Cucumber Dill Salad

Cucumber Dill Salad is a light, crisp, and refreshing side dish that’s perfect for summer picnics, barbecues, or as a simple addition to a weeknight dinner. Made with thinly sliced cucumbers, fresh dill, and a tangy, creamy dressing, this salad is cool, herbaceous, and incredibly easy to prepare.

Why You’ll Love This Recipe

I love this salad because it’s fresh, clean, and comes together in just a few minutes with minimal ingredients. The combination of crunchy cucumbers and aromatic dill in a smooth, tangy dressing makes it super versatile and satisfying. Whether I’m serving it with grilled meats, sandwiches, or even on its own, this salad always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English cucumbers or Persian cucumbers, thinly sliced
fresh dill, finely chopped
sour cream or Greek yogurt
white vinegar or lemon juice
salt and pepper
granulated sugar (just a pinch, optional)
optional: red onion, thinly sliced

directions

1. I thinly slice the cucumbers using a sharp knife or mandoline and place them in a colander. I sprinkle with a little salt and let them sit for 15–20 minutes to draw out excess moisture, then pat them dry.

2. In a mixing bowl, I combine the sour cream (or Greek yogurt), vinegar or lemon juice, salt, pepper, and a pinch of sugar if I want a touch of sweetness.

3. I stir in the chopped dill and mix until smooth.

4. I add the cucumbers (and red onion, if using) to the dressing and toss until evenly coated.

5. I chill the salad in the fridge for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe makes about 4 servings. Prep time is 10 minutes, plus 30 minutes of chill time for the best flavor.

Variations

Sometimes I swap sour cream for mayo or a mix of mayo and yogurt for a richer taste. I’ve also added sliced radishes or cherry tomatoes for color and crunch. When I want a vinegar-based version, I skip the dairy and use a simple mix of vinegar, oil, and dill.

storage/reheating

I store this salad in the fridge in an airtight container for up to 2 days. It’s best enjoyed fresh, as the cucumbers continue to release water over time. I don’t reheat it—it’s meant to be served cold and crisp.

FAQs

Can I skip salting the cucumbers?

I’ve made it both ways. Skipping this step works, but salting helps keep the dressing from getting watery.

Can I use dried dill instead of fresh?

Yes, I use about 1 teaspoon of dried dill if I don’t have fresh. The flavor is still great, just a little more subtle.

What kind of cucumbers work best?

I prefer English or Persian cucumbers because they’re seedless and have thin skins, so there’s no need to peel.

Is this salad keto or low-carb?

Yes, especially when made with sour cream or Greek yogurt and without added sugar. It fits well into low-carb meal plans.

Can I make it dairy-free?

Yes, I’ve used dairy-free yogurt or sour cream substitutes and it turns out just as creamy and flavorful.

Conclusion

Cucumber Dill Salad is one of my favorite go-to sides when I want something cool, crisp, and refreshing. With simple ingredients and a burst of herby flavor, it’s the kind of salad that goes with just about everything. Whether I make it for a cookout or a weekday dinner, it’s always a welcome addition to the table.

Cucumber Dill Salad

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

Cucumber Dill Salad is a light and refreshing summer side dish made with thinly sliced cucumbers, fresh dill, and a creamy, tangy dressing. Perfect for barbecues, picnics, or a quick dinner side, this easy cucumber salad recipe is crisp, cool, and full of herbaceous flavor. Ideal for low-carb and keto diets, it’s a healthy, dairy-optional salad you’ll love.

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Ingredients

• 2 English cucumbers or 4–5 Persian cucumbers, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon white vinegar or lemon juice
• Salt and pepper to taste
• Pinch of granulated sugar (optional)
• Optional: 1/4 small red onion, thinly sliced

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Instructions

1. Thinly slice cucumbers and place in a colander. Sprinkle with a little salt and let sit for 15–20 minutes. Pat dry to remove excess moisture.

2. In a mixing bowl, whisk together sour cream (or yogurt), vinegar or lemon juice, salt, pepper, and sugar (if using).

3. Stir in the chopped fresh dill until well combined.

4. Add cucumbers (and red onion, if using) to the dressing. Toss to coat evenly.

5. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

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Notes

• For a dairy-free version, use plant-based yogurt or sour cream.
• You can substitute dried dill (1 tsp) if fresh dill isn’t available.
• Salting the cucumbers first helps prevent a watery dressing.
• Try adding radishes or cherry tomatoes for extra color and texture.