Crisp Cucumber Salad with Dill and Lemon
Ingredients:
- 2 large cucumbers, sliced thin (you can peel them if you prefer)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
- 1/4 cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp white wine vinegar (or apple cider vinegar)
- 1 tsp honey or sugar (optional, for a touch of sweetness)
- Salt and pepper, to taste
- 1/4 cup feta cheese (optional, for extra flavor)
- 1/4 cup cherry tomatoes, halved (optional, for added color)
Instructions:
-
Prepare the cucumbers:
Wash and slice the cucumbers into thin rounds or half-moons. If the cucumbers are particularly watery, you can sprinkle them with a pinch of salt and let them sit for 10 minutes to draw out excess moisture, then pat them dry with a paper towel. -
Add the onion:
Thinly slice the red onion and add it to the cucumbers. The onion gives the salad a nice bite, but you can adjust the amount based on your taste. -
Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey (if using), salt, and pepper. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed. -
Combine and toss:
Pour the dressing over the cucumber and onion mixture. Toss everything together gently so that the veggies are well-coated. -
Add the finishing touches:
Stir in the fresh dill and, if using, crumble in the feta cheese. You can also add halved cherry tomatoes for a pop of color and sweetness. -
Chill and serve:
Let the salad sit in the fridge for at least 10-15 minutes before serving, so the flavors can meld together. Serve it cold for a refreshing side dish.
This Cucumber Salad is light, crisp, and perfect for a summer dinner or as a healthy side for grilled meats, fish, or even as a standalone light meal. You can also add a handful of olives or capers for a Mediterranean twist! Enjoy!
