Cucumber Salad
Thinly sliced cucumber and red onion marinated in a sweet and sharp vinegar dressing with plenty of fresh dill, served cold as a side.
- 600 g cucumbers
- 1 tsp fine salt
- 1 pc red onion
- 80 ml white wine vinegar
- 60 ml cold water
- 1½ tbsp caster sugar
- 15 g fresh dill
- black pepper
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Slice the cucumbers about 3 mm thick; a mandoline gives the most even slices. Toss them with 1 teaspoon of fine salt in a colander set over a bowl and leave for 20 minutes. The salt draws out water, so the slices stay crisp and the dressing does not get watered down.
- Step 2
Meanwhile, whisk the vinegar, cold water and sugar in a large bowl until the sugar dissolves. Halve the red onion and slice it as thinly as you can, then stir it into the dressing so it softens and loses some of its bite. Roughly chop the dill, keeping some larger pieces.
- Step 3
Rinse the cucumber briefly under cold water to remove the surface salt, then press gently between sheets of kitchen paper or a clean tea towel to dry it.
- Step 4
Add the cucumber to the bowl with the dill and a few grinds of black pepper and toss well. Cover and chill for at least 30 minutes, stirring once, and up to 24 hours. The flavour deepens with time, but the slices soften after the first day.
- Step 5
Taste before serving and add a pinch more sugar or a splash more vinegar if you want to adjust the balance. Serve cold with a slotted spoon, as a side to grilled fish or chicken, cold meats or a barbecue.
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