Crisp Cucumber and Dill Salad
This salad relies on the contrast between thin, salt-drawn ribbons of cucumber and the sharp bite of a vinegar-based dressing. You pull the water from the cucumbers first to ensure the dressing coats the vegetables rather than swimming at the bottom of the bowl.
Control the moisture
The secret is salt; if you skip the drying step, your vinaigrette becomes watered down and loses its punch.
- Mandoline or sharp chef's knife
- Colander
- Large mixing bowl
- Clean kitchen towel
What goes in.
- 2 lbEnglish hothouse cucumbers
- 1 tbspKosher salt
- 1/2 cupwhite vinegar
- 2 tbspgranulated sugar
- 1/4 cupfresh dill, finely chopped
- 1/2red onion, shaved into paper-thin half-moons
Drawing out the liquid
Tossing the sliced cucumbers with salt and letting them sit in a colander removes excess water, which prevents the salad from turning soggy after the dressing is added.
The method.
Slice the cucumbers
Use a mandoline to cut them into rounds roughly 1/8-inch thick. If using a knife, keep them uniform so they soften at the same rate.
Salt and drain
Place the slices in a colander, sprinkle with the salt, and toss. Let them stand over a sink for 30 minutes. The cucumbers should look limp and slightly translucent.
Dry thoroughly
Pat the slices between two kitchen towels, pressing firmly to remove as much moisture as possible. Transfer to a bowl.
Dress the salad
Whisk the vinegar, sugar, and dill until the sugar dissolves. Pour over the cucumbers and onions, tossing gently to coat every surface.
Rest
Let the bowl sit at room temperature for 10 minutes before serving so the flavors settle into the cucumber flesh.
Other turns to take.
Creamy Finish
Fold in a quarter cup of sour cream or thick Greek yogurt after adding the dressing for a heavier, cooling texture.
Spiced Heat
Add a teaspoon of red pepper flakes to the dressing for a subtle warmth that cuts through the vinegar.
When it doesn't go to plan.
Use English or Persian cucumbers; their skins are thin enough that you do not need to peel them.
Do not rinse the cucumbers after salting; the residual salt is needed for seasoning.
The red onion provides a sharp contrast; soak the slivers in cold water for 5 minutes before adding to the salad if you want a milder onion flavor.
The ones that keep coming up.
Can I make this ahead of time?
It is best eaten within two hours of dressing. Beyond that, the cucumbers begin to lose their crisp snap and take on a pickled texture.
What if my dressing is too tart?
Add an extra half-teaspoon of sugar and whisk well. The acidity of vinegar varies by brand, so taste before you dress.
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