If you’re searching for the ultimate refreshing side, look no further than this Cucumber Dill Salad. Bursting with crisp cucumber slices, aromatic dill, and a creamy, tangy dressing, this salad is a celebration of bright flavors and vibrant colors. It’s the kind of dish that instantly transports you to a sunny afternoon picnic or a cozy family gathering, and it comes together in just minutes with simple ingredients. Whether you’re making it for a potluck, an outdoor barbecue, or a quick weekday meal, Cucumber Dill Salad promises to steal the spotlight and keep everyone coming back for seconds.

Cucumber Dill Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad is in its simplicity—each ingredient plays a vital role in creating the perfect balance of flavor and texture. From the cool, crunchy cucumbers to the zingy vinegar and herby dill, every element brings something special to the bowl.

Cucumbers: Always choose crisp, firm cucumbers for maximum crunch; slice them thinly for the best texture.
Red Onion: Thin slices give a gentle bite and gorgeous color contrast, but you can mellow the flavor by briefly soaking the sliced onion in water, if you prefer.
Fresh Dill: This frilly green herb is the star of Cucumber Dill Salad, lending a signature aroma and fresh, grassy note.
Sour Cream or Greek Yogurt: Either option gives a luscious creamy base; Greek yogurt adds a little tang and protein, while sour cream brings extra richness.
White Wine Vinegar or Lemon Juice: Brings acidity to brighten up the whole dish—you can use whichever you have on hand.
Sugar: Just a hint balances the acidity and highlights the sweetness of the cucumbers.
Salt: Essential for drawing out the natural flavors of the veggies and keeping everything lively.
Black Pepper: Adds just the right touch of warmth and depth.

How to Make Cucumber Dill Salad

Step 1: Make the Creamy Dressing

Start by whisking together the sour cream or Greek yogurt, your choice of white wine vinegar or lemon juice, sugar, salt, and black pepper in a large mixing bowl. The goal is a perfectly smooth and balanced dressing that’s creamy with a vibrant tang. If you want layers of flavor, taste as you go and adjust the vinegar, salt, or sugar to match your personal preferences.

Step 2: Prep and Slice the Vegetables

Grab your cucumbers and red onion. Use a sharp knife or mandoline to slice the cucumbers into thin rounds for that irresistible crunch. Do the same with the red onion, aiming for delicate, nearly see-through slices. If you have time, sprinkle the cucumber slices with a pinch of salt and let them sit for 15 minutes, then pat them dry—this little trick keeps them extra crisp and prevents a watery salad.

Step 3: Combine Everything

Add the sliced cucumbers, red onion, and freshly chopped dill right into the bowl with your dressing. Gently toss everything together, making sure each piece is lightly coated with that creamy, herby goodness. Try to be gentle so the cucumbers stay intact and crisp.

Step 4: Chill and Let the Flavors Mingle

Cover the bowl and pop it in the fridge for at least 20 minutes. This short rest lets the flavors blend and intensifies the freshness of the dill and cucumber. Plus, the chilling makes the salad that much more refreshing. Stir gently once more before serving for even flavor distribution.

How to Serve Cucumber Dill Salad

Garnishes

For an extra pop of color and texture, sprinkle the finished salad with a few extra dill sprigs or a dusting of fresh black pepper. If you’re feeling adventurous, a few crunchy radish slices or a sprinkle of flaky sea salt make simple yet elegant toppers.

Side Dishes

Cucumber Dill Salad is delightfully versatile. It pairs beautifully with grilled salmon, roasted chicken, or alongside falafel and pita for a Mediterranean-inspired spread. For a vegetarian feast, serve it with a hearty grain salad or a fresh tomato platter—it truly complements almost anything!

Creative Ways to Present

For a show-stopping presentation, try serving Cucumber Dill Salad in hollowed-out cucumber boats, on a bed of arugula, or tucked inside lettuce leaves for a fun finger-food option. Individual mason jars also make perfect grab-and-go servings for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cucumber Dill Salad in an airtight container in the fridge. While the salad is at its peak of crunchiness on the first day, it will still be tasty for up to two days—just note the cucumbers will become slightly softer as they continue to absorb the dressing.

Freezing

Unfortunately, due to the high water content of cucumbers and the creamy dressing, freezing this salad isn’t recommended. The thawed version would lose its refreshing crunch and turn watery.

Reheating

No reheating necessary! Cucumber Dill Salad is best served fresh and thoroughly chilled. If you find the salad has released extra liquid after sitting, simply give it a quick stir and drain off any excess before serving.

FAQs

Can I use dried dill instead of fresh?

Fresh dill is definitely recommended for Cucumber Dill Salad because it provides a vibrant, grassy flavor and lovely color. If you only have dried dill, use about one-third the amount and add it to the dressing to help it rehydrate and infuse its flavor.

What type Salad

English cucumbers or small Persian cucumbers are perfect—they have thin skins, fewer seeds, and an extra-crisp texture. If using regular garden cucumbers, you may wish to peel and deseed them for the best results.

Can I make Cucumber Dill Salad dairy-free?

Absolutely! Substitute the sour cream or Greek yogurt with a plant-based yogurt or dairy-free sour cream alternative. Just check that it’s unsweetened and unflavored for the best balance.

How do I keep my cucumbers crisp?

To keep cucumbers crisp, salt them lightly after slicing and let them drain in a colander for about 15 minutes. Pat them dry before tossing with the dressing. This little step helps draw out excess water so your salad stays extra crunchy.

Can I add other veggies to this salad?

Why not? Thinly sliced radishes, cherry tomatoes, or even sweet bell pepper strips would add extra crunch and color, but be careful not to overpower the star flavors of the cucumbers and dill.

Final Thoughts

This Cucumber Dill Salad is my absolute go-to whenever I need a side that’s quick, crisp, and utterly delicious. I hope you give it a try—there’s just something magical about how a handful of simple ingredients come together in every cool, creamy bite. I can’t wait for it to become a staple in your kitchen, just like it is in mine!

Cucumber Dill Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: Emma
Total Time: 30 minutes (including chilling time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A light and refreshing cucumber dill salad with a creamy dressing, perfect for summer gatherings or as a side dish with any meal. The combination of crisp cucumbers, tangy red onions, and fragrant dill is a delightful addition to any table.

Ingredients

Scale

Cucumbers:

2 large cucumbers, thinly sliced

Red Onion:

1/4 cup thinly sliced red onion

Fresh Dill:

1/4 cup fresh dill, chopped

Dressing:

1/4 cup sour cream or Greek yogurt
1 tablespoon white wine vinegar or lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Dressing: In a large bowl, whisk together sour cream (or yogurt), vinegar or lemon juice, sugar, salt, and pepper until smooth.
Combine Ingredients: Add the sliced cucumbers, red onion, and dill. Toss gently to coat all ingredients evenly.
Chill and Serve: Cover and refrigerate for at least 20 minutes to let the flavors develop. Stir again before serving. Serve chilled as a refreshing side.

Notes

For extra crispness, salt the cucumbers beforehand and let them sit for 15 minutes, then pat dry before mixing.
This salad is best enjoyed the same day but can be stored in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Eastern European