Description
A cool and refined cucumber salad with crisp slices, bright dressing, and fresh herbs, perfect for a light lunch or dinner party.
Ingredients
Scale
- 3–4 medium English cucumbers, thinly sliced
- 1 small red onion, very thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar or rice vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp fresh dill, finely chopped
- 1 tbsp toasted sesame seeds or sliced almonds
- Zest of 1 lemon
Instructions
- Prepare the cucumbers: Trim ends and slice into thin, even rounds. Sprinkle with salt and let drain for 10 minutes.
- Make the dressing: Whisk together vinegar, Dijon, and honey until smooth; slowly add olive oil until emulsified.
- Rinse the cucumber slices under cold water, then dry well with paper towels.
- Combine the cucumbers and onion with the dressing, tossing gently to coat.
- Finish by stirring in chopped dill and lemon zest; sprinkle with toasted seeds.
- Rest briefly in the fridge for flavors to meld before serving for maximum freshness.
Notes
Use very cold cucumbers for added crispness. Adjust acidity of dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg