This salad is light yet packed with flavor, balancing cool cucumber crunch, a zesty dressing, and herbs that bring it to life. It works beautifully with grilled meats, seafood, or as part of a mezze spread.
Ingredient
Serves: 4
Prep Time: 10 minutes
Chill Time: 15–30 minutes
2 large cucumbers (English cucumbers are ideal), thinly sliced
½ red onion, thinly sliced
2–3 tbsp fresh dill, chopped (or parsley for a milder flavor)
¼ cup white vinegar or rice vinegar
2 tbsp olive oil
1–2 tsp sugar (optional, balances acidity)
Salt & pepper to taste
Instructions
Slice the Vegetables
Use a sharp knife or mandoline to slice cucumbers thinly for maximum crunch.
Thinly slice the red onion and place it in a bowl of cold water for 5 minutes to mellow the flavor, then drain.
Make the Dressing
In a small bowl, whisk together vinegar, olive oil, sugar (if using), salt, and pepper.
Combine & Toss
In a large mixing bowl, combine cucumbers, onions, and dill.
Pour dressing over and toss until everything is evenly coated.
Chill & Serve
Let the salad sit in the fridge for at least 15–30 minutes so flavors meld.
Serve cold for maximum refreshment.
Variations & Tips
Creamy version: Add 2–3 tablespoons of sour cream or Greek yogurt to the dressing.
Asian-inspired twist: Swap vinegar for rice vinegar, add 1 tsp sesame oil, and sprinkle with toasted sesame seeds.
Extra crunch: Add sliced radishes or bell peppers.
Enjoy !