Turkish Cucumber Salad
Why this recipe works
- Fast to assemble: Everything is sliced and tossed raw, so the salad comes together in minutes without cooking.
- Bright but balanced: Lemon juice and zest sharpen the vegetables, while olive oil rounds the dressing without making it heavy.
- Clean, refreshing finish: Cucumber, dill and ripe tomatoes give the salad a cool, crisp character that works well alongside richer dishes.
Get the most out of this recipe
Ingredient notes
- Choose firm cucumber: A firm cucumber gives the best crunch and holds its shape once dressed.
- Use ripe tomatoes: Sweet, ripe cherry tomatoes balance the lemon dressing and make the salad taste fuller.
- Use fresh herbs: Fresh dill gives a clean, aromatic lift; dried dill will taste flatter in this raw salad.
Texture tips
- Dress close to serving: For the crispest texture, slice and dress the cucumber shortly before serving.
- Adjust the cut: Slice the cucumber slightly thicker if you want a more substantial, crunchy salad.
Serving ideas
- Serve with grilled food: The lemony dressing and crisp vegetables are a natural match for grilled chicken, lamb, fish or halloumi.
- Finish with extra dill: A final scatter of fresh dill just before serving keeps the herb flavour vivid.
Make-ahead tips
- Prep components ahead: The vegetables and herbs can be prepared in advance, but keep the dressing separate until shortly before serving for the best crunch.
- Chill briefly: A short rest in the fridge helps the flavours mingle, but the salad is at its freshest on the day it is made.
Equipment you'll need
Ingredients
Instructions
- Halve the cherry tomatoes. Thinly slice the red onion, then roughly chop the fresh dill.
- Cut the cucumber in half lengthways, then slice into half-moons. Tip the cucumber, tomatoes and onion into a mixing bowl.
- Finely grate a little lemon zest into the bowl, then squeeze in the lemon juice. Add the olive oil, fine sea salt and black pepper, and whisk briefly to combine.
- Add the dill and toss well. Serve straight away, or leave for 5 minutes for the flavours to mingle before serving chilled or at room temperature.
Recipe notes
Tips
- For the cleanest crunch, keep the cucumber unpeeled and slice it just before dressing.
- If the red onion tastes sharp, toss it with a pinch of fine sea salt and a squeeze of lemon juice in the bowl for 2 minutes before adding the other vegetables.
Substitutions
- Replace fresh dill with fresh mint for a different, equally fresh herbal note.
- Replace lemon with lime for a slightly sharper citrus finish.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The salad will soften as it sits; toss again before serving and add a small squeeze of lemon if it needs brightening.
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Recipe overview
- Servings: 4 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Turkish
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