Healthy Mediterranean Cucumber Salad with Dill

5 from 5 vote

Healthy Mediterranean Cucumber Salad with Dill

Healthy Mediterranean Cucumber Salad with Dill is a perfect choice for summer lunches and get-togethers. It’s easy to prepare, and the bright flavors and textures are irresistible. This versatile salad features crunchy English cucumber and radishes, red onion, and fresh dill, all dressed in a simple yet tasty Mediterranean vinaigrette.

Prep Time10

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: cucumber radish salad, gluten-free, Mediterrean salad, Salad, vegan, vegetarian

Servings: servings

Calories: 96kcal

Author: Lora

Equipment

Ingredients

For the Salad:
3 cups thinly sliced cucumber
2 English cucumbers or 4 mini cucumbers thinly sliced using a mandoline or knife (should yield 3 cups)
4-6 radishes thinly sliced
¼ red onion thinly sliced, or use white onion or shallots
3 Tablespoons fresh dill chopped
For the Dressing
3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon white wine vinegar or white balsamic
1 teaspoon sea salt
½ teaspoon Freshly ground black pepper
1 teaspoon dried oregano

Instructions

For the Salad:

Place sliced cucumbers, radishes, onions, and fresh dill in a medium mixing bowl. You could use the bowl you'll actually serve it in.

For the dressing:

In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, pepper and oregano. Or add them all to a mason jar, close the lid, and shake well to combine.

Combine and serve:

Pour the dressing over the salad and stir to combine.
Allow to marinade for 5-10 minutes before serving. Enjoy!

Notes

Cucumber and radishes: If you can use a mandolin slicer to slice them, it would be best way to get them thinly sliced. It's also fine to slice with a sharp knife.
Herbs: Fresh dill is what I prefer, but if you only have dried dill, you could use 1 tablespoon. You could also use fresh mint or basil.
Leftovers: Best made and enjoyed the day it's served. Any leftovers could be stored in an airtight container in the refrigerator for 2-3 days.

Nutrition