Dilly Cucumber Salad

Maggie May Schill


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!


★★★★★ 1 vote

8 or so
24 Hr
No-Cook or Other


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1 1/2 c
olive oil, extra virgin
1 Tbsp
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.)


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

How to Make Dilly Cucumber Salad


  • 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.

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About Dilly Cucumber Salad

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