A refreshing summer salad that is quick and easy to make and a wonderful way to use up extra cucumbers from the garden. The cucumbers tastes even better after marinating in a fridge for a day, making this also great make-ahead dish to take to any BBQ or party.
Ingredients Makes: 4 servings
1 large English cucumber, sliced thin
1/2 large red onion, sliced thin
2 Tbsp fresh dill, leaves torn in small pieces
1 1/2 Tbsp white vinegar
1 1/2 Tbsp extra-virgin olive oil
1/4 tsp sea salt, or to taste
pinch ground black pepper, or to taste
Prepare vegetables. Thinly slice the cucumbers and red onion, then set aside in a bowl. Use the strong smelling fresh dill leaves, and pull apart or chop into small pieces, add to bowl of sliced vegetables.
Prepare dressing. In a small bowl combine the vinegar, olive oil, salt & pepper.
Combine ingredients. Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl with the prepared dressing. Taste test salad and add more seasonings if desired.
Refrigerate before serving. Transfer salad to a sealed container and keep in a fridge for a couple hours up to 2 days before serving. Keeps for 4 days.
Recipe shared by: J. Marshall
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