Cucumber Summer Salad
This cucumber summer salad feels crisp, refreshing, and perfect for warm sunny days. Fresh cucumbers, juicy tomatoes, red onions, and dill come together with a bright homemade lemon dressing for an easy side dish everyone loves.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: B
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large English cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: crumbled feta cheese
Instructions
- Wash and prepare all vegetables.
- Slice the cucumbers and red onion thinly.
- Cut the cherry tomatoes in half.
- Add the vegetables and dill to a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, sugar, salt, and black pepper.
- Pour the dressing over the salad.
- Toss gently until everything combines evenly.
- Chill the salad for 15 minutes before serving.
- Serve fresh with extra dill or feta cheese if desired.
Notes
Use fresh cucumbers for the best crunchy texture. Keep the dressing separate if making ahead. Add feta cheese, avocado, or chickpeas for extra flavor and texture. Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg