Cucumber Dill Salad
Discover a crisp, tangy Cucumber Dill Salad recipe that’s perfect for summer sides or light meals. This fresh and easy salad brings together cool cucumbers and fragrant dill with a zingy dressing, creating a delicious dish bursting with flavor. Whether you’re looking for a healthy snack or a vibrant addition to your barbecue, this salad ticks all the boxes for a refreshing, crowd-pleasing option.
Why You’ll Love This Recipe
- Effortless Freshness: Made with simple ingredients, this salad offers a burst of fresh flavor without any fuss.
- Light and Healthy: Low in calories but high in taste, it’s a guilt-free dish that feels nourishing and satisfying.
- Versatility: Perfect as a side for grilled dishes, a picnic companion, or even a light lunch on its own.
- Speedy Prep: Ready in under 15 minutes, it’s an ideal choice for busy days or last-minute gatherings.
- Beautiful Presentation: Its vibrant green hues and delicate dill sprigs make it as pretty as it is delicious.
Ingredients You’ll Need
This Cucumber Dill Salad relies on a handful of fresh ingredients that come together effortlessly to create a crunchy, tangy delight. Each plays a vital role in delivering its balanced taste, texture, and appealing color.
- Cucumbers: Crisp and hydrating, they provide the base and crunch of the salad.
- Fresh Dill: Adds a signature, aromatic herbaceous note that defines the flavor profile.
- Red Onion: Thinly sliced for a mild sharpness that complements the cucumbers.
- Greek Yogurt or Sour Cream: Offers creamy tanginess and a soft texture to the dressing.
- Lemon Juice or Vinegar: Brightens flavors and adds a refreshing acidity.
- Garlic: Just a hint to deepen the taste without overpowering.
- Salt and Pepper: Enhances natural flavors and balances the salad.
- Olive Oil (optional): Adds a silky richness and smooth finish.
Variations for Cucumber Dill Salad
One of the best parts about the Cucumber Dill Salad is how easy it is to tweak according to your preferences. Feel free to experiment with these variations to make it truly your own.
- Vegan Twist: Swap Greek yogurt for coconut yogurt or a dairy-free alternative to keep it plant-based.
- Crunch Boost: Add toasted sunflower seeds or sliced almonds for extra texture and nutty flavor.
- Spicy Kick: Mix in a dash of red pepper flakes or finely chopped jalapeño for subtle heat.
- Herb Mix: Incorporate fresh mint or parsley along with dill for a more complex herbaceous punch.
- Creamy Avocado: Dice avocado into the salad to add creaminess and healthy fats.
How to Make Cucumber Dill Salad
Step 1: Prepare the Cucumbers and Onion
Wash and thinly slice your cucumbers, ideally with a mandoline for uniform, delicate rounds. Peel and slice the red onion into fine strips, balancing out the cucumber’s softness with a bit of crunch and bite.
Step 2: Mix the Dressing
In a bowl, combine Greek yogurt or sour cream with freshly squeezed lemon juice or vinegar, minced garlic, salt, pepper, and a drizzle of olive oil if using. Whisk until smooth, tasting and adjusting for brightness and seasoning as you go.
Step 3: Combine Salad and Dressing
Gently toss the cucumber and onion slices with the dressing. Add freshly chopped dill and stir just enough to coat everything evenly without bruising the ingredients.
Step 4: Chill and Serve
For best results, let the salad sit refrigerated for at least 15 minutes to allow the flavors to meld together beautifully. Serve chilled for maximum refreshment.
Pro Tips for Making Cucumber Dill Salad
- Use English Cucumbers: Their thinner skin and fewer seeds make for a tastier, less watery salad.
- Slice Thinly: Thinner slices absorb dressing better and melt in your mouth.
- Drain Excess Liquid: Salt cucumbers briefly and drain to prevent a soggy salad.
- Fresh Dill is Key: Always opt for fresh dill, as dried herbs won’t deliver the same brightness.
- Adjust Acidity: Taste after mixing and tweak lemon juice or vinegar to balance the salad perfectly.
How to Serve Cucumber Dill Salad
Garnishes
Top your salad with additional dill sprigs or a sprinkle of toasted sesame seeds to add flair and subtle crunch.
Side Dishes
This salad pairs wonderfully with grilled fish, chicken, or even vegetarian kebabs, making it a flexible option alongside many summer main courses.
Creative Ways to Present
Serve the salad in hollowed-out cucumber boats or small mason jars to impress guests and keep portions controlled.
Make Ahead and Storage
Storing Leftovers
Keep leftover cucumber dill salad in an airtight container in the refrigerator. Consume within 1 to 2 days for optimal freshness, as cucumbers release water over time.
Freezing
Freezing isn’t recommended because cucumbers become mushy once thawed and the texture of the salad will be compromised.
Reheating
This salad is best served cold or at room temperature, so no reheating is necessary or advised.
FAQs
Can I use dried dill instead of fresh?
Fresh dill is strongly recommended for the best flavor and aroma, but if you must use dried, use about one-third the amount and add it earlier in the dressing to let it rehydrate.
Is this salad suitable for a keto diet?
Yes! This cucumber dill salad is low in carbs and can fit perfectly into a keto-friendly meal plan when using full-fat yogurt or sour cream.
What can I substitute for Greek yogurt?
Sour cream is a great alternative, and for dairy-free versions, unsweetened coconut or almond yogurt works well.
How long does cucumber dill salad last?
For best taste and texture, consume within 2 days when stored properly in the fridge.
Can this salad be doubled for a large group?
Absolutely! Scale the ingredients accordingly, but keep seasoning adjustments gradual to maintain balance.
Final Thoughts
Refreshing, simple, and absolutely bursting with flavor, this Cucumber Dill Salad is your new go-to for warm-weather meals or anytime you crave something light and lively. Ready in a snap and adaptable to your tastes, it’s a dish you’ll want to keep in your recipe rotation all year long. Give it a try today and enjoy the crisp, tangy goodness with every bite!
Related Posts
PrintCucumber Dill Salad
A crisp and tangy Cucumber Dill Salad perfect for summer sides or light meals. Combining cool cucumbers, fresh dill, and a zingy creamy dressing, this salad is refreshing, healthy, and quick to prepare. Ideal as a snack, side dish, or light lunch, it brings vibrant flavors and a beautiful presentation to your table.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free, Keto Friendly
Ingredients
Salad Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing Ingredients
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice or vinegar
- 1 small garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon olive oil (optional)
Instructions
- Prepare the Cucumbers and Onion: Wash and thinly slice the cucumbers using a mandoline or sharp knife for uniform rounds. Peel and thinly slice the red onion into fine strips to balance the cucumber’s softness with a bit of crunchy bite.
- Mix the Dressing: In a bowl, combine the Greek yogurt or sour cream with freshly squeezed lemon juice or vinegar, minced garlic, salt, pepper, and a drizzle of olive oil if using. Whisk until smooth, tasting and adjusting for brightness and seasoning as needed.
- Combine Salad and Dressing: Gently toss the cucumber and onion slices with the dressing. Add freshly chopped dill and stir carefully to coat all ingredients evenly without bruising them.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld beautifully. Serve chilled for a refreshing experience.
Notes
- Use English cucumbers for thinner skin and fewer seeds, resulting in less watery salad.
- Slice cucumbers and onions thinly to allow the dressing to absorb better and create a melt-in-mouth texture.
- Salt cucumbers briefly and drain excess liquid to prevent a soggy salad.
- Fresh dill is essential for bright, aromatic flavor; dried dill is not recommended.
- Adjust lemon juice or vinegar after mixing to balance acidity to your taste.
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
- Freezing is not recommended as it will damage the texture of the cucumbers.
- Serve chilled or at room temperature; reheating is not advised.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: cucumber salad, dill salad, summer salad, healthy salad, low calorie, keto salad, no cook, quick salad, light meal
