I have to admit, I have a problem. I buy herbs and use a little bit(or none at all) and then slowly watch them deteriorate in the fridge.
Who doesn’t love having fresh herbs on hand all the time? But I have to say I’d much rather grow them because then I can forget about them for 2 weeks and they’re still yummy.
I love dill. It is so good. In bread, on potato salad, even on a green salad. But somehow I still have a problem using it up. Around the holidays my husband’s Opa came to visit and made a really simple cucumber salad that my little sister-in-law and I couldn’t stop munching on, even after dinner, until it was all gone.
This was my attempt to recreate it! It makes for a nice salad (that will be amazing in warmer weather) and it’s super quick. If you’d like to try something else, check out this tuna cucumber salad.
Simple Dilly Cucumber Salad
- 1 large long English Cucumber cut into ribbons with a mandolin or vegetable peeler(or you can cut it into thin rounds)
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/2-3/4 teaspoon sugar or honey to taste
- 1/4 cup chopped fresh dill or you can substitute 1+ tbsp of dried dill
- In a small bowl mix together the dressing ingredients and leave them while you cut your cucumber. Cut your cucumber however you like. This time I did long noodle like pieces, but the last time I made it I took a veggie peeler and sliced 2" long "noodles" all the way around the cucumber till I got to the end. Or you can just slice the end to get thin rounds. Just before serving mix the cucumber with the dressing. If you can, try to drain the cucumber before adding the dressing as there's a lot of juice in the bottom of the bowl usually and you don't want it to be too watery.