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Cucumber Dill Salad on a plate with a fork.
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4.77 from 39 votes

Cucumber Dill Salad Recipe

Delight in the crispness of summer with our Cucumber Dill Salad – a refreshing blend of sweet and tangy flavors makes it the perfect side dish for your favorite meals!
Prep Time10 minutes
Additional Time30 minutes
Total Time40 minutes
Course: Salads & Sides
Cuisine: American
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Servings: 4 -6 servings
Calories: 44kcal
Author: Andrea

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!

Notes

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.
* 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. 

Nutrition

Serving: 1serving | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 730mg | Potassium: 212mg | Fiber: 1g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.4mg