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.
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.
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.
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 thick or bitter, peel them thinly. Slice the cucumbers into very thin rounds – ideally with a knife or slicer so they are almost translucent.
- Transfer the cucumber slices to a bowl, sprinkle with salt, mix with your hands and set aside for 10 minutes to release some juice.
- In a small bowl, mix the vinegar, water, sugar, oil and pepper. Stir until the sugar dissolves and the dressing is uniform.
- Gently squeeze the cucumbers with your hand or a spoon to remove excess liquid, but don’t press them completely dry so they stay juicy.
- Finely chop the dill. Add it to the cucumbers along with the prepared dressing and toss everything gently.
- Taste the salad and, if needed, adjust with an extra pinch of salt, sugar or vinegar. Serve right away or after a short chill in the fridge.
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.
