Cucumber Dill Salad

cucumber dill salad

Today’s post is for my friend Jes, a girl with a big laugh and a good heart. We became fast friends our freshman year of college. Several road trips and lots of late-night shenanigans later, I consider her a close friend. Suddenly Jes is all grown up; she graduated from her master’s program in May, bought a house in Tulsa with her love, and starts a full-time job later this month. She chronicles her [mis]adventures in first-time home ownership at her blog, Curb Side Appeal.

Always ambitious, Jes has been tending her garden in Tulsa and has cucumbers “out the wazoo”. A couple of weeks back, she requested some cucumber recipes. I made up a Persian-inspired cucumber and dill recipe based on some salads I’ve eaten at local restaurants. This one’s for you, Jes!


sliced cucumbers
salad made of cucumber, tomato, dill and feta
Persian cucumber salad

Cucumber Dill Salad
Author: 
Recipe type: Salad
 
This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing.
Ingredients
  • 3 cucumbers, seeded and chopped
  • 3 tomatoes, seeded and chopped
  • 1 red onion, chopped
  • ⅓ cup finely chopped fresh dill
  • 3 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • ½ cup crumbled feta cheese
  • salt and pepper
Instructions
  1. In a good sized bowl, toss all of the ingredients together. Season with salt and pepper. If you have time, cover and store in the refrigerator for a few hours to let the flavors blend.
Notes
  • My dill plant dried up long ago (RIP), so I bought one of those Living Herbs packages of dill at the grocery store and used almost the entire package for this salad.
  • Taste each cucumber before chopping it up! If you find one that has bitter skin, peel it before dicing. One of my three cucumbers, strangely, tasted bitter and I wish I had removed the skin on it before adding it to the rest.
  • At first, I chopped the tomatoes and cucumbers into pretty big chunks, but I later found that I enjoyed the salad more when they were chopped more finely (see the cucumber salad on top of the mixed greens). I suggest chopping them into small pieces from the beginning.

Comments

  1. says

    That looks so fresh! It looks perfect for a hot day too, which I’m loving this week – it’s so hot here! I love the dill in it, I think I may have just enough in my garden, mine didn’t grow very well this year. So sad because I love dill :( It looks great in this salad!

  2. Jes says

    Oh man. Honored! And so glad. I never thought I’d have an excess of anything in my garden, but turns out the cucumbers are the only thing producing what-so-ever. You’re great K-dizz! Come to Tulsa and you can have all the mint, chives, oregano, basil, and parsley that you can stand! Thank you thank you thank you. And hooray for shenanigans.

  3. Rev. Michael says

    how did you not talk to your persian friend before you did this? alt., some might say, more authentic, dressing, some tangerine zest and jucie.

  4. says

    What a refreshing salad! I am never tired of new cucumber salad ideas as it’s one of the best salads for summer :) Dill and cucumber is a match made in heaven anyway… I love how you have used feta with it.

Leave a comment below:

Your comments make my day. Thank you!

Note: Your email is never published or shared. Required fields are marked *

Rate this recipe: