Are you looking for a light, refreshing side dish that’s as easy to make as it is delicious? This Cucumber Dill Salad or Gurkensalat checks all the boxes. With crisp cucumbers, delicate red onions, and the bold, tangy flavor of a vinegar dressing, it’s a dish that delivers both taste and simplicity.
Whether planning a barbecue, a casual lunch, or a quick snack, this salad will become your go-to recipe. And the best part? It’s made with just a handful of fresh, wholesome ingredients you likely already have on hand.
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The Hamburg Connection
I first tasted Cucumber Dill Salad in Hamburg, Germany, during a meal at a cozy little restaurant. The dish caught my attention with its perfect balance of crisp cucumbers, fresh dill, and a slightly sweet and tangy vinegar dressing. It was simplicity at its finest, and I couldn’t get enough.
Back home, I was determined to recreate that magical dish. After a few attempts and tweaking, I finally perfected my version of this authentic German Cucumber Dill Salad. Each time I make it, I’m transported back to that charming Hamburg restaurant, savoring the flavors of a simple yet elegant salad. I’m excited to share this recipe with you so you can enjoy it, too!
Why You’ll Love Cucumber Dill Salad as Much as I Do
- Authentic Flavor: Enjoy the flavors of German Cucumber Dill Salad in your own home. The Master Taste Tester likes this salad so much that I almost always have a bowl in the refrigerator.
- Simple and Healthy Ingredients: This recipe uses just a few pantry staples and healthy fresh produce.
- Quick and Easy: This salad requires minimal prep and takes less than 10 minutes to assemble, making it perfect for busy days.
- Versatile Side Dish: Cucumber Dill Salad pairs beautifully with grilled meats and seafood and is delicious as a light snack.
Ingredients for Cucumber Dill Salad
Cucumber Dill Salad uses simple ingredients.
- The Dressing: This simple salad dressing consists of apple cider vinegar, granulated sugar, Kosher salt, and black pepper.
- The Veggies: I prefer using English or hothouse cucumbers in this salad because they have a milder taste and fewer seeds than regular cucumbers. If I have one, I use a red onion because it adds color. Otherwise, I use a sweet onion. The crowning glory of this salad is fresh dill, which is super healthy and adds a distinctive taste to the salad.
Making the Cucumber Dill Salad: Step-by-Step Instructions
- Prepare the Veggies: Peel the cucumbers and cut them into 3-inch pieces to fit in the food processor. Peel the onion, cut it in half from top to bottom, and then cut it in half again. Save the other half of the onion for another purpose. Finely mince the fresh dill.
- Make the Dressing: In a measuring cup, whisk together the apple cider vinegar, sugar, salt, and pepper until the sugar dissolves. A measuring cup makes it easier to pour the dressing onto the veggies.
- Slice the Cucumbers and Onion: Use a food processor with a 3 mm slicing disk to slice the cucumbers and onion into even slices.
- Transfer: Transfer the sliced cucumbers and onions to a large bowl.
- Combine the Ingredients: Add the minced dill to the salad and pour on the dressing. Toss to combine.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Toss again before serving, and enjoy!
That's it - quick and easy!
This is one of the Master Taste Tester's favorite salads. It's tasty, refreshing, and delicious. Yum!
Frequently Asked Questions
Yes, but English cucumbers are preferred for their sweetness and minimal seeds. If you use regular cucumbers, you may want to remove the seeds.
I've historically used apple cider vinegar in this salad because it tastes relatively mild. Other vinegars, such as red wine vinegar, tend to have a stronger taste that could impact the overall flavor of this salad.
The fresh dill enhances the taste and appearance of this salad. I would avoid substituting dried dill.
Sometimes, I like to use sweet onions in this salad. Their taste is milder than the red onions and work well.
You can refrigerate this salad for up to three days. The longer it sits in the refrigerator, the more the flavors blend.
Recipe Tips and Tricks
- Peel the Cucumbers: I find the cucumber peel somewhat bitter, so I always peel them.
- To Salt or Not to Salt: Some recipes for this type of salad call for salting the cucumbers to remove excess liquid. I tried that one time. It did reduce the amount of liquid and enhanced the crisp texture of the cucumbers. Overall, however, I don't think salting the cucumbers is necessary.
- Uniform Slices: I consistently use my food processor's 3 mm slicing blade to slice the cucumbers and onions. However, you could also use a mandoline or sharp knife. Try to ensure that the slices are uniform in size.
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Recipe
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Cucumber Dill Salad (Gurkensalat)
Equipment
- Food processor with 3 mm slicing blade
Ingredients
- ¾ cup apple cider vinegar
- 3 Tablespoons sugar
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 English or hothouse cucumbers, peeled and thinly sliced (See Note 1)
- 1 Small red onion, thinly sliced and broken into pieces (See Note 2)
- 2 Tablespoons chopped fresh dill
Instructions
- For the dressing, combine vinegar, sugar, salt, and pepper in a small bowl; whisk until the sugar dissolves thoroughly. Set aside.
- Place sliced cucumbers and onion in a non-reactive bowl (plastic or glass). Sprinkle dill on top.
- Pour the dressing over the vegetables. Toss well to combine. Cover and refrigerate for at least 30 minutes.
- Yield: 6 servings.
Video
Tips/Notes
- I slice the cucumbers and onion in a food processor with a 3 mm slicing blade.
- Sometimes, when I make this salad, I use a sweet yellow onion as opposed to the red onion. Both work well.
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