Summer Cucumber and Dill Salad

Summer Cucumber and Dill Salad

Serves 4 to 6

Straight from a loving grandmother's kitchen comes this wonderful way to celebrate the end-of-summer bounty of garden cucumbers. Mixed with onion and sea salt and then chilled, the cucumbers take on a slightly softened, yet crisp texture.

  • 3 medium cucumbers, peeled and very thinly sliced
  • 1 small white onion, very thinly sliced
  • 2 teaspoons sea salt, more to taste
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon finely chopped fresh (or 1 teaspoon dried) dill
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Toss cucumber and onion slices in a large colander with 2 teaspoons sea salt. Place colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. The cucumbers will shrink considerably as the salt releases their moisture.

Rinse cucumbers and onions under cold running water to rinse off salt. Set aside to drain thoroughly, about 20 minutes.

Toss drained cucumber and onion with wine vinegar, dill and a pinch of salt, if desired. Cover and refrigerate 1 to 2 hours more until ready to serve.

Nutritional Info: 
Per Serving:20 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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