# Cucumber Salad

Crisp cucumbers in a tangy, lightly sweet vinegar dressing with red onion and fresh dill. Ready in minutes and better after a short rest.

_Salad_

Prep: 10 min · Total: 10 min · Yields: 4 servings

## Ingredients

- 2 large English cucumbers (about 1 lb total)
- 1 tsp kosher salt
- ½ red onion (thinly sliced into half-moons)
- 3 tbsp white wine vinegar
- 1 tbsp granulated sugar
- 2 tbsp extra-virgin olive oil
- ¼ tsp black pepper (freshly ground)
- 2 tbsp fresh dill (roughly chopped)

## Instructions

1. Slice the 2 large English cucumbers into thin rounds, about 1/8-inch thick, using a sharp knife or mandoline.
2. Toss the cucumber slices with the 1 tsp kosher salt in a colander. Let them drain over the sink for 10 minutes to draw out excess water.
3. Meanwhile, soak the sliced red onion in a small bowl of cold water for 5 minutes to mellow its sharpness, then drain and pat dry.
4. Whisk together the 3 tbsp white wine vinegar, 1 tbsp granulated sugar, and 2 tbsp extra-virgin olive oil in a large bowl until the sugar dissolves.
5. Pat the drained cucumber slices dry with a clean kitchen towel or paper towels, then add them to the bowl with the dressing.
6. Add the drained red onion and 0.25 tsp black pepper to the bowl and toss everything to coat evenly.
7. Fold in the 2 tbsp fresh dill, then taste and adjust salt, sugar, or vinegar as needed.
8. Let the salad rest for at least 10 minutes at room temperature before serving so the flavors meld.

## Tip

> Salting and draining the cucumbers is the step most people skip — don't. It removes the water that would otherwise dilute the dressing and turn the salad soupy within minutes of serving.

Tags: vegetarian, vegan, gluten-free, 30-minute, no-cook

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Canonical: https://just-recipes.io/recipes/cucumber-salad