2 large cucumbers (English cucumbers preferred), thinly sliced
2 tablespoons fresh dill, finely chopped
2 tablespoons red onion, thinly sliced (optional but recommended)
2 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
1 teaspoon sugar or honey (optional, for balance)
Salt, to taste
Fresh ground black pepper, to taste
Description
— —
Serving Size
3 people
Preparation Time
10 minutes
Cuisine(s)
Greek
Meal Type
Lunch or Dinner
Instructions
Prep the cucumbers: Slice the cucumbers into thin rounds. For extra tenderness, peel them first (optional). Place slices in a bowl.
Add the dill and onion: Add the fresh dill and thinly sliced red onion to the bowl with the cucumbers.
Make the dressing: In a small bowl, whisk together: Olive oil; White wine vinegar (or lemon juice); Sugar or honey (if using); Salt; Black pepper
Combine: Pour the dressing over the cucumbers and gently toss until well coated.
Chill (optional): For best flavor, let the salad sit in the fridge for 10–15 minutes to allow the dill and dressing to infuse.
Serve: Serve chilled or at room temperature alongside seafood, grilled meats, or light summer meals.
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