Lemon-Dill Cucumber Salad with Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A crisp, refreshing salad featuring thinly sliced cucumbers and dill in a zesty lemon-tahini dressing, perfect for hot summer days. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs medium 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

Instructions

1. Step 1: Peel 2 medium cucumbers and slice into 1/8-inch thick half-moons using a sharp knife; place in a medium bowl.
2. 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.
3. 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.