Name: Cucumber Dill Salad Recipe
Ingredients: 3 large cucumbers (approximately 2 pounds): Choose firm, dark green cucumbers. English cucumbers or Persian cucumbers are excellent choices as they have thinner skins and fewer seeds, making them perfect for salads. Regular cucumbers will also work well; just consider peeling them and removing some of the seeds if they are large.; 1/4 cup fresh dill, finely chopped: Fresh dill is essential for the characteristic flavor of this salad. Its bright, slightly grassy, and lemony notes are what make this salad sing. Make sure to use fresh dill rather than dried for the best taste.; 1/4 cup white wine vinegar: White wine vinegar provides the necessary acidity to balance the richness of the oil and the coolness of the cucumber. It offers a slightly milder and fruitier flavor compared to distilled white vinegar. You can substitute with apple cider vinegar for a slightly different, but equally delicious, tang.; 2 tablespoons extra virgin olive oil: A good quality extra virgin olive oil adds richness and a smooth mouthfeel to the dressing. It also helps to emulsify the dressing and coat the cucumbers beautifully. Opt for a lighter, fruitier olive oil for a fresher taste.; 1 tablespoon granulated sugar: A touch of sugar balances the acidity of the vinegar and enhances the overall flavor profile of the salad. Don’t worry, it won’t make the salad sweet; it just rounds out the flavors. You can adjust the amount to your preference or use a sugar substitute like honey or maple syrup in a smaller quantity (start with 1 teaspoon).; 1 teaspoon salt: Salt is crucial for bringing out the flavors of all the ingredients. It enhances the sweetness and acidity, and is essential for proper seasoning. Use kosher salt or sea salt for best results.; 1/2 teaspoon black pepper, freshly ground: Freshly ground black pepper adds a subtle warmth and a hint of spice that complements the freshness of the cucumber and dill. Freshly ground is always preferred for its brighter flavor.; Optional: 1/4 red onion, thinly sliced (for added sharpness): If you enjoy a bit of bite and sharpness in your salad, thinly sliced red onion is a fantastic addition. It provides a contrasting flavor and texture. If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes and then drain it before adding it to the salad.

Ingredients

Scale

For a truly delightful and refreshing Cucumber Dill Salad, you’ll need just a handful of fresh, high-quality ingredients. Here’s what you’ll need, with measurements and brief descriptions to guide you:

3 large cucumbers (approximately 2 pounds): Choose firm, dark green cucumbers. English cucumbers or Persian cucumbers are excellent choices as they have thinner skins and fewer seeds, making them perfect for salads. Regular cucumbers will also work well; just consider peeling them and removing some of the seeds if they are large.
1/4 cup fresh dill, finely chopped: Fresh dill is essential for the characteristic flavor of this salad. Its bright, slightly grassy, and lemony notes are what make this salad sing. Make sure to use fresh dill rather than dried for the best taste.
1/4 cup white wine vinegar: White wine vinegar provides the necessary acidity to balance the richness of the oil and the coolness of the cucumber. It offers a slightly milder and fruitier flavor compared to distilled white vinegar. You can substitute with apple cider vinegar for a slightly different, but equally delicious, tang.
2 tablespoons extra virgin olive oil: A good quality extra virgin olive oil adds richness and a smooth mouthfeel to the dressing. It also helps to emulsify the dressing and coat the cucumbers beautifully. Opt for a lighter, fruitier olive oil for a fresher taste.
1 tablespoon granulated sugar: A touch of sugar balances the acidity of the vinegar and enhances the overall flavor profile of the salad. Don’t worry, it won’t make the salad sweet; it just rounds out the flavors. You can adjust the amount to your preference or use a sugar substitute like honey or maple syrup in a smaller quantity (start with 1 teaspoon).
1 teaspoon salt: Salt is crucial for bringing out the flavors of all the ingredients. It enhances the sweetness and acidity, and is essential for proper seasoning. Use kosher salt or sea salt for best results.
1/2 teaspoon black pepper, freshly ground: Freshly ground black pepper adds a subtle warmth and a hint of spice that complements the freshness of the cucumber and dill. Freshly ground is always preferred for its brighter flavor.
Optional: 1/4 red onion, thinly sliced (for added sharpness): If you enjoy a bit of bite and sharpness in your salad, thinly sliced red onion is a fantastic addition. It provides a contrasting flavor and texture. If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes and then drain it before adding it to the salad.

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Instructions

Creating this refreshing Cucumber Dill Salad is incredibly simple and quick. Follow these easy steps to bring it to life:

Prepare the Cucumbers: Begin by washing the cucumbers thoroughly under cool running water. Depending on the type of cucumber you are using and your preference, you can either peel them or leave the skin on for added texture and nutrients. If using regular cucumbers with thicker skins and larger seeds, peeling them and removing some of the seeds is recommended to prevent the salad from becoming watery. Slice the cucumbers thinly. You can use a knife, mandoline, or vegetable peeler to achieve thin, even slices. Slicing thinly ensures the cucumbers absorb the dressing flavors effectively and provides a pleasant texture.
Combine Cucumbers and Optional Red Onion: In a medium to large mixing bowl, place the thinly sliced cucumbers. If you are using red onion, add the thinly sliced red onion to the bowl as well. Tossing the cucumbers and red onion together at this stage helps to distribute the onion flavor evenly throughout the salad.
Prepare the Dressing: In a separate small bowl, whisk together the white wine vinegar, extra virgin olive oil, granulated sugar, salt, and freshly ground black pepper. Whisk vigorously until the sugar and salt are fully dissolved and the dressing is well emulsified, meaning it looks slightly thickened and the oil and vinegar are combined. Emulsifying the dressing ensures it coats the cucumbers evenly and doesn’t separate.
Add Fresh Dill: Finely chop the fresh dill and add it to the dressing. Stir to combine, infusing the dressing with the aromatic freshness of the dill. Don’t be shy with the dill; it’s the star flavor of this salad!
Dress the Salad: Pour the prepared dill dressing over the cucumbers and red onion in the mixing bowl. Gently toss everything together to ensure that the cucumbers are evenly coated with the dressing. Be careful not to over-mix, as you want to keep the cucumber slices intact and crisp.
Chill and Marinate (Optional but Recommended): For the best flavor, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes, or up to 2 hours. Chilling allows the flavors to meld together beautifully and the cucumbers to absorb the dressing, resulting in a more flavorful and refreshing salad. If you are short on time, you can serve it immediately, but chilling enhances the overall taste.
Taste and Adjust Seasoning: Before serving, give the salad a final gentle toss. Taste a cucumber slice and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or a splash more vinegar depending on your preference. The goal is a balanced flavor profile with a good balance of sweet, sour, and salty.
Serve and Enjoy: Your Cucumber Dill Salad is now ready to be served! Serve it chilled as a refreshing side dish to your favorite meals. It’s perfect alongside grilled meats, fish, sandwiches, or as part of a larger salad spread. Garnish with a few extra sprigs of fresh dill for visual appeal, if desired.

Nutrition

Serving Size: one normal portion
Calories: 70