Cucumber, Dill, and Vinegar Salad

Vegetables

• 2 whole large cucumbers, thinly sliced (2–3 mm)
• 0.5 whole red onion, very thinly sliced(optional)
• 4 whole radishes, thinly sliced (5–6 radishes)(optional)

Dressing

• 2 tbsp white wine vinegar, or rice vinegar
• 1.5 tbsp olive oil
• 0.5 tsp salt
• to taste freshly ground black pepper

Herbs

• 2 tbsp fresh dill, finely chopped

Prepare the cucumbers

1. 1

   Slice the cucumbers thinly (about 2–3 mm). If they have large seeds, cut them lengthwise and remove the seeds before slicing.
2. 2

   Place the cucumber slices in a bowl and sprinkle with ¾ tsp 0.5 tsp salt. Let them sit 10 minutes to draw out excess moisture.

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Drain the cucumbers

1. 3

   Pour off the liquid released by the cucumbers and gently pat them dry with a kitchen towel.

   kitchen towel

   This prevents the dressing from becoming diluted.

Prepare the dressing and assemble

1. 4

   In a small bowl whisk together the vinegar, 1.5 tbsp olive oil, and black pepper. Taste and adjust salt if necessary.

   small bowl
2. 5

   Add cucumbers, red onion, radishes, and dill to a bowl. Pour the dressing over the salad and toss gently.

   serving bowl

Chill and serve

1. 6

   Refrigerate 10–15 minutes before serving so the flavours combine while the vegetables remain crisp. Serve well chilled.

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   Tip: Pairs perfectly alongside roasted salmon.