Crisp Cucumber and Dill Salad
A proper cucumber salad is less about the recipe and more about the timing of the salt and the quality of the vinegar. When done right, it provides a cold, snappy contrast to heavy main courses.
Consistency is the foundation
Use a mandoline or a very sharp chef's knife to get the cucumber slices paper-thin. Uniform slices ensure every bite marinates at the same rate.
- mandoline or chef's knife
- colander
- mixing bowl
- whisk
What goes in.
- 2 largeEnglish cucumbers, thinly sliced
- 1 tspkosher salt
- 1/2 cupsour cream or full-fat Greek yogurt
- 1 tbspwhite wine vinegar
- 1/4 cupfresh dill, chopped
- 1 smallshallot, minced
- to tastecracked black pepper
Drawing out the moisture
Toss the sliced cucumbers with salt in a colander for twenty minutes. This removes the surface water that would otherwise dilute your dressing and turn the salad soggy.
The method.
Prep the cucumbers
Slice the cucumbers into rounds about an eighth of an inch thick. Place them in a colander, toss with the salt, and let them sit over the sink for 20 minutes.
Dry the slices
After 20 minutes, press down gently on the cucumbers with a clean kitchen towel to remove all remaining surface moisture.
Make the dressing
In a medium bowl, whisk together the sour cream, vinegar, minced shallot, and black pepper until smooth.
Combine
Fold the dried cucumber slices into the dressing. Add the fresh dill last to keep it from bruising or wilting prematurely.
Chill
Let the bowl sit in the refrigerator for at least 10 minutes before serving so the flavors settle.
Other turns to take.
Vinegar-Forward
Omit the sour cream entirely and use a mix of rice vinegar and a teaspoon of honey for a lighter, translucent dressing.
Spicy Kick
Add a pinch of red pepper flakes or thinly sliced serrano peppers to the dressing.
When it doesn't go to plan.
Use English or Persian cucumbers because they have thinner skins and fewer seeds, which results in a crisper final product.
Do not add the salt until you are ready to prepare the dish, or the cucumbers will lose their structure.
If you have leftovers, consume them within 24 hours; the cucumbers will soften significantly after a day in the dressing.
The ones that keep coming up.
Can I use regular garden cucumbers?
Yes, but peel them first if the skin is thick or waxy, and scoop out the center seeds with a spoon before slicing.
Why does my salad look watery?
The cucumbers were likely not salted and drained long enough, or they were left to sit in the dressing for too long before eating.
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