Some dishes just taste like sunshine. This cucumber salad is one of them.
It’s cool, it’s crunchy, and it comes together in about as much time as it takes to decide what to grill for dinner. Whether you’re parking yourself next to a plate of burgers, looking for something light to balance a heavy meal, or just want a bowl of something refreshing to snack on straight from the fridge—this salad delivers.
The secret is in the balance: tangy vinegar, a hint of sweetness, fresh dill, and that unmistakable crisp bite of a really good cucumber. It’s simple. It’s fast. And somehow, it disappears every single time.
What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Cucumbers | 2 large or 3 medium | Look for firm, seedless varieties like English or Persian |
| Red onion | ½ medium | Slice it thin—you want a little bite, not a punch |
| Fresh dill | 2 tablespoons | Chopped fine; it adds that fresh, herbal lift |
| White vinegar | 3 tablespoons | Clean, bright acidity |
| Olive oil | 2 tablespoons | Just enough to smooth things out |
| Sugar | 1 teaspoon | Balances the vinegar without making it sweet |
| Salt | 1 teaspoon | Draws out moisture and boosts flavor |
| Black pepper | ½ teaspoon | Freshly ground is best |
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