Cucumber Red Onion Salad with Lemon Dill Recipe
A refreshing and vibrant cucumber and red onion salad tossed with a zesty lemon-dijon dressing infused with garlic, honey, and fresh dill. This light salad is perfect as a side dish for warm days or as a crisp addition to any meal.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 2 (2 lb.) Persian or English cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- ⅓ cup fresh dill, chopped
Dressing
- ¼ cup olive oil, preferably extra virgin
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes, optional
Instructions
- Slice vegetables: Thinly slice the Persian or English cucumbers and small red onion. Place them in a large salad bowl along with the chopped fresh dill.
- Prepare dressing: In a small bowl, thoroughly whisk together the olive oil, fresh lemon juice, minced garlic, honey or maple syrup, dijon mustard, sea salt, ground black pepper, and red chili flakes if using until well combined.
- Combine and marinate: Pour the dressing over the sliced vegetables and dill. Toss everything gently but thoroughly to ensure even coating. Cover and let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
- For best results, use Persian cucumbers as they have thinner skin and fewer seeds.
- Letting the salad marinate enhances the flavor and softens the onions slightly.
- Adjust the honey or maple syrup quantity to taste if you prefer it sweeter or more tart.
- Red chili flakes are optional and add a subtle kick; omit if you want a milder salad.
- This salad is best served chilled and pairs perfectly with grilled meats or as a fresh side to sandwiches.
