Cucumber dill salad
Cucumber Dill Salad is a refreshing side dish featuring thinly sliced cucumber tossed in a tangy mustard dressing with dill. This salad is perfect for a light snack or to complement any meal.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 tbsp dill
1/2 tsp salt
2 tsp mustard
1 cucumber
1.50 tsp sugar
2 tsp vinegar
Looking for a refreshing and delightful side dish? This Cucumber Dill Salad is perfect for a light snack or an accompaniment to your main meal. With its perfect balance of tangy, sweet, and savory flavors, it will surely become a favorite in your recipe collection. Let's get started!
Instructions:
- Wash the cucumber thoroughly under running water.
- Using a sharp knife or a mandoline slicer, thinly slice the cucumber. You can leave the skin on for extra texture and nutrients or peel it according to your preference.
- In a small mixing bowl, whisk together the olive oil, mustard, vinegar, salt, and sugar. Mix until the ingredients are well combined and the sugar and salt have dissolved.
- In a large salad bowl, place the sliced cucumber.
- Pour the mustard dressing over the cucumber slices.
- Sprinkle the chopped dill over the cucumber.
- Gently toss the cucumber slices with the dressing and dill until all the slices are evenly coated.
- Let the salad sit for at least 10-15 minutes to allow the flavors to meld together. The longer it sits, the more the cucumber will absorb the dressing, enhancing the taste.
- After marinating, give the salad a final toss.
- Transfer to a serving dish and enjoy immediately, or refrigerate until ready to serve.
There you have it, a delightful and refreshing Cucumber Dill Salad! This easy-to-make dish is perfect for any occasion, adding a crisp and flavorful touch to your meal. Enjoy!
Cucumber dill salad FAQ:
Cucumber Dill Salad can be stored in the refrigerator for up to 2 days. The cucumbers may release water and the salad may become soggy over time, so it’s best enjoyed fresh.
Yes, you can substitute dill with fresh herbs like tarragon or parsley, but keep in mind that it will alter the flavor profile of the salad.
English cucumbers or Persian cucumbers are recommended, as they have fewer seeds and a thinner skin, making them ideal for salads.
You can substitute olive oil with any mild vegetable oil, such as canola or sunflower oil. However, olive oil adds a distinctive flavor to the salad.
Fresh cucumbers should be firm to the touch, have a vibrant green color, and should not have soft spots or wrinkles. Avoid any cucumbers that appear dull or have blemishes.
Cooking Tips:
- Use fresh dill for the best flavor; dried dill can be a substitute but may not provide the same fresh taste.
- If you prefer a less tangy salad, reduce the amount of vinegar or use a milder variety like apple cider vinegar.
- You can peel the cucumber if you prefer a less bitter taste, although leaving the skin on adds extra nutrients and crunch.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Feel free to adjust the sugar and salt according to your taste preferences for a perfect balance of flavors.
Nutrition Facts
4 ServingsCalories 18kcal
Protein 0.57g
Carbohydrates 4.24g
Fiber 0.46g
Sugar 2.78g
Fat 3.54g
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