There’s something magical about the combo of cucumbers and dill—fresh, crisp, and oh-so-satisfying. This cucumber dill salad is your perfect summer side dish when the temps are high and the cravings call for something light and creamy. Tied together with a tangy yogurt dressing, it’s the kind of dish you’ll find yourself whipping up all season long.
Reminiscent of a Mediterranean salad, this beauty pairs just as well with grilled lamb as it does with a simple sandwich. And thanks to the Greek yogurt base, it doubles as a yogurt cucumber salad that’s packed with protein and big on flavor.
Why You’ll Love This Cucumber Dill Salad
- Quick to make and full of fresh ingredients
- Creamy yogurt dressing adds tang without heaviness
- Perfect for picnics, potlucks, or easy weeknight meals
- Naturally gluten-free and vegetarian
Ingredients
Yogurt Dressing:
- ¾ cup (150 g) Greek yogurt or plain full-fat yogurt
- 1 ½ tbsp extra virgin olive oil
- 1 ½ tbsp lemon juice
- ¼ tsp grated garlic
- ½ tsp fine salt
- ⅕ tsp ground black pepper
Salad:
- 1 ½ lbs (670 g) cucumbers (about 2 long English cucumbers), halved and thinly sliced
- ½ medium red onion, finely sliced
- ¼ cup (about 4 g) fresh dill, chopped
How to Make Cucumber Dill Salad
- Make the Dressing: In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth and creamy.
- Prep the Veggies: Slice the cucumbers lengthwise and then into 1/8-inch slices. Thinly slice the red onion.
- Toss and Serve: Combine cucumbers, onion, and dill in a large bowl. Pour the dressing over the top and toss until well coated.
- Chill or Serve: You can serve this immediately at room temperature or refrigerate for a cooler, more refreshing salad.
Tips for Salad Success
- Go for English cucumbers. They’re seedless, less watery, and stay crunchy longer.
- Let it sit. If you’ve got the time, let the salad chill for 30 minutes so the flavors really meld.
- Thin is in. Use a mandoline or sharp knife to get those paper-thin slices.
- Fresh dill is key. It brings that signature flavor—don’t skip it!
From Fridge to Favorite: A Quick Story
I first made this cucumber dill salad after an overzealous grocery run left me with a mountain of cucumbers. A few herbs, some yogurt, and 10 minutes later—magic. It’s since become a fridge staple during summer, especially when friends pop over for an impromptu barbecue. Light, cool, and just tangy enough to keep you going back for more.
Serving Ideas
Serve this salad with grilled meats, falafel, or even as a topping for gyros and pita wraps. It’s also amazing with crusty bread and a side of olives. Feeling fancy? Add a sprinkle of feta or chopped mint for an extra Mediterranean touch.
How to Store Leftovers
Store in an airtight container in the fridge for up to 2 days. Just give it a quick toss before serving, as the cucumbers may release a bit of water over time. The flavor actually improves as it sits!
FAQs
Can I use regular cucumbers?
Sure! Just scoop out the seeds to avoid extra moisture.
Can I make this dairy-free?
Yes, use a plant-based yogurt. Just choose one with a creamy texture and mild flavor.
Is it good the next day?
Absolutely! In fact, it might be even better.
Final Thoughts on Cucumber Dill Salad
This cucumber dill salad is creamy, crunchy, and everything a yogurt cucumber salad should be. It’s the ultimate summer side dish—bright, fresh, and ready in minutes. Perfect for your next picnic, BBQ, or weekday dinner.
Print
Cool, Creamy, and Refreshing: Cucumber Dill Salad for Every Summer Plate
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cucumber dill salad is a refreshing, creamy summer side made with thinly sliced cucumbers, red onion, and a tangy Greek yogurt dressing. Light yet flavorful, it’s perfect for picnics, potlucks, and weekday meals. With fresh dill and crisp vegetables, it brings Mediterranean vibes to any plate.
Ingredients
Yogurt Dressing:
-
¾ cup (150 g) Greek yogurt or plain full-fat yogurt
-
1 ½ tbsp extra virgin olive oil
-
1 ½ tbsp lemon juice
-
¼ tsp grated garlic
-
½ tsp fine salt
-
⅕ tsp ground black pepper
Salad:
-
1 ½ lbs (670 g) cucumbers (about 2 long English cucumbers), halved and thinly sliced
-
½ medium red onion, finely sliced
-
¼ cup (about 4 g) fresh dill, chopped
Instructions
-
In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
-
Slice cucumbers lengthwise, then into 1/8-inch thin half-moons. Thinly slice red onion.
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In a large bowl, combine cucumbers, onion, and dill. Add dressing and toss to coat evenly.
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Serve immediately or chill for 30 minutes for a deeper flavor.
Notes
English cucumbers work best for crunch and less water.
Letting the salad sit enhances the flavors.
Fresh dill adds the signature tang—don’t skip it.
Add feta or mint for Mediterranean flair.
Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-Inspired