This simple oil and vinegar cucumber salad with dill is refreshing and ready to be served in minutes. An incredibly adaptable and fast side salad that complements virtually any dish!
What salad could be fresher than a simple oil and vinegar cucumber salad? I can't think of one that's more refreshing, especially with plenty of dill! All you need to make this easy salad is a large cucumber, a small onion, dill, and a quick vinaigrette dressing.
I have been enjoying this cucumber salad with oil and vinegar all my life, and I have never been tired of it. We have it year-round; its freshness is amazing in summer, but we love it just as much in winter.
Try another salad with cucumber, like Shopska Salad. Or make a Gin Mojito with cucumber.
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Recipe ingredients
Cucumbers: I usually use English cucumbers. You can make the salad with Persian cucumbers as well; in this case, use 2 or 3, depending on size.
Onion: I often use red onions, but regular onions are fine as well.
Dill: Fresh dill is best, but frozen is OK as well. Don't use dried dill; it is pretty bland, and the salad relies on the dill flavor.
Vinegar: Red wine vinegar, white wine vinegar, or apple cider vinegar are all wonderful.
Sugar: I use just about 1 teaspoon of sugar, but you can adjust the taste to your liking.
Oil: I never use olive oil to make this salad with vinaigrette; it would just not feel right to me. I use a neutral-tasting oil, either canola or a light-tasting sunflower oil. In the case of sunflower oil, there are differences in taste, so make sure you choose one that is not too overpowering.
See the recipe card for full information on ingredients and quantities.
How to make cucumber salad with oil and vinegar?
Step #1: Slice the cucumbers with a mandoline or a very good sharp knife; they should be really thin.
Step #2: Finely chop the red onions and the dill.
- After slicing the cucumbers with a mandoline, you will notice that they tend to stick together. Separate them with your hands as thoroughly as possible.
Step #3: Mix the oil and vinegar dressing in a small bowl.
Step #4: Combine all ingredients.
- Mix the slices with the onions, dill, and oil and vinegar dressing using your hands as well. This way, you will automatically take more care in separating the sticking slices.
- Try our Raspberry Vinaigrette, too; it's delicious! Our Pumpkin Seed Salad is dressed in an oil and vinegar dressing made with honey, while the dressing for the Beetroot and Feta Salad is made with balsamic, olive oil, and honey.
Tips
As far as I am concerned, the secret to a good cucumber salad lies in slicing the cucumbers as thinly as possible. Happily, I own a mandoline slicer (the Amazon link opens in a new tab); they are priceless when it comes to slicing cucumbers, potatoes, and cabbage.
If you have this useful kitchen gadget, make our delicious Romanian Potato Moussaka.
No matter how good a creamy cucumber salad with sour cream is, I still prefer to make an oil and vinegar dressing for cucumber onion salad with dill; I think it keeps the whole affair fresher, and that is my favorite thing about cucumber salad.
However, you could dress this salad with another one of my standard salad dressings - the Yogurt Dressing, a dressing I make at least once a week.
Storage
Make in advance: You can slice the cucumbers and refrigerate them a few hours in advance. However, it's best to add the vinaigrette just before serving to maintain the salad's crispiness.
Store leftover cucumber salad with oil and vinegar in an airtight container in the refrigerator. Consume it within 1-2 days for the best flavor and texture.
What to serve with it?
Recipe
Oil and Vinegar Cucumber Salad
Equipment
- Mandoline or a good sharp knife
Ingredients
- 1 long English cucumber Note 1
- 1 small red onion or white/yellow onion
- 3 tablespoons dill chopped, Note 2
- 2 tablespoons red white vinegar Note 3
- 1 teaspoon sugar or more to taste
- 3 tablespoons neutral-tasting oil Note 4
- fine sea salt and freshly ground black pepper
Instructions
- Slice the cucumber very thinly. Use a mandoline for best results. Place the cucumber slices in a bowl. Use your hands to unstick the slices that might stick together.1 long English cucumber
- Chop onion and dill very finely. Add them to the salad bowl.1 small red onion + 3 tablespoons dill
- Make the vinaigrette: Place the vinegar, sugar, some salt, and pepper in a small bowl. Whisk to combine and add the oil. Whisk until the mixture emulsifies slightly.2 tablespoons red white vinegar + 1 teaspoon sugar + 3 tablespoons neutral-tasting oil + fine sea salt and freshly ground black pepper
- Combine: Pour the oil and vinegar dressing over the salad and combine, preferably with your hands, this way, you will be able to unstick even more cucumber slices and coat them nicely with the dressing.
- Adjust the taste with more salt, pepper, and sugar if necessary.
Notes
- Cucumbers: If available use small Persian cucumbers; 3-4 depending on their size.
- Dill: Fresh is best, but frozen is OK as well. Don't use dried dill; it is pretty bland, and the salad relies on the dill flavor.
- Substitute red wine vinegar with white wine vinegar or apple cider vinegar.
- Oil: Use canola oil or a mild tasting sunflower oil.
Karen (Back Road Journal) says
I totally agree with you about this being a very refreshing salad. As you mentioned, it is especially good with schnitzel.