We omitted the onions in this traditional marinated cucumber salad to allow the sharp, fresh flavor of the dill to play a more prominent role. You can substitute larger cucumbers as long as you peel and seed the cucumbers before slicing.
Yield: 4 servings
- 2 small seedless cucumbers
- 2 Tbsp chopped fresh dill
- ¼ cup white wine vinegar
- 2 Tbsp water
- 1 tsp sugar
- ⅛ tsp salt
- Freshly ground black pepper
- Lettuce leaves
- Thinly slice cucumbers and place in a medium mixing bowl. Sprinkle with chopped dill.
- Whisk together vinegar, water, sugar, and salt, stirring until sugar and salt are dissolved. Pour vinegar mixture over cucumber, tossing to coat. Cover and refrigerate for 30 minutes.
- Serve over lettuce leaves with freshly ground pepper.
Featured Ingredient: Cucumbers
Fresh and crisp, cucumbers are a versatile summer fruit, perfect for adding to salads, flavoring drinks, or pickling. They are full of health benefits too: They're high in vitamins A, B, and C, and can help keep you hydrated due to their high water content. What's more, cucumbers can help fight heartburn when eaten, or relieve sunburn when the flesh is applied to your skin. Cucumber plants are heat-loving, and grow in either bush or vine form. Vining varieties are best for gardens that have room for a trellis. Let us teach you how to grow cucumbers in your garden this summer.