Cool, crisp, and creamy, this cucumber dill salad is the kind of summer side I always want on the table when the weather turns warm. It comes together fast, tastes bright and refreshing, and pairs well with just about anything from grilled mains to simple weeknight meals.
Cucumber Dill Salad
Ingredients
- 3 medium cucumbers thinly sliced
- 0.5 small red onion very thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons sour cream
- 1 to 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove finely grated
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
Instructions
- Wash and slice the cucumbers thinly, then slice the red onion as thinly as you can. If you prefer a milder onion flavor, place the slices in a bowl of cold water while you make the dressing.
- In a medium bowl, whisk together the Greek yogurt, sour cream, dill, lemon juice, apple cider vinegar, garlic, salt, and black pepper until smooth and creamy.
- Add the cucumbers and red onion to the bowl and gently toss until every slice is coated in the dressing.
- Let the salad rest in the refrigerator for at least 15 minutes so the flavors blend. Give it one more stir before serving, then taste and adjust the seasoning if needed.
Notes
Why You’ll Love This Cucumber Dill Salad
This salad has that perfect mix of cool crunch and creamy dressing that makes it feel light but satisfying. The dill brings a fresh herbal note, the cucumbers stay crisp, and the whole dish is easy to make ahead for busy days, picnics, or casual dinners.
Cucumber Dill Salad Ingredients & Substitutions
- 3 medium cucumbers, thinly sliced
- 1/2 small red onion, very thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons sour cream
- 1 to 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove, finely grated
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
If you want a little extra richness, you can swap some of the yogurt for more sour cream. For a lighter touch, use all yogurt. English cucumbers work especially well, and if your red onion tastes strong, soak the slices in cold water for a few minutes before mixing them in.
Step-by-Step Instructions to Make Cucumber Dill Salad
1. Prep the vegetables
Wash and slice the cucumbers thinly, then slice the red onion as thin as you can. If you prefer a milder onion flavor, place the slices in a bowl of cold water while you make the dressing.
2. Mix the dressing
In a medium bowl, whisk together the Greek yogurt, sour cream, dill, lemon juice, apple cider vinegar, garlic, salt, and black pepper until smooth and creamy.
3. Combine everything
Add the cucumbers and red onion to the bowl and gently toss until every slice is coated in the dressing.
4. Chill before serving
Let the salad rest in the refrigerator for at least 15 minutes so the flavors blend. Give it one more stir before serving, then taste and adjust the seasoning if needed.
Tips for Success
Slice the cucumbers evenly so they stay crisp and look nice on the plate. If your cucumbers release a lot of water, pat them dry with a paper towel before mixing. I also like to add the dressing just before serving if I am making this far ahead, since that helps keep the texture fresh.
Variations of Cucumber Dill Salad
You can stir in chopped cherry tomatoes for extra color, or add thin radish slices for more crunch. A spoonful of chopped chives works nicely with the dill, and a pinch of sugar can round out the tang if you like a slightly softer flavor. For a heartier version, toss in chickpeas or flaked tuna.
Serving Suggestions: What to Pair with Cucumber Dill Salad
This salad is lovely with grilled chicken, baked fish, roasted potatoes, or rice bowls. It also makes a refreshing side for sandwiches, burgers, and simple picnic spreads. I especially like serving it alongside anything warm and savory, since the cool creaminess balances the meal so well.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften a bit as they sit, but the salad still tastes great. This dish is meant to be served chilled, so there is no reheating needed. If it looks a little watery after storing, stir it well before serving.
Memories Made Around the Table
There is something about a bowl of cucumber dill salad that reminds me of relaxed summer dinners and plates passed around the table while everyone talks a little longer than usual. It is simple food, but those are often the dishes people remember most.
FAQs
Can I make cucumber dill salad ahead of time?
Yes, you can make it a few hours ahead. For the best texture, keep the dressing and vegetables separate until closer to serving time, then toss them together.
What kind of cucumbers work best?
English cucumbers are a great choice because they are crisp, mild, and have fewer seeds. Regular cucumbers also work well if you prefer them.
How do I keep the salad from getting watery?
Pat the cucumber slices dry before mixing, and avoid dressing the salad too far in advance. A short chill time is enough for the flavors to come together.
Can I use dried dill instead of fresh?
Yes, but use less since dried dill is more concentrated. Start with about 1 teaspoon, then adjust to taste.
Final Thoughts
This cucumber dill salad is proof that a few simple ingredients can make a really satisfying side dish. It is fresh, creamy, and easy to love, which makes it one of those recipes you will want to make again all summer long.