Looking for an accompaniment that’s easy to make but sure to impress? This sweet and sour dill and cucumber salad gets a lot of love whenever I serve it on one of my grazing tables. It’s perfect for a summer wedding or party too, as it’s cool, refreshing, and seriously tasty! The combination of the sweet and sour dressing with fresh, juicy cucumbers and tangy dill is just heavenly. I use a good bunch of the dill – I’m not sure you can actually add too much! The salad also goes with just about everything, which is why it’s one of my summer staples for event catering. In fact, you may recognise it from the grazing tables I created for the B.LOVED Hive workshop. Several of the attendees asked me to share my cucumber salad recipe that day, so here it is!
Sweet & Sour Cucumber Dill Salad
2 tablespoons white wine vinegar
2 teaspoons sea salt flakes (Maldon is my favourite)
2 teaspoons of caster sugar
Bunch fresh dill
Edible flowers to decorate (optional)
- Roughly peel and ribbon the cucumbers.
- In a bowl, mix together the white wine vinegar, salt flakes and caster sugar.
- Pour the vinegar mixture over the cucumbers and toss well.
- Chop the dill, avoiding the stalks, and add to the salad. Toss again.
- Cover and refrigerate for at least an hour (up to 4) before serving.
- For extra wow factor, add edible flowers for decoration just before serving.
Top image by: Bethany and James
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