recipehutch kitchen
Cucumber & Dill Salad
Nina ShahRecipehutch Verified AuthorThin cucumber slices, red onion, and fresh dill in a light vinegar dressing. Cool and crisp beside a warm dinner.
A sharp little cucumber salad is welcome next to something rich or hot. This one keeps things light: vinegar, dill, a touch of sugar, and just enough oil to soften the edges. There is no creamy dressing to weigh it down.
Salting the cucumber first draws out some water, so the dressing stays lively instead of collecting in a diluted puddle. Thinly sliced onion adds crunch without taking over, especially after a short soak in cold water.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Cut the cucumber in half lengthwise, then slice into thin half-moons about 1/8 inch thick. Toss with the salt in a colander over a bowl and leave for 15 minutes. Let the onion slices sit in a small bowl of cold water for the same time to soften their bite.
- 02
Whisk the vinegar, oil, sugar, and pepper in a serving bowl until the sugar dissolves. Drain the cucumber, gently squeeze out excess moisture, and pat dry with a clean towel. Do not rinse. Drain and pat dry the onion.
- 03
Toss the cucumber and onion with the dressing and dill. Let stand for 5 minutes, then taste before adding any extra salt. Serve cool. The total time includes salting and the short rest; the dressing can be made while the vegetables drain.
- 04
For the crispest texture, serve the day it is made. Refrigerate covered for up to 2 days, within 2 hours of preparation; drain off extra liquid and toss again before serving. Do not freeze. If using a thick-skinned cucumber, peel it and scoop out any large watery seeds first.
Published on 2026-10-22.