Dilly Cucumber Salad

by Heidi @ Food Doodles on April 18, 2011

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.

Dilly Cucumber Salad

Simple Dilly Cucumber Salad
Ingredients
  • 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
Instructions
  1. 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.

 

Dilly Cucumber Salad

 

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{ 27 comments… read them below or add one }

1 Paula Fitz-William May 16, 2013 at 15:53

Ha, ha, oops, my 14 month old, not my one month old!

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2 Paula Fitz-William May 16, 2013 at 15:50

OMG, this is the recipe! Loved this! Will be my go-to recipe for cucumbers. I made a few minor changes though! We don’t have wine vinegar so I used rice vinegar, just 1 tbsp rather than 2. Didn’t quite add the full 1/2 tsp of Himalayan sea salt. Went with the honey option and actually had to use a regular cucumber (peeled it since not organic). Sliced in thin rounds with a mandoline. Wow, fantastic recipe! Had to keep myself from eating the whole bowl. Even my 1 month old was willing to eat it if I also let her feed bites to me in turn! I bet the dressing would taste nice over sliced cherry tomatoes, too. Thanks for a great recipe!

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3 Lizzie April 27, 2011 at 13:49

Last night, The Honey brought home the biggest cucumber in the history of western civilization and now I know where some of it is going to end up. Thanks for the inspiration! Gorgeous and it’s 80 degrees in LA today too!!

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4 Heidi @ Food Doodles April 27, 2011 at 14:51

Awesome 😀 Enjoy!

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5 Anne O April 26, 2011 at 16:02

I stumbled upon this post on tastespotting.com and bookmarked it for dinner tonight. Delicious! Though cutting with my vegetable peeler didn’t yield anything nearly this beautiful :-/ Oh well, tasty and in our stomachs either way!

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6 Heidi @ Food Doodles April 26, 2011 at 19:42

I’m so glad you liked it! I think my peeler must be especially sharp. Either way, thank you so much for the feedback!

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7 Meghna April 20, 2011 at 16:32

Wow looks very summery and refreshing… how did slice it so thin???

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8 Heidi @ Food Doodles April 20, 2011 at 16:45

Thank you! I actually used a vegetable peeler. But you can use a mandoline or the slicer attachment on a food processor.

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9 Jennifer April 19, 2011 at 18:27

Right before I discovered your post, I had just finished eating a bunch of cucumber. I was thinking it would be nice to add some flavour to it! This looks perfect. I will make this the next time I have cucumber. 🙂

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10 Lauren April 19, 2011 at 12:42

I have a hard time using up fresh herbs, too. I love to have them around but they seem to go bad faster than I can use them. I have a recipe that I’m itching to try for cilantro peanut pesto the next time I buy cilantro!

I also wanted to let you know I’ve nominated you for the Versatile Blogger Award. =) I’m so anxious to try some of your recipes!

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11 Heidi @ Food Doodles April 19, 2011 at 14:58

Mmm that sounds good 🙂

Wow thank you!! My first award 😀

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12 Lele April 19, 2011 at 10:03

Yaaaaaay I have fresh dill and cucumbers in my fridge and it is lunchtime!

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13 Heidi @ Food Doodles April 19, 2011 at 14:58

Yay! I hope you like it!

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14 Faith April 19, 2011 at 09:42

I do the same thing with fresh herbs, but they’re just so much more flavorful than dried ones! Dill is one of my favorites though, and this cold salad looks like just the kind of refreshing thing I’m going to be craving when the weather gets super hot this summer!

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15 Faith April 19, 2011 at 09:37

Thanks so much for stopping by my blog and leaving that sweet comment! I’m in love with your blog and I know I’ll be back often. What a great salad, cucumber and dill is a match made in heaven!

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16 ThE DiVa DiSh April 19, 2011 at 07:35

OMG I currently have dill in my fridge! Excuse me while I go make this 🙂

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17 megi April 19, 2011 at 04:48

I love dill and cucumbers and this salad looks perfect, I love the long noodle shape of the cucumbers, I can only imagine how refreshing it is!

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18 emily April 19, 2011 at 02:47

this salad reminds me that spring is coming. 🙂
we had snow yesterday, too. i was pretty sad, but it melted later, thank goodness.

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19 Cindy April 18, 2011 at 17:40

Love love love this kind of salad. And you’ve taken it to the next level with the ribbons. I’m totally going to do that this summer. Yum!

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20 Maryea @ Happy Healthy Mama April 18, 2011 at 17:11

I have the same problem with herbs! I saw and “herb saver” thingie at the grocery store and was tempted to buy it, but did not. This looks so light and refreshing! Will have to try it soon.

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21 Sam [Low Carbon Diet] April 18, 2011 at 16:32

Oops! Meant cukes not zucs 😉

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22 Sam [Low Carbon Diet] April 18, 2011 at 16:31

The way you cut the zucchini is gorgeous. I am so dependent on (and thankful for) my mandoline!

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23 Heidi @ Food Doodles April 18, 2011 at 16:44

Thank you Sam! I actually don’t have a mandoline. I reeeaaaally need one 😀 I’m betting this would actually taste good with zucchini too, but maybe in smaller pieces. I’m going to try that when my zucchinis start growing 😀

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24 Lauren Hayes April 18, 2011 at 16:20

That salad look so good! It looks so light and refreshing! I do the same thing with herbs by the way. I have wasted so many! At least I know I’m not the only one 🙂

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25 Heidi @ Food Doodles April 18, 2011 at 16:41

Thank you! I can’t wait to make this when it’s hot out 😀
Glad to know I’m not the only one too!

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26 Lisa April 18, 2011 at 15:33

This looks great—I love dill and cukes 🙂

Thanks for sharing!

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27 Heidi @ Food Doodles April 18, 2011 at 16:40

Mmm me too. I could snack on cucumbers all the time 🙂 Thank you!

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