Pic of Cucumber and dill salad

Cucumber and dill salad

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Cucumber and dill salad

Serves 4 1h 10 min
A crisp, tangy summer salad, this is good with barbecues, or with smoked salmon, grilled fish or lamb chops. If you like raw onions, thinly slice a red one and add it to the mix.


  • 1 cucumber, very thinly sliced
  • ½ tbsp caster sugar
  • 1 tbsp boiling water
  • 2 tbsp white wine vinegar
  • 1-2 salad onions, finely chopped (use 1 shallot when available)
  • handful dill, finely chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Arrange the cucumber in layers in a colander placed over a large bowl, sprinkling each layer of cucumber with salt.
  • Step 2

    Put another bowl on top that fits well into the colander and weigh it down with a heavy cook book or a couple of food tins. Leave for an hour.
  • Step 3

    Remove the weights and top bowl and put in the fridge for 30 minutes to an hour.
  • Step 4

    To make the dressing, dissolve the caster sugar in the boiling water then add the vinegar, onion and dill.
  • Step 5

    Mix, then leave to cool. When ready to serve, remove the cucumber from the fridge, drain off any extra liquid, then toss with the dill dressing and serve.

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