lemony dill cucumber salad

It came as no surprise when I flung opened the curtains somewhat bright & early Saturday morning, to find it was so black outside & getting ready to storm. Again. Florida, I’m done with your summer & the ungodly humidity. Anyway, storm it did & for most of the day, making shooting in natural light a little challenging. I like shooting with a light cloud coverage but not the armageddon look the sky had to it on Saturday morning. So the delicious gluten-free pesto chicken pasta bake pics didn’t turn out exactly as I’d hoped, so consequently, I won’t be sharing those…delicious as the recipe was. I also made this lovely, summery cucumber salad. 

lemony dill cucumber salad

The salad starts with pickling onion slices in some lemon juice, salt & honey. It’s incredible how much an acid like vinegar or lemon juice can break down onion, sweeten & soften it. Then I made a Lebanese-esque dressing with garlic, chili, cumin & honey; sliced the cucumbers; chopped-up some dill & voila! Salad – made. It took about 15 minutes & barely a sweat was broken.

fresh dill

I wish I could say the fresh dill came from my garden but thanks to the Florida heat I can’t get much at all to grow. Blah blah, you’ve heard me bitch about that before. For a couple of bucks, we scored a lifetime’s worth of dill at an Asian market. It was insane how much we actually got for so little money. That is but a mere fraction of it in the pic. Now I need to put my thinking cap on as to what else I can make with it this week. This cucumber salad was a good start. 

lemony dill cucumber salad

Cucumbers, although available all year long, are the quintessential summer veggie. They marry with most flavors, require next to no prep work, just a quick slicing in this instance, they’re low in calories but high in nutrients. Making cucumbers the perfect diet food for busy cooks. This salad is light & fresh & uses the same salad dressing as my Greek salad. Try it & let me know what you think. It’s excellent teamed up with some chicken or pork souvlaki & a crisp, dry white wine. 

lemony dill cucumber salad
Serves 6
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  2. 1 medium white onion, thinly sliced
  3. 2 tablespoons lemon juice
  4. 1 tablespoon honey
  5. pinch of salt
  7. 3 tablespoons lemon juice
  8. 3 tablespoons olive oil
  9. 3 tablespoons chopped fresh dill
  10. 1 tablespoon honey
  11. 2 garlic cloves, crushed
  12. 1/2 teaspoon ground cumin
  13. pinch salt & freshly ground pepper
  14. 2 medium English (telegraph) cucumbers, sliced
  15. 3 oz feta cheese (I used goat feta), crumbled
  16. extra dill sprigs, for garnish
  17. lemon wedges &/or slices, for garnish
  1. To make the pickled onion: Combine onion, lemon juice & sugar together in a small bowl. Keep stirring the mixture until the onion starts to soften – this only takes a minute or two. Cover & place in the fridge for 20 minutes.
  2. To make the cucumber salad: In a jar with a screw-top lid, combine lemon juice, oil, dill, honey, garlic, cumin, salt & pepper; shake well.
  3. Drain onions & combine onion, cucumber slices & dressing together in a medium bowl. Arrange on a serving plate. Sprinkle with cheese & dill sprigs. Serve with lemon wedges.
The Fresh Aussie http://thefreshaussie.com/



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