Description
This cucumber onion dill salad tastes crisp, cool, and full of fresh flavor. I make it with thinly sliced cucumbers, red onion, fresh dill, vinegar, olive oil, and simple seasonings for an easy side dish that pairs beautifully with grilled meats, roasted potatoes, sandwiches, or light summer meals. It comes together quickly and tastes even better after a short chill in the fridge.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 medium red onion, very thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Wash the cucumbers well and slice them into thin rounds.
- Peel the red onion and slice it very thinly.
- Chop the fresh dill.
- In a large bowl, whisk together the white vinegar, olive oil, sugar, salt, and black pepper until the sugar dissolves.
- Add the sliced onion and chopped dill to the dressing and let them sit for 5 minutes to soften slightly.
- Add the sliced cucumbers and toss gently until everything is evenly coated.
- Cover the bowl and chill the salad in the refrigerator for 30 minutes.
- Toss again before serving and garnish with extra dill if desired.
Notes
Use English or Persian cucumbers for the best crisp texture. If the onion tastes too strong, soak the slices in cold water for 10 minutes, then drain well before adding them. For a slightly creamy version, stir in 1 to 2 tablespoons of sour cream or Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days and stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: B
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 8g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg