It’s hot outside, so we’re staying cool with a summer cucumber dill salad.
Meredith Scott from Choose Homemade, an organization supporting healthy eating in Oklahoma, shared this recipe for a light, vibrant salad with Nexstar’s KFOR. The recipe features, crunchy cucumbers, sugar snap peas, juicy grape tomatoes and a refreshing lemony dressing.
It’s also perfect for summer get-togethers, seeing as it’s make-ahead friendly. And it tastes even better when left to marinate for a few hours.
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For a variation on this recipe, try adding onions and feta cheese.
Cucumber dill salad
Ingredients
- 1 pound sugar snap peas, trimmed
- 2 small cucumbers, unpeeled, thinly sliced
- 1 cup grape tomatoes, halved
- ¼ cup fresh dill, minced
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 2 tablespoon olive oil
- ¼ teaspoon black pepper
Instructions
- In a saucepan, bring water to a boil. Add peas and blanch 1-2 minutes or until bright green. Drain immediately and add peas to a bowl of ice water. Cool for 2 minutes, drain and transfer to a large serving bowl.
- Add cucumbers, tomatoes and dill to the bowl. Toss to mix.
- In a small bowl, add lemon juice, zest, oil and pepper. Whisk together.
- Pour dressing over salad and toss to coat.
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