LACTO FERMENTED CUCUMBER SALAD WITH DILL
The Lacto Fermented Cucumber Salad With Dill is a crisp, tangy and probiotic-rich side that brings refreshing vibrancy to any table. The crunchy slices of fermented cucumber form the base, offering both lively acidity and gut-supporting benefits. Juicy cherry tomatoes add bursts of sweetness, while sharp red onion introduces a contrasting bite that lifts the flavour profile. The freshly chopped dill weaves through the mix with its distinctive fragrance and a splash of apple cider vinegar ties everything together with brightness. This salad is not only quick to prepare in under five minutes but also entirely uncooked, making it a perfect choice for picnics, potlucks or light meals. Each forkful delivers crisp textures, lively colours and a probiotic boost, proving that simplicity can be both satisfying and nourishing. The Lacto Fermented Cucumber Salad With Dill is an effortless way to enjoy seasonal produce while supporting digestive health.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean, Eastern European
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Picnic, Spring, Summer, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Raw, Organic, Healthy, Quick & Easy, Wheat / Gluten‑Free, Kid Friendly
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Lacto Fermented Cucumber Salad With Dill:
- 40 grams | 1.41 ounces | ¼ cup fermented cucumber slices
- 37 grams | 1.31 ounces | ¼ cup cherry tomatoes
- 10 grams | 0.35 ounces | 1 tablespoon red onion, chopped
- 1 gram | 0.04 ounces | 1 teaspoon dill, chopped
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon apple cider vinegar
FULL NUTRITIONAL INFORMATION
- Calories: 19 kilocalories
- Fat: 0.1 grams
- Saturated Fat: 0.0 grams
- Carbohydrate: 5.4 grams
- Sugar: 3.1 grams
- Fibre: 1.2 grams
- Sodium: 201 milligrams
- Protein: 0.6 grams
- Calcium: 20 milligrams
- Potassium: 150 milligrams
- Iron: 0.3 milligrams
PREPARATION
These steps are followed for the preparation of Lacto Fermented Cucumber Salad With Dill:
- Drain The Cucumber: Place ¼ cup of lacto-fermented cucumber slices in a fine sieve. Pat lightly with kitchen paper to remove excess brine and prevent soggy dressing.
- Halve The Tomatoes: Rinse ¼ cup of cherry tomatoes, then slice each in half. This ensures bright colour and juicy bursts in every bite.
- Slice The Onion: Peel and thinly slice 1 tablespoon of red onion. If the flavour is too sharp, rinse the slices briefly under cold water and drain.
- Combine Vegetables: In a medium bowl, gently toss the drained cucumber, cherry tomatoes and red onion until evenly distributed.
- Add The Dill: Sprinkle 1 teaspoon of chopped fresh dill over the vegetables. Stir gently to release the herb’s fragrant oils without bruising.
- Dress The Salad: Drizzle 1 tablespoon of apple cider vinegar evenly over the mixture. Fold once or twice to coat the ingredients in a light and tangy dressing.
- Season Lightly: Taste and, if needed, add a small pinch of sea salt or a crack of black pepper, bearing in mind the fermented cucumber already contains salt.
- Serve Immediately: Transfer the salad to a serving bowl or plate, ensuring an even display of colours and textures.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Lacto Fermented Cucumber Salad With Dill:
- Pat Cucumbers Dry: Removing excess brine prevents the salad from becoming watery and ensures vibrant acidity.
- Use Fresh Herbs: Chop dill just before assembling to preserve its bright aroma and flavour.
- Balance Sharpness: If red onion is too strong, soak slices in cold water for one minute, then drain before mixing.
- Choose Good Vinegar: Optional for raw apple cider vinegar with the mother for added probiotic benefits.
- Toss Gently: Fold ingredients lightly to avoid crushing tomatoes and releasing their juices.
- Serve Chilled: Chill individual components briefly beforehand for an extra-refreshing salad.
VARIATIONS
- Vegetable Add‑In: Fold in 2 tablespoons of diced bell pepper or shredded carrot for extra colour and crunch.
- Seed Crunch: Sprinkle 1 tablespoon of toasted sunflower or pumpkin seeds for a nutty texture.
- Spice Kick: Add a pinch of crushed red pepper flakes or a dash of chilli oil for heat.
- Creamy Twist: Stir in 1 tablespoon of dairy-free yoghurt or vegan mayo for a creamy dressing alternative.
- Herb Mix: Combine dill with chopped parsley or chives for a richer herb profile.
- Protein Boost: Toss through 2 tablespoons of cooked chickpeas or white beans for extra fibre and protein.
PREPPING AND STORAGE
- Refrigerator: Store the assembled salad in an airtight container for up to one day. To maintain texture, keep dressing and onions separate and add just before serving.
- Freezer: Freezing is not recommended because freezing will alter the crispness of cucumbers and tomatoes.
