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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1For oil and vinegar dressing:

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

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

About this Recipe