Cucumber Salad Recipe

Prepare cucumber

Wash the cucumber. If skin is waxy, peel half or fully according to preference. Slice the cucumber thinly (about 1/8-inch thick) using a sharp knife or mandoline and place in a large mixing bowl.

Prepare onion and tomatoes

Peel and cut the red onion into very thin half-moons (slice 1/8-inch thick). Halve the cherry tomatoes. Add the onion and tomatoes to the bowl with the cucumber.

Add herbs and cheese

Chop the fresh dill finely and crumble the feta if using. Add both to the vegetable mixture.

Season the vegetables lightly with the measured salt and black pepper, then gently toss to combine so salt begins drawing a little moisture from the cucumbers while you make the dressing (about 5 minutes).

In a small bowl or jar, combine the olive oil, white wine vinegar, lemon juice, honey (or sugar), and Dijon mustard. Whisk or shake vigorously until the dressing emulsifies and is slightly thickened.

Taste the dressing and adjust seasoning: add a pinch more salt or a little more honey if too sharp, or more lemon for brightness.

Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld.

Taste and adjust final seasoning with additional salt or pepper if needed. Serve chilled or at room temperature.