Save A crisp, refreshing salad featuring crunchy cucumbers, fragrant dill, and a bright lemon dressing—perfect as a side for summer meals or light lunches.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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This lemon dill cucumber salad is my go-to for picnics and sunny lunches. The zesty dressing and aromatic herbs always get rave reviews!
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Ingredients
- English cucumbers: 2 large, thinly sliced
- Red onion: 1 small, thinly sliced
- Fresh dill: 3 tablespoons, finely chopped
- Fresh lemon juice: 3 tablespoons
- Extra-virgin olive oil: 2 tablespoons
- Honey or maple syrup: 1 teaspoon
- Garlic clove: 1, minced
- Sea salt: ½ teaspoon
- Freshly ground black pepper: ¼ teaspoon
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Instructions
- Combine vegetables and herbs:
- In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
- Make the dressing:
- In a small bowl or jar, whisk together the lemon juice, olive oil, honey, minced garlic, salt, and pepper until well blended.
- Toss the salad:
- Pour the dressing over the cucumber mixture. Toss gently to coat all ingredients evenly.
- Chill the salad:
- Cover and refrigerate for at least 10 minutes to allow flavors to meld.
- Serve:
- Give the salad a final toss before serving. Serve chilled or at room temperature.
Save My family loves this salad on burger nights—it disappears in minutes and they always ask for seconds!
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Serving Suggestions
Enjoy this salad alongside grilled fish, chicken, or serve as a light lunch with crusty bread.
Variations
Add crumbled feta cheese or sliced cherry tomatoes for extra flavor and texture. Swap dill for chives or parsley if preferred.
Nutrition Information
Per serving: 70 calories, 5 g total fat, 7 g carbohydrates, 1 g protein
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This salad brings bright flavor and crunch to your table—make it fresh for every summer gathering!
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, it benefits from chilling at least 10 minutes to meld flavors but is best consumed the same day for crunch.
- → What herbs can substitute dill in this salad?
Chives or parsley work well as alternatives, providing fresh herbal notes.
- → How can I make the dressing sweeter or less tangy?
Adjust the honey or maple syrup quantity to your taste for balanced sweetness and brightness.
- → Is this suitable for gluten-free and low-carb diets?
Absolutely, all ingredients are naturally gluten-free and low in carbohydrates.
- → What dishes pair well with this salad?
It complements grilled fish, chicken, or acts as a fresh side to summer meals.
