Polish Cucumber Salad

This vinegary salad celebrates the humble cucumber in its raw and pickled state and adds fragrant dill to the mix—an herb that’s used a lot in Eastern Europe likely to serve with barbecue.



• 1 cucumber

• 6 pickled gherkins


• 6 tablespoons yogurt

• 2 tablespoons white wine vinegar

• 2 tablespoons sunflower oil

• 1 tablespoon fresh dill, chopped

• ½ teaspoon sugar

• ½ teaspoon coarse sea salt & pepper


  1. Wash the cucumber and cut it into fine slices, preferably with a mandolin. Put into a serving bowl.
  2. Finely slice the pickled gherkins and add to the bowl.
  3. In a small bowl, mix all the dressing ingredients and toss through the salad. Serve immediately or refrigerate until needed.