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Cucumber Salad with White-Wine Vinaigrette

Classic Scandinavian ingredients cucumber and dill come together in this simple, refreshing salad.

  • Servings: 25

Source: Martha Stewart Living, June 2002


  • 16 cucumbers, peeled and sliced 1/4 inch thick
  • 2 cups white-wine vinegar
  • 1 large bunch fresh dill, roughly chopped
  • 2 tablespoons coarse salt
  • 3 tablespoons sugar


  1. Combine all ingredients in a large bowl; stir until sugar and salt are dissolved and cucumbers are evenly coated. Cover with plastic wrap, and place in refrigerator at least 1 hour before serving.

Cook's Notes

Salad can be stored in an airtight container in the refrigerator for up to three days.

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