This salad captures the essence of summer with its crisp textures and vibrant flavors, serving as a versatile dish that can complement any meal.
Ingredients
Scale:
4 medium cucumbers, peeled and sliced thinly (about 4 cups)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cup feta cheese, crumbled (optional for a vegan version)
¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey or maple syrup (for a vegan option)
1 clove garlic, minced
Salt and pepper to taste
Instructions
Prepare the Vegetables: Start by washing the cucumbers thoroughly to remove any dirt. Peel if desired, then slice them thinly.
Chop and Slice: Halve the cherry tomatoes and slice the red onion thinly. Add them all to a large mixing bowl along with the sliced cucumbers.
Add the Feta: If using, crumble the feta cheese into the bowl with the vegetables. Skip this step for a vegan version.
Make the Dressing: In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey (or maple syrup), and minced garlic. Season with salt and pepper to taste.
Combine Everything: Pour the dressing over the vegetable mixture. Add the chopped dill and gently toss the salad until all ingredients are well-coated with the dressing.
Chill: If time allows, cover the salad and refrigerate for at least 30 minutes before serving.
Serve: When ready to serve, give the salad a gentle toss again, taste, and adjust seasoning if necessary. Serve cold.
