Cucumber Dill Salad

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Cucumber Dill Salad is a great way to use fresh summer cucumbers. Make this dish ahead for the ultimate easy summer picnic dish.

Cucumber Dill Salad

A few weeks ago we met my grandparents for dinner and when we did, my grandfather handed over a monster bag of produce. I mean, it was HUGE! I actually didn’t want to take all of the garden fresh produce because I wasn’t even sure how we could possibly eat it all. There were peppers, zucchini, and loads of cucumbers. Seriously, I think I may have grabbed about a dozen cucs of varying sizes. I knew immediately what I wanted to make.

Cucumber Dill Salad

I love cucumbers. LOVE them! You can often find me in the refrigerator eating pickles out of the jar. You already know I love cucumber cocktails…but I also love cucumber salads. I’ve been making this cucumber salad for years and it is one of my favorite ways to use extra cucumbers!

So this summer, when your garden or farmer’s market is brimming with cucumbers, I urge you to make this! You will not be sorry because the flavors are amazing and simple, but OH SO DELICIOUS. The other great thing is that this salad couldn’t be easier to assemble and you probably have all of the ingredients already! The longer it sits in the refrigerator, the better it gets. I especially love eating the leftovers (if there are any) for lunch.

Cucumber Dill Salad

Refrigerate until you’re ready to serve. Like I said, this salad is even better the next day. It would be perfect to make ahead of time for a barbeque, get-together, or any other event where you don’t want to spend the evening in the kitchen while everyone else sips on their cucumber cocktails!

So go! Make this cucumber salad as soon as possible and keep in mind, the more shapes and sizes of cucumbers, the more fun this salad will be.

Slice the cucumbers as thin as possible. If you don’t have a mandolin, you could use a food processor’s slicing blade to slice all of the cucumbers. Or, you can do it by hand with a knife. The thinner the better, so if you have a mandolin, go for it and be careful! Cucumber Dill Salad 8 | Bites of Bri

Add them to a medium or large mixing bowl with the 2 tsp salt. Stir to combine. Allow the cucumbers to sit for 30 minutes. This will draw out most of the water so that you don’t end up with a watery salad.

Cucumber Dill Salad 7 | Bites of Bri

Drain the cucumbers of the excess water. Using the mandolin or whatever method you were using for the cucumbers, slice the onion the same thickness as the cucs.

Cucumber Dill Salad 6 | Bites of Bri

Add the onion to the bowl. Add the red wine vinegar and olive oil. Add the dill. Add pepper. Taste it. See if it needs more salt. Mine didn’t, but yours may. Season to taste with salt and pepper.

Cucumber Dill Salad 5 | Bites of Bri    Cucumber Dill Salad

Refrigerate until you’re ready to serve. This salad is even better the next day.

Cucumber Dill Salad

Cucumber Dill Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 8-10 servings

Cucumber, Dill, and Red Onion Salad is a great way to use fresh summer cucumbers. Make this dish ahead for the ultimate easy summer picnic dish.

Ingredients

  • 4-6 cucumbers of varying sizes (I used 2 English cucumbers, 2 garden cucumbers, and some smaller Persian cucumbers to supplement what my grandfather gave me)
  • 2 tsp salt
  • 1 tbsp olive oil
  • 3 tbsp red wine vinegar
  • ½ red onion
  • 2 tbsp chopped fresh dill
  • salt
  • pepper

Instructions

  1. Slice the cucumbers as thin as possible. Add them to a medium or large mixing bowl with the 2 tsp salt. Stir to combine. Allow the cucumbers to sit for 30 minutes. This will draw out most of the water so that you don’t end up with a watery salad.
  2. Drain the cucumbers of the excess water. Using the mandolin or whatever method you were using for the cucumbers, slice the onion the same thickness as the cucs.
  3. Add the onion to the bowl. Add the red wine vinegar and olive oil. Add the dill. Add pepper. Taste it. See if it needs more salt. Mine didn’t, but yours may. Season to taste with salt and pepper.
  4. Refrigerate until you’re ready to serve. This salad is even better the next day.

Notes

Cook time was used to note the time that the cucumber need to sit with salt on them. The prep time is really only about 10 minutes with 30 minutes of time that you can do something else 🙂

http://bitesofbri.com/2014/07/cucumber-dill-salad/

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Comments

  1. says

    We’re just about to burst with cucumbers so this recipe came just in time. I love cucumber salad, especially with dill. Our family grows a ton of cuces and we’re always trying to come up with ways to use all of them up. Cucumber salsa is a fave! I will have to post that recipe.

    From your whole foody!
    Janie Lynn

    http://www.myover-allapron.blogspot.com – recent post: COCONUT PORRIDGE
    http://myover-allapron.blogspot.com/2014/07/coconut-porridge-its-healthy.html

    • Bri says

      Laura, that’s even better! I’ve tried growing dill before but find it kind of fickle and difficult to grow. It could be too hot here for dill.

  2. says

    Oh I am utterly jealous of your delicious summer salad. I am tempted to up the heater, add a few layers and chow down on this. Lucky you receiving a giant bag of fresh goodies, I miss eating from our garden, just finished the last batch of lettuce (it shouldn’t grow in minus temps apparently) and have to eat fruit & veg from the shops, never tastes as good. Anyways, great salad! 🙂

  3. says

    I am totally the same way! I loooove cucumbers! I More often than not my mid after noon snack is cucumbers dipped in hummus or whatever I have on hand. I have made cucumber salad, but never with dill. Trying this asap!

    • Bri says

      Cucumbers in hummus is the ultimate snack. I’ll use pretzel chips as a backup but cucumbers are definitely my favorite. Dill is perfect with cucs. Once you try it, I know you’ll be hooked.

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