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A bowl filled with a cucumber dill salad accented by a blue napkin.
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Fresh Cucumber Dill Salad (No Mayo) 

This Greek-inspired cucumber dill salad tastes like summer! This recipe is all about fresh, clean flavors. 
Prep Time15 minutes
Rest Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish, side salad
Cuisine: Greek, Mediterranean, Mediterranean Diet Friendly
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 side salads
Calories: 94kcal
Author: Ruth Grindeland

Equipment

  • 1 mandoline If you don't have a mandoline, try to cut the cucumber as evenly as possible.
  • 1 chef knife
  • 1 cutting board
  • 1 medium-sized bowl
  • 1 wooden spoon

Ingredients

  • 2 English cucumbers, very thinly sliced
  • ¼ small red onion, very thinly sliced
  • ¼ cup fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 garlic clove, finely grated
  • ½ tsp white granulated sugar
  • ½ tsp flaky salt
  • Fresh black pepper to taste

Optional Garnishes

  • vegan feta, kalamata olives, crispy chickpeas

Instructions

  • Prep the cucumbers: First, thinly slice the cucumbers. I recommend using a mandoline set to ⅛ thickness. A mandoline ensures even cuts. If you do not have a mandoline, use a sharp knife. Do your best to ensure the slices are thin and even.
  • Next, place the cucumbers in a colander and sprinkle them with salt. You want to let them stand for 10 minutes. The moisture from the cucumbers will bead on top of the slices. Use a paper towel or tea towel to pat the cucumbers and remove the water.
  • Prep the red onion: Slice the red onion into thin julienne slices (long and thin). You want to aim for the red onion to be about the same thickness as the cucumber. Place the onion slices in cold water and let them sit for 10 minutes. Then drain the water and pat the slices dry.
  • Make the lemon dressing: In a small bowl, combine the olive oil, minced garlic, dried oregano, white sugar, salt, and pepper. Adjust the taste to your preference.
  • Combine and toss: Place the cucumbers and red onion in a large bowl. Pour the lemon dressing over the top and toss to evenly coat the cucumbers. Add the dill and toss again. Add more salt, lemon, or dill to your preference. Let the cucumber dill salad rest for 10 minutes before serving.

Notes

  • Let the salad rest in the refrigerator before serving. If you can wait up to 30 minutes, the salad will taste even better!
  • The cucumbers will continue to release water as they sit. If your salad has an excessive amount of water, drain it before serving. 

Nutrition

Calories: 94kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg