Cucumber Salad (Printable)

Crisp cucumbers, red onion and dill tossed in a tangy white wine vinegar dressing; chilled and 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

# Steps:

01 - In a large bowl, combine the sliced cucumbers, red onion, and chopped fresh dill.
02 - In a small bowl, whisk together white wine vinegar, olive oil, sugar, salt, and black pepper until the sugar dissolves.
03 - Pour the dressing over the cucumber mixture and toss gently to combine.
04 - Refrigerate for at least 10 minutes before serving to allow flavors to meld. Serve chilled.

# Expert Tips:

01 -
  • It comes together in ten minutes flat with zero cooking required, which means you can spend more time outside and less time hovering over a stove.
  • The crunch factor is unmatched, and that light dressing somehow makes every bite feel like a splash of cool water on a humid day.
02 -
  • Slice the cucumbers unevenly once and you will end up with some pieces that are crunchy and others that turn mushy, so take your time with the knife or use a mandoline.
  • Letting the salad sit too long in the fridge will cause it to release a pool of water at the bottom, so aim to serve it within an hour for the best texture.
03 -
  • Pat the cucumber slices dry with a clean towel after cutting them, this small step prevents the salad from becoming watery faster than anything else you could do.
  • Make the dressing a few hours ahead and keep it in a jar on the counter, letting the flavors settle before tossing it with the vegetables makes a noticeable difference.

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