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.
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
Instructions
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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.
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In a mixing bowl, whisk together sour cream (or yogurt), vinegar or lemon juice, salt, pepper, and sugar (if using).
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Stir in the chopped fresh dill until well combined.
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Add cucumbers (and red onion, if using) to the dressing. Toss to coat evenly.
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Chill in the refrigerator for at least 30 minutes before serving for best flavor.
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.
