Crisp Cucumber-Dill Salad with Lemon Vinaigrette
A refreshing summer salad featuring crunchy cucumbers, fresh dill, and a zesty lemon-tahini dressing that balances tartness with creamy richness. This mediterranean-inspired salads (dairy-free) ready in about 15 minutes pairs cucumbers, red onion, fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and thinly sliced cucumbers
- 1/2 cup, thinly sliced red onion
- 1/4 cup, chopped fresh dill
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Combine 2 cups thinly sliced cucumbers, 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh dill in a large bowl; toss gently to mix.
- Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp tahini, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Gradually add 2 tbsp extra virgin olive oil while whisking continuously until emulsified.
- Step 3: Pour the dressing over the cucumber mixture and toss until every piece is evenly coated. Let sit for 10 minutes to allow flavors to meld, then serve chilled.
Frequently asked questions
How long does Crisp Cucumber-Dill Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp Cucumber-Dill Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumbers from drying out.
Can I substitute ingredients in Crisp Cucumber-Dill Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Cucumber-Dill Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp Cucumber-Dill Salad with Lemon Vinaigrette dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
