Food & Cooking Recipes Salad Recipes Cucumber Salad with White-Wine Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Servings: 25 Classic Scandinavian ingredients cucumber and dill come together in this simple, refreshing salad. Ingredients 16 cucumbers, peeled and sliced ¼ inch thick 2 cups white-wine vinegar 1 large bunch fresh dill, roughly chopped 2 tablespoons coarse salt 3 tablespoons sugar Directions 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. Rate it Print