You know when you eat certain foods they just taste like summer? Well this Cucumber Dill Salad tastes does that for me. It's a mix of refreshing and cool cucumber with the slightly earthy and lemony taste of dill. This salad can be enjoyed anytime of the year, but I find it best enjoyed on the beach, at a picnic at the park, or to have for dinner with a piece of grilled wild salmon.
The majority of summer cucumber salads I have had contain cane sugar and are mayonnaise based. Summer sun ripened cucumbers are so crisp and refreshing. I really wanted the cucumbers to be the star of the show, so I made this recipe without sugar and mayonnaise. The addition of fresh dill compliments the flavors of the cucumber resulting in a super simple and tangy side dish.
A couple notes about Cucumber Dill Salad:
Let's talk about dill:
I am usually all for substitutions, but one substitution I don't recommend in this recipe is using dried dill in place of fresh dill. Fresh dill is slightly sweet with lemon notes. Dried dill still contains sweetness and some lemon flavor but it doesn't quite pack the punch needed to make this salad fresh and vibrant. If possible, go with the fresh dill.
I used green burplees cucumbers in this recipe. Green burplees are your classic slicing cucumber. This variety also tends to have a thicker skin, so I will peel the cucumber in strips. Another cucumber that would work well that does not require peeling is the English cucumbers. These cucumbers are long and skinny and have fewer seeds. Which ever you decide, you can't go wrong. Both are delicious!
Try with a piece of grilled wild salmon or with The Easiest Rosemary Lamb Gyro Meat. This salad is the perfect addition to any summer meal!
Cucumber Dill Salad
Ingredients
- 2 medium sized cucumbers
- ½ cup red onion
- 2 tbsp fresh dill, finely chopped
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Cut cucumbers into ⅛ inch thick slices. Feel free to peel if you don't like the outside skin. Once cut, place cucumbers in a medium sized bowl
- Small dice or julienne the red onions and add to the bowl with the cucumbers
- In a small bowl, combine the freshly chopped dill, olive oil, red wine vinegar, salt and black pepper. Mix well
- Toss the cucumbers and red onion with the dressing until evenly coated
- Serve the salad right away or store in the fridge for up to one day
Leave a Reply