Our light, healthy cucumber dill salad skips sour cream and mayonnaise while delivering bright, fresh flavor in just 15 minutes. This simple side or snack is ideal for hot weather and uses minimal prep—thinly sliced cucumbers, a few aromatics, and a tangy dressing. It’s fresh and vibrant, similar in spirit to popular cucumber salads.
When temperatures rise, I prefer no-heat lunches and sides. This salad comes together with a quick chop or a pass on a mandoline and tastes even better after a short rest in the refrigerator. It’s perfect for picnics, potlucks, beach days, or a light addition to any meal.
Cucumber Dill Salad Ingredients
The base is simple: cucumbers and fresh dill. English cucumbers are a favorite here because their thin skin and small seeds make for sweeter, less bitter slices. Regular cucumbers work well too—just peel if the skin is thick or waxed.
Thinly sliced red onion adds color, crunch, and a touch of sweetness; it’s optional but recommended for texture and flavor contrast.
Cucumber Dill Salad Dressing
Homemade dressing is quick and bright. Combine white vinegar for tang, a little sugar to balance acidity, olive oil to add body, and salt and pepper to taste. Stir in chopped fresh dill to tie the dressing and vegetables together. While bottled Italian dressing could substitute in a pinch, homemade results in fresher, cleaner flavors.
How do you make it creamy?
This recipe is intentionally light. To make a creamier version, stir in a spoonful of sour cream, mayonnaise, or plain Greek yogurt. That yields a richer, more potato-salad-like texture and increases calories, but it’s a tasty variation to offer alongside the original.
I prefer the non-creamy version so the cucumber’s natural flavor and the fresh dill shine through, but both approaches are valid depending on preference.
Can you make this ahead of time?
Yes. The salad is an excellent make-ahead dish. You can prepare it a few hours before serving or the day prior for deeper flavor. Cover and refrigerate; tossing again before serving refreshes the dressing and evenly coats the vegetables.
Cucumber Dill Salad Recipe
Equipment
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Bowl
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Knife
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Cutting board
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 small red onion, sliced thin
- 2 tbsp fresh dill, chopped
- 1/3 cup white vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Slice cucumbers and red onion thinly and place in a bowl. Add the chopped dill and gently fold to combine.
- In a small bowl whisk together the white vinegar, sugar, olive oil, salt, and pepper until the sugar dissolves. Pour the dressing over the vegetables and toss gently to coat.
- You can serve immediately, but chilling for 1–2 hours in the refrigerator allows flavors to meld and improves the salad. Store covered and stir before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
FAQ
Thinner slices absorb more dressing and develop more flavor. A mandoline gives uniform, very thin slices safely, but a sharp knife works fine if you’re careful.
1–2 hours in the fridge is ideal for flavors to meld. You can also refrigerate overnight in a sealed container. Stir before serving for best results.