Cucumber and Dill simple salad

 

CLICK HERE FOR PRINT FRIENDLY RECIPE

 

Notes-

  • It is much easier and faster to use a mandoline slicer for this recipe. I am not such a fan of gadgetry, but this OXO item is a must. It is the smallest and most compact mandoline that I have purchased- and I have owned my share. There is just one piece!  Worth the few dollars if you ask me.

  • I like to peal my cucumbers in zebra stripes (I don’t think this is the technical term). Not sure what the heck I'm talking about? How about you just look at the picture. I do this so that it adds some visual appeal.

  • Make sure to wash your dill well- it can be very sandy.

  • In my photos here I have seeded my cucumbers. I did this because they were farm grown and VERY large. I wouldn't have done this for an ordinary Kirby but you can do whatever you prefer- doesn't matter.

 

 

Ingredients:

6 Kirby Cucumbers (medium sized), peeled in stripes

½ small yellow or white onion, sliced thin

1 large bunch of dill, stems removed, washed and rough chopped

2/3 cup white vinegar

3 tablespoons extra virgin olive oil

2 tablespoons + 1 teaspoon sugar

1 teaspoon kosher salt

 

Directions:

Take your mandoline and slice your cucumbers into a medium salad bowl. Add your sliced onion, dill, vinegar, olive oil, sugar and salt. Take a large spoon and very gently mix it well. Now technically, I want to tell you to leave it in the fridge for at least an hour before serving. But I didn’t listen to that advice this past week and it was really delicious anyway.

 

Plan Ahead: You can slice the cucumbers up to one day before if you would like to prep ahead.  An hour before serving, dress your salad. The leftovers will last up to 72 hours in the fridge.