What You’ll Need:
Persian Cucumbers – These are a great staple. If you buy them in the plastic packaging, take them out when you put them in your fridge. They tend to spoil faster when left in their original packaging.
Dill – You can technically use dried dill if you’d prefer to not constantly buy fresh dill, but there’s something about fresh dill that just goes so perfectly well in a salad. I love having some handy in my fridge for a salad or even to add to a protein.
Beefsteak tomatoes – Why beefsteak? Something about that tomato crunch just speaks to me!
Red Onions – When you store your onions, make sure not to place them in the same bin as potatoes. They’ll spoil faster. I know people tend to give tips on how to avoid crying while cutting onions, but I just say wear waterproof mascara 😉
Olive Oil – I know what they say… “Invest in a good olive oil”. But let’s be honest, that’s expensive and I find that the Costco olive oil is all I need for my day-to-day recipes.
Lemon Juice – I typically like to use a fresh lemon, but let’s face it, we don’t always have fresh lemons in the fridge. Or at least I don’t! I like keeping some lemon juice in the fridge as a back-up to add to my salads.
Cucumber and Tomato Dill Salad
Ingredients
- 4 persian cucumbers
- ¼ cup dill finely chopped
- 2 beefsteak tomatoes
- ⅓ cup red onions thinly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt & Pepper to taste
Instructions
- Chop up tomatoes into 1" pieces
- Thinly slice your cucumbers
- In a salad bowl, place your cucumbers, dill, tomatoes and red onion.
- In a small cup, pour olive oil and lemon juice with some salt and pepper to tase. Mix well and pour onto your salad.
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