium red onion and it was definitely enough. It helps add flavor and zing to the salad. Don’t go overboard!
The last part is making the dressing or marinade. Drizzle the vinegar, sugar, and salt over top, then toss the cucumbers in it until they’re coated and the sugar has dissolved. If you prefer a slightly sweeter salad you can add a half tablespoon of sugar to the recipe below. I prefer it on the tangy side so 1 1/2 tablespoons was perfect.
Let the salad rest in the refrigerator for 2 hours. Not only will the cucumbers taste better but they will soften up. If you’re in a super big time crunch you can get a way with just 30 minutes. We’ve enjoy this recipe at the 30 minute mark, 2 hour mark and overnight. It’s tasted equally delicious each time!
Enjoy this cucumber dill salad with grilled chicken, fish or pork. It’ll be a hit no matter what you serve it with!
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- 2 large cucumbers, peeled and cut into 1/8-inch slices*
- 1/8 medium red onion cut into thin slices
- 3 tbsp. freshly chopped dill
- 1/3 c. distilled vinegar or white wine vinegar
- 1 1/2 tbsp. granulated sugar (more if you prefer a sweeter salad)
- 1 1/4 tsp. coarse kosher sea salt
- Combine all ingredients in an large, shallow dish (preferably with a lid). Toss to combine, then cover and refrigerate for at least 30 minutes, preferably up to 2 hours before serving.
* You can use a mandolin for this. - These cucumbers taste best when marinated for at least 2 hours, however after just 20 minutes they absorb enough of the flavor that they can be served. - This recipe can be easily doubled or tripled.