Cucumber Salad with Dill Vinaigrette

Cucumber Salad with Dill Vinaigrette

3 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    20 m
CHEFBOYOSARAH
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (3)

Rate This Recipe
lutzflcat
3

lutzflcat

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
2

Serenabobena

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
0

No Quintic

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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