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Thinly slice the cucumbers using a mandoline or sharp knife.
In a large bowl, whisk together olive oil, vinegar, salt, and pepper.
Add the cucumbers and dill to the bowl and toss well to coat.
Let the salad sit in the refrigerator for 10–15 minutes before serving to allow the flavors to blend.
Serving and storage tips:
Serve chilled as a side dish or part of a lunch plate.
Store in an airtight container in the refrigerator for up to 2 days.
Best enjoyed fresh, as cucumbers release water over time.
Variations:
Add thinly sliced red onion for a bit of sharpness.
Use lemon juice instead of vinegar for a citrus twist.
Add a spoon of Greek yogurt for a creamy cucumber salad version.
FAQ:
Can I make this salad ahead of time?
Yes, but it’s best served within a few hours for maximum crunch.
Can I use dried dill instead of fresh?
You can, but use less (about 1 teaspoon) and expect a milder flavor.
What type of cucumber is best?
English cucumbers or Persian cucumbers work well due to their thin skins and few seeds.
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