Go Back
+ servings
Cucumber Dill Salad | lifemadesimplebakes.com
Print Recipe
4.89 from 9 votes

Cucumber Dill Salad

Use up your garden's summer bounty in this fresh cucumber dill salad. It's sweet, tangy and makes the perfect side to just about any dish!
Prep Time10 mins
Additional Time30 mins
Total Time40 mins
Course: Salads & Sides
Cuisine: American
Servings: 4 -6 servings
Calories: 49kcal
Author: Natalie Dicks


  • 2 large cucumbers peeled and cut into 1/8-inch slices*
  • 1/8 medium red onion cut into thin slices
  • 3 tbsp. 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 tsp. coarse kosher sea salt


  • Combine all ingredients in an large, shallow dish (preferably with a lid). Toss to combine, then cover and refrigerate for at least 30 minutes, preferably up to 2 hours before serving.


* You can use a mandolin for this. - These cucumbers taste best when marinated for at least 2 hours, however after just 20 minutes they absorb enough of the flavor that they can be served. - This recipe can be easily doubled or tripled.


Serving: 1g | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 607mg | Potassium: 291mg | Fiber: 1g | Sugar: 8g | Vitamin A: 964IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg