Cucumber Ribbon Salad
A refreshing salad of thin cucumber ribbons tossed with a sharp red wine vinaigrette and fresh dill, perfect for summer dining and picnics.
Ingredients
Salad Ingredients
- 2 large cucumbers (English or Kirby) Peel if preferred.
- 1/4 cup red onion, very thinly sliced
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh dill, roughly chopped, for garnish
Instructions
Preparation
- Trim the ends of the cucumbers and use a vegetable peeler to shave long, thin ribbons from each cucumber, discarding the seedy core.
- Halve the red onion and slice it very thinly.
Mixing the Dressing
- In a mixing bowl, whisk together red wine vinegar, olive oil, salt, and pepper until slightly emulsified. Taste and adjust seasoning.
Combine Ingredients
- Add cucumber ribbons and sliced red onion to the bowl. Gently toss to coat with the dressing.
- Let the salad rest for about 10 minutes at room temperature.
Serving
- Transfer to a serving bowl and sprinkle with fresh dill before serving.
Notes
Best eaten within 24 hours. Store leftovers in airtight container; cucumbers may soften. Revive soggy ribbons with fresh vinegar and olive oil.