Description
The ultimate summer refresher that takes just minutes to make but will be the star of your table – this Cucumber Dill Salad is what warm weather cravings are made of.
Ingredients
Scale
- 2 large English cucumbers (about 1½ pounds or 680g)
- 1 small red onion (about ½ cup or 80g when sliced)
- ¼ cup (60ml) white vinegar
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup (15g) fresh dill, finely chopped
- 2 cloves garlic, minced (optional)
- ½ cup (120g) sour cream or Greek yogurt (optional for creamy version)
Instructions
- Wash and thinly slice cucumbers into rounds (about ⅛-inch thick). If using regular cucumbers, peel and remove seeds first.
- Thinly slice red onion into half-moons. For milder onion flavor, soak slices in cold water for 10 minutes, then drain.
- Optional but recommended: Place cucumber slices in a colander, sprinkle with 1 teaspoon salt, and let sit for 30 minutes. Rinse and pat dry.
- In a medium bowl, whisk together vinegar, olive oil, sugar, salt (reduce to ½ teaspoon if you salted the cucumbers), and pepper until sugar dissolves.
- For creamy version, add sour cream or Greek yogurt to the dressing and whisk until smooth.
- Stir chopped dill and minced garlic (if using) into the dressing.
- In a large bowl, combine cucumber and onion slices. Pour dressing over vegetables and toss gently.
- Cover and refrigerate for at least 30 minutes (or up to 24 hours) to allow flavors to meld.
- Before serving, toss gently and garnish with additional fresh dill if desired.