Salting draws excess moisture from the cucumbers and seasons them simultaneously.
- 1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
- ¼ cup coarsely chopped fresh dill
- Freshly ground black pepper
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
Do Ahead: Cucumbers can be salted up to 4 hours ahead. Keep chilled.
Nutritional ContentCalories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 240Reviews Section
4 cucumbers, sliced thinly
1 red onion, sliced thinly
2 sprigs fresh dill, chopped, or 1 teaspoon dried dill or 3 cubes Dorot Gardens Frozen Dill
1 tablespoon oil
1/4 cup fresh lemon juice (or to taste)
1&ndash2 teaspoons salt
1 teaspoon sugar
Cucumber sandwiches are made to be very simple, light, and refreshing. They don’t require a lot of ingredients and they can be made in minutes! Though there can be many different variations on cucumber sandwiches, some things always remain the same: Bread, Cucumbers, and Spread.
The bread for cucumber sandwiches should always be soft and light. Some people even prefer the bread to be sliced very thin, which really helps to make the cucumbers the star of the show. White bread is always a popular choice. Some people like to use a soft wheat bread or pumpernickel. We prefer a good buttermilk bread because of the subtle buttery flavor and soft texture.
For cucumber sandwiches, you want to slice your cucumbers very THIN. They are meant to be layered on the sandwich between the bread slices. You can peel them first, leave the peels on, or use a fork or peeler to make a design in the peel before slicing. You can stack them (like in the picture), layer them halfway over each other in rows (like a stack of cards that has been spread out), or come up with your own creative way to layer them!
Cucumber sandwich spread is usually butter or cream-cheese based. Other ingredients can be added to the spread to add flavor or texture or it can be a simple spread using only softened butter or cream cheese. We like to use cream cheese but butter works great too (and some may argue it is more “traditional”) We like adding some mayonnaise, dill, and green onion to the spread to give it a flavor boost. You can also use some dry Ranch dressing mix, dry Italian dressing mix, or fresh, roasted garlic.
Vegan Lemon Dill Cucumber Salad
Post holidays, I’m craving all the lighter brighter food! There is no pressure, no dreading the scale, my body just wants real food when it goes without it here and there. So when January hits, I’m dreaming of veggie packed dishes and new seasonal concepts.
When it comes to getting back to your normal routine, easy is always the way to go! In terms of salad, it’s easy to throw something together and call it a day. However, with just a few lil steps and some fresh herbs, you can create a fab salad that keeps you coming back for more regardless of the season!
With colder temps my skin screaming for hydration. Especially since we started running heat for the first time since we have a toddler. That being said, it’s non stop water and reaching for high water content produce like cucumbers! I personally love a cucumber salad as they offer texture, a mild flavor making it easy to prep them in just about any dressing, with the water content they also fill you up without weighing you down.
There are so many great things about this cucumber salad! It’s quick, easy, affordable, veggie packed, has notes of lemon and garlic, is flavor packed, has avocado for healthy fats, fresh dill, has texture, is perfect for any season, great for entertaining, you could also use the salad to top sandwiches with and pairs well with any protein!
If you’re searching for a staple summer salad, you have to try this new vegan Lemon Dill Cucumber Salad !!
- Combine ½ c. sour cream, 1 Tbsp. white vinegar, 1 Tbsp. minced fresh dill, 1 tsp. sugar, ½ tsp. salt, and ¼ tsp. garlic powder. Stir until combined.
- Add 3 c. thinly sliced peeled cucumbers and 1 c. thinly sliced red onion.
- Stir to combine cover and chill at least 2 hours.
Chickpeas are a versatile base for salads. They are nutritious, taste great, and inexpensive. To make the best chickpea salad, keep these tips in mind:
Use quality chickpeas. You can use canned chickpeas — buy a brand you like (I love Eden Organic canned beans). Or you can cook dried chickpeas yourself. It takes a bit of time, but they keep in the fridge and freezer for a while. If you’re interested in cooking dried chickpeas from scratch, take a look at our in-depth tutorial for how to cook dried chickpeas.
Add vegetables for color and texture. In this salad, we use lots of sweet tomatoes and crisp cucumbers. Any variety of cucumber works, but I usually buy the seedless variety (often sold wrapped in plastic) or the smaller, thin-skinned cucumbers (often sold as Persian cucumbers). I like these because you don’t need to peel or remove seeds. If you’re using thicker-skinned cucumbers, give them a peel.
Use a bright and flavorful salad dressing. Chickpeas are a fantastic salad base, but they don’t have much flavor by themselves. That’s why we love tossing them with an ultra-flavorful dressing. As the salad sits, the chickpeas absorb the dressing and get more and more delicious over time.
Use lots of fresh herbs. We reach for lots of fresh dill, but most tender herbs will work here. Think about mint, parsley or a combination of herbs.
Our Favorite Chickpea Salad Dressing
Introducing our favorite salad dressing. It makes just about anything taste better. The dressing is simple, fresh, and seriously one of the most made recipes in our kitchen.We also use this dressing to make our couscous salad — everyone loves it! Here’s what goes into our salad dressing:
- Fresh lemon juice lightens up the salad and makes all the ingredients taste fresh.
- Extra-virgin olive oil balances the lemon and makes the dressing creamy.
- Dijon mustard adds a little tang.
- Honey balances out the lemon and mustard.
- Salt and pepper help to season the salad — a must!
Make Ahead Tips
As I mentioned above, you only need 15 minutes of hands-on time to make this, which helps to make this one of my favorite salads on Inspired Taste.
The other reason I love it is that it tastes even better when it made in advance, making this a perfect make-ahead salad.
You can get away with making this an entire day in advance and if you want it to last even longer, keep the tomatoes off to the side. The tomatoes break down a bit too much for me on day two, but prepping them and keeping them in a container next to the salad deals with that. Then when you want to eat the salad, throw in a handful of tomatoes, and you’re set.
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Ingredients for Cucumber Dill Salad:
- Cucumbers: There are many types of cucumbers and all types of sizes. I love to pick them between the small and medium sizes as their seeds are small and easier to enjoy. I like the skins crispy too so pulling them smaller allows for that. They hold up in pickles and ultimately a salad very well. If you have other types you can choose whether or not you keep the skins or not.
- Olive Oil: There are really two types of olive oil the kind you cook with and the kind you dress dishes with. The prices vary dramatically and I suggest putting some money behind a great olive oil for dressing fresh veggies in for spring and summer. The flavor is perfect for the garden fresh veggies you have.
- Salt: Not all salt is created equal and there are MANY types. I always have three types available. Sea Salt is my favorite and I get it ground and then also get the course as well. These are best to use with fresh veggies but we also use Himalayan Salt as well.
- Dill: I love growing flowering dill in our garden. Not only is it beautiful but it smells amazing. You can use the yellowing flowers or the feathery greens for this recipe.
- Onion Flowers: These are the round balls at the top of a flowering onion. We see this in Mid to late July start and go through the rest of the summer. I love them and treat them just like chive blossom. If you do not have one you can easily use a shallot of red onion but sparingly. We don’t want the onion flavor to overpower the dish.
- Vinegar: In the summer I focus my vinegar usage on rice wine vinegar and white wine vinegar. They are brighter and fruitier and compliment fresh ingredients more than heavier vinegars like Apple Cider Vinegar and Balsamic vinegar do.
I love using cucumbers from our garden all summer. They are so easy to grow and love to trellis. Though they are prickly, our son loves to find them on the trellis and have me harvest them. I grow 2-4 varieties of them so when I make this salad it is always a mix of cucumber varieties and I love that.
Best recipes with fresh dill
When the summer hits, our garden always has an abundance of dill. It’s so easy to grow fresh dill: all you need is a few pots and a sunny ledge: no garden space required! (Go to How to Grow Herbs.) If you’ve got lots of fresh dill, or just love buying copious amounts like we do, here are a few of our best dill recipes to use it:
- Pickles: Why not make your own Dill Pickles? They’re crisp and delicious, full of amazing tangy flavor.
- Potato salad: Throw fresh dill into this Dill Potato Salad and you’ll be amazed at the fresh, beautiful herby flavor.
- Cucumber salad: Cucumbers and dill are a classic pair. Try Creamy Cucumber Salad or Cucumber Salad with Vinegar.
- Dips: Fresh dill is fabulous in dips. Try Dill Pickle Dip or Dill Sauce.
Though this salad has only a few ingredients, working with them is a sensory pleasure: fresh dill with it's feathery leaves and sweet aroma, chilly crisp cucumber whooshing across a mandonline's razor sharp blade. For the other components, I've tried this salad with raw onion (both red and white) and found the flavor too strong. In this Creamy Cucumber Salad recipe the subtle onion flavor of fresh chives compliments the flavors of dill and cucumber without overpowering them. And sour cream makes a lovely base, but plain Greek yogurt also works well. And though the salad tastes decadent, it's actually light at just under 100 calories per generous serving.
I suggest investing in a mandoline. This is going to allow you to slice your cucumbers fast and they will all be similar in size! I love how thin or thick you can make your cuts with a twist of the handle.
Depending on where you live will depend on the varieties your stores offer. I reach for an English Cucumber a lot or even the regular wax cucumbers. Sometimes we will find Persian cucumbers, but they don't carry them all the time. If you use a waxy cucumber, you might enjoy the salad better if you peel them first.
Give this fresh tomato and cucumber salad a try this week. I think you will enjoy the crisp and light flavors. A low carb side dish that will add flavor and color to your dinner plates.