Crisp, cool, and bursting with bright herby flavor, this cucumber salad is the kind of side dish that disappears fast — especially on a warm day. The dressing is built around freshly squeezed lemon juice, a splash of apple cider vinegar, and good olive oil, which means every ingredient is clean and intentional with nothing hidden to worry about. Fresh dill and scallion greens bring a garden-fresh lift that makes the whole bowl feel alive, while the lemon zest adds an extra layer of citrus that really ties it together. Salting the cucumbers first and patting them dry is a small but smart step that keeps the dressing from getting watered down, so each bite stays punchy and well-coated. It comes together in minutes, serves four, and holds up nicely in the fridge for a day — making it an easy prep-ahead option for busy weeks. Whether you're building a plate around anti-inflammatory, low-sugar eating or just want something genuinely refreshing, this salad earns a permanent spot in the rotation.
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Place the sliced cucumbers in a large mixing bowl and toss with the salt. Let stand for 10 minutes, then pat dry with paper towels to remove excess moisture.
In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, lemon zest, and black pepper until combined.
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