This is a four-ingredient cucumber salad dressed with a simple white wine vinegar vinaigrette. It comes together in 15 minutes, needs no cooking, and costs almost nothing to make. If you want something crisp and light that actually tastes like it was seasoned on purpose, this is a reliable choice.
Why this recipe works
Two things make this salad work. First, the dressing is built to cling: whisking the vinegar, oil, sugar, salt, and pepper together before adding the vegetables means every slice gets coated evenly rather than pooling at the bottom of the bowl. Second, the 10-minute rest after tossing is doing real work โ the salt draws a little moisture out of the cucumber, which slightly softens its raw bite and pulls the dressing into the vegetable rather than just sitting on top of it. Slice everything as thin and uniform as you can manage; thicker uneven pieces wonโt absorb the dressing the same way, and youโll end up with some bites that taste underdressed. Dress it right before you serve โ a pre-dressed salad goes limp fast if it sits much longer than 20 minutes.
Substitutions that actually work
- Cucumber: English cucumbers work best because their skin is thin enough to eat and they have fewer seeds. If you use a standard garden cucumber, peel it and scoop out the seeds with a spoon first, or the salad turns watery.
- White wine vinegar: Apple cider vinegar is a direct swap and adds a slightly fruitier edge. Plain white vinegar works but is sharper, so start with 1ยฝ tablespoons instead of 2 and taste as you go.
- Fresh dill: Dried dill is not a good substitute here โ it turns dusty and bitter. If you canโt find fresh dill, fresh flat-leaf parsley or fresh chives will keep the salad tasting bright.
- Red onion: Shallots work well and are milder. If raw onion is too sharp for you, soak the slices in cold water for 5 minutes, then pat dry before adding them.
Storage and make-ahead
You can prep the components ahead of time, but keep them separate until youโre ready to serve. Sliced cucumbers and onions will hold in the fridge, covered, for up to 24 hours. The dressing can be made and stored in a small jar for up to 3 days. Once the salad is dressed and has rested, itโs best eaten within 30 minutes. After that, the cucumbers keep releasing water, the dressing dilutes, and the texture softens past the point of being pleasant. Leftovers can be refrigerated for up to one day โ they wonโt be crisp, but the flavor is still good and the liquid makes a decent quick pickle brine if you want to use it.
Troubleshooting
- Salad tastes flat or bland: The dressing needs enough salt to season the cucumbers, not just the liquid. Taste the dressed salad after the 10-minute rest and add a small pinch more salt if it still tastes dull.
- Too much liquid in the bowl: Cucumbers release water as they sit. If you see a lot of liquid pooling, tilt the bowl and spoon off the excess before serving, or briefly drain the salad in a colander.
- Dressing separates and wonโt coat the vegetables: Oil and vinegar separate quickly. Whisk the dressing again right before you pour it over the vegetables, or give the bowl a good toss just before serving.
- Onion flavor is overwhelming everything else: Red onion sharpens as it sits in acid. If youโre making this more than a few minutes ahead, add the onion at the very end, just before serving, so it doesnโt take over.
- Cucumber slices are uneven and some are soggy: Use a sharp knife and take your time โ a dull knife crushes rather than cuts, which breaks down the cell walls and speeds up sogginess. Aim for slices about 1/8 inch thick.
Scandinavian Dill and Cucumber Salad
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Mixing bowl
- 1 Whisk or fork
Ingredients
Salad Ingredients
- 2 cups organic cucumbers sliced thinly
- ยผ cup fresh dill chopped
- ยผ cup red onion sliced thinly
Dressing Ingredients
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- ยฝ teaspoon sea salt
- ยผ teaspoon freshly ground black pepper
Instructions
- On a cutting board, slice the cucumbers thinly into rounds, aiming for a uniform thickness to ensure even marination.
- Slice the red onion thinly into half-moons and set aside.
- In a mixing bowl, combine the white wine vinegar, olive oil, sugar, sea salt, and black pepper. Whisk until the sugar dissolves.
- Add the cucumbers, dill, and red onion to the bowl. Toss gently to coat the vegetables evenly with the dressing.
- Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld together. Toss again before serving.
Notes
Nutrition
Your questions, answered
Do I need to salt the cucumbers before making this salad?
No โ the recipe doesnโt call for it, and for a quick salad like this itโs not necessary. Salting cucumbers ahead of time draws out more water and firms them up, which is useful if youโre making the salad hours in advance, but the 10-minute rest in the dressing handles the texture just fine for same-day serving.
Can I make this salad without sugar?
Yes, you can leave it out. The sugarโs job is to take the sharp edge off the vinegar, so without it the dressing will taste noticeably more tart. If you skip the sugar, reduce the vinegar slightly โ try 1ยฝ tablespoons instead of 2 โ and taste before adding the vegetables.
What should I serve this with?
It works well alongside grilled or baked fish, smoked salmon, or cold cuts. It also works as a topping on a slice of dense rye bread with butter โ the acidity cuts through the richness. If youโre serving it as a standalone side, pair it with something that has some weight to it, since the salad itself is very light at 50 calories per serving.