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Cucumber and dill simple salad



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



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.


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