Cucumber Dill Salad
A quick, refreshing salad featuring cucumbers, red onion, and dill, dressed in a tangy vinaigrette, perfect for any meal.
Ingredients
Salad Ingredients
- 2 cups Cucumbers, thinly sliced Aim for even, crisp pieces—about 1/4 inch thick.
- 1 medium Red onion, thinly sliced Peel before slicing.
- 1/4 cup Fresh dill, coarsely chopped Releases aromatic oils.
Dressing
- 1/4 cup Apple cider vinegar Brings tanginess.
- 2 tablespoons Olive oil Rounds out the dressing.
- 1 tablespoon Granulated sugar Balances the acidity.
- 1 teaspoon Kosher salt Enhances flavor.
- 1/4 teaspoon Black pepper Adds depth of flavor.
Instructions
Preparation
- Wash cucumbers thoroughly under cold water.
- Thinly slice the cucumbers.
- Peel and thinly slice the red onion.
- Chop the fresh dill coarsely.
Cooking/Assembling
- In a large bowl, combine cucumbers, red onion, and fresh dill.
- In a separate bowl, whisk together apple cider vinegar, olive oil, granulated sugar, salt, and black pepper.
- Drizzle the dressing over the cucumber mixture and toss gently.
- Let the salad sit for about 10 minutes before serving.
Serving
- Stir the salad before serving to redistribute the dressing.
- Spoon the salad into serving bowls.
- Garnish with extra dill as desired.
Notes
For a crunchier texture, chill the cucumber slices beforehand. Substitute dill with other herbs or add lemon juice for brightness. This salad keeps fresh for 3 days in an airtight container.