Cucumber Salad (Printer-Friendly)
Crisp cucumbers, red onion and dill dressed in tangy white wine vinegar and olive oil—ready in 10 minutes.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1/4 small red onion, thinly sliced
03 - 2 tablespoons fresh dill, chopped
→ Dressing
04 - 3 tablespoons white wine vinegar
05 - 1 tablespoon olive oil
06 - 1 teaspoon sugar
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a large mixing bowl, toss together the thinly sliced cucumbers, red onion, and chopped fresh dill.
02 - In a small bowl, whisk together the white wine vinegar, olive oil, sugar, salt, and black pepper until the sugar is fully dissolved.
03 - Pour the dressing over the cucumber mixture and toss gently until everything is evenly coated.
04 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve chilled.
# Expert Advice:
01 -
- It comes together in ten minutes flat with zero cooking required, which is a lifesaver when your stove feels like an enemy on hot days.
- The combination of sharp vinegar and cool cucumber is the kind of simple magic that makes people ask for the recipe every single time.
02 -
- Slice the cucumbers as uniformly thin as you can manage, because uneven slices mean some pieces turn mushy while others stay rigid.
- This salad is best eaten within a few hours of making it, since cucumbers release water over time and the texture softens considerably by the next day.
03 -
- Sprinkle a generous pinch of salt over the sliced cucumbers and let them sit in a colander for ten minutes before dressing, which draws out excess water and keeps the salad from turning soupy.
- A spoonful of Greek yogurt folded in at the end transforms this into a creamy side dish that tastes completely different but just as wonderful.