Easy Cucumber and Dill Salad

A white oval serving dish filled with sliced cucumber and dill salad with sprigs of fresh dill in front of the bowl.

Course: Salad

Cuisine: Salad

Prep Time: 15

Total Time: 15

Servings: people

Calories: 63kcal

Author: Kris Longwell

This Easy Cucumber & Dill Salad is so incredibly simple yet so flavorful. The cucumber and the dill match beautifully, and the slightly sweet and tart dressing is just perfect. This is one of those salads that doesn't stay around long on the serving table. Double the recipe to feed a group! Delicious!

Print Recipe

Equipment

Vegetable peeler optional

Ingredients

4 teaspoon white wine vinegar
4 teaspoon Dijon mustard
1 teaspoon Kosher salt
3 teaspoon sugar
2 tablespoon olive oil
2 large cucumbers peeled, if desired
4 tablespoon dill fresh, finely chopped

Instructions

Whisk together the vinegar, mustard, salt, and sugar, and then whisk in the oil in a slow stream.
4 teaspoon white wine vinegar, 4 teaspoon Dijon mustard, 1 teaspoon Kosher salt, 3 teaspoon sugar, 2 tablespoon olive oil
Halve the cucumbers lengthwise and remove the seeds with a small spoon; cut the halves crosswise into ¼" or ⅛" slices.
2 large cucumbers
Toss the cucumbers and dill with the vinaigrette.
4 tablespoon dill
Serve and enjoy!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

We don't recommend making the salad more than 2 or 3 hours in advance. The cucumbers will release water as they rest. The salad will still be tasty, but the cucumbers will become a bit mushy in all the liquid.

The vinaigrette can be made up to 24 hours in advance.

Nutrition

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