Hot day? No problem. This lemon dill cucumber salad is your new secret weapon against summer heat—and boring side dishes. Bursting with fresh flavors, crisp texture, and a zippy lemon garlic dressing, it’s everything a crunchy summer salad should be: light, hydrating, and effortlessly delicious.
Perfect for cookouts, picnics, or a casual weeknight dinner, this fresh cucumber salad only takes 10 minutes to throw together. Let it chill for an hour, and you’ve got a refreshing dish that goes with just about everything. Simple? Absolutely. Boring? Never.
Why You’ll Love This Lemon Dill Cucumber Salad
This is the kind of easy side dish you’ll find yourself making on repeat all summer long.
Here’s why:
- No cooking required—just chop, mix, and chill
- Light and hydrating (hello, cucumbers!)
- The lemon garlic combo is fresh and bold
- Dried or fresh dill both work beautifully
- Naturally vegan, gluten-free, and low-carb
It’s tangy, herby, garlicky, and crisp all at once—the definition of refreshing.
Ingredients
- 2 cucumbers (preferably English or hot-house), chopped — approx. 500 g
- 3 tbsp (30 g) fresh lemon juice
- 3 tbsp (30 ml) extra-virgin olive oil
- 2 garlic cloves, minced (about 2 tbsp)
- 3 tsp dried dill weed (or 3 tbsp fresh dill, chopped)
- 2 tsp salt
- 1 tsp ground black pepper
Instructions
- Chop cucumbers: Wash and cut into ½-inch chunks. Add to a large bowl.
- Make the marinade: Add minced garlic, lemon juice, olive oil, dill, salt, and pepper directly to the cucumbers.
- Mix it up: Toss until every piece is coated in that tangy, garlicky dressing.
- Let it chill: Cover and refrigerate for at least 1 hour so the flavors can get cozy.
- Serve cold: Enjoy as a crisp, cool side dish straight from the fridge.
Tips for Crisp, Flavorful Salad
- Use seedless cucumbers like English or hot-house—they’re less watery and stay crunchier.
- Salt to taste: You can start with less and adjust after chilling.
- Let it marinate: The longer it rests (up to a few hours), the better the flavor.
- Want a pop of color? Toss in thinly sliced red onion or cherry tomatoes.
From Olivia’s Garden to Your Table
This recipe was born during one of those “what can I do with all these cucumbers?” summers. My garden was overflowing, and I was determined not to waste a single one. After a little tinkering, this zesty lemon-dill version became a fast favorite.
Now, it’s my default for potlucks, picnics, and lazy Sunday lunches. It never fails to get recipe requests—especially from folks who claim they’re not cucumber fans (until they try this).
What to Serve With Lemon Dill Cucumber Salad
This salad’s cool, crisp flavor pairs well with:
- Grilled chicken, salmon, or tofu
- Sandwiches and wraps
- Mediterranean platters with hummus and pita
- Burgers or veggie burgers
- Light pasta dishes or grain bowls
It also shines on its own as a palate refresher during heavier meals.
How to Store It
Store in an airtight container in the fridge for up to 3 days. The cucumbers will soften slightly over time, but the flavor only improves.
Give it a quick toss before serving again, and feel free to adjust the seasoning if needed. This is also a great make-ahead for events—just wait until right before serving to add any garnish like extra herbs.
FAQs
Can I use fresh dill instead of dried?
Yes! Use 3 tablespoons of chopped fresh dill in place of 3 teaspoons dried.
Can I peel the cucumbers?
Totally your call. I leave the skin on for texture and color, but peel away if you prefer.
Is this salad spicy?
Nope—just tangy and garlicky. Add a pinch of red pepper flakes if you want heat.
Can I double the recipe?
Absolutely—it scales up easily for crowds or meal prep.
Cool, Crunchy, and Packed with Flavor
This lemon dill cucumber salad is everything a great summer side should be—refreshing, bright, and effortlessly simple. With bold lemon garlic flavor, aromatic dill, and crunchy cucumbers, it’s a salad that delivers with every bite.
So go ahead and add this to your summer rotation. Your taste buds (and your guests) will thank you.
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Print
Lemon Dill Cucumber Salad
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
A crisp, tangy summer salad made with fresh cucumbers, zesty lemon juice, aromatic dill, and a punch of garlic. Naturally vegan, gluten-free, and low-carb, this refreshing side dish comes together in just 10 minutes of prep and tastes even better after chilling.
Ingredients
-
2 cucumbers (English or hot-house), chopped — approx. 500 g
-
3 tbsp (30 g) fresh lemon juice
-
3 tbsp (30 ml) extra-virgin olive oil
-
2 garlic cloves, minced (about 2 tbsp)
-
3 tsp dried dill weed (or 3 tbsp fresh dill, chopped)
-
2 tsp salt
-
1 tsp ground black pepper
Instructions
-
Wash and chop cucumbers into ½-inch chunks and place in a large bowl.
-
Add lemon juice, olive oil, minced garlic, dill, salt, and pepper to the bowl.
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Toss until cucumbers are evenly coated in the dressing.
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Cover and refrigerate for at least 1 hour to allow flavors to meld.
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Serve cold as a refreshing side dish.
Notes
Seedless cucumbers work best for a crunchier texture.
Adjust salt after chilling to suit your taste.
Add sliced red onion or cherry tomatoes for color and variety.
Best served the day it’s made but can be stored up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / American