Serves 4
30 min
German Cucumber Salad
Recipe GLPR18e05f1d38185b
A crisp, tangy German-style salad featuring razor-thin cucumber slices, fresh bell pepper, tomato, and fragrant dill tossed in a bright vinegar dressing with mustard. The vegetables marinate together in the cool refrigerator, allowing the sharp vinegar flavor to mellow and infuse all the components. Perfect as a refreshing side to sandwiches, bread, or any meal. The salad develops better flavor after 20-30 minutes of chilling.
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Ingredients
1 large cucumber or 2 small cucumbers, thinly sliced
1 large tomato or a handful of cherry tomatoes, cut into wedges
1 green bell pepper, chopped
2 sprigs fresh dill, chopped
6–9 tablespoons apple cider vinegar, white wine vinegar, or rice vinegar
1 tablespoon whole grain or Dijon mustard
1 teaspoon sugar
Salt and black pepper to taste
Directions
Using a mandoline slicer, vegetable peeler, or sharp knife, slice the cucumber as thin as possible and place in a large mixing bowl. Finely chop the fresh dill and bell pepper into small, even pieces. Cut the tomato into wedges.
Add the dill, bell pepper, and tomato wedges to the bowl with the cucumber. Drizzle the mustard and vinegar over the vegetables, then add the sugar, salt, and pepper. Gently toss everything together until evenly combined. The vinegar may taste quite strong at this point, but it will mellow as the vegetables marinate.
Cover the bowl with plastic wrap or a lid and refrigerate for 20–30 minutes. Before serving, taste the salad and adjust the seasoning with additional vinegar, salt, or pepper as needed. Serve chilled alongside sandwiches, crusty bread, or as a bright, crisp side to any main course.
