This is a simple classic salad that you barely need a recipe for! Toss fresh cucumbers and onions with white wine vinegar, olive oil and chopped fresh dill. At the beginning of cucumber season there might only be one cucumber in your share. Just make a half batch, it’s enough for everyone to have something light and crisp on their plates. If you don’t have white wine vinegar on hand you can substitute unseasoned rice vinegar. You can add a pinch of sugar if you like a sweeter salad, but I really don’t think it needs it. Whenever I peel cucumbers for salads I usually leave a few little strips to add color. You can also leave the skins on if you like them that way. When we have fresh spring onions in the CSA Shares they are great in this salad, but you can also use 1/2 of a yellow onion instead. Once the cucumbers are peeled the salad is almost done!
Scoop out the seeds – or leave them in. Diva cucumbers are a seedless variety so the seeds are tiny.
Slice the onions as thin as you can and roughly chop the dill. Add the vinegar, oil, and salt directly into the bowl and toss to combine. Taste and adjust seasoning if necessary.
Cucumber Dill Salad
2 medium cucumbers, peeled and seeded
1 spring onion or 1/2 large onion thinly sliced
1/4 dill fronds roughly chopped
3 tablespoons white wine vinegar
3 tablespoons olive oil
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
Optional: 1 tsp sugar
Toss onions, cucumbers, and dill together in a bowl. Add olive oil, vinegar, salt, and pepper. Stir to combine, taste and adjust seasoning if necessary. Serve right away or let mellow in the refrigerator.