Cucumber Dill 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.



  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.


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.
Prepartion tips: 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.
Make it dairy free: Skip out on the feta.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.