Lemon-Dill Cucumber Salad with Herb Vinaigrette
A crisp, refreshing salad featuring thinly sliced cucumbers and dill in a zesty lemon-tahini dressing, perfect for hot summer days. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cucumber, fresh dill, lemon juice 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 85 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 cucumber
- 3 tbsp fresh dill
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp extra-virgin olive oil
- 1/4 cup red onion
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel 2 medium cucumbers and slice into 1/8-inch thick half-moons using a sharp knife; place in a medium bowl.
- Step 2: Thinly slice 1/4 cup red onion and add to cucumber bowl; sprinkle with 1/4 tsp salt and toss, letting sit for 5 minutes to draw out moisture.
- Step 3: Whisk together 2 tbsp lemon juice, 1 tbsp tahini, 1 tbsp extra-virgin olive oil, 1 tsp apple cider vinegar, 1/8 tsp black pepper, and 3 tbsp fresh dill until smooth; pour over cucumbers and toss until evenly coated.
