This salad mixes cool cucumbers, sharp red onion, and fresh dill with a creamy yogurt dressing. It feels clean and bright on the tongue. If you want another simple pasta option to serve with it, try the Caesar pasta salad recipe for a hearty side.
Why make this recipe
This Cucumber Dill Salad is fresh, light, and easy. It takes few minutes to make. The salad uses simple ingredients you likely have. It works as a side or a light meal on hot days.
How to make Cucumber Dill Salad
Make the dressing first and then toss. Keep things cold if you plan to store it. Mix gently so the cucumbers do not break. For a menu with many salads, you can also offer a sweet and crunchy option like a carrot raisin salad on the side.
Ingredients :
¾ cup (150 grams) Greek yogurt or plain full-fat
1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon lemon juice
¼ teaspoon garlic, grated
½ teaspoon fine salt
⅕ teaspoon black pepper
1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
½ red onion, finely sliced
¼ cup fresh dill, chopped
Directions :
Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8″ thick slices.
Place all the salad ingredients in a large salad bowl, add the dressing and toss to combined until well coated.
Serve at room temperature or keep refrigerated until serving.
How to serve Cucumber Dill Salad
Serve this salad chilled or at room temperature. It goes well with grilled chicken, fish, or a piece of crusty bread. You can also serve it with rice or as part of a picnic plate.
How to store Cucumber Dill Salad
Place the salad in an airtight container. Keep it in the fridge for up to 2 days for best texture. The cucumbers will release water over time, so give it a quick toss before serving.
Tips to make Cucumber Dill Salad
- Use English cucumbers to lower seeds and water.
- Slice cucumbers thin for better dressing coverage.
- Chop dill just before adding for the best smell.
- Taste the dressing and add more lemon or salt if you need it.
Variation
- Add a splash of white wine vinegar for more tang.
- Replace yogurt with sour cream for a richer taste.
- Add diced tomatoes or a little feta for extra color and flavor.
FAQs
Q: Can I use ordinary cucumbers instead of English cucumbers?
A: Yes. Peel and remove seeds if you want less water in the salad.
Q: Is this salad vegan?
A: Not as written. Use a plant-based yogurt to make it vegan.
Q: Can I make the dressing ahead of time?
A: Yes. Make the dressing and keep it in the fridge up to 2 days. Mix with cucumbers just before serving.
Q: Will the salad stay crisp after making?
A: It will soften over time. Eat within 24–48 hours for best crunch.
Conclusion
For a creamy but light take on cucumbers, see this Creamy Dill Cucumber Salad at Nutritious Eats to get more ideas. If you want a bright lemon and herb version, try the Cucumber Salad Recipe at Love and Lemons.
Cucumber Dill Salad
Ingredients
For the dressing
- ¾ cup ¾ cup Greek yogurt or plain full-fat
- 1 ½ tablespoon 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon 1 ½ tablespoon lemon juice
- ¼ teaspoon ¼ teaspoon garlic, grated
- ½ teaspoon ½ teaspoon fine salt
- ⅕ teaspoon ⅕ teaspoon black pepper
For the salad
- 1 ½ lb 1 ½ lb cucumbers, sliced (I used 2 long English cucumbers)
- ½ medium ½ red onion, finely sliced
- ¼ cup ¼ cup fresh dill, chopped
Instructions
Preparation
- Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8" thick slices.
Combine
- Place all the salad ingredients in a large salad bowl, add the dressing, and toss to combine until well coated.
Serving
- Serve at room temperature or keep refrigerated until serving.