Dilly Cucumber Salad

Maggie May Schill

By
@NakedMaggie

Okay, I used to be a prep cook for the Fresh Market. Most things there aren't home-made, or made from scratch. However, the Dilly cucumber salad is! It is also one of the only things I liked that I used to make when I worked there. The Fresh Market uses a bottled vinegar and oil called "Fresh Expressions" if I remember correctly. now that stuff is like 6-7 bucks a bottle! So, I opted to make my own oil and vinegar dressing, which I have posted below. With a little trial and error, I think I've come up with something that is similar if not better in flavor!

Go dilly salad!


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Comments:

Serves:

8 or so

Prep:

24 Hr

Method:

No-Cook or Other

Ingredients

FOR OIL VINEGAR DRESSING

1 1/2 c
olive oil, extra virgin
1 Tbsp
salt
1/2 Tbsp
ground black pepper
4 clove
garlic, pressed and chopped
1/2 pinch
red pepper flakes (a little less than a pinch should do well.)
1 1/2 tsp
dried basil leaves
3-4 Tbsp
aged balsamic vinegar (i say 3-4 tablespoons, but really adjust to your taste.)

FOR SALAD

4 medium
cucumbers
1 pt
plum tomatoes
1/2
red onion, sliced
3 Tbsp
fresh dill, chopped

Directions Step-By-Step

1
For oil and vinegar dressing:

Mix all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate over night.
2
For Salad:

(Remember:Rinse and dry tomatoes and cucumbers.)
3
With a vegetable peeler peel off some of the peel on the cucumbers. (I left some of the peel on the cucumbers for visual effect.)
4
Remove ends of cucumbers and cut cucumbers in half length-wise.
5
With a metal spoon, remove the seeds from the cucumbers. (seeds in the salad are yucky!)
6
Slice cucumbers into 1/4 inch slices.
7
Mix slice cucumbers, red onions and red tomatoes together. Mix in the chopped dill.
8
Add your oil and vinegar dressing to the salad and toss. Chill before serving.

About this Recipe