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



  • 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
  • 1/2
    red onion, sliced
  • 3 Tbsp
    fresh dill, chopped

How to Make Dilly Cucumber Salad


  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.

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