Our light, healthy cucumber dill salad skips sour cream and mayonnaise, making it a refreshing summer side or snack that takes about 15 minutes to prepare. Bright and vibrant, it’s in the same lively spirit as our viral Korean cucumber salad.
When temperatures rise I favor cool, no-cook recipes like this one. With just a few ingredients you can make a tangy dressing to toss with thinly sliced cucumbers and have a bright salad ready in under 15 minutes.
On hot days I avoid turning on the oven whenever possible. Simple, chilled lunches that require no heat are ideal—this salad and our crab salad sandwich are favorites because they’re quick and satisfying.
A little knife work or a mandoline to thinly slice the vegetables is all you need. The salad tastes even better the next day after the flavors have melded, which makes it perfect for beach days, potlucks, or bringing to a picnic.
Cucumber Dill Salad Ingredients
The centerpiece is the cucumber—use regular or English cucumbers. I prefer English cucumbers because they’re long and slender with thin skin, milder flavor, and less noticeable seeds.
Thinly sliced red onions add color, crunch and a touch of sweetness. They’re optional but a nice addition if you enjoy a bit more texture and flavor contrast.
Cucumber Dill Salad Dressing
A simple homemade dressing elevates this salad. Combine a little sugar to balance the acidity, white vinegar for tang, olive oil for a smooth coating, and fresh chopped dill for herby brightness. Finish with salt and pepper to taste. You could use bottled Italian dressing and stir in fresh dill, but the homemade mix is quick and fresher.
How do you make it creamy?
This recipe is intentionally light, but if you prefer a creamier version, stir in a spoonful of sour cream, mayonnaise, or plain Greek yogurt. That will give the salad a richer, more potato-salad–like texture. Leaving the dressing oil-and-vinegar–based keeps the flavors bright and the calories lower, but either approach works depending on your preference.
When kept plain, the natural sweetness of the cucumbers and onions shines through—similar to how a raw carrot salad highlights vegetable flavor.
Can you make this ahead of time?
Yes. This salad is excellent for potlucks and parties and can be made a few hours or even the day before. Cover the bowl with plastic wrap and refrigerate. Chilling for an hour or two helps the dressing penetrate the slices, deepening the flavor. Stir gently before serving.
Cucumber Dill Salad Recipe
Print Recipe
Equipment
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1 Bowl
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1 knife
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1 cutting board
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 small red onion, sliced thin
- 2 tbsp dill, fresh, chopped
- 1/3 cup white vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
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Thinly slice cucumbers and red onion, add to a bowl. Chop fresh dill and gently fold it in with the vegetables.
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Whisk together the vinegar, sugar, olive oil, salt and pepper in a small bowl, then pour the dressing over the vegetables and toss gently to coat.
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You can serve immediately, but for best flavor cover and refrigerate for 1–2 hours to let the dressing marinate the slices. 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 deliver more flavor. Use a mandoline for consistent, very thin slices if you have one, and take care while slicing.
Let the salad marinate 1–2 hours for best flavor. It can be stored overnight in a sealed container in the refrigerator; stir before serving.