Delight in the crispness of summer with our Cucumber Dill Salad – a refreshing blend of sweet and tangy flavors make it the perfect side dish for your favorite meals!
This bright cucumber dill salad recipe is so simple, requires only a few ingredients, and is cool and refreshing! I love this recipe and how crisp the flavor is. It makes for a perfect warm weather side dish just like my Oven-Roasted Broccoli and Mexican Corn on the Cob.
Table of Contents
Recipe Ingredients
- Cucumbers: Cucumber slices provide a fresh, crisp base for this salad.
- Fresh Dill: Adds a fragrant, herby flavor that complements the cucumbers perfectly.
- Vinegar: Contributes a tangy, acidic element to balance out the flavors.
See the recipe card for full information on ingredients and quantities.
Variations
- Cucumber Variety: Get creative by using a variety of cucumbers, such as English cucumber, Persian, and regular, to introduce diverse textures and flavors. For for more of a mild and sweet flavor, I would recommend using Persian cucumbers.
- Freshness Boost: To add a burst of freshness, consider adding diced tomatoes to your Cucumber Salad.
- Creamy Cucumber Salad: Add a creamy twist to your salad by mixing sour cream or plain Greek yogurt into the dressing.
How to Make Cucumber Dill Salad
Step 1: Combine all ingredients in a large, shallow bowl (preferably with a lid) and toss to combine.
Step 2: Cover and refrigerate for at least 30 minutes, preferably up to 2 hours, before serving, and enjoy!
Expert Tips
- Marinate Cucumbers: For a burst of flavor, allow the cucumbers to marinate for at least 2 hours. But, if you’re in a hurry, just 20 minutes can still do magic as they quickly absorb enough of the delicious taste to be served.
- Cucumber Texture: For the perfect cucumber texture, drain and peel your cucumbers. However, if you desire more crunch, leave the skin on for added texture and a vibrant appearance in your salad.
Frequently Asked Questions
Yes, you can use dried dill as a substitute, but be sure to only use one-third the amount, or only 1 Tablespoon, since it’s more concentrated.
To achieve the even slices, use a mandolin or vegetable peeler. If you don’t have one, a sharp knife can do the trick.
Yes, you can definitely add parsley or basil for a fresh herbaceous touch. Or for additional spices I would recommend adding in a little black pepper or garlic powder for a more flavorful taste.
Storage Info
You can store this fresh cucumber salad in a jar or an airtight container in the refrigerator for 2-3 days. Since this recipe is using fresh ingredients and it is so simple to put together, I do not recommend freezing this recipe.
More Delicious Salads
Cucumber Dill Salad Recipe
Ingredients
- 2 large cucumbers - peeled and cut into 1/8-inch slices*
- 1/8 medium red onion cut into thin slices
- 3 tablespoons freshly chopped dill -
- 1/3 c. distilled vinegar or white wine vinegar
- 1 1/2 tbsp. granulated sugar - more if you prefer a sweeter salad
- 1 1/4 teaspoon salt - coarse kosher sea salt
Instructions
- Combine all ingredients in a large, shallow dish (preferably with a lid) and toss to combine.
- Cover and refrigerate for at least 30 minutes, preferably up to 2 hours, before serving, and enjoy!
Instead of white vinegar, I used juice taken from a jar of store-bought kosher dill pickles. I think the fresh dill weed is the secret to the fresh taste.
I used sour cream (to up the fat content) and just a bit of vinegar, and Stevia to sweeten and this was cool, crunchy and delicious for keto in summer! 😊
I’m glad you were able to adjust it to fit your needs.