Introduction
On a warm afternoon, when the sun was shining through her kitchen window, Lina Vexley decided to make something light and refreshing for her family. The result was a simple yet elegant cucumber salad that became a household favorite. Crisp cucumber slices, juicy cherry tomatoes, and fragrant dill came together to create a cooling dish that pairs perfectly with almost anything. Lina loved its simplicity—minimal ingredients, maximum flavor. This salad has since become her go-to side dish for summer picnics and Sunday lunches, reminding everyone that beauty often lies in freshness and balance.
Fresh Cucumber Salad
Equipment
- Mixing Bowl
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh dill chopped
- 1/4 cup red onion thinly sliced
Vinaigrette
- 2 tbsp olive oil
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Slice cucumbers thinly and halve the cherry tomatoes. Add to a large mixing bowl with red onion and dill.
- In a small bowl, whisk together olive oil, vinegar, sugar, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the vegetables and toss gently to combine.
- Chill for 10–15 minutes before serving for the best flavor.
- Garnish with extra dill or a sprinkle of lemon zest if desired.
Notes
Nutrition
How to Make Cucumber Salad
To make this refreshing cucumber salad, begin by preparing your vegetables. Wash and thinly slice two cucumbers, leaving the skin on for added texture and nutrients. Halve a cup of cherry tomatoes and finely slice a quarter cup of red onion. Place these in a large mixing bowl with freshly chopped dill for an aromatic touch.
Next, prepare the vinaigrette. In a small bowl, whisk together olive oil, vinegar (white or apple cider), sugar, salt, and freshly ground black pepper. The balance of acidity, sweetness, and salt enhances the natural crispness of the cucumbers and the sweetness of the tomatoes.
Pour the vinaigrette over the vegetables and toss everything gently until well coated. Let the salad chill in the refrigerator for about 10–15 minutes before serving. This short resting period allows the flavors to blend beautifully, making every bite cool and zesty.
For added richness, you can transform this into a creamy cucumber salad by mixing in a spoonful of Greek yogurt or sour cream. It also pairs wonderfully with grilled fish, chicken, or sandwiches, offering a refreshing contrast to warm or savory dishes. The best part? It’s light, nutritious, and incredibly quick to prepare—perfect for busy days or outdoor meals.
Conclusion
The beauty of Lina Vexley’s cucumber salad lies in its simplicity and freshness. It’s proof that you don’t need complicated ingredients to make something truly delightful. With its crisp cucumbers, juicy tomatoes, and bright dill, every bite feels like a taste of summer. Whether served as a side dish, picnic favorite, or healthy snack, this salad refreshes both the body and spirit—a timeless recipe that turns simplicity into elegance.