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Cucumber Salad with Dill Vinaigrette

Rated as 4.4 out of 5 Stars

"A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend."
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Ingredients

20 m servings 193 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Ready In

  1. Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition Facts


Per Serving: 193 calories; 14.7 g fat; 15.4 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 856 mg sodium. Full nutrition

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Reviews

Read all reviews 18
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I used mini gourmet cucumbers, so I didn’t peel or seed them but, otherwise, followed the recipe to the letter. Just a little tart for our tastes, but still yummy. Next time, I will use milde...

This is very good just the way the recipe is written. I have also made it with sliced green olives instead of capers. Another time I made it with red wine vinegar instead of the cider vinegar....

Great quick summer food. I also Assad a shredded a carrot or two. Very good!

Good and fresh!

Great basic salad! I made the following modifications: subbed balsamic for cider vinegar, used fresh dill, omitted capers. Light, fresh, and delicious!

I used fresh dill and added a little sugar, salt and pepper. Very good!

Loved this salad! Do NOT increase the dressing amount....great as is.

Excellent!Great light salad for hot summer days. I used 2 large cucumbers, 1/2 pint grape tomatoes quartered, different colored miniature sweet peppers and 1/2 red onion

It was too tangy for my taste, but I'll make adjustments next time.