Go Back

Cucumber Dill Salad

Cucumber dill salad with thin marinated cucumber rounds in a fresh dill and tangy vinegar dressing that slightly wilts for a glistening, herb-flecked bite. An easy cucumber salad side dish that tastes bright, light, and crisp after a short chill.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 3 English cucumbers Thinly sliced; use paper towels to ensure they’re fully dry after draining.
  • 1 tsp salt Used to draw moisture out of the cucumbers.
Vegetables & herbs
  • 0.5 small red onion Thinly sliced; adds sharp crunch.
  • 0.25 cup fresh dill Roughly chopped; for herb-flecked flavor.
Dressing
  • 0.25 cup white wine vinegar or rice vinegar Choose one; vinegar provides the tang.
  • 2 tbsp olive oil Balances the vinegar for a light dressing.
  • 1 tbsp granulated sugar Dissolves into the dressing to soften acidity.
  • 1 garlic 1 clove minced.
  • 0.5 tsp salt Seasoning for the dressing.
  • 0.1 cracked black pepper To taste; freshly cracked for best aroma.

Method
 

Drain and dry the cucumbers
  1. Toss the thinly sliced English cucumbers with 1 teaspoon salt in a colander and let drain for 15 minutes. Pat them completely dry with paper towels to remove excess moisture.
Make the dill vinegar dressing
  1. Whisk together white wine vinegar (or rice vinegar), olive oil, granulated sugar, minced garlic, 1/2 teaspoon salt, and cracked black pepper until the sugar dissolves. Continue whisking until the dressing looks evenly blended.
Combine and coat
  1. Combine the drained cucumbers, thinly sliced red onion, and roughly chopped fresh dill in a bowl. Spread them into an even layer for more uniform coating.
  2. Pour the dressing over the cucumbers and toss gently to coat. Keep tossing until the cucumbers look glossy and evenly flecked with herbs.
Season, chill, and serve
  1. Taste and adjust vinegar, sugar, or salt as desired to balance tang and seasoning. Season in small increments so the flavor stays bright.
  2. Refrigerate for at least 30 minutes before serving, then toss again and serve chilled. The cucumbers should look slightly wilted and glistening from the marinade.

Notes

For the crunchiest texture, thoroughly pat the drained cucumbers dry before adding dressing so the brine clings instead of watering it down. Refrigerate in a covered container up to 2 days; the flavor deepens slightly but the cucumbers may soften. Freezing is not recommended for best texture. Dietary swap: use olive oil plus a sugar substitute (to taste) for a lower-sugar version while keeping the same vinegar-dill balance.