I had a great, relaxing weekend filled with an awesome concert (The Avett Brothers), awesome dessert, awesome tacos, awesome drinks, and awesome company. I guess you could say the past few days have been…awesome?



Fast-forward to right now and if you’re like me, you completely forgot that tomorrow is Memorial Day. Nothing screams ‘Merica like a good ole-fashioned BBQ. While I absolutely adore pasta salad, potato salad, and baked beans, my stomach does not. With that being said, I hate always having to forego these delicious side dishes and munch on lettuce while everyone else is having a ball. My solution? If I have to munch on something raw, I’m going to make it damn tasty.


Friends, I’d like to introduce you to my BBQ side-dish staple: Cucumber, Onion, & Tomato Dill Salad. I know what you’re thinking: “This sounds like it smells bad.” Shut up. Have you ever taken a big whiff of potato salad? It’s not exactly a Yankee Candle. I love this shit. It’s my go-to for everything from a quick meal-prep side to potlucks where I’ve been an irresponsible adult and have to throw something together last minute. Bonus: it’s cheap to make and you can feel like a little field mouse while you munch on it because it’s raw. #Health. The great thing about this dish is that the more it sits, the better it gets and it’s incredibly versatile. You can eat it as a singular side or use it as a topping. I love grabbing a big bowl of spring mix and plopping a cup of this on top. No need for added dressing and you already have all of your salad toppings chopped and ready to go! 

Okay. Down to business:


  • 2 tbsp olive oil
  • 3 tbsp red wine vinegar (I like mine a little more on the vinegary side. If you’re like ‘meh,’ opt for 2.5-3 tbsp of olive oil to balance it out)*
  • 2 tbsp of lemon juice (fresh is best)
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp of black pepper
  • 2-3 peeled, very thinly sliced cucumbers (I used 2 organic Hot House Cucumbers because they were on sale, but 3 normal cucumbers will work just as well. I actually prefer them but…who can pass up a BOGO on English cucumbers? NOT ME)
  • 1 red onion thinly sliced
  • 1 container (a pint) of grape or cherry tomatoes sliced in half

*I have also done this with balsamic vinegar. Leave out the dill and the lemon juice. Add minced garlic and 1 tsp of sugar. Oh lawd.


…this is going to be super hard, guys…

  • Mix the olive oil, vinegar, lemon juice, dill, salt, and pepper together
  • Dump that shit onto the cucumber, onion, and tomato
  • Give it a good toss-around
  • Stick it in the fridge until you’re ready to eat! (If you have the time, try to chill for at least an hour)

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