Cucumber Dill Salad Recipe
Cucumber Dill Salad is the kind of dish that proves simple ingredients can create something wonderfully refreshing and bright. With crisp cucumber, fragrant dill, and a tangy, creamy dressing, this classic salad bursts with the tastes of summer. Whether you’re serving it at a backyard barbecue or adding some freshness to a weeknight dinner, every cool, crunchy bite of Cucumber Dill Salad will keep you coming back for seconds. Plus, you’ll love how effortless it is to toss together—truly the perfect way to showcase the vibrant flavors of the season.
Ingredients You’ll Need
The heart of this Cucumber Dill Salad is in its uncomplicated, honest ingredients. Each one plays a pivotal role, from adding crunch to lending creaminess or a pop of color—this is where freshness truly shines.
- 4 cups thinly sliced cucumbers: The star of the show! For the freshest crunch, choose firm, unwaxed cucumbers and slice them as thinly as you can manage.
- 1/2 small red onion, thinly sliced: Delivers gentle sharpness and a beautiful punch of color, making every bite a little more exciting.
- 1/4 cup fresh dill, chopped: Fresh dill is non-negotiable here—it infuses the salad with its signature aroma and herby brightness.
- 1/2 cup sour cream or Greek yogurt: Provides the creamy backbone; Greek yogurt adds tang and a bit more protein if you want a healthier spin.
- 1 tablespoon lemon juice: Adds fresh citrusy zip, waking up all the other flavors.
- 1 tablespoon white vinegar: A touch of classic tang that lifts everything without overpowering.
- 1 teaspoon granulated sugar: Just a pinch of sweetness balances the acidity perfectly.
- 1/2 teaspoon salt: Seasons the veggies and helps draw out excess moisture from the cucumbers, keeping the salad crisp and flavorful.
- 1/4 teaspoon black pepper: Offers gentle warmth and spice, finishing things off beautifully.
How to Make Cucumber Dill Salad
Step 1: Prep the Cucumbers
Start by placing your thinly sliced cucumbers in a colander and sprinkle them with a generous pinch of salt. Let them rest for about 15 minutes; this little trick draws out some water so your salad stays crisp, not watery. Afterward, gently pat the cucumbers dry with paper towels to soak up any remaining moisture.
Step 2: Whisk the Creamy Dressing
In a large mixing bowl, whisk together the sour cream or Greek yogurt, lemon juice, white vinegar, sugar, salt, and black pepper until the mixture is smooth and luscious. The secret here is balancing that creamy tang with just the right touch of sweetness and zip!
Step 3: Toss It All Together
Add the prepped cucumbers, sliced red onion, and that beautifully fragrant fresh dill to the bowl with your dressing. Toss everything gently until each slice is coated. Go slow—this salad is all about keeping those cucumber slices intact and evenly dressed.
Step 4: Chill and Meld the Flavors
Cover your bowl and slide it into the refrigerator for at least 30 minutes (longer if you like a deeper flavor meld). The cooling time lets all those summery flavors mix and marinate—you’ll taste the difference.
Step 5: Serve and Savor
When you’re ready to serve, give the salad one more gentle toss and, if desired, garnish with a little extra chopped dill. Serve cold and get ready for rave reviews!
How to Serve Cucumber Dill Salad
Garnishes
A scatter of extra fresh dill is the simplest and prettiest way to finish your Cucumber Dill Salad. If you’re feeling adventurous, a sprinkle of flaky sea salt or a few thin slices of radish add color and crunch, making the dish look as vibrant as it tastes.
Side Dishes
This salad loves to hang out with summer classics! Serve it alongside grilled chicken, roasted salmon, or a big bowl of pierogi for a meal that’s crisp, creamy, and completely irresistible. It also shines next to sandwiches or as part of a barbecue spread.
Creative Ways to Present
Try piling Cucumber Dill Salad into lettuce cups for a fun, hand-held appetizer, or serve it in individual jars for picnics and potlucks. For a special touch, wedge it into a hollowed-out tomato or avocado half—fresh, beautiful, and sure to wow your guests!
Make Ahead and Storage
Storing Leftovers
Got extra Cucumber Dill Salad? Keep it in an airtight container in the fridge for up to two days. The flavors keep mingling over time, but you might notice the cucumbers soften a bit—their flavor, however, keeps getting better.
Freezing
Unfortunately, freezing isn’t friendly to this salad—cucumbers tend to turn watery and limp after thawing, and the creamy dressing can separate. For best results, make just enough for fresh enjoyment.
Reheating
No need to reheat—Cucumber Dill Salad is meant to be savored straight from the fridge. If it’s been chilling for a day or two, simply stir well before serving to redistribute all that herby, creamy goodness.
FAQs
What kind of cucumber works best for Cucumber Dill Salad?
English cucumbers or Persian cucumbers are ideal because of their thin skins and few seeds. If you use standard cucumbers, you might want to peel and seed them for the best texture.
Can I use dried dill instead of fresh?
Fresh dill delivers the best flavor and aroma, but if you’re out, you can substitute 1 tablespoon of dried dill. The taste will be a bit different—still delicious, just more subtle.
Is there a vegan version of this salad?
Absolutely! Use your favorite non-dairy yogurt or vegan sour cream instead of regular dairy products. The rest of the recipe remains the same and is naturally plant-based.
How can I add more crunch or color to my Cucumber Dill Salad?
Toss in thinly sliced radishes, snap peas, or even grated carrot. These additions bring not just more color but extra snap to every forkful.
Can I make Cucumber Dill Salad ahead of time?
Yes, and it actually improves after a little chill time! Prepare the salad a few hours ahead and keep it covered in the fridge. Give it a quick stir before serving, and it’ll taste even better as the flavors meld.
Final Thoughts
If you’re craving something fresh, creamy, and full of summer brightness, don’t wait another minute to try Cucumber Dill Salad. It’s easy enough for any day and special enough to share, so make a bowl and see just how quickly it disappears!
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Cucumber Dill Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free, Low-Carb
Description
This refreshing and creamy Cucumber Dill Salad is the perfect side dish for any summer gathering. Crisp cucumbers, tangy red onions, and fragrant dill are tossed in a creamy dressing for a light and flavorful salad.
Ingredients
Cucumbers:
- 4 cups thinly sliced cucumbers (about 2 large cucumbers)
Red Onion:
- 1/2 small red onion, thinly sliced
Dill:
- 1/4 cup fresh dill, chopped
Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and let sit for 15 minutes. Pat dry with paper towels.
- Make Dressing: In a large bowl, whisk together sour cream or Greek yogurt, lemon juice, vinegar, sugar, salt, and pepper until smooth.
- Toss Ingredients: Add cucumbers, red onion, and dill to the bowl. Toss gently until evenly coated.
- Chill and Serve: Chill for at least 30 minutes. Garnish with extra dill before serving.
Notes
- For a lighter version, use low-fat Greek yogurt.
- You can add sliced radishes for extra crunch and color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossing
- Cuisine: American, Eastern European-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
