Crunchy and loaded with mouthwatering texture and subtly sweet juices, this cucumber salad is sure to have your taste buds yearning for more! Perfect for summer BBQ’s and takes less than 10 minutes to make from start to finish!
Slice off the ends of the cucumbers and peel them. Cut them into thin rounds and place them in a large bowl. Then blot them with a paper towel to remove extra water (this helps keep the cucumber salad crunchy). Dice the shallots and dill and add them to the bowl.
In a small bowl make the dressing by whisking together the rice vinegar, olive oil, salt, and pepper. Pour the dressing over the cucumber salad and toss to coat. Season with more salt to taste if needed.
Serve right away or within a few hours, chilled.
English, European, Hothouse cucumbers are great to use and have a thinner layer of skin with minimal seeds. They are sometimes pricier, and wrapped in plastic at the grocery store. American Slicing cucumbers can also be used (which is shown here). I have made this cucumber salad with all of these variety's which work well. I do not recommend using pickling cucumbers or lemon cucumbers as they contain too many seeds.
I do not recommend making this recipe a day in advance as the cucumbers can get soggy and mushy. Instead, make it up to 2-3 hours prior to serving. Consume within 1 day to avoid it turning too watery.