Cucumber Dill Salad

This cucumber dill salad is fresh sliced cucumbers, red onions and plenty of dill, all tossed together in a homemade dressing. A super easy side dish that is perfect for those hot summer days!

Course Salad

Cuisine American

Prep Time 20

Cook Time 1

Total Time 21

Servings

Calories 97kcal

Author Sara Welch

Ingredients

1 pound cucumbers thinly sliced, I prefer English cucumbers
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1/2 cup red onion very thinly sliced
1/4 cup fresh dill coarsely chopped
2 tablespoons apple cider vinegar
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Place the cucumbers in a large bowl. Add the sugar and salt and toss to combine. Let the cucumbers sit for 5-7 minutes. Drain off any excess liquid.
Add the red onion and dill to the bowl with the cucumbers.
In a small bowl, whisk together the vinegar, black pepper and olive oil.
Pour the dressing over the cucumber mixture and gently mix until well combined.
Let the salad sit for 10 minutes, then serve immediately, or refrigerate for later use.

Notes

I typically use English cucumbers for this salad as the skins are thin and the seeds are soft. Persian cucumbers are also a good choice. If you use standard waxy cucumbers, I recommend removing the peel and scooping out the seeds.
Cucumber salad will stay fresh in the refrigerator for up to 3 days. Store it in an airtight container for best results.

Nutrition