Simple Cucumber Dill Salad (Print View)

Crunchy cucumber and fragrant dill tossed with zesty lemon dressing for a fresh, light salad.

# Components:

→ Vegetables

01 - 2 large cucumbers, diced
02 - 1 small red onion, finely chopped
03 - 1/4 cup fresh dill, finely chopped
04 - 1/4 cup fresh parsley, chopped (optional)
05 - 1 cup cherry tomatoes, halved (optional)

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon white wine vinegar
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# Preparation Steps:

01 - In a large bowl, mix diced cucumbers, red onion, dill, parsley, and cherry tomatoes if using.
02 - In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, salt, and black pepper.
03 - Pour the dressing over the vegetable mixture and toss gently until evenly coated.
04 - Taste the salad and adjust seasoning as desired.
05 - Serve immediately, or refrigerate for up to one hour to enhance flavors and serve chilled.

# Expert Advice:

01 -
  • Ready in just 10 minutes—no cooking needed.
  • Light and refreshing, perfect for summer or as a healthy snack.
  • Simple ingredients that come together beautifully.
  • Vegetarian, gluten-free, and low carb to fit many diets.
02 -
  • Use a sharp chef's knife for cleanly diced cucumbers and onions.
  • Toss the salad gently to avoid bruising the delicate herbs.
  • Allow the salad to rest up to an hour in the fridge for deeper flavor.
  • Adjust the lemon juice and vinegar to balance acidity to your taste.
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