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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.

Scale

Ingredients

Instructions

  1. In a large bowl, toss all of the ingredients together. Season with salt and pepper.
  2. If you have time, cover and store in the refrigerator for a few hours to let the flavors blend. This salad is best consumed within a couple of days.

Notes

Preparation 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/vegan: Skip the feta.

▸ Nutrition Information

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