Cucumber Dill Salad That’s Fresh and Light
Let me tell you, this cucumber dill salad takes me right back to those sunny summer afternoons at grandma’s porch. There was always a big bowl of chilled cucumbers, tossed with fresh dill and a tangy dressing, just waiting for us kids to dive into. The crunch of the cucumbers and that bright, herby zing instantly refreshed us — perfect for beating the heat. This salad isn’t just a side dish; it’s a little burst of summer magic on your plate. If you’ve been craving something crisp, light, and full of fresh flavor, you’re in the right place. Trust me, once you try this, it’ll become your go-to for picnics, barbecues, or even just a quick lunch in the kitchen.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Ingredients
For the Main Dish:
- 2 large cucumbers (about 1 pound), thinly sliced
- 1/4 cup fresh dill, finely chopped
- 1/4 small red onion, thinly sliced (optional, for a bit of bite)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Dressing:
- 3 tablespoons plain Greek yogurt
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon olive oil
- 1 teaspoon honey or agave syrup
- 1 clove garlic, minced
How I Make It
Step 1:
Start by peeling (if you prefer) and thinly slicing your cucumbers. I like using a mandoline for even, paper-thin slices that soak up the dressing beautifully. If you don’t have one, a sharp knife works just fine! Toss the slices into a bowl and sprinkle with salt. Let them sit for about 5-7 minutes so they release some water. This keeps the salad from getting watery later on.
Step 2:
While the cucumbers sweat, mix up your dressing. Whisk together Greek yogurt, apple cider vinegar, olive oil, honey, and minced garlic until smooth and creamy. The yogurt adds a lovely tang and creaminess, balancing the crisp cucumber perfectly.
Step 3:
Give those cucumbers a quick squeeze to drain off the excess liquid (discard the water). Return them to the bowl and add the chopped dill and thinly sliced red onion, if you’re using it. Pour your dressing over the top and gently toss everything until coated evenly.
Step 4:
Adjust seasoning with a bit more salt and pepper if needed. Sometimes a squeeze of lemon juice brightens it up even more—give it a try if you like!
Step 5:
For the best results, chill the salad in the fridge for at least 15 minutes before serving. It lets all those flavors meld together beautifully.
Step 6:
Serve cold, garnished with a few sprigs of fresh dill if you want to impress. This salad looks as good as it tastes with its vibrant green and pops of white yogurt dressing.
Variations & Tips
- Swap Greek yogurt for sour cream or a dairy-free yogurt if you prefer.
- Add a handful of chopped fresh mint for an extra herbaceous kick.
- Throw in some cherry tomatoes for a splash of color and sweetness.
- Use English cucumbers for thinner seeds and a more delicate crunch.
- If you want crunch with crunch, add toasted sunflower seeds or slivered almonds on top before serving.
- For a lighter dressing, replace half the yogurt with buttermilk or milk.
How I Like to Serve It
This cucumber dill salad is a knockout alongside grilled chicken or fish during summer cookouts. It also pairs beautifully with a hearty sandwich or as a refreshing side to a creamy pasta dish. When I bring it to potlucks, it’s always the first bowl to disappear, especially on warm evenings or picnic gatherings.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days; cucumbers stay crisp if drained well.
- This salad is best served fresh; avoid making it too far ahead to prevent sogginess.
Closing: It’s a deceptively simple recipe, but that fresh crunch and zesty dill dressing always make this cucumber dill salad a winner in my kitchen.