Ingredients
2 English cucumbers, thinly sliced
¼ red onion, thinly sliced
2 tbsp fresh dill, chopped
2 tbsp olive oil
Juice of 1 lemon
1 tbsp white wine vinegar (optional)
Salt and pepper to taste
Optional: ¼ cup crumbled feta, cherry tomatoes, mint leaves
Instructions
Thinly slice cucumbers and onions. Pat cucumbers dry with paper towels.
In a large bowl, combine cucumbers, red onion, and dill.
In a small bowl, whisk together olive oil, lemon juice, vinegar (if using), salt, and pepper.
Pour dressing over cucumber mixture and toss gently to coat.
Chill in the fridge for at least 15–30 minutes before serving. Garnish with feta or mint if desired.
Notes
For best results, salt cucumbers and let them rest 10 minutes before dressing to reduce excess moisture.
Use Persian cucumbers for a crispier bite or add cherry tomatoes for sweetness.
Store leftovers in an airtight container up to 2 days; add dressing fresh if prepping ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 2g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.2g
- Protein: 1g
- Cholesterol: 0mg