Cucumber Salad

Cucumber salad is a quick and refreshing side dish. It's perfect for using up garden cucumbers! Just 10 minutes to prepare!

Course Appetizer, Salad, Snack

Cuisine American

Prep Time 10

Cook Time 0

Chilling Time 30

Total Time 40

Servings servings

Calories 37kcal

Author Sam Merritt

Equipment

Ingredients

5 cups (600 g) thinly sliced cucumber see note
1 cup (80 g) thinly sliced red onion
2 Tablespoons finely chopped fresh dill
¼ cup (60 ml) white wine vinegar
1 ½ Tablespoons granulated sugar
¾ teaspoon table salt
Freshly ground black pepper to taste

Instructions

Combine cucumbers, onions, and dill in a large mixing bowl and toss ingredients together to evenly combine.
5 cups thinly sliced cucumber, 1 cup thinly sliced red onion, 2 Tablespoons finely chopped fresh dill
In a separate small mixing bowl or measuring cup, vigorously whisk together vinegar, sugar, salt, and pepper to create the dressing.
¼ cup white wine vinegar, 1 ½ Tablespoons granulated sugar, ¾ teaspoon table salt, Freshly ground black pepper
Pour dressing evenly over the cucumber mixture and toss everything together until evenly coated.
Cover bowl tightly and chill in the refrigerator for at least 30 minutes before serving.
Stir before serving.

Notes

Cucumbers

This is usually 2 standard-sized cucumbers for me. I use the second-thinnest setting on my mandolin to slice the cucumbers. Alternatively, you can use a sharp knife. I like my slices to be slightly thinner than ⅛” (3mm).

Dill

You may substitute 1 heaping Tablespoon dried dill, but fresh is best.

Storing

Store covered in refrigerator for 2-3 days.

Nutrition