Simple Cucumber Salad with Fresh Dill and Thyme

TahiraJaved

Simple Cucumber Salad with Fresh Dill and Thyme

This simple cucumber salad features paper thin English cucumber slices salted and drained for a crisp bite. A light dressing of white wine vinegar, olive oil, and a touch of sugar coats each round, finished with fresh dill and thyme. It takes about 10 minutes of hands on work and pairs beautifully with grilled fish, chicken, and summer picnics.

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Prep Time 10

Rest Time 15

Total Time 25

Servings: 4 People

Course: Appetizer, Salad, Side Dish

Cuisine: Korean

Calories: 70

Ingredients Equipment Method Notes

Ingredients

For the Cucumbers:

2 large English cucumbers about 1 1/2 pounds, sliced into 1/8 inch rounds
1 teaspoon kosher salt

For the Dressing:

1/4 cup white wine vinegar
2 tablespoons water
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon fine salt
1/4 teaspoon black pepper

For Garnish:

1 tablespoon fresh dill chopped
1 teaspoon fresh thyme leaves

Equipment

1 Mandoline slicer cuts even paper thin rounds
1 Large colander drains the salted cucumbers
1 Clean kitchen towels dry the slices so the dressing clings
1 Small jar with a lid shakes the dressing smooth
1 Shallow serving dish spreads the slices out for even dressing

Method

Salt the cucumber slices and let them drain in a colander for 15 minutes.
Rinse the slices briefly and pat them completely dry.
Shake the dressing ingredients in a jar until the sugar dissolves.
Arrange the cucumbers in a shallow dish and drizzle with the dressing.
Chill the salad for 15 minutes.
Sprinkle with dill and thyme, then serve cold.

Slice the cucumbers right before salting so they stay crisp.

Notes

- Apple cider vinegar can replace white wine vinegar, but use 3 tablespoons.
- Add fresh herbs just before serving so they stay bright.
- Dressed cucumbers soften after about 2 hours, so serve promptly.
STORAGE:
Store the salad in an airtight container in the refrigerator for up to 2 days, and drain any liquid before serving. Keep the dressing sealed in a jar for up to 1 week. Freezing is not recommended, since the cucumbers turn mushy after thawing.