Cucumber Dill Salad

Cucumbers have always been one of my favorite vegetables. My mom tells me that one of my first words was “More”. She would give me slices of cucumbers and peppers, and I would say “More!” I guess I was meant to be vegan! I’ve always loved veggies. This recipe definitely showcases cucumbers, which is probably why I like it so much.

Cucumber Dill Salad

When I used to work at a farm market, we made a cucumber salad very similar to this one. It’s a simple and fresh salad that goes perfectly with summery barbecues. If you’ve never had a similar cucumber salad, just imagine fresh pickles. The vinegar, dill, and sugar give the cucumbers a sweet and sour pickle taste while keeping the crunchiness of the fresh cucumbers. I found some pickling cucumbers at a local farmers market that looked really good, so I decided to use those, but you can use regular cucumbers as well.

Ingredients:

3 cucumbers
1/2 small white or yellow onion
3/4 cup vinegar
1/3 cup water
2/3 cup sugar
2 tsp dried dill

Directions:

  • In a mixing bowl, combine the vinegar, water, sugar, and dill. Whisk until well combined.
  • Thinly slice the cucumbers. You can peel them first if you prefer, but I usually leave the peels on. Thinly slice the onion. Place the onion and cucumbers in the mixing bowl. Toss to coat with the liquid.
  • Let the cucumber salad sit for at least an hour or two and preferably overnight. The cucumbers will soften up a little and the flavors will seep in more if it sits overnight.

Israeli Salad

I used to get Israeli Salad all the time when I would go to Mediterranean restaurants, but I hadn’t eaten it in a few years. I already had a lot of the ingredients on hand, so I decided to make it for lunch. It really is a tasty, but very simple and healthy meal especially for vegans! It’s perfect as a side dish to any Mediterranean food, or you could pack it up for lunch. Most Israeli Salad recipes seem to be pretty similar, but feel free to adjust it to your tastes. Some variations include adding grated carrot, scallions, mint, or za’atar (a yummy Middle Eastern spice mix).

Israeli Salad

Ingredients:

1 cucumber
1 red pepper
1 – 1  1/2 cups chopped tomatoes
1/2 cup diced red onion
1/4 – 1/2 cup chopped parsley
1 – 2 lemons
2 tbsp olive oil
salt and pepper

Directions:

  • Chop the cucumber, red pepper, and tomatoes. You can peel the cucumber if you prefer, but I left the skin on. Finely dice the red onion. Roughly chop the parsley.
  • Mix all the vegetables and herbs in a medium sized mixing bowl.
  • Juice the lemons. I used Meyer lemons, which are usually smaller than regular lemons, so I used two. You may only need one if using a regular lemon.
  • Add 2 tbsp of olive oil to the lemon juice and mix well. Drizzle the olive oil and lemon juice over the veggies.
  • Add salt and pepper to taste. Mix well so all the veggies get coated.