Cucumber Salad with Dill and Red Onion
This cucumber salad combines thinly sliced cucumbers, red onion, and fresh dill, dressed with vinegar for a crisp, tangy flavor. The vegetables are marinated briefly to enhance texture and aroma, resulting in a refreshing dish with a crunchy yet tender bite. The final appearance features vibrant green and purple hues with a glossy dressing coating the slices.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Mandoline or vegetable slicer
Ingredients
- 2 large cucumbers preferably thin-skinned or peeled
- 0.5 cup red onion thinly sliced
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon olive oil optional for dressing
- 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
- Use a mandoline or sharp chef's knife to thinly slice the cucumbers lengthwise, creating uniform rounds. Place the slices in a large mixing bowl.
- Add the thinly sliced red onion and sprinkle with salt. Gently toss to combine, then let sit for 5 minutes to draw out moisture and infuse flavor.
- In a small bowl, whisk together vinegar, olive oil (if using), dried dill, black pepper, and additional salt if desired.
- Pour the dressing over the cucumber and onion mixture, stirring gently until all slices are coated evenly. Continue to marinate for at least 5 minutes for flavors to meld.
- Once marinated, transfer the salad to a serving dish or leave in the bowl. Serve immediately, garnished with additional dill if desired, for a fresh and crisp presentation.
Notes
For extra crunch, refrigerate for up to an hour before serving. Adjust the amount of vinegar and dill to taste. This salad pairs well with grilled meats or can be enjoyed as a light standalone dish.