Name: Easy Cucumber Dill Salad Recipe - Fresh and Light
Prep time: 15 min
Ingredients: 4 medium cucumbers, thinly sliced; 1/4 cup red onion, very thinly sliced; 1/4 cup fresh dill, finely chopped; 1/4 cup white vinegar; 2 tablespoons olive oil; 1 tablespoon sugar or honey; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon freshly ground black pepper

Introduction to Cucumber Dill Salad

Cucumber dill salad is one of those dishes that proves simple ingredients can create an unforgettable flavor. It is crisp, cool, and incredibly refreshing, with the natural sweetness of cucumbers balanced by the gentle herbal touch of fresh dill. A light vinegar dressing ties everything together, adding just enough tang to brighten the salad without overpowering it.

View All Salad Recipes

This dill salad recipe is often enjoyed in warm weather, but its appeal goes beyond seasons. It is the kind of cucumber salad that works equally well as a side dish, a light dinner, or part of a larger spread with fresh salads and refreshing drinks. People love it because it tastes clean, hydrating, and vibrant while being effortless to prepare.

Jump to Recipe

Why You’ll Love This Recipe

As a chef, I value cucumber dill salad for how it demonstrates balance. Every bite has contrast: crisp cucumbers, creamy dressing or light vinegar tang, and the unique flavor of fresh dill. Here are reasons this recipe stands out:

It delivers big flavor with minimal ingredients, proving less is often more.
The vinegar dressing enhances freshness without making the cucumbers soggy.
It is versatile enough to accompany grilled meats, seafood, or vegetarian mains.
Fresh dill brings a distinctive taste that elevates it beyond ordinary cucumber recipes salad.
This salad can be prepared quickly and made ahead, making it practical for busy home cooks.

Preparation and Cooking Time, also Serving

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

4 medium cucumbers, thinly sliced
1/4 cup red onion, very thinly sliced
1/4 cup fresh dill, finely chopped
1/4 cup white vinegar
2 tablespoons olive oil
1 tablespoon sugar or honey
1/2 teaspoon salt, adjust to taste
1/4 teaspoon freshly ground black pepper

Substitution notes:

English cucumbers can replace regular cucumbers for fewer seeds and thinner skin.
Rice vinegar can replace white vinegar for a softer acidity.
Use maple syrup instead of honey for a vegan option.
For a creamy variation, substitute vinegar dressing with a mix of Greek yogurt and lemon juice.

Step-by-Step Instructions

Step 1: Slice the Cucumbers

Wash and dry the cucumbers thoroughly. Slice them thinly using a sharp knife or mandoline for even cuts. Consistency ensures the salad has the right texture.

Step 2: Prepare the Onion and Dill

Slice the red onion very thin so its flavor is delicate and does not overwhelm the cucumbers. Chop the fresh dill finely to release its aroma and flavor evenly throughout the salad.

Step 3: Make the Dressing

In a small bowl, whisk together the vinegar, olive oil, sugar or honey, salt, and black pepper until fully combined. The dressing should taste slightly sweet and tangy. Adjust seasoning to balance acidity and sweetness.

Step 4: Combine Ingredients

Place the cucumbers, red onion, and dill in a large bowl. Pour the vinegar dressing over the top and toss gently until everything is coated.

Step 5: Rest Before Serving

Let the salad rest in the refrigerator for at least 15 minutes before serving. This allows the flavors to blend while keeping the cucumbers crisp.

How to Serve

Cucumber dill salad is best presented in a shallow white serving bowl so the vibrant green contrasts beautifully with the pale vinegar dressing. Garnish with a sprig of fresh dill for a professional touch. It pairs well with grilled chicken, seafood, roasted vegetables, or as part of a light dinner menu featuring fresh salads and refreshing drinks. Serve it cold to highlight its crisp texture.

Additional Tips

Always taste the cucumbers before making the salad. If they are slightly bitter, peel them before slicing.
Add the dressing just before serving if you prefer maximum crunch.
Use a mandoline for paper-thin slices if you want a more elegant texture.
For a stronger dill flavor, bruise the dill slightly before chopping to release natural oils.

Recipe Variations

Creamy Cucumber Dill Salad: Replace olive oil with 1/2 cup Greek yogurt and 1 tablespoon lemon juice for a tangy, creamy version.
Cucumber and Tomato Dill Salad: Add halved cherry tomatoes for extra color and sweetness.
Spicy Vinegar Dressing: Add a pinch of red pepper flakes to the dressing for gentle heat.

Freezing and Storage

Refrigeration: Store cucumber dill salad in an airtight container for up to 2 days. For best texture, enjoy it within the first 24 hours.
Freezing: Not recommended, as cucumbers lose their crisp texture after thawing.
Reheating: This salad is served cold, so no reheating is needed.

Nutritional Information (per serving, approximate)

Calories: 95
Protein: 1 g
Fat: 6 g
Carbohydrates: 9 g
Fiber: 2 g
Sodium: 210 mg
Sugar: 5 g

Final Words

Cucumber dill salad is a perfect example of how fresh ingredients can shine when treated simply. With just a few steps, you create a salad that is crisp, flavorful, and versatile enough for any occasion. Making it at home allows you to control the seasoning, balance the vinegar dressing to your taste, and enjoy it exactly how you like. Once you try this recipe, it will become a staple in your collection of fresh salads.

FAQ’s

Yes, but it is best eaten the same day. If preparing ahead, store the cucumbers and dressing separately and combine just before serving.

English cucumbers or Persian cucumbers work well because they have thin skin and fewer seeds.

Fresh dill gives the best flavor. If using dried dill, use only 1 teaspoon and add it to the dressing.

Sprinkle a small amount of salt on the sliced cucumbers, let them sit for 10 minutes, then pat them dry before adding to the salad.

Yes, by adding protein such as grilled shrimp, salmon, or chickpeas, it becomes a light dinner option.