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Cucumber Salad with Dill Vinaigrette

Cucumber Salad with Dill Vinaigrette

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CHEFBOYOSARAH

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
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Reviews

lutzflcat
8
2/24/2013

I used mini gourmet cucumbers, so I didn’t peel or seed them but, otherwise, followed the recipe to the letter. Just a little tart for our tastes, but still yummy. Next time, I will use milder white balsamic vinegar instead of cider vinegar and maybe add just a sprinkle of sugar, if necessary. I like this salad’s colorful presentation.

Serenabobena
6
9/15/2013

This is very good just the way the recipe is written. I have also made it with sliced green olives instead of capers. Another time I made it with red wine vinegar instead of the cider vinegar. Each time delicious! I always do the pinwheel peel (stripes)on the cucumbers because it looks prettier. :-)

No Quintic
4
6/3/2014

Great quick summer food. I also Assad a shredded a carrot or two. Very good!