Description

A crisp, refreshing cucumber salad with a tangy dill vinaigrette that stays crunchy and improves with time. This budget-friendly, no-cook side dish is perfect for summer barbecues and meal prep.

Ingredients

Scale

2 large cucumbers (about 1.5 lbs / 700g), sliced into thin half-moons
1 teaspoon kosher salt (for salting cucumbers)
1 medium red onion (about 75g), thinly sliced
1/4 cup white vinegar
3 tablespoons extra virgin olive oil
2 tablespoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt (for dressing)
1/4 cup packed fresh dill, chopped
Optional: 1 cup cherry tomatoes, halved
Optional: 1/2 cup crumbled feta cheese

Instructions

Slice cucumbers into thin half-moons. If using large cucumbers with watery seeds, scoop them out before slicing.
Place sliced cucumbers and red onion in a large bowl. Sprinkle with 1 teaspoon kosher salt and toss to coat. Let sit at room temperature for 15-30 minutes to draw out moisture.
Drain the cucumbers and onions in a colander. Rinse briefly with cold water to remove excess salt, then drain again and pat dry with paper towels or a clean towel.
In a small bowl, whisk together white vinegar, olive oil, sugar, Dijon mustard, black pepper, and 1 teaspoon kosher salt until the sugar is dissolved and the mixture is emulsified.
Return the dried cucumbers and onions to the large bowl. Pour the vinaigrette over them and add the fresh dill. Toss to coat evenly.
Transfer to an airtight container or cover with plastic wrap. Refrigerate for at least 1 hour (ideally 2 hours) to allow flavors to meld.
Stir well before serving. Taste and adjust seasoning if needed. Serve chilled.

Notes

Salting and draining the cucumbers is crucial for preventing a watery salad and ensuring crispness. The salad tastes better after marinating for a few hours or overnight. Do not freeze this salad as the texture will become mushy. If using pre-sliced cucumbers, ensure they are thoroughly dried before adding dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 45
Sugar: 3
Sodium: 250
Fat: 3
Saturated Fat: 0.5
Carbohydrates: 4
Fiber: 1
Protein: 1

Keywords: cucumber salad, dill vinaigrette, make-ahead side dish, budget-friendly recipes, summer salads, gluten-free side, vegan side dish, no-cook recipes