The Cucumber Dill Salad That Stays Crunchy for Days — No Soggy Leftovers
Crisp, tangy, and stays crunchy even after a day in the fridge. The secret is salting the cucumbers first. Perfect for summer BBQs and meal prep.
Equipment
- Sharp knife or mandoline
- Colander
- Kitchen towel or paper towels
- Mixing Bowl
- Serving bowl
Ingredients
- 2 large English cucumbers (about 2 lbs total)
- 1 tbsp fine sea salt
- 1/2 small red onion, thinly sliced
- 1 cup full-fat sour cream or plain Greek yogurt
- 2 tbsp white wine vinegar or fresh lemon juice
- 1/2 cup fresh dill, finely chopped
- 1 tsp sugar
- Fresh black pepper, to taste
Instructions
- Prep the cucumbers and onion: Wash the cucumbers well. Trim off the ends. Slice them into thin rounds — about an eighth of an inch thick. A mandoline makes this effortless, but a steady hand and a sharp knife work just fine.
- Salt and rest: Place the sliced cucumbers in a colander set over a bowl. Sprinkle the salt over them and toss well with your hands so every slice gets coated. Let them sit at room temperature for 45 minutes to 1 hour. You should see beads of water forming on the cucumber slices within 10 minutes.
- Squeeze dry: After 45 minutes, dump the cucumbers onto a clean kitchen towel or a triple layer of paper towels. Gather the ends and twist firmly to press out as much liquid as you can. You’ll be surprised how much comes out. The slices will look concentrated and feel pliable.
- Make the dressing: While the cucumbers rest, whisk together the sour cream, white wine vinegar, chopped dill, sugar, and a few generous cracks of black pepper in your serving bowl. Taste it. It should be tangy, creamy, and bright. Adjust the acid or dill to your liking.
- Toss and serve: Add the squeezed cucumbers and sliced red onion to the dressing. Toss gently until everything is well coated. Let it sit for 10 minutes at room temperature for the flavors to meld. Give it one more stir, check the salt, and serve.
Notes
Storage: Prepped cucumbers keep in a sealed container for 2-3 days. Dressing keeps in a jar for up to 5 days. Toss together just before serving. Freezing is not recommended.
Make It Your Own: For dairy-free, swap sour cream for high-quality vegan sour cream or use a vinaigrette. For extra creaminess, add 2 tbsp buttermilk to the sour cream. For a garlic kick, stir in one small grated garlic clove. For kids, add an extra 1/2 tsp sugar. Replace half the dill with fresh mint or parsley.
Pro Tips: Use a mandoline for even slices. Taste the onion before adding — soak in ice water if too sharp. Don’t skip the resting time before serving; it allows flavors to meld.