Introduction
On a bright summer day, Lina Vexley strolled through her local farmer’s market, drawn to the crisp cucumbers and vibrant herbs on display. The refreshing scent of dill sparked an idea for a simple yet flavorful cucumber salad. With ripe cherry tomatoes, tangy red onion, and a splash of lemon, she knew this salad would be the perfect companion to grilled dishes or as a light meal on its own. For Lina, cucumber salad embodies freshness—its crunch and zest bring comfort during warm days, while reminding her of the joy found in seasonal, garden-fresh ingredients shared with loved ones.
Cucumber Salad
Equipment
- Mixing Bowl
- Sharp Knife
Ingredients
Salad Base
- 2 cups cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 2 tbsp fresh dill chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Slice cucumbers thinly and place them in a large mixing bowl.
- Add halved cherry tomatoes, sliced red onion, crumbled feta, and chopped dill.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Chill for 10 minutes before serving for best flavor.
Notes
Nutrition
How to Make Cucumber Salad
To make cucumber salad, start with fresh, firm cucumbers. Slice them thinly, either with a sharp knife or a mandoline for even, delicate cuts. Place the slices in a large mixing bowl. Next, halve cherry tomatoes for sweetness and juiciness, and thinly slice red onion to add a mild sharpness. Crumble some feta cheese over the top for creaminess and sprinkle in freshly chopped dill for that signature flavor. These ingredients create a refreshing mix of textures and tastes.
For the dressing, whisk together olive oil, freshly squeezed lemon juice, a pinch of salt, and a bit of black pepper. This simple combination enhances the vegetables without overpowering them, giving the salad a zesty brightness. If you prefer a creamier version, you can add a spoonful of Greek yogurt to the dressing.
Once the dressing is ready, pour it over the salad ingredients and toss gently, ensuring all the slices are evenly coated. Be careful not to overmix, as cucumbers can release water and become too soft. To maximize flavor, let the salad rest in the fridge for about 10 minutes before serving. This allows the cucumbers to absorb the dressing and the flavors to meld beautifully.
Cucumber salad is versatile and can be adjusted to suit different palates. Add avocado for creaminess, switch feta with mozzarella pearls, or try parsley instead of dill for a new twist. It pairs wonderfully with grilled meats, seafood, or as a stand-alone light lunch. Quick to prepare, nutritious, and vibrant, it’s a staple summer dish that’s as refreshing as it is delicious.
Conclusion
Cucumber salad is the definition of fresh and simple cooking. Lina Vexley’s take on this dish combines crisp cucumbers, juicy tomatoes, zesty onion, and aromatic dill, all tied together with a lemon-olive oil dressing. The result is a salad that is light yet flavorful, perfect for summer days or as a refreshing side year-round. Its versatility makes it a recipe worth revisiting often, whether you enjoy it plain or customize it with new ingredients. This cucumber salad is more than a dish—it’s a refreshing reminder of the beauty in uncomplicated, seasonal eating.