Fresh Dill Cucumbers with Lemon

Dill cucumbers with lemon

Recipe from Alison Roman for bon appétit; photo from Jeremy Liebman

Ingredients

8 Servings

  • 1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
  • ¼ cup coarsely chopped fresh dill
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice

Preparation

Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.

Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.

Do Ahead: Cucumbers can be salted up to 4 hours ahead. Keep chilled.