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German Cucumber Salad

Fresh, bright, and so easy to whip up. The perfect light side to any grilled meats, or part of a picnic spread. Simply cucumbers, dill, onion, and a quick dressing of oil, vinegar, sugar and salt and pepper.
Course Salad
Cuisine German
Keyword cucumber, dill, white wine vinegar
Prep Time 15 minutes
Servings 6

Ingredients

  • 2 large English cucumbers, or 3 medium
  • 1/2 Spanish onion
  • 1/2 cup chopped fresh dill, plus more for garnishing

Dressing

  • 4 tbsp extra virgin olive oil
  • 4 tbsp white wine or champagne vinegar
  • 2 tbsp white sugar
  • 1/2 tsp sea salt
  • 1/4 tsp coarsely ground black pepper

Instructions

  1. Using a mandolin or a sharp knife, thinly slice the cucumbers and place in a large bowl.
  2. Thinly slice the onion into manageable slices for eating, and add to the cucumbers
  3. Add the dill to the cucumbers and onion.

To Make The Dressing

  1. Whisk all the ingredients in a small bowl. Alternatively place all the ingredients in a small mason jar with a lid. Close and shake till blended. Drizzle over the veggies.
  2. Let the salad marinate for 30-60 minutes to allow the flavours to meld. This can be stored in the fridge till needed.

  3. To serve finish with more fresh dill and a bit more pepper.

Recipe Notes

If you are using field cucumbers, you will most likely need to peel the skin and remove the seed section before slicing.

If you are concerned that your cucumbers will release too much water or if they will be sitting in the dressing for quite a while, then you may wish to salt them first.  After slicing, place them in a colander and sprinkle salt over them and toss.  Let them drain in the sink for 30 minutes and then give them a final squeeze before adding to a bowl and dressing them.  See the blog post for additional information.