Light and Fresh Cucumber Salad
A vibrant and refreshing salad featuring crisp cucumbers, juicy cherry tomatoes, and a tangy dressing, perfect for summer gatherings or a quick side dish.
Ingredients
Main Ingredients
- 2 large Cucumbers English cucumbers are recommended for minimal seeds.
- 1 cup Cherry tomatoes Sweet and juicy.
- 1/4 Red onion, thinly sliced Can omit if sensitive to strong onion flavors.
- 1/4 cup Fresh dill, chopped Can substitute with parsley.
- 1/2 cup Feta cheese, crumbled Goat cheese is a delightful alternative.
- 2 tablespoons Olive oil Can use avocado or walnut oil as a substitute.
- 1 tablespoon Red wine vinegar Lemon juice also works beautifully.
- Salt and pepper to taste Enhances the flavors.
Instructions
Preparation
- Wash the cucumbers and cherry tomatoes. Peel and slice the cucumbers into thin rounds, and halve the cherry tomatoes.
- Thinly slice the red onion and set it aside.
- In a large bowl, toss together cucumbers, cherry tomatoes, red onion, and fresh dill.
Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour this mixture over the salad.
- Gently toss the salad until everything is well coated with the dressing.
- Sprinkle crumbled feta on top.
- Taste and adjust the seasoning if necessary.
Serving
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Notes
For variations, try adding sliced bell peppers for crunch or avocados for creaminess. Store leftovers in an airtight container in the fridge for up to 2 days, keeping the dressing separate until serving.