Description
This Cucumber Salad with Fresh Dill and Red Onion is a cool, crisp, and refreshing side dish made for summer. With a simple vinegar dressing, fresh herbs, and crunchy cucumbers, it comes together in minutes—perfect for picnics, barbecues, or a light, healthy snack.
Ingredients
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2 medium cucumbers (approx. 300 g each)
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60 ml white wine vinegar
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5 g sugar
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1.25 g salt
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1 small red onion, diced (approx. 70 g)
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15–30 g fresh dill, chopped
Instructions
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Peel cucumbers and slice them in half lengthwise.
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Cut each half into thin crescent moons (about 0.5 cm thick).
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In a mixing bowl, whisk vinegar, sugar, and salt until dissolved.
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Add cucumber slices, red onion, and chopped dill.
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Toss gently to coat all ingredients evenly.
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Refrigerate for at least 10 minutes to let flavors meld.
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Serve chilled.
Notes
Use English cucumbers for extra crunch; no need to peel.
Soak red onion in water for 5–10 minutes if you prefer a milder taste.
Dried dill can substitute fresh (use about 1 tsp).
Salad improves with a bit of fridge time—great for making ahead.
Add cherry tomatoes or feta for a twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American