Description
A refreshing and crisp cucumber salad featuring thinly sliced cucumbers, red onions, and green onions tossed in a tangy lemon and olive oil dressing, enhanced with fresh dill for a light and flavorful side dish perfect for warm days or as a palate cleanser.
Ingredients
Scale
Vegetables
- 6 mini cucumbers or 1 large English cucumber, thinly sliced
- ¼ large red onion, thinly sliced
- 2 green onions, thinly sliced
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Herbs
- 1 teaspoon fresh dill, roughly chopped
Instructions
- Slice the vegetables: Thinly slice the cucumbers and red onions using a sharp knife or mandoline for uniform slices. This ensures even texture and an appealing presentation.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, kosher salt, and freshly ground black pepper until well combined and emulsified.
- Toss the salad: In a medium glass bowl, combine the sliced cucumbers, red onions, green onions, and chopped fresh dill. Pour the prepared dressing over the vegetables and toss gently until everything is evenly coated.
- Serve and adjust seasoning: Transfer the salad to a serving bowl. Taste and add additional salt and pepper if desired. Optionally, chill the salad before serving to enhance its crispness and refreshment.
Notes
- Chill the salad before serving to make it extra crisp and refreshing.
- Use fresh, perfectly ripe cucumbers for the best flavor and texture.
- If red onions are too pungent, soak them in ice water for 10 minutes to mellow their sharpness before slicing.
