Salads

Dilled Cucumber Salad

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

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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

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In a large bowl, whisk together the vinegar, honey, mustard, kosher salt and black pepper

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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

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Enjoy!

Simply Sundays! ~ Dilled Cucumber Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

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

Cuisinart Boxed Grater

Simply Bamboo Cutting Board

ZYLISS Quik Blend Whisk

© Simply Sundays 2017
All rights reserved

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