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+ servings

Cucumber and Dill Salad


  • 3 medium cucumbers, peeled and very thinly sliced
  • 1 small red onion, very thinly sliced
  • 2 tsp sea salt + more to taste
  • 2 Tbsp white or red wine vinegar
  • 1 Tbsp fresh dill, finely chopped (or 1 tsp dried)


  • Toss cucumber and onion slices in a large colander with 2 tsp sea salt. Place the colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. The cucumbers will shrink considerably as the salt releases their moisture.
  • Rinse cucumbers and onions under cold running water to rinse off the salt. Set aside to drain thoroughly, about 20 minutes.
  • Toss drained cucumber and onion with wine vinegar, dill and a pinch of salt, if desired. Cover and refrigerate 1 to 2 hours more until ready to serve.