There’s something incredibly refreshing about a cool, tangy cucumber salad with dill on a warm day. It’s crunchy, light, and beautifully simple—perfect for when you want something crisp and flavorful without turning on the stove. Whether you’re hosting a summer cookout or just need a no-fuss veggie side, this salad hits all the right notes.
This is one of those recipes that reminds us how a few humble ingredients can create something truly crave-worthy. Bonus: it comes together in minutes and keeps well in the fridge, making it an ideal make-ahead dish.
Why You’ll Love This Cucumber Salad with Dill
- Just a handful of fresh ingredients.
- Pairs perfectly with grilled meats, sandwiches, or light lunches.
- It’s a low-calorie side dish that doesn’t skimp on flavor.
- The dill and vinegar combo gives it a tangy, herby pop.
Ingredients
- 2 medium cucumbers, peeled, halved, and sliced
- ¼ cup (60 ml) white wine vinegar
- 1 teaspoon (4 g) sugar
- ¼ teaspoon (1.5 g) salt
- 1 small red onion, diced
- 1–2 tablespoons (15–30 ml) fresh dill, chopped
How to Make This Red Onion Salad
- Start by peeling your cucumbers, then slice them in half lengthwise. Cut into thin, even slices.
- In a large mixing bowl, whisk together the white wine vinegar, sugar, and salt.
- Add the cucumbers, diced red onion, and fresh dill to the bowl.
- Stir well to make sure every piece is coated in that tangy dressing.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled and enjoy that fresh, crisp crunch.
Tips for the Best Summer Cucumber Recipe
- English cucumbers work great if you want to skip peeling.
- Let it chill longer for even better flavor—overnight is perfect.
- Love garlic? Add a small minced clove for extra zing.
- Want more color? Toss in some thinly sliced radishes or bell peppers.
A Fresh and Familiar Favorite
This dish brings back memories of summer dinners on the patio, with big bowls of salad and the smell of the grill in the air. It’s one of the first things I learned to “cook” as a kid, though really, it’s more like assembling a little bowl of veggie magic.
Now, it’s my go-to when I want to lighten up the table or just need a break from heavy sides. My kids even eat it (onion pieces carefully picked out, of course).
What to Serve with Cucumber Salad
Serve it next to grilled chicken, pork chops, burgers, or fish. It also makes a refreshing topping for pita wraps or sandwiches.
If you’re packing a picnic, this salad travels like a dream. Just keep it cool, and it’ll be a hit on any outdoor table.
How to Store This Low-Calorie Side Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
The cucumbers will soften over time, but soak up even more flavor as they sit. If you want a little crunch, slice a few fresh cucumbers to toss in before serving again.
FAQs About Cucumber Salad with Dill
Can I use dried dill instead of fresh?
You can, though fresh dill has a brighter flavor. Use about one teaspoon of dried if needed.
Is this salad keto-friendly?
Yes! Just skip the sugar or use a low-carb sweetener.
Can I use red wine vinegar instead of white?
Absolutely. It adds a slightly different tang but still works beautifully.
Can I make it in advance?
Yes—this salad tastes even better after sitting for a few hours or overnight.
A Tangy, Crunchy Crowd-Pleaser
This cucumber salad with dill is a simple, delicious way to showcase summer’s best produce. With crisp veggies and a bright vinegar kick, it’s a refreshing side that pairs with just about anything. Light, flavorful, and impossibly easy—it’s the salad that never lets you down.
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Cucumber Salad with Fresh Dill and Red Onion: A Crisp, Low-Calorie Side Dish for Summer
- Total Time: 10 minutes (+ chilling time)
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Cucumber Salad with Fresh Dill and Red Onion is a crisp, tangy, low-calorie side dish perfect for summer. With just a few ingredients—fresh cucumbers, red onion, dill, and a simple vinegar dressing—this refreshing salad comes together in minutes and pairs beautifully with grilled meats or picnic fare.
Ingredients
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2 medium cucumbers, peeled, halved, and sliced
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¼ cup (60 ml) white wine vinegar
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1 teaspoon (4 g) sugar
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¼ teaspoon (1.5 g) salt
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1 small red onion, diced
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1–2 tablespoons (15–30 ml) fresh dill, chopped
Instructions
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Peel cucumbers, slice them in half lengthwise, and cut into thin half-moons.
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In a mixing bowl, whisk together vinegar, sugar, and salt.
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Add cucumbers, diced red onion, and chopped dill.
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Toss to coat all ingredients evenly.
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Cover and refrigerate for at least 30 minutes to chill and develop flavor.
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Serve cold and stir before serving.
Notes
English cucumbers can be used with skin on.
Chill overnight for deeper flavor.
Add a minced garlic clove for a bolder taste.
Optional: mix in thinly sliced radishes or bell peppers for color.
Leftovers can be refreshed with a few new cucumber slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Marinated
- Cuisine: American