Name: Cucumber and Dill Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 cucumber; 15 g granulated sugar; 2 g fine sea salt; 60 ml white vinegar; 6 g fresh dill; 1 g white pepper

Equipment

Peeler

or Paring knife

Chef's knife

Melon ball cutter

or Small spoon

Mixing bowl

Ingredients

4 servings

Main

3 cucumber, fresh
15 g granulated sugar
2 g fine sea salt
60 ml white vinegar
6 g fresh dill, chopped
1 g white pepper, freshly ground

Nutrition (per serving)

Calories

Protein

12g

Carbs

Fat

Fiber

Sugar

200mg

Sodium

Method

Remove the skin from the cucumbers using a peeler.

Cut the peeled cucumbers in half lengthwise.

Remove the seeds from the center of each cucumber half using a melon ball cutter or a small spoon.

Slice the cucumber halves crosswise into thin half-moon shapes.

Look for: Uniform slices approximately 3mm thick

Place the cucumber slices into a mixing bowl.

Add the sugar, salt, white vinegar, chopped dill, and pepper to the cucumbers.

Toss the ingredients thoroughly until the cucumbers are evenly coated and the sugar has dissolved.

Serve the salad immediately at room temperature.

Chef's Notes

For the crispiest cucumber salad, select firm, unwaxed cucumbers. English or Persian cucumbers are excellent choices as they have fewer seeds and a thinner skin, often eliminating the need for peeling.
Don't over-mix the salad once the dressing is added, especially if you're not serving immediately. Over-stirring can bruise the cucumbers and make them release excess water, leading to a watery salad.
The salt in the dressing will draw out some moisture from the cucumbers. If you prefer a less watery salad, you can lightly salt the sliced cucumbers and let them sit for 10-15 minutes, then gently squeeze out excess liquid before adding the dressing.
Fresh dill is key to the bright flavor. If using dried dill, use about 1/3 the amount of fresh dill called for, and be aware the flavor will be less vibrant.
This salad is best served fresh, but can be made up to an hour ahead. If making ahead, consider keeping the dill separate and tossing it in just before serving to maintain its fresh aroma and vibrant green color.