Cool Cucumber and Dill Summer Salad


This refreshing and cool cumber and dill salad can be prepared and chilled two hours before serving.

It’s a cinch to make, and pairs perfectly with any grilled meat or fish.  Enjoy the recipe below, and try it out at your next celebration!


  1. Use English cucumbers if you can find them.
  2. If cucumbers are waxed peel them with a vegetable peeler.Choose firm, unblemished cucumber and check for soft spots, especially at the ends.
  3. Avoid cucumbers with yellow streaks, as these indicate the cucumbers are past their prime.
  4. Refrigerate, unwashed, in a plastic bag for up to 1 week.
  5. If the cucumber is waxed, peel with a vegetable peeler.

Cucumber and Dill Summer Salad

Serves: 8
  • 4 cucumbers, sliced thin
  • 1 small white onion, sliced thin
  • 1 cup white vinegar
  • ½ cup water (warm water)
  • ¾ cup white sugar
  • ¼ cup finely chopped fresh dill
  • 1 tablespoon coarse kosher salt
  • ½ teaspoon freshly ground black pepper
  1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes.
  2. Prepared dressing while waiting, whisk vinegar, water, white sugar, and pepper in large bowl until sugar is dissolved.
  3. Toss together the cucumbers and onion in a large bowl.
  4. Pour dressing over the cucumber and onions, add fresh dill and toss well.
  5. Refrigerate for 2 hours; serve cold.


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