Refreshing Cucumber Goat Cheese Salad with Lemon-Dill Vinaigrette Recipe

Introduction

This Refreshing Cucumber Goat Cheese Salad with Lemon-Dill Vinaigrette is a light and vibrant dish perfect for warm days. Crisp cucumbers and juicy cherry tomatoes are balanced by creamy goat cheese and a zesty, herb-infused dressing. It’s quick to make and ideal as a side or a fresh lunch.

Ingredients

• 2 large English cucumbers (peeled and thinly sliced into half-moons or diced)
• 1.5 cups cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced or finely diced)
• 3 tbsp fresh dill (finely chopped, divided)
• 4 oz goat cheese (crumbled)
• 1/4 cup black olives (pitted and halved, optional)
• 1/4 cup toasted walnuts (roughly chopped, optional, for crunch)
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground, or to taste)

Instructions

1. Step 1: In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, 1 tablespoon of the chopped fresh dill, salt, and black pepper until well combined and emulsified. Set aside.
2. Step 2: In a large mixing bowl, combine the prepared cucumber, halved cherry tomatoes, and thinly sliced red onion. Add the remaining 2 tablespoons of fresh chopped dill.
3. Step 3: Pour the prepared lemon-dill vinaigrette over the vegetables. Gently toss until all the ingredients are evenly coated.
4. Step 4: Carefully fold in the crumbled goat cheese. If using, add the pitted black olives and toasted walnuts for extra flavor and crunch.
5. Step 5: Transfer the salad to a serving platter or individual bowls. Serve immediately for the best texture and flavor.

Tips & Variations

• For an extra protein boost, add grilled chicken or chickpeas.
• Swap out walnuts for toasted pine nuts or almonds for a different crunch.
• If you prefer a milder bite, soak the red onion slices in cold water for 10 minutes before adding.
• Use fresh lemon juice for brightness, but a splash of white wine vinegar can also work well in the vinaigrette.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the vinaigrette separate and toss just before serving. The goat cheese and walnuts are best added fresh to preserve their texture. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the vegetables and vinaigrette in advance, but it’s best to toss everything together shortly before serving to keep the cucumbers crisp and the goat cheese fresh.

What can I substitute for goat cheese?

If you’re not a fan of goat cheese, feta cheese is a great alternative that complements the salad’s flavors well.

Refreshing Cucumber Goat Cheese Salad with Lemon-Dill Vinaigrette Recipe

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★★★★★

4.7 from 94 reviews

• Author: Harper
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Refreshing Cucumber Goat Cheese Salad with Lemon-Dill Vinaigrette is a light, vibrant dish perfect for warm days or as a healthy side. Combining crisp cucumbers, juicy cherry tomatoes, and creamy goat cheese, all tossed in a zesty lemon-dill vinaigrette, it offers a perfect balance of fresh flavors and textures.

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Ingredients

Scale 1x2x3x

Salad

• 2 large English cucumbers (peeled and thinly sliced into half-moons or diced)
• 1.5 cups cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced or finely diced)
• 3 tbsp fresh dill (finely chopped, divided)
• 4 oz goat cheese (crumbled)
• 1/4 cup black olives (pitted and halved, optional)
• 1/4 cup toasted walnuts (roughly chopped, optional, for crunch)

Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground, or to taste)
• 1 tbsp fresh dill (finely chopped)

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Instructions

1. Prepare the Vinaigrette: In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, 1 tablespoon of the chopped fresh dill, salt, and black pepper until well combined and emulsified. Set aside.
2. Assemble the Salad: In a large mixing bowl, combine the prepared cucumber, halved cherry tomatoes, and thinly sliced red onion. Add the remaining 2 tablespoons of fresh chopped dill.
3. Toss with Vinaigrette: Pour the prepared lemon-dill vinaigrette over the vegetables. Gently toss until all the ingredients are evenly coated.
4. Add Goat Cheese and Optional Ingredients: Carefully fold in the crumbled goat cheese. If using, add the pitted black olives and toasted walnuts for extra flavor and crunch.
5. Serve: Transfer the Cucumber Goat Cheese Salad to a serving platter or individual bowls. Serve immediately for the best texture and flavor.

Notes

• For best flavor and texture, serve the salad immediately after tossing.
• To prep in advance, keep the vinaigrette separate and add just before serving to prevent sogginess.
• To make it vegan, substitute goat cheese with a plant-based cheese alternative or omit it.
• Optional toasted walnuts can be replaced with other nuts like pecans or almonds for crunch.
• Adjust salt and pepper to taste, especially if using salty olives.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: Cucumber salad, goat cheese salad, lemon dill vinaigrette, fresh summer salad, Mediterranean salad, healthy salad