There’s nothing quite like a big bowl of Cucumber Dill Salad when summer’s in full swing. Cool, crunchy cucumbers and tangy yogurt dressing come together with pops of fresh dill and a touch of onion, making this dish an instant refresher at any meal. Light yet satisfying, healthy but still so rich in flavor, it’s everything I want in an easy side for BBQs, picnics, or simple weeknight dinners. And did I mention how quick it is to make? This is one salad you’ll find yourself coming back to all season long!
Ingredients You’ll Need
The beauty of Cucumber Dill Salad is how a handful of simple, easy-to-find ingredients can create such vibrant flavor. Each element brings either crunch, creaminess, tang, or aroma, coming together for the perfect summer bite. Here’s what you’ll need, along with a little insight into why each one matters:
- Greek yogurt (or plain full-fat yogurt): This is the creamy, tangy backbone of the dressing, adding luscious texture and just the right amount of richness.
- Extra virgin olive oil: Just a drizzle deepens the flavor of the dressing and gives it a silky finish.
- Lemon juice: A real pop of brightness; it cuts through the cream and helps everything feel extra fresh.
- Garlic, grated: Just a touch amps up the savory notes and makes the salad more complex.
- Fine salt: Essential for pulling out the natural flavors of the cucumbers and balancing the tanginess of the dressing.
- Black pepper: A few grinds provide a gentle warmth and just a tiny touch of sharpness.
- Cucumbers (English cukes are perfect!): Crisp, juicy, and mellow—they’re the star of this salad and soak up all that tangy dressing.
- Red onion: Thinly sliced, it brings beautiful color and just enough bite to contrast the mild cucumber.
- Fresh dill: This is the signature herb! Dill brings that garden-fresh aroma and the classic flavor note that makes this Cucumber Dill Salad uniquely craveable.
How to Make Cucumber Dill Salad
Step 1: Whisk Together the Yogurt Dressing
In a small bowl, combine your Greek yogurt, olive oil, lemon juice, grated garlic, fine salt, and black pepper. Stir everything until it’s completely smooth and the oil is fully incorporated into the yogurt. That tangy, bright, and slightly garlicky dressing is what’s going to make your Cucumber Dill Salad irresistible, so take an extra moment to get it creamy and well blended.
Step 2: Prep the Vegetables
Slice your red onion as finely as possible for a subtle bite rather than an overpowering crunch. Next, halve your cucumbers, then slice into lovely half-moons about 3mm (1/8-inch) thick—this is just the right size for scooping up plenty of dressing without being too thin. Chop a generous handful of fresh dill; don’t be shy! It’s what gives the salad its signature fragrance.
Step 3: Combine and Toss
In a spacious salad bowl, toss your sliced cucumbers, red onion, and fresh dill. Pour the yogurt dressing over the veggies and use salad tongs (or clean hands!) to gently mix everything until the cucumber and onion are thoroughly coated. You’ll see the dressing clinging to each slice and the dill flecks distributing beautifully throughout. Serve the salad at room temperature, or pop it in the fridge if you prefer it extra cold.
How to Serve Cucumber Dill Salad
Garnishes
This salad is pretty as-is, but if you love a fancy finish, sprinkle extra rough-chopped dill over the top just before serving. A light dusting of cracked black pepper adds drama and a touch of zing. For an extra creamy hit, a few dollops of Greek yogurt or a drizzle of olive oil look beautiful and taste delicious.
Side Dishes
Cucumber Dill Salad is the ultimate partner for anything grilled—think chicken skewers, salmon, pork chops, or kebabs. It’s a match made in heaven with flatbreads, falafel, or fresh pita. Or serve it with roasted potatoes and Mediterranean rice for an easy vegetarian feast that soaks up the flavors and keeps your plate exciting.
Creative Ways to Present
For parties, try serving the salad in individual mason jars or small glasses as a starter. Top crostini with a spoonful for fresh, tangy bites, or stuff pita pockets with Cucumber Dill Salad and your favorite protein. You can even use it as a topping for burgers or inside wraps—anywhere you’d love a cool, refreshing crunch!
Make Ahead and Storage
Storing Leftovers
Cucumber Dill Salad keeps surprisingly well. If you have leftovers, just transfer them to an airtight container and pop them in the fridge. The flavors actually meld even more after a few hours, but for the crispiest cucumbers, enjoy within 24 hours. As time passes, the cucumbers will release some liquid—just give the salad a quick toss before serving.
Freezing
This isn’t a salad you’ll want to freeze—cucumbers become watery and mushy, and the creamy yogurt dressing can split after thawing. It’s best to enjoy Cucumber Dill Salad fresh from the fridge within a day or two for maximum flavor and texture.
Reheating
No reheating needed! This salad is all about crisp, cool refreshment. If it’s been refrigerated, you can set it on the counter for a few minutes before serving to take the chill off if you prefer, but it’s fantastic served straight from the fridge—especially on a hot day.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Just peel them first if their skin is thick or bitter, and scoop out big seeds if necessary. English cucumbers are prized for their mild skin and small seeds, but any cucumber can work.
Can I make Cucumber Dill Salad vegan?
Definitely—just swap the Greek yogurt for your favorite plant-based yogurt. Unsweetened coconut or almond-based yogurt works beautifully, and you’ll still get that creamy tangy dressing.
What if I don’t have fresh dill?
Fresh dill really does make the magic happen, but in a pinch, you can use dried dill. The flavor is more concentrated, so start with just a teaspoon and add more to taste, or try fresh mint or parsley for a different twist.
Can I add other vegetables to the salad?
Of course! Sliced radishes, cherry tomatoes, or even thinly sliced bell peppers pair well with the crisp cucumbers and tangy dressing. Just keep the focus on fresh, crunchy veggies for the best result.
Is this salad good for meal prep?
Cucumber Dill Salad can be prepped ahead, though the cucumbers soften over time. For best texture, slice veggies and mix the dressing separately, combining everything just before you’re ready to eat.
Final Thoughts
If you want a side dish that’s as easy as it is delicious, give this Cucumber Dill Salad a try. It brings a pop of freshness and a world of flavor to any table, and I can’t wait for you to taste just how vibrant and satisfying it can be. Here’s to crunchy cucumbers, tangy yogurt, and plenty of dill—enjoy every bite!
PrintCucumber Dill Salad Recipe
Refreshing, crunchy, and tangy, this cucumber dill salad is a cooling bowl of goodness. It’s a refreshing, simple, and healthy side dish perfect for summer meals and BBQs!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Yogurt dressing
- 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
Cucumber dill salad
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Place the yogurt dressing: In a small bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth. Set aside.
- Slice the onion and cucumbers: Slice the onion and cut the cucumbers lengthwise, then slice into thin slices.
- Prepare the salad: In a large salad bowl, combine cucumbers, red onion, and fresh dill. Add the prepared yogurt dressing and toss until well coated.
- Serve: Serve at room temperature or refrigerate until ready to serve.
Notes
- Nutrition facts: The values are based on an online nutrition calculator and should be considered an estimate only. Please consult a professional nutritionist for accurate advice.
Nutrition
- Serving Size: 1 serving
- Calories: 104 kcal
- Sugar: 5g
- Sodium: 311mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0.003g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 2mg
