Dill Cucumber Salad with Shaved Machego

By Jenifer Mangione Vogt
June 7, 2010
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Author Notes: Fresh cucumbers, to me, don't need much seasoning. They have a refreshing flavor that is best accentuated, rather than drowned. Therefore, this recipe is simple, quick, and deliciously appealing on these hot, humid Florida afternoons. Jenifer Mangione Vogt

Serves: 4

  • 4 Cucumbers
  • 1 cup Fresh Dill Chopped Loosely
  • 4 tablespoons Extra Virgin Olive Oil
  • 1/2 Squeezed Lemom
  • 1 teaspoon Fresh ground sea salt
  • 1 teaspoon Fresh ground pepper
  • 1/4 pound Manchego, shaven slices
  1. Peel the cucumbers and then slice each of them once lengthwise. Then you can line them all up on a large cutting board and cut them horizontally so that you get little halves. I like to keep them slightly thick - just seems to make them better when you crunch into them. But, you can slice them however you prefer.
  2. Combine the cucumbers and all the other ingredients in a large mixing bowl and toss.
  3. Refrigerate for, at least, one hour.
  4. Top with Manchego slices. Serve!
  5. This is an excellent accompaniment for cold Salmon dishes. I usually serve it with Salmon and a cold couscous salad for an appealing Summer luncheon.
  6. You must use fresh dill for this - dried simply wont work. Chop up the dill loosely, leaving it in big chunks and it will taste really, really good!

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