This salad is everything I crave on hot, sticky days — crisp, cool, and so simple.

I first made it during a week where we were basically living off the grill and couldn’t handle turning on the oven. I sliced up some cukes, threw in dill from the garden, and made a quick lemony dressing… and we’ve been hooked ever since.

It’s light and hydrating but still has flavor, thanks to the fresh herbs and zingy lemon. You can make it creamy with a little Greek yogurt, or keep it light and bright — either way, it’s perfect next to grilled chicken, salmon, or tucked into a pita wrap.

Ingredients

• 2 large cucumbers, thinly sliced

• 1/4 cup fresh dill, chopped

• 1/4 cup red onion, thinly sliced (optional)

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 2 tbsp Greek yogurt (optional, for creamy version)

• Salt & pepper to taste

Instructions

1. Slice and prep:
   Thinly slice cucumbers and red onion. Chop fresh dill.

2. Whisk the dressing:
   In a small bowl, whisk together olive oil, lemon juice, mustard, honey, and Greek yogurt (if using). Season with salt and pepper.

3. Toss & chill:
   In a large bowl, toss cucumbers, onion, and dill with the dressing. Chill for 15–30 minutes if you can — the flavor gets better as it sits!

Sarah’s Tips

• Use English or Persian cucumbers for fewer seeds and crisp texture.

• No yogurt? Just skip it — the vinaigrette version is still delicious.

• Make ahead: Store in the fridge for up to 2 days, but drain excess liquid before serving.

Nutrition (Per Serving)

• Calories: 90

• Carbs: 7g

• Sugars: 4g

• Fat: 6g

• Protein: 1g

• Fiber: 1g