Cucumber Salad with Red Onion and Dill
This easy cucumber salad features red onion, fresh dill, and a super simple vinaigrette dressing. It is flavorful, bright, and crunchy. Perfect for warm days as a tasty side dish or light lunch.
Servings 4
Calories 27kcal
Ingredients
- 1 cucumber peeled and sliced into semi circles
- ½ cup red onion thinly sliced
- 2 tbsp fresh chopped dill
- 1 tbsp white vinegar
- 1 tsp olive oil
- ½ tsp salt *divided
- ¼ tsp pepper
Instructions
- Place peeled and sliced cucumber in a colander, sprinkle with ¼ teaspoon of the salt, and toss. Let them sit for 20-30 minutes.
- Pat the cucumbers dry with a paper towel and transfer them to a mixing bowl.
- Add the thinly sliced onions to the bowl with the cucumbers.
- In a small jar with a lid, add the oil, vinegar, and ¼ teaspoon of salt. Shake it really well for 20 seconds to emulsify.
- Pour the dressing over the cucumbers and onions, and toss. Add fresh pepper and dill and toss again. Taste and season with more salt and pepper if desired.
- Keep covered in the refrigerator until serving.
Notes
For a make-ahead salad, salting the cucumbers is worth the extra few minutes because it helps them stay crunchy in the fridge. If you're serving it immediately, you can skip this step.
To Store: Keep this dish covered in the fridge. It’s best enjoyed within 1–2 days. After that, the cucumbers will soften and release more water.
Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.2mg