Cucumber Salad (Printer-Friendly)

Crisp cucumbers, dill and red onion tossed in a light tangy 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

# How-To Steps:

01 - In a large mixing bowl, combine 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 all vegetables are evenly coated.
04 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve chilled as a refreshing side dish.

# Expert Hints:

01 -
  • It takes exactly ten minutes from cutting board to table, which means you can make it while everything else is catching up.
  • The vinegar and sugar balance is the kind of thing that makes people keep sneaking bites straight from the bowl.
  • It pairs with almost anything you are already cooking, so you never have to think twice about whether it fits.
02 -
  • Salt the cucumber slices and let them sit for five minutes before adding the dressing if you want them extra crisp and less watery.
  • This salad is best eaten the same day because the cucumbers will soften and release liquid overnight in the fridge.
03 -
  • Pat the cucumber slices dry with a clean towel after salting them if you want the dressing to stay concentrated instead of getting diluted.
  • Let the salad sit out of the fridge for five minutes before serving so the chill softens and the flavors become more pronounced.

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