Description
A quick, crisp salad featuring cucumbers, pickled red onions, and fresh dill in a tangy vinegar dressing.
Ingredients
Scale
- 2 large English cucumbers (about 5 cups sliced)
- 1 small red onion
- 1 tsp kosher salt
- 3 tbsp white wine vinegar (or apple cider vinegar)
- 1 tbsp sugar or honey
- 2 tbsp extra-virgin olive oil
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh dill
Instructions
- Thinly slice the cucumbers and red onion into paper-thin half-moons.
- Toss the slices with kosher salt and let sit in a colander for 15 minutes.
- Gently pat the cucumbers and onions dry to remove excess moisture.
- Whisk together vinegar, sugar, olive oil, black pepper, and dill in a bowl.
- Pour the dressing over the cucumbers and onions and toss gently to combine.
- Chill for at least 15-30 minutes before serving to enhance flavors.
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. It improves in flavor after resting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg