Crisp Cucumber Salad with Vinegar and Dill
This salad relies on the contrast between cool, crunching vegetables and a biting, acidic dressing. It is best served chilled shortly after assembly to maintain the structural integrity of the cucumber.
The salt is not for seasoning, it is for texture.
Drawing the water out of the cucumbers prevents the dressing from becoming diluted and watery. Do not skip the resting period.
- mandoline or sharp chef's knife
- colander
- large mixing bowl
What goes in.
- 2 largeEnglish cucumbers, thinly sliced into rounds
- 1 tspkosher salt
- 1/2 cupdistilled white vinegar
- 2 tbspgranulated sugar
- 1/4 cupfresh dill, roughly chopped
- 1/4 tspblack pepper
Drawing out the water
Toss the sliced cucumbers with salt and place them in a colander for 30 minutes. The moisture release is visible; discard this liquid before dressing.
The method.
Prep the cucumbers
Use a mandoline set to 1/8 inch for consistent rounds. If using a knife, keep the slices as thin and uniform as possible.
Salt and drain
Place slices in a colander, toss with salt, and set over a bowl or sink for 30 minutes. Press down gently once or twice to encourage liquid release.
Make the dressing
Whisk the vinegar and sugar in a small bowl until the sugar dissolves completely. Add the black pepper.
Assemble
Pat the cucumbers dry with a clean kitchen towel. Transfer to a bowl, pour the dressing over them, and fold in the fresh dill.
Chill and serve
Refrigerate for 10 minutes to allow the flavors to harmonize before serving.
Other turns to take.
Creamy Version
Whisk two tablespoons of sour cream or Greek yogurt into the vinegar dressing before tossing.
Spicy Version
Add one thinly sliced red chili or a teaspoon of red pepper flakes to the dressing.
When it doesn't go to plan.
Use English or Persian cucumbers; their skins are thin and they have fewer seeds, which keeps the salad crisp.
If the dressing tastes too sharp, add a pinch more sugar until the acidity is balanced to your preference.
Always add the dill at the very end to keep the herbs bright and aromatic.
The ones that keep coming up.
Can I make this ahead of time?
It is best consumed within two hours. Beyond that, the cucumbers begin to lose their snap and the vinegar makes them soft.
Do I have to peel the cucumbers?
No, provided you wash them well. The skin provides essential color and crunch.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe