Friday, July 11, 2014

Cucumber and Dill Weed Salad

  
Cucumber and Dill Salad - Smell of Rosemary.
 
Cucumber and Dill Weed Salad is one of the simplest and most delicious summer recipes. Made with fresh garden cucumbers, and infused with zesty lemon juice and fragrant dill weed, this salad tastes best when served chilled and goes great with almost anything, but is best served with grilled meats and roasted chicken.
 
Cucumber and Dill Salad - Smell of Rosemary.
 
Ingredients
4 medium-size fresh cucumbers (about 1 pound total weight)
1 bunch of fresh dill, finely chopped
Juice from ½ fresh lemon
½ tablespoon of olive oil
Salt and black pepper to taste
Cucumber and Dill Salad - Smell of Rosemary.
 
Peel cucumbers with vegetable peeler, and then slice them thinly.
Place sliced cucumbers, dill, lemon juice and olive oil in a medium mixing bowl. Toss all ingredients together until well combined. Let rest for about 15 minutes before serving. This fragrant summer salad can be served at room temperature, or chilled. 
Cucumber and Dill Salad - Smell of Rosemary.

This is my original recipe.