Estonian Cucumber and Dill Salad

Elijah Grounds

This crisp and refreshing Estonian Cucumber and Dill Salad is a beloved summer staple in Estonian kitchens, often accompanying grilled meats or hearty stews. Paying homage to Estonia's cool climate and fertile fields, this salad brings together crunchy cucumbers, fresh dill, and a tangy-slightly sweet vinaigrette. It's simple yet elegant, delivering a delicate balance of brightness, freshness, and herbal notes in every bite.

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Prep Time 15

Total Time 15

Course Salad

Cuisine Other European

Servings servings

Calories 87 kcal

Equipment

Sharp chef’s knife
Mandoline slicer (optional)
Mixing bowl
Whisk

Ingredients

For the Salad:

3 cups thinly sliced English cucumbers about 2 medium cucumbers; use organic or unwaxed if possible
½ teaspoon fine sea salt for drawing out moisture
2 tablespoons finely chopped fresh dill use tender fronds only

For the Dressing:

2 tablespoons white wine vinegar or use apple cider vinegar if preferred
1 tablespoon granulated sugar adjust to taste
1 tablespoon cold water
2 tablespoons neutral oil such as sunflower or grapeseed
¼ teaspoon freshly ground black pepper to taste

Instructions

Thinly slice the cucumbers using a sharp knife or mandoline. Place them in a medium bowl and sprinkle with sea salt. Toss gently and let sit for 10 minutes to draw out moisture.
While cucumbers are resting, whisk together the vinegar, sugar, cold water, and black pepper in a separate bowl until the sugar dissolves. Slowly drizzle in the oil while whisking to emulsify.
Drain any excess liquid from the cucumbers. Lightly pat dry with a paper towel, then add the fresh dill and dressing. Toss until cucumbers are fully coated.
Refrigerate for at least 5 minutes before serving to allow flavors to meld, though it's also delicious served immediately.

Notes

If you prefer a creamier version, substitute half of the oil with sour cream or crème fraîche.
For a crisper cucumber, salt and drain them longer (up to 20 minutes), but don’t forget to pat them dry before dressing.
If fresh dill isn't available, dried dill can be used, but reduce to 1 teaspoon.

Nutrition

Calories: 87kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 6gSodium: 293mgPotassium: 121mgFiber: 0.4gSugar: 4gVitamin A: 98IUVitamin C: 2mgCalcium: 14mgIron: 0.3mg

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