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 tender-crisp texture. Plan ahead to make this simple salad, as it requires several hours of refrigeration before serving.
Ingredients: 
  • 3 medium cucumbers, peeled and very thinly sliced
  • 1 small white onion, very thinly sliced
  • 2 teaspoons fine sea salt, plus one pinch salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
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Method: 
In a large colander, toss together cucumbers, onion and 2 teaspoons salt. Place the colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. Cucumbers will shrink considerably as salt releases their moisture.

Rinse cucumbers and onion under cold running water and let drain thoroughly, about 20 minutes, then transfer to a bowl. Add vinegar, dill and pinch of salt and toss to combine. Cover and refrigerate for 1 to 2 hours before serving.
Nutritional Info: 
Per Serving: 20 calories (0 from fat), 25mg sodium, 4g carbohydrates, (1 g 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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