Name: Cucumber Dill Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1.5 lb 1 ½ lb cucumbers, sliced (I used 2 long English cucumbers.); ½ cup ½ red onion, finely sliced; ¼ cup ¼ cup fresh dill, chopped; ¾ cup ¾ cup Greek yogurt or plain full-fat; 1.5 tablespoon 1 ½ tablespoon extra virgin olive oil (Any neutral oil can be used.); 1.5 tablespoon 1 ½ tablespoon lemon juice (Fresh lemon juice preferred.); ¼ teaspoon ¼ teaspoon garlic, grated (For a milder flavor, use garlic powder.); ½ teaspoon ½ teaspoon fine salt (Adjust to taste.); ⅕ teaspoon ⅕ teaspoon black pepper

This Cucumber Dill Salad is bright, creamy, and satisfying in every bite — cool cucumber crunch meets tangy Greek yogurt, fresh lemon, and fragrant dill for a light, refreshing side. The texture is crisp and smooth: thin cucumber slices carry a silky dressing that clings without weighing the salad down. It’s quick to make, uses simple pantry staples, and needs no cooking — perfect for busy weeknights, picnics, or as a light lunch. Serve it with grilled chicken, pita, or as part of a meze spread for a fresh contrast. If you like crisp cucumber salads, you might also enjoy a slightly different take in this Japanese cucumber salad.

Why You’ll Love This Cucumber Dill Salad

Ready in about 10–15 minutes with minimal prep and no heat required.
Creamy yet light thanks to plain full‑fat Greek yogurt and a touch of olive oil.
Bright lemon and fresh dill give a fresh, herbaceous lift that’s not overpowering.
Crisp cucumber slices add satisfying crunch and cool texture.
Easy to scale up for a crowd or halve for a solo meal.
Works well at room temperature or cold from the fridge — flexible for serving.
Low on ingredients but high on flavor; pantry-friendly and budget-wise.
Simple swaps allow it to fit different diets without changing the core idea.

What Is Cucumber Dill Salad?

Cucumber Dill Salad is a cold salad made from thinly sliced cucumbers and red onion tossed in a creamy yogurt-based dressing flavored with lemon, garlic, and fresh dill. It tastes bright, slightly tangy, and herbal with a cool, crunchy texture from the cucumbers and a silky coating from the yogurt and olive oil. The dish is essentially a no-cook, no-fuss salad that celebrates fresh produce and light seasoning.

This recipe is ideal for casual weeknights, summer barbecues, or brunch spreads. It has a clean, fresh “vibe” that pairs well with grilled proteins and heavier main dishes, offering a refreshing contrast. The method is simple: slice, mix a quick dressing, toss, and serve.

Ingredients for Cucumber Dill Salad

For the Base

1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
½ red onion, finely sliced
¼ cup fresh dill, chopped

For the Sauce

¾ cup (150 grams) Greek yogurt or plain full-fat
1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon lemon juice
¼ teaspoon garlic, grated
½ teaspoon fine salt
⅕ teaspoon black pepper

To Serve

Serve at room temperature or chilled from the fridge

Ingredient Notes (Substitutions, Healthy Swaps)

Yogurt: Use plain full‑fat Greek yogurt for creaminess. For a lighter option, swap for low‑fat Greek yogurt, but expect slightly less richness. For dairy-free, try unsweetened coconut or cashew yogurt — texture will be a bit different.
Olive oil: Extra virgin olive oil adds a fruity note; any neutral oil can be used but keep the amount the same.
Lemon juice: Fresh lemon brightens the salad. Bottled lemon juice works in a pinch but fresh is best.
Garlic: Grated fresh garlic blends best. For a milder garlic flavor, use garlic powder (about 1/8 teaspoon) or omit.
Cucumbers: English cucumbers are ideal (thin skins, fewer seeds). If using regular slicing cucumbers, peel and scoop seeds if they are watery.
Dill: Fresh dill gives the signature flavor. If unavailable, use a small pinch of dried dill (about 1 teaspoon) or swap for fresh parsley for a different herb profile.
Salt & pepper: Adjust salt to taste; if using salty add-ins later (like feta), reduce the salt now.

Step-by-Step Instructions

Step 1 – Make the dressing
Place the yogurt, extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper in a small bowl. Stir until well combined and smooth. Set aside.
Visual cue: The dressing should look glossy and pourable, with no large yogurt lumps.

Step 2 – Slice the vegetables
Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3 mm / 1/8" thick slices. Place the cucumber and onion slices into a large salad bowl.

Step 3 – Add the dill
Chop the fresh dill and sprinkle it over the cucumber and onion in the bowl. Toss lightly so the dill spreads evenly.

Step 4 – Combine salad and dressing
Add the prepared yogurt dressing to the salad bowl. Toss gently but thoroughly until all cucumber slices are well coated with the dressing.

Step 5 – Rest or serve
Serve the salad at room temperature or keep refrigerated until serving. The salad is best after 10–15 minutes when flavors meld, but it can be served immediately for the crunchiest texture.
Pro cue: If chilling, take the salad out of the fridge 5–10 minutes before serving for the best mouthfeel.

Pro Tips for Success

Slice thin and even: Use a mandoline or a sharp knife to get consistent 3 mm / 1/8" slices for even texture.
Dry cucumbers if watery: Pat slices with paper towels if cucumbers are very wet to prevent a watery salad.
Taste and adjust: After tossing, taste and add a pinch more salt or a squeeze more lemon if it needs brightness.
Don’t overdress: Add all the dressing, then stop. If you want less, reserve a tablespoon and add more later.
Use fresh dill: Dried dill is weaker — if using, start with less and taste. Fresh dill gives that bright, anise-like lift.
Prepare just before serving for max crunch; chilling softens cucumbers slightly over time.
If serving for guests, make the dressing and slice veggies earlier, then toss just before serving to keep cucumbers crisp.

Flavor Variations

OPTIONAL: Add crumbled feta (about 1/4 cup) for a salty, creamy twist. Add just before serving so it doesn’t dissolve into the dressing.
OPTIONAL: Mix in thinly sliced radishes for extra peppery crunch and color contrast.
OPTIONAL: Swap dill for fresh mint for a cooler, summer-forward flavor profile.
OPTIONAL: Add a teaspoon of honey to the dressing for a touch of sweetness and balance.
OPTIONAL: Stir in a tablespoon of chopped capers for briny pops that pair well with fish or grilled meats.
OPTIONAL: Add a pinch of red pepper flakes for subtle heat if you like contrast.

Serving Suggestions

Pair with grilled or pan-seared chicken for a light, balanced meal.
Serve alongside fish like salmon or baked white fish to add brightness.
Add to a Mediterranean plate: olives, hummus, pita, and this salad make a simple platter.
Use as a topping for open-faced sandwiches or grain bowls to add freshness.
Pack into a picnic container as a cool side for outdoor meals.
Spoon over roasted potatoes for a creamy-cool contrast.

Make-Ahead, Storage & Reheating

Make-ahead: You can make the dressing up to 2 days ahead and store it covered in the refrigerator. Slice cucumbers and onion up to a day ahead and keep them separate in airtight containers. Combine and toss close to serving time.
Storage duration: Once mixed, store the salad in an airtight container in the fridge for up to 2 days. Freshness and crunch decline after the first day.
Reheating: This salad is best served cold or at room temperature. Do not reheat. Since it contains fresh vegetables and yogurt, reheating will ruin texture and flavor.
Texture changes: Cucumbers will soften and release water the longer they sit dressed. If you must make it ahead, keep dressing separate and toss just before serving.

Storage and Freezing Instructions

Freezing is not recommended because cucumbers become mushy and yogurt separates when frozen and thawed.
Instead of freezing, store components separately: keep dressing refrigerated up to 2 days; keep sliced cucumbers and onions in a sealed container for up to 1 day. Toss them together when ready to serve.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
120 kcal | 5 g | 6 g | 8 g | 1 g | 310 mg

Estimates vary by brands and portions.

FAQ About Cucumber Dill Salad

Q: Why is my salad watery after tossing?
A: Cucumbers release water when cut. To reduce this, pat slices dry with paper towels, remove seeds from large cucumbers, or toss just before serving.

Q: Can I use regular cucumber instead of English cucumber?
A: Yes. Peel if skin is thick and scoop out seeds if they are very watery for better texture.

Q: How long can I keep the salad in the fridge?
A: Stored in an airtight container, it stays good for up to 2 days but is best the first day for crunch.

Q: Can I omit garlic?
A: Yes. The salad will still be flavorful from lemon and dill. You can also replace fresh garlic with a tiny pinch of garlic powder for milder flavor.

Q: Is this salad vegan-friendly?
A: Not as written. Use a dairy-free yogurt alternative (unsweetened coconut or cashew yogurt) to make it vegan, but note texture and flavor will change.

Q: My dressing is too thick. How do I thin it?
A: Stir in a small splash of water or a bit more lemon juice, one teaspoon at a time, until you reach the desired consistency.

TastyInspo Notes

Finish with a tiny drizzle of olive oil and a few whole dill sprigs for an appealing plate.
For a pop of color, add a few thinly sliced radishes or cherry tomato halves on top.
Serve in a shallow wide bowl so the dressing coats more surface area and looks inviting.
Chill serving bowls beforehand to keep the salad cooler longer on hot days.
If you want a creamier look, gently mash a few cucumber slices into the dressing while tossing to help it cling.

Troubleshooting

Problem: Salad tastes bland.
Fix: Add a squeeze more lemon and a pinch more salt, then taste again. Fresh lemon brightens flavors quickly.

Problem: Salad too salty.
Fix: Add more cucumber slices or a little extra yogurt to dilute the saltiness. Rinse raw cucumber slices briefly if salt was added to them earlier.

Problem: Dressing separated or chunky.
Fix: Whisk vigorously until smooth; if needed, add a teaspoon of water or lemon juice to bring it together.

Problem: Cucumbers are soggy.
Fix: For future batches, slice cucumbers and place them in a colander with a pinch of salt for 10 minutes, then pat dry. For this batch, serve quickly — soggy texture cannot be fully reversed.

Problem: Dill flavor too strong.
Fix: Reduce dill next time; you can stir in more cucumber to balance the herb intensity now.

Final Thoughts

This Cucumber Dill Salad is simple, fresh, and reliable — a quick way to add brightness to any meal. It uses basic ingredients and a straightforward method, making it a great go-to for warm days or when you want a light, flavorful side.

Conclusion

If you enjoy fresh cucumber salads and want another easy version to try for variety, check this well-loved take on a similar salad at Cucumber Salad Recipe – Love and Lemons.