Slice cucumbers thinly, using a mandoline if you have one for even slices.
Thinly slice red onion.
Make the Dressing:
In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper until well combined.
Combine:
In a large bowl, toss cucumbers and onions with the dressing.
Sprinkle chopped dill on top and mix gently.
Chill:
Refrigerate for at least 15–30 minutes before serving for best flavor.
Serve:
Serve cold as a side dish or light salad.
✨ Tips & Variations
Creamy version: Add 2–3 tbsp sour cream or Greek yogurt to the dressing for a creamy cucumber salad.
Extra crunch: Add thinly sliced radishes or bell peppers.
Sweet & tangy: Increase sugar slightly and add a splash of lemon juice for brightness.
Quick pickle: Let salad sit for a few hours for a slightly pickled flavor.
This cucumber salad is refreshing, crisp, and full of bright flavor — a classic dish that pairs beautifully with grilled meats, sandwiches, or even pasta dishes. 🥒💛
I can also give you a Hungarian-style cucumber salad version that’s tangy and garlicky if you want. Do you want me to do that?
