Sunday, June 05, 2016

Cucumber and Onion Salad with Dill

Cucumber and Onion Salad with Dill
Fresh herbs in the supermarket come in big bundles so I made a stir-fry using eggplant and potatoes and flavoured it with dill and used the rest of the bundle for this salad. 

My love for dill began in Toronto in the late 1970s at the home of a girl who was born and raised in Iran. She invited us over for a fabulous dinner, and the one item that stood out that I remember to this day was a pulao she made with steamed Basmati rice that she mixed, by hand, with salt, dill and olive oil.

Recently we went to a French-inspired Vietnamese restaurant and ordered grilled Tilapia flavoured with turmeric and dill. It's an outstanding dish unlike anything I've had before.

This salad can be paired with biryani, pulao or grilled meat, fish or seafood. It would also taste great in a sandwich. I found the recipe on the Epicurious website.


1/8 cup rice vinegar
1 Tbsp. whole grain Dijon mustard
1 Tbsp. honey
1 medium onion, cut in half and sliced
1 English cucumber, cut lengthwise and sliced
1 Tbsp. chopped dill
salt and pepper to taste
  1. Combine first 3 ingredients together and season with salt and pepper.
  2. Transfer all ingredients to a large mixing bowl and stir well so that cucumbers and onions are coated with dressing.
  3. Chill for an hour before serving.

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