There’s something immediately soothing about a simple Cucumber Dill Salad — cool, crisp cucumbers, bright lemon, and a shower of fragrant dill come together to make a dish that feels like a deep breath on a warm day. This salad is the kind of seasonal recipe you’ll reach for when cucumbers are at their peak: mild, refreshing, and wonderfully light. If you love easy-from-scratch sides that showcase a single fresh ingredient, you’ll enjoy how quickly this comes together and how well it pairs with grilled mains, picnic spreads, or weekday lunches. For more inspiration on seasonal salads with big flavor, try this Honeycrisp apple feta salad for a contrasting sweet-savory note: Honeycrisp apple feta salad.
Ingredients & Equipment
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
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk or fork
- Sharp chef’s knife
- Cutting board
- Mandoline (optional, for uniform thin slices)
- Salad spinner or kitchen towel (to dry cucumbers if needed)
- Measuring cups and spoons
Notes
- Greek yogurt gives a creamy, tang-forward dressing that’s lighter than sour cream. You can swap to plain full-fat yogurt as noted, or use sour cream for a richer taste.
- English cucumbers are seedless and thin-skinned, making them ideal here; regular cucumbers work fine—just peel if the skin is thick.
- A mandoline speeds things up and gives even 3mm / 1/8" slices, but a sharp knife works perfectly if you prefer to go slow and steady.
- If you like extra texture, a small pinch of crushed red pepper or a sprinkle of toasted seeds (pumpkin or sunflower) can add crunch.
If you’re exploring other creamy, make-ahead salads with playful textures, consider our twist on a nostalgic sweet-savory option: Cranberry pretzel salad.
Step-by-Step Instructions (with tips)
Make the dressing:
- Place the yogurt in a small mixing bowl.
- Add the extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper.
- Whisk until well combined and smooth. Taste and adjust salt, pepper, or lemon for brightness. Set aside.
Prepare the vegetables:
- Slice the onion thinly and set aside so it has a chance to mellow; you can rinse the slices under cold water if you prefer a milder bite.
- Cut the cucumbers in half lengthwise. Using a sharp knife or mandoline, slice each half into 3mm / 1/8" thick slices. Aim for even slices so the dressing coats everything uniformly.
- If your cucumbers are very watery, sprinkle them lightly with a pinch of salt, let them rest 10 minutes, then gently pat dry with a kitchen towel or use a salad spinner to remove excess moisture.
Toss the salad:
- Place all the salad ingredients — cucumber slices, sliced red onion, and chopped fresh dill — in a large salad bowl.
- Add the dressing and toss gently until everything is well coated. Use a tossing motion from the bottom to ensure the dressing reaches every slice without breaking the cucumbers.
Serve or chill:
- This salad can be served at room temperature or chilled. If serving chilled, cover the bowl and refrigerate for 15–30 minutes so flavors meld. If you plan to eat it later, see the storage tips below.
- Garnish with a little extra dill or a light drizzle of olive oil before serving, if desired.
Kitchen tips and variations
- Uniform slices matter: a mandoline helps, but if you don’t have one, aim for even thickness by slicing slowly and steadying the cucumber with your knuckles.
- Mild vs. sharp onion: soak sliced red onion in cold water for 5–10 minutes to take the edge off; drain and pat dry before tossing into the salad.
- Make it quick-pickled: if you want more tang, quick-pickle the onion in a splash of vinegar and a pinch of sugar for 10 minutes before adding to the salad.
- Add a crunch: thinly sliced radishes or a handful of toasted seeds give texture contrast.
- Herbs: swap dill for fresh mint or tarragon for a different aromatic profile.
- Protein boost: fold in flaked smoked salmon, cooked shrimp, or cubes of feta for a hearty salad.
- For a grilled twist: halving and lightly grilling (or searing) thicker cucumber slices adds a smoky edge—just don’t overcook; cucumbers have high water content and grill quickly.
- Regarding “roasting vs boiling”: cucumbers generally perform best raw or lightly grilled; boiling will make them soggy and dilute flavor. For this salad, keep them crisp.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Short-term: Store in an airtight container in the refrigerator for up to 2 days. Expect some liquid to collect at the bottom — this is normal as cucumbers release water.
- To reduce watering: place a paper towel between the salad and the lid or line the container base with a paper towel to absorb excess moisture.
- If you plan to enjoy the salad over 1–2 days, store the dressing separately and toss just before serving. This keeps cucumbers from getting soggy and preserves texture.
Freezing
- Freezing cucumbers is not recommended. The high water content causes them to become mushy and lose structure when thawed.
- You can freeze the dressing (without dill) in a small freezer-safe container for up to 1 month. Thaw in the refrigerator and whisk before using.
Make-ahead tips
- Prepare the dressing up to 3 days ahead and keep it refrigerated. Fresh lemon juice brightens the dressing, so if making very far ahead consider adding a splash of lemon right before serving.
- Slice cucumbers and place them in the fridge in a sealed container for up to a day, but keep the sliced cucumbers separate from the dressing until service for maximum crispness.
- If you want to save time on serving day, chop the dill and slice the onion ahead, but toss everything together just before serving.
Portioning advice
- This recipe yields roughly 4 side-dish servings. For a main-course salad, plan on doubling or adding a protein component.
- Store single-serving portions in small airtight containers for easy grab-and-go lunches.
How to Use / Serve This Dish
Pairings
- Great with grilled chicken, fish, or a spread of skewers. The cool yogurt and lemon dressing balances smoky or spicy mains beautifully.
- Serve alongside hearty grain bowls, steamed rice, or roasted potatoes to add a refreshing contrast.
- Add to sandwiches or wraps as a crunchy, creamy layer — use thicker slices or pat dry so they don’t make bread soggy.
Presentation ideas
- Serve in a chilled bowl for hot days to keep the salad cool longer.
- Sprinkle toasted sesame seeds or za’atar on top for a flavor twist that looks beautiful.
- For a picnic, pack dressing separately and toss when you’re ready to eat to keep everything crisp.
Creative variations
- Mediterranean style: add crumbled feta, chopped Kalamata olives, and a sprinkle of oregano.
- Creamy dill and avocado: stir in cubed avocado at the last minute for a silky, richer texture.
- Spicy cucumber salad: add thinly sliced jalapeño or a pinch of cayenne for heat.
If you’re building a full summer menu, this salad brightens heavier dishes like a Juicy street corn pasta salad — a perfect companion for a backyard meal: Juicy street corn pasta salad.
FAQ
Q: Can I use regular cucumbers instead of English cucumbers?
A: Yes. If the skin is thick or waxed, peel them before slicing for best texture. English cucumbers are convenient because they’re seedless and thin-skinned, but regular cucumbers work fine—just remove excess seeds if they’re watery.
Q: How long does this salad keep?
A: When dressed, it keeps best for up to 2 days in the fridge. To maintain the crispest texture, store the dressing separately and only dress what you’ll eat within a few hours.
Q: What can I substitute for Greek yogurt?
A: Plain full-fat yogurt is a direct substitute. For a dairy-free version, try unsweetened coconut yogurt or a silken tofu-based dressing blended smooth; flavor may shift slightly, so adjust lemon and salt to taste.
Q: Can I turn this into a pickled cucumber salad?
A: Absolutely. Quick-pickle the onions in a splash of vinegar and sugar for 10–15 minutes, or thinly slice cucumbers and toss with a 1:1 water-and-vinegar pickling liquid, a teaspoon of sugar, and a pinch of salt, then refrigerate for an hour. Note: pickled cucumbers will be tangier and slightly softer than the raw version.
Conclusion
There’s a comforting simplicity to a Cucumber Dill Salad that makes it a standby for summer meals, backyard dinners, and cozy weeknight sides. The creamy yogurt dressing combined with lemon and fresh dill feels bright and nostalgic at once — it’s proof that a few quality ingredients, treated with respect, can deliver a dish that’s both humble and memorable. If you enjoyed this recipe and want to compare other takes on the classic cucumber salad, check out this fresh Cucumber Salad Recipe from Love and Lemons for a crisp, vibrant variation. For a creamier take that leans into the dill-forward flavor, read this Creamy Dill Cucumber Salad guide. And if you’d like another simple, elegant cucumber-focused recipe to try, see this Cucumber Dill Salad inspiration at The Clever Meal. I hope you give this version a try — slice, toss, and share a bowl with someone you love. If you make it, tell me how you customized it or what you paired it with — I’d love to hear!
Cucumber Dill Salad
Ingredients
For the Dressing
- ¾ cup Greek yogurt or plain full-fat Substitute with plain full-fat yogurt or sour cream for a richer taste.
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice Freshly squeezed for best flavor.
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt Adjust to taste.
- ⅕ teaspoon black pepper Adjust to taste.
For the Salad
- 1 ½ lb cucumbers, sliced Use English cucumbers for best results.
- ½ medium red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
Make the Dressing
- Place the yogurt in a small mixing bowl.
- Add the extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper.
- Whisk until well combined and smooth. Taste and adjust salt, pepper, or lemon for brightness. Set aside.
Prepare the Vegetables
- Slice the onion thinly and set aside, rinsing under cold water if you prefer a milder bite.
- Cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8" thick slices.
- If cucumbers are watery, sprinkle lightly with a pinch of salt, let rest for 10 minutes, then gently pat dry.
Toss the Salad
- In a large salad bowl, combine cucumber slices, sliced red onion, and chopped fresh dill.
- Add the dressing and toss gently until everything is well coated.
Serve or Chill
- Serve at room temperature or chill for 15-30 minutes to allow flavors to meld.
- Garnish with extra dill or a drizzle of olive oil before serving, if desired.
