Ingredients
Scale
- 2 large Lebanese (short/Persian) cucumbers, finely sliced (see note 1)
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar (or white wine vinegar)
- ½ tsp white (granulated) sugar (optional, see note 2)
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp fresh dill, finely chopped (see note 3)
Instructions
- Combine – Place the cucumber in a bowl. Add the olive oil, vinegar, sugar (if using), salt and pepper.
- Toss – Gently mix to coat.
- Finish and serve – Stir through the dill. Serve immediately or chill.
Notes
Note 1 – Cucumber pro tip Use a mandoline for ultra-thin slices.
Note 2 – Adding sugar I usually skip the sugar on a weeknight, but it’s worth adding when entertaining. That tiny hit of sweetness balances the vinegar beautifully without making the salad taste sweet.
Note 3 – If you can’t get your hands on fresh dill, you can use dried dill instead. If using dried dill, use 1 teaspoon and let the salad sit for 10–15 minutes so the herb can rehydrate and release its flavour.
Make Ahead
Slice the cucumber and prepare the dressing. Store separately in airtight containers for up to 3 days. Combine just before serving.
Leftovers
Refrigerate in an airtight container for up to 2 days, best served cold. Not suitable to freeze.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No cook
- Cuisine: Modern Australian
- Diet: Dairy-Free, Gluten-Free, Vegetarian