Cucumber Dill Salad

img_4041Summer salads are something to wait for all year long, but when the summer weather starts to appear there is still some lag time for garden ripened tomatoes to arrive at roadside stands and farmers’ market.  My solution?  Cherry tomatoes mixed in with hot house cucumbers, thinly sliced red onions, feta cheese and dill. This is a great holding dish until the long-awaited tomatoes arrive.


  • 3 hot house cucumbers, seeded induct into half moons about 1/2 thick
  • 1 pint each of yellow and red cherry tomatoes
  • 1 cup (or to your preference) crumbled feta cheese that was kept in brine
  • 1 large red onion, sliced thinly and marinated in red wine vinegar for an hour
  • 1/2 to 1 cup fresh dill, finely chopped
  • Sherry wine vinegar
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Making It

  • Toss the ingredients with a 1/2 cup of olive oil and 1/4 sherry wine vinegar that has been whisked together with the salt and pepper (you can add more vinegar of you want more of a kick to it)

6 thoughts on “Cucumber Dill Salad

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