Light German Cucumber and Dill Salad Gurkensalat Recipe
A very simple, refreshing salad made from thinly sliced cucumbers with dill and a light vinegar-based dressing. In Germany it’s often served alongside roasted meats or fish, as it nicely cuts through the richness of the main dish. The flavor is a bit like a cross between Polish mizeria and pickled cucumbers, but lighter and crunchier.
In Germany, Gurkensalat is as obvious a side dish as creamy cucumber salad is in Poland – it’s served next to schnitzel, pan‑fried fish or roasted potatoes, especially during fresh cucumber season.
This Gurkensalat is incredibly quick to make yet brings a bright, refreshing contrast to richer dishes. The ultra-thin cucumber slices and simple vinegar dressing keep it light and crisp.
Why this version works
- Salting and lightly squeezing the cucumbers reduces how watery the dressing gets and intensifies the flavor.
- Very thin slices soak up the marinade quickly, so the salad is ready after just a dozen or so minutes.
- The vinegar‑to‑water ratio gives a clearly tangy but not harsh sour taste.
- A bit of oil softens the sharpness of the vinegar and helps the dressing cling to the cucumbers.
Chef's tips
Slice the cucumbers as thinly as possible – this is key to the salad’s texture. If your vinegar is very strong, dilute it with a bit more water and balance with a pinch of extra sugar.
How to serve
Serve well chilled alongside schnitzel, roast meats, grilled fish or simple potato dishes. It’s also great on a summer buffet table with other cold salads.
Watch out for
- Don’t squeeze the cucumbers completely dry – they’ll turn rubbery and lose their fresh feel.
- If the slices are too thick, they’ll stay watery inside and won’t absorb the marinade as well.
- Add the vinegar gradually – once the salad is too sour, it’s hard to bring it back into balance.
Substitutions
- Instead of spirit vinegar, use white wine or apple cider vinegar, adding a bit more as they are milder.
- You can partly replace the dill with flat‑leaf parsley if not everyone likes a strong dill flavor.
- White sugar can be swapped for honey or brown cane sugar for a slightly different note.
- You can replace part of the water with plain yogurt if you want a creamier version.
Ingredients
- cucumber - 2 pieces
- dill finely chopped - 3 tablespoons
- vinegar - 2 tablespoons
- oil - 2 tablespoons
- sugar - 1 teaspoon
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- water - 2 tablespoons
Preparation
- Wash the cucumbers; if the skin is very thick or bitter, peel them thinly. Slice into the thinnest possible rounds, ideally on a mandoline – they should be almost translucent and flexible.
- Transfer the cucumber slices to a larger bowl, sprinkle with salt and mix thoroughly with your hands so the salt gets between all the layers. Set aside for 10–15 minutes, until a visible layer of juice collects at the bottom.
- In a small bowl, mix the vinegar, water, sugar, oil and pepper. Stir with a teaspoon until the sugar crystals dissolve completely and the dressing is uniform and slightly cloudy.
- Lightly squeeze the cucumbers with your hand or a spoon to remove excess juice over the bowl or sink. The slices should be clearly moist and springy, but not swimming in liquid and not completely dry.
- Finely chop the dill, removing the thicker stems. Add it to the cucumbers along with the prepared dressing and gently mix, lifting the slices from the bottom so they don’t break.
- Taste the salad. If the flavor is too mild, add a little vinegar or a pinch of sugar; if it’s too sharp, add a tablespoon of water or a bit of oil until the dressing is pleasantly sweet‑and‑sour.
- Serve immediately or after 20–30 minutes of chilling in the fridge to let the flavors meld. Stir once more before serving – there should be a thin layer of dressing at the bottom and the cucumber slices should still be crisp.
Storage
Store the salad covered in the fridge and eat within 1 day. The cucumbers will soften and release more liquid, so stir before serving and adjust seasoning if necessary.
I like to keep this salad on the tangy side, as it really wakes up heavier meals. A generous handful of fresh dill makes all the difference, so don’t skimp on the herbs.
