Cucumber Slices with Dill

Name: Cucumber Slices with Dill
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs cucumber (medium, thinly sliced); 2 tbsp fresh dill (finely chopped); 2 tbsp white vinegar; 1 tsp olive oil; 0.5 tsp sugar; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

7/10

Crisp, cool cucumber slices tossed with fragrant fresh dill and a light, tangy dressing. This no-cook side dish comes together in minutes and adds a refreshing crunch to any meal. Perfect alongside grilled meats, sandwiches, or as a simple summer snack.

PREP

10m

COOK

SERVES

1 CUP

36 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcscucumber · medium, thinly sliced2 tbspfresh dill · finely chopped2 tbspwhite vinegar1 tspolive oil½ tspsugar1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein1g · 11%

Carbs6g · 67%

Fat1g · 25%

Fiber1g

Sugar3g

Saturated fat0g

Cholesterol0mg

Sodium40mg

Potassium223mg

Phosphorus36mg

How we calculate →

METHOD · 4 STEPS

prep · ~3 min
Slice the cucumbers.
Wash the cucumbers well. Slice them into thin rounds, about 1/8 inch thick. No need to peel if using English or Persian cucumbers; peel if the skin is thick or waxy.
mix · ~1 min
Whisk the dressing.
In a medium mixing bowl, whisk together the white vinegar, olive oil, sugar, salt, and black pepper until the sugar and salt dissolve completely.
mix · ~1 min
Toss cucumbers and dill with the dressing.
Add the sliced cucumbers and chopped fresh dill to the bowl with the dressing. Toss gently until every slice is evenly coated.
TIPToss right before serving for the crispest texture. If making ahead, keep the dressing separate and combine at the last moment.
serve
Serve immediately or chill briefly.
Transfer to a serving bowl. Serve at room temperature or refrigerate for 10 to 15 minutes for an extra-cool side dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use English or Persian cucumbers for thin skins and fewer seeds, avoiding a watery salad.
2
Slice cucumbers uniformly, about 1/8-inch thick, so they absorb dressing evenly.
3
Salt the sliced cucumbers lightly and let sit 10 minutes, then pat dry, to draw out excess moisture and prevent a soggy dish.
4
Toss with dressing just before serving to maintain maximum crunch.
5
For make-ahead, prep cucumbers and dressing separately; combine only when ready to eat.
6
Chill the dressed salad for 10–15 minutes to let flavors meld without losing crispness.

RECIPE VARIATIONS

Adapt it for your goals.

creamy dill

Creamy-dill

Replace olive oil and half the vinegar with 2 tablespoons of sour cream or Greek yogurt for a creamy, tangy dressing that clings to the cucumbers.

low oil

Low-oil

Skip the olive oil entirely and increase vinegar to 2.5 tablespoons; the dish remains bright and light with fewer calories.

sweet and sour

Sweet-and-sour

Double the sugar to 1 teaspoon and add 1 tablespoon of thinly sliced red onion for a sweet-tangy twist on classic cucumber salad.

jain

Jain

Substitute the olive oil with a tiny splash of water or lemon juice, and omit onion/garlic; this keeps the dish fully Jain-friendly while preserving the fresh dill flavor.

HEALTH BENEFITS