This cucumber dill salad is a crisp, creamy, and cooling dish that makes the perfect side for summer meals. With fresh cucumbers, tangy Greek yogurt, and aromatic dill, I find it to be both light and satisfying. Whether I’m bringing a dish to a picnic or just looking for something quick and healthy, this salad always hits the spot.
Why You’ll Love This Recipe
I love this recipe for how simple and refreshing it is. It takes just minutes to prepare, and it’s packed with flavor thanks to the fresh dill and creamy yogurt dressing. It’s naturally low in calories, gluten-free, and can be easily made dairy-free with a yogurt substitute. I also appreciate how versatile it is—great alongside grilled meats, sandwiches, or even on its own as a light lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large cucumbers, thinly sliced
1/4 small red onion, thinly sliced
1 tablespoon extra virgin olive oil
1/2 cup plain Greek yogurt (or dairy-free alternative)
1 tablespoon white wine vinegar
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions
I start by washing and thinly slicing the cucumbers. If I want a smoother texture, I peel them first.
I place the slices in a colander, sprinkle lightly with salt, and let them sit for about 15 minutes to remove excess moisture.
While the cucumbers rest, I whisk together the Greek yogurt, olive oil, white wine vinegar, garlic powder, dill, salt, and pepper in a large bowl.
After patting the cucumber slices dry with a paper towel, I add them to the bowl along with the red onion.
I toss everything gently until the cucumber slices are evenly coated in the creamy dressing.
For best results, I chill the salad for at least 10–15 minutes before serving to let the flavors meld.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Chill Time: 15 minutes
Total Time: 25 minutes
Calories: 80 kcal per serving
Variations
I sometimes use sour cream instead of Greek yogurt for a richer taste.
When I want a vegan version, I go for a plant-based yogurt made from coconut or almond.
Adding thinly sliced radishes or cherry tomatoes gives the salad extra crunch and color.
A pinch of sugar or a drizzle of honey can balance the tang if the yogurt is too tart.
If fresh dill isn’t available, I use dried dill, but I reduce the amount slightly as it has a more concentrated flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. Since the cucumbers release water over time, I give the salad a quick stir before serving again. I don’t recommend freezing this salad or reheating it, as the texture of the cucumbers changes and the dressing can separate.
Related Recipes:
- Creamy Cucumber Shrimp Salad
- Cucumber Snack with Cheese and Savory Toppings
- Cold Cucumber Soup with Yogurt and Dill
FAQs
How do I keep the cucumbers from getting soggy?
I always salt the cucumber slices and let them sit in a colander for 15 minutes. This step draws out excess water and keeps the salad crisp.
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance. I just make sure to keep it chilled and give it a stir before serving.
What’s the best cucumber variety for this salad?
I like using English cucumbers because they have fewer seeds and thinner skins, which means I don’t need to peel them.
Can I use dried dill instead of fresh?
Absolutely. When fresh dill isn’t available, I use 1 teaspoon of dried dill. It still adds great flavor.
Is this salad keto-friendly?
Yes, as long as I use full-fat Greek yogurt, this salad fits well into a low-carb or keto diet.
Conclusion
This cucumber dill salad is everything I want in a summer side—fresh, creamy, and incredibly easy to make. With just a few ingredients and minimal prep time, it’s a go-to in my warm-weather recipe collection. Whether I’m serving it alongside grilled chicken or enjoying it as a quick lunch, it never disappoints.
📖 Recipe:
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Cucumber Dill Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This cucumber dill salad is a crisp, creamy, and refreshing side dish featuring thinly sliced cucumbers, tangy Greek yogurt, and aromatic dill. Perfect for summer meals, it comes together quickly and pairs well with grilled meats or sandwiches.
Ingredients
2 large cucumbers, thinly sliced
1/4 small red onion, thinly sliced
1/2 cup plain Greek yogurt (or dairy-free alternative)
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
- Wash and thinly slice the cucumbers. Peel them first if a smoother texture is desired.
- Place the cucumber slices in a colander, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture.
- In a large bowl, whisk together the Greek yogurt, olive oil, white wine vinegar, garlic powder, dill, salt, and pepper.
- Pat the cucumber slices dry with a paper towel.
- Add the cucumber slices and red onion to the bowl with the dressing.
- Toss gently until all ingredients are evenly coated.
- Chill the salad in the refrigerator for at least 10–15 minutes before serving.
Notes
Sour cream can be used instead of Greek yogurt for a richer flavor.
Use plant-based yogurt for a vegan version.
Add radishes or cherry tomatoes for extra crunch and color.
A pinch of sugar or drizzle of honey can balance tartness.
Use 1 teaspoon of dried dill if fresh is unavailable.
Store in an airtight container in the fridge for up to 2 days. Stir before serving.
Do not freeze or reheat the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
