Cucumber Dill Salad
This cucumber dill salad is crisp, tangy and ready in just 10 minutes. Thinly sliced cucumbers, red onion and fresh dill are tossed in a white vinegar dressing for a chilled side with plenty of crunch.
Servings: 4
Calories: 97kcal
Equipment
- Small Bowl or Jar with Lid
- Whisk Optional
- Mandoline Optional
- Salad Tongs or Wooden Spoon to Mix
Ingredients
- 2 cucumbers large, thinly sliced
- ¼ red onion small, thinly sliced
- 2 tablespoons fresh dill chopped
- 1 tablespoon granulated sugar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup white vinegar
Instructions
- In a large bowl, combine the sliced cucumbers with the dill and red onion.
- Toss gently to distribute the ingredients evenly.
- In a small bowl, whisk together the olive oil, vinegar, white sugar, salt and black pepper. Alternatively, shake the dressing ingredients in a small jar. Keep whisking or shaking until the sugar is dissolved.
- Pour the dressing over the cucumber mixture and toss to coat.
- Let the salad sit for at least 10 minutes before serving, so the flavors can blend.
- Serve at room temperature or chilled, as you prefer.
Notes
- Rest for 10 minutes: The recipe needs a short rest before serving. That gives the cucumber, onion and dill time to soak up the dressing flavors.
- Stir before serving: Cucumbers release liquid as they rest, so stir from the bottom of the bowl before serving.
- Serve with a slotted spoon: The dressing is thin, so a slotted spoon helps leave extra liquid in the bowl.
Nutrition
Calories: 97kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 212mg | Fiber: 1g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.5mg