There’s something magical about the way crisp cucumbers and fragrant dill come together—like a cool breeze on a sweltering day. This Cucumber-Dill Salad isn’t just a side dish; it’s a celebration of simplicity, a bowlful of refreshment that’s as versatile as it is vibrant. Whether you’re packing it for a picnic, serving it alongside grilled favorites, or enjoying it straight from the bowl with a fork (no judgment here), this salad is a no-fuss, no-cook masterpiece that’s ready before you can say “seconds, please.”
Why This Recipe Works
- Speed demon: 15 minutes from fridge to table—no cooking, no sweating over a stove.
- Hydration hero: Cucumbers are basically nature’s water bottles, making this salad a thirst-quencher in edible form.
- Flavor chameleon: Swap ingredients, tweak the dressing, or toss in extras—it’s a canvas for your cravings.
The Story Behind the Sauce
Fresh dill is the unsung hero here, its feathery fronds packing a punch of bright, almost lemony flavor. It’s like parsley’s more interesting cousin—the one who shows up to the party with a guitar and a killer playlist. And when paired with the cool crunch of cucumbers? Pure harmony.
Essential Ingredients & Tools
Ingredients for the Salad Base
- 4 medium cucumbers: English or Persian cucumbers work best (thinner skins, fewer seeds). If using garden cucumbers, peel them in stripes to avoid bitterness.
- ½ red onion: Soaking in ice water tames the sharpness—crucial for balanced flavor.
- ¼ cup fresh dill: The star herb. If using dried, reduce to 1 tbsp and rehydrate in lemon juice.
Ingredients for the Dressing
- ½ cup Greek yogurt: Creates a creamy, tangy base. Substitute with sour cream or coconut yogurt for dairy-free.
- 1 tbsp lemon juice: Brightens everything up. Apple Cider vinegar works in a pinch.
- 1 tbsp olive oil: Adds richness.
- 1 tsp honey: Balances acidity (omit if preferred).
- ½ tsp salt: Enhances natural flavors.
- ¼ tsp black pepper: Just enough warmth.
Tools
- Mandoline slicer: For paper-thin, even cucumber slices. A sharp knife works too.
- Two mixing bowls: One for the onion soak, one for assembling.
- Whisk: To emulsify the dressing smoothly. A fork can substitute.
- Chef’s knife: For finely chopping dill without bruising it.
Serves: 4 | Prep time: 15 mins | Cook time: 0 mins
How to Make Cucumber-Dill Salad
- Soak the onions: Thinly slice the ½ red onion and submerge in ice water for 10 minutes. This step is non-negotiable—it removes harsh sulfur compounds and adds crunch. Drain and pat dry.
- Slice the cucumbers: Use a mandoline or knife to cut the 4 medium cucumbers into ⅛-inch rounds. Uniformity ensures every bite has the perfect crunch-to-dressing ratio.
- Make the dressing: Whisk the ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, ½ tsp salt, and ¼ tsp black pepper until smooth. Taste and adjust—more lemon for brightness, more honey for balance.
- Combine gently: Fold the sliced cucumbers, soaked onions, and most of the ¼ cup fresh dill into the dressing. Use a lifting motion to avoid crushing the cucumbers. Garnish with reserved dill.
- Chill briefly: Refrigerate for 10 minutes to let flavors meld. Serve within 2 hours for optimal texture.
Pro Technique
- Prevent sogginess: Salt cucumbers lightly before dressing to draw out excess water. For meal prep, store dressing separately.
- Boost flavor: Toast dill seeds for 30 seconds or infuse olive oil with garlic for depth.
Chef’s Wisdom
- Onion soak hack: Add vinegar to the ice water for subtle pickling.
- Dill freshness: Add half during mixing, half as garnish. Dried dill? Rehydrate in lemon juice.
- Cucumber prep: Scoop out seeds from standard cucumbers to avoid wateriness.
Storage & Freshness Guide
- Short-term: Store in an airtight container with a paper towel (up to 2 days).
- Revive leftovers: Drain liquid, refresh with lemon juice or olive oil, and add fresh dill.
- Freezing: Not recommended for cucumbers, but dressing can be frozen separately.
Nutrition Profile
Light yet satisfying:
- Calories: 70
- Fat: 3g
- Protein: 2g
- Carbs: 9g
- Fiber: 2g
Ingredient Variations and Their Impact
- Cucumbers: Try quick-pickled slices or seedless English varieties.
- Dressing: Labneh (strained yogurt) adds tang; coconut yogurt keeps it dairy-free.
- Herbs: Swap dill for tarragon or mint for a twist.
Perfect Pairings
Complementary Dishes
- Grilled salmon: The salad’s acidity cuts through the fish’s richness, while dill ties the flavors together.
- Lemon-herb chicken: A light protein that lets the salad shine.
Drinks
- Sauvignon Blanc: Citrus notes mirror the dressing’s brightness.
- Sparkling Water with Lime: Enhances hydration without overpowering.
Something Sweet
- Berry Sorbet: A refreshing, low-sugar dessert.
- Honey-Drizzled Figs: Natural sweetness balances the tangy dressing.
Cucumber-Dill Salad: The Ultimate Summer Refresher
Recipe Controls
Make a quick and refreshing Cucumber-Dill Salad with creamy Greek yogurt dressing. Perfect for picnics, grilling, or a light lunch. Get the easy recipe now!
Ingredients
For the Salad Base
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4 medium cucumbers (thinly sliced)
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½ red onion (thinly sliced and soaked)
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¼ cup fresh dill (chopped)
For the Dressing
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½ cup Greek yogurt
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1 tbsp lemon juice
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1 tbsp olive oil
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1 tsp honey
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½ tsp salt
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¼ tsp black pepper
Instructions
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Soak the ½ sliced red onion in ice water for 10 minutes. Drain and pat dry.01
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Slice the 4 medium cucumbers into ⅛-inch rounds.02
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Whisk the ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, ½ tsp salt, and ¼ tsp black pepper until smooth.03
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Gently fold the sliced cucumbers, soaked onions, and most of the ¼ cup fresh dill into the dressing.04
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Chill for 10 minutes before serving.05
