There are so many variations of cucumber salad but this one is our favorite
Easy prep, crisp cukes, the kick of fresh dill and the light sweetness of honey… it’s no wonder there are rarely any leftovers!
The most important step in this recipe is salting the cucumbers. Cucumbers naturally retain water, so salting them for about 20 minutes draws out the excess water that would otherwise dilute the vinaigrette you’ll be making
I’m using a large English cucumber which is mostly seedless
This is about 2 teaspoons of kosher salt, there’s really not a need to measure – you just need two healthy pinches of salt to sprinkle over the cucumber slices
Slice very thinly. I’ve used the large side of my box grater because I was too lazy to get my mandolin out. The skin on the English cucumbers is thin so there is no need to peel them
Place the cucumbers in a colander over the sink or a bowl and salt generously. Let sit for about 20 minutes, tossing once or twice to make sure all of the cukes are salted
Measure out 3 tablespoons of white balsamic vinegar, 1 tablespoon of honey, 1 tablespoon of fresh dill, 2 teaspoons of Dijon mustard, 1 teaspoon each kosher salt and black pepper
Thinly slice half of a medium red onion, about 1/3 of a cup
A couple of notes here: you can use whatever vinegar you prefer. Apple cider or even red wine vinegar would work just as well. I happen to like the mild flavor of the white balsamic. It adds the acid without the harsh bite
And feel free to add more or less red onions. Some people LOVE raw onions in their salad. The good thing about the vinaigrette is that it will mellow the sharpness of the onions
In a large bowl, whisk together the vinegar, honey, mustard, kosher salt and black pepper
Toss in the sliced onion and chopped fresh dill
Thoroughly rinse the cucumber slices to remove all of the salt. I usually choose a random slice or two to taste test just to make sure they’re not salty
Pat dry and add to the bowl. Toss to combine and chill for about a half hour
This recipe is for 4 servings, feel free to double or triple depending upon the size of your crowd
Enjoy!
Simply Sundays! ~ Dilled Cucumber Salad
Ingredients
1 English cucumber
2 teaspoons of kosher salt
3 tablespoons of white balsamic vinegar
1 tablespoon of honey
1 tablespoon of fresh dill
2 teaspoons of Dijon mustard
1 teaspoon each kosher salt and black pepper
1/3 of a cup medium red onion
Directions
Thinly slice cucumber; place the slices in a colander over the sink or a bowl and salt generously Let sit for about 20 minutes, tossing once or twice to make sure all of the cukes are salted
Measure out 3 tablespoons of white balsamic vinegar, 1 tablespoon of honey, 1 tablespoon of fresh dill, 2 teaspoons of Dijon mustard, 1 teaspoon each kosher salt and black pepper; thinly slice 1/3 of a cup medium red onion
In a large bowl, whisk together the vinegar, honey, mustard, kosher salt and black pepper; toss in the sliced onion and chopped fresh dill
Thoroughly rinse the cucumber slices to remove all of the salt; pat dry and add to the bowl. Toss to combine and chill for about a half hour
Tools used to make this recipe
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