Cucumber Dill Salad

A vibrant, zesty salad perfect for hot summer days, this Cucumber Dill Salad combines fresh ingredients for a refreshing escape from everyday meals.

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Prep Time 10

Total Time 40

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

1 large large cucumber, thinly sliced Choose firm cucumbers without wrinkles.
1/2 cup red onion, thinly sliced (or a shallot) Keep it more subtle with shallots if desired.
1 cup cherry tomatoes, halved Adds sweetness and color to the salad.
1/4 cup fresh dill, chopped

Dressing

2 tablespoons olive oil
2 tablespoons apple cider vinegar (or white wine vinegar) White wine vinegar is a good alternative.
1 teaspoon honey Adjust sweetness as desired.
Salt and pepper to taste

Method

Preparation

Thinly slice the cucumber and red onion, and halve the cherry tomatoes.
In a small bowl, mix the olive oil, apple cider vinegar, honey, and a sprinkle of salt and pepper. Whisk until well combined.
In a large bowl, combine the cucumber, red onion, tomatoes, and fresh dill. Drizzle the dressing over and gently toss to coat.
Let the salad marinate in the fridge for at least 30 minutes for the best flavor.
Serve and enjoy your Cucumber Dill Salad!

Notes

You can add feta cheese or nuts for texture. Avocado is also a great addition for creaminess. While marinating enhances flavor, the salad is still delicious immediately after mixing. Store leftovers in an airtight container in the fridge for up to 2-3 days.