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Cucumber Salad with Vinegar and Dill Made Easy

Annahita Carter
Cucumber salad with vinegar and dill is a crisp, cool, tangy side that pairs with almost anything, with a light sweet-sour dressing and fresh dill.
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Prep Time 20 minutes
Chill Time 50 minutes
Total Time 1 hour 10 minutes
Course Salad, Side Dish
Cuisine European
Servings 4 servings
Calories 95 kcal

Equipment

  • Colander
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Tongs

Ingredients
  

  • 2 English cucumbers medium (about 500 g / 1.1 lb total), thinly sliced
  • 1/2 red or white onion small (about 50 g / 1.8 oz), very thinly sliced
  • 3 tbsp white wine vinegar or apple cider vinegar (45 ml)
  • 2 tbsp neutral oil such as sunflower or canola (30 ml)
  • 1 tbsp granulated sugar or 2–3 tsp honey (12 g)
  • 1/2 tsp fine sea salt for the dressing (3 g), plus more for salting cucumbers
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp fresh dill finely chopped (10 g)
  • 2-3 tbsp cold water optional, to mellow dressing if it tastes too sharp (30–45 ml)
  • 1 tsp salt for salting the cucumbers

Instructions
 

  • Slice the cucumbers very thinly (about 2–3 mm). Add to a colander set over the sink or a bowl and sprinkle with 1 tsp salt; toss gently to distribute.
  • Let the cucumbers drain for 15–20 minutes so they release water and stay crisp.
  • While cucumbers rest, slice the onion very thinly (rinse and pat dry if desired) and finely chop the dill.
  • Make the dressing: in a mixing bowl (or serving bowl), whisk together vinegar, oil, sugar, 1/2 tsp fine sea salt, and black pepper until the sugar is mostly dissolved. Taste; if too sharp, whisk in 2–3 tbsp cold water.
  • Gently squeeze small handfuls of cucumbers to remove excess liquid (not bone-dry, just not dripping).
  • Add drained cucumbers and sliced onion to the dressing. Add chopped dill and toss gently until evenly coated.
  • Taste and adjust: add a pinch more salt, a small splash of vinegar, or a bit more sugar if needed for balance.
  • Cover and chill at least 20–30 minutes to let flavors blend, then toss again before serving.
  • Serve chilled (a little liquid in the bowl is normal). Store covered in the refrigerator up to 2 days; stir and re-taste before serving leftovers.

Nutrition

Calories: 95kcalCarbohydrates: 10gProtein: 1.5gFat: 6gSaturated Fat: 0.7gSodium: 480mgPotassium: 320mgFiber: 1.5gSugar: 7gVitamin A: 90IUVitamin C: 8mgCalcium: 35mgIron: 0.7mg
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