Mixed Cucumber and Dill Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A refreshing, crisp salad featuring garden-fresh cucumbers and dill, dressed in a bright lemon vinaigrette. This salad recipe, ready in about 15 minutes, pairs cucumber, dill, red wine vinegar 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 80 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 large, peeled and diced cucumber
• 1/4 cup fresh, chopped dill
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 large cucumbers (peeled and diced) and 1/4 cup fresh dill (chopped).
2. Step 2: In a small bowl, whisk together 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the vinaigrette over the cucumber mixture and toss gently until evenly coated.
4. Step 4: Let sit at room temperature for 15 minutes before serving to allow flavors to meld and vegetables to soften slightly.