Do you need to peel the cucumbers?

Not necessarily! English cucumbers have thin, tender skins so they're perfectly fine to leave unpeeled. That said, I like to peel them because that's how I've always had this style of cucumber salad and it's the texture I prefer for this one. Either way works though!

How long does cucumber dill salad last?

This cucumber salad is best on the day it's made when the cucumbers are at their crispest. However, if you have leftovers, they will keep well in an airtight container in the fridge for up to 3 days. Just keep in mind that the cucumbers will continue to soften and release more liquid as they sit.

What should I serve it with?

Because it's so fresh and light, this cucumber dill salad pairs well with all kinds of meals. It's the perfect summer side dish with grilled foods but we also love it year round. It's a great contrast to hearty richer dishes, fried favorites like schnitzel, seafood such as herb crusted salmon or meaty dishes such as frikadellen or pork tenderloin with mushroom sauce . Basically, if a meal could use a refreshing side, this salad is a great choice.

Cucumber Dill Salad (with Sweet and Tangy Vinaigrette)

Description

This cucumber dill salad is proof that simple ingredients can make something really delicious. Super thinly sliced cucumbers and fresh dill get tossed in a tangy sweet vinaigrette for a crisp, refreshing side dish that goes with pretty much everything. Plus, it’s incredibly easy to make!

Ingredients

Scale

2 English cucumbers
½ teaspoon sea salt
2 tablespoons white wine vinegar (or herb vinegar)
1 tablespoon avocado oil
1 tablespoon honey
3 tablespoons finely chopped fresh dill
sea salt and freshly ground black pepper, to taste

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Instructions

Slice and salt the cucumbers: Peel the cucumbers and slice them super thin (or leave the peel on if you prefer). Place them in a colander set over a large bowl or the sink. Sprinkle over the sea salt, give them a light toss and let them sit until they begin to release their water (about 5 to 10 minutes).
Make the vinaigrette: Meanwhile, in the base of a mixing bowl whisk together the white wine vinegar, avocado oil and honey.
Mix everything together: Add the cucumber slices to the mixing bowl with the vinaigrette (don’t rinse them). Add the chopped fresh dill and toss to combine. Give it a taste and season with some additional sea salt (if needed) and some freshly ground black pepper.
Chill and serve: You can serve it right away but I love letting it chill in the fridge for about 15 to 30 minutes first. The flavors have a chance to mingle a bit and it tastes even better. Enjoy!

Notes

Use a mandoline: If you have a mandoline, this is the perfect time to use it! It makes it easy to get those super thin cucumber slices that are ideal for this salad. Just be careful and use the safety guard (or cut resistant gloves) to protect your fingers. No mandoline? No problem. The slicing side of a box grater, a food processor with a slicing attachment or a sharp knife will all get the job done.
Give it a little extra something: Sometimes I like to sprinkle in a little of this homemade bouillon powder for an extra flavor boost. It’s one of my favorite seasoning blends and somehow makes just about everything taste even better.