Dilled Cucumber Salad
As part of our Ha’atzmaut celebration, we offer this refreshing Dilled Cucumber salad. Savory and cooling, it boasts a touch of sweetness from honey in the dressing balanced by citrus, vinegar, and olive oil. The dressing is an emulsification that has a pretty long shelf life when refrigerated. The recipe here makes more than you will need for 4 people. But, it is a nice touch to any salad.
American Barbecue is often accompanied by pickles. This is like having a fresh pickle before it sours. I think a cooling dilled cucumber salad is a nice change and a better match to a middle eastern barbecue.
Dilled Cucumber Salad
Ingredients
- 1 Medium English Cucumber (seedless)
- 1/4 cup sweet onion sliced thin
- 2 cups Heirloom or vine ripened tomato
- 2 Tbsp fresh chopped dill
- 1/4 cup honey
- 1 tsp dijon mustard
- 1/4 cup rice wine vinegar
- 1/4 cup lime juice
- 1 cup Olive oil
- 1 Tbsp diced Shallot
- 1/4 tsp cumin ground
- 1/4 tsp sumac spice
- Salt and pepper to taste
- Baby greens to serve cucumber salad on
Instructions
- Cut cucumber into slices. Cut tomato in wedges. Slice the onion super thing. Place these 3 ingredients and chopped dill in a mixing bowl.
- Place all other ingredients except oil in a blender. Turn on low, then bump up to high speed.
- With blender running, drizzle in the oil until a well emulsified dressing is achieved. Adjust seasoning if needed.
- Toss some of the dressing on the cucumbers, tomatoes, onion, and dill. Serve on a bed of greens. You can serve extra dressing on the side or save for a future salad.