Quick Dill & Vinegar Cucumber Salad

1. 1
   prep · ~4 min

   Slice the cucumber and onion.

   1.Wash and dry the cucumbers. Trim off both ends.

   2.Slice cucumbers into thin rounds, about 3mm thick.

   3.Peel the half onion and slice it paper-thin into half-moons.

   4.Place both in a mixing bowl.
2. 2
   mix · ~2 min

   Make the dressing.

   1.In a small bowl, whisk together white vinegar, olive oil, sugar, salt, and black pepper until the sugar and salt dissolve completely.

   2.Pour the dressing over the cucumber and onion slices.

   TIPWhisk until the sugar and salt fully dissolve — undissolved granules make the dressing gritty.
3. 3
   mix · ~1 min

   Toss the salad with fresh dill.

   Add the chopped fresh dill to the bowl. Toss everything gently but thoroughly so every slice is coated in the dressing and the dill is evenly distributed.

4. 4
   rest · ~15 min

   Let the salad marinate briefly.

   Cover and let the salad sit at room temperature for 15 minutes, or refrigerate for 30 minutes to an hour. The cucumbers will release some water and absorb the tangy dressing, developing deeper flavor.

   TIPA short rest makes all the difference — the cucumbers soften slightly and soak up the vinegar-dill flavor.
5. 5
   serve

   Give a final toss and serve chilled or at room temperature.

   Just before serving, give the salad a quick toss to redistribute the dressing that may have settled at the bottom. Spoon into bowls alongside grilled meats, burgers, or as part of a picnic spread.

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