1/4 cup fresh lemon juice
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh dill
5 tablespoons extra-virgin olive oil
2 English hothouse cucumbers, cut in half lengthwise and sliced thinly crosswise
Sea salt
This salad is best eaten as soon as it is made.
In a medium bowl, whisk the lemon juice and dill to blend while slowly adding the olive oil. Add the cucumber to the dressing and toss to coat. Season the salad to taste with salt.
Divide the salad among 4 serving bowls and serve immediately.