Why You’ll Love This Recipe
I love this salad for its simplicity and versatility. It comes together in just 10 minutes, uses affordable ingredients, and pairs beautifully with grilled meats, sandwiches, or crusty bread. The creamy dressing is tangy and garlicky, and the fresh dill adds a burst of flavor that elevates the humble cucumber into something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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English or Persian cucumbers
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Fresh dill
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Greek yogurt or sour cream
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Red onion
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Garlic
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Lemon juice or vinegar
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Extra virgin olive oil
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Salt and pepper
Directions
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I start by making the dressing: in a small bowl, I stir together Greek yogurt, lemon juice (or vinegar), olive oil, grated garlic, salt, and pepper until smooth.
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Next, I slice the cucumbers in half lengthwise and then into 1/8-inch thick slices. I also thinly slice the red onion and chop the fresh dill.
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In a large salad bowl, I combine the sliced cucumbers, red onion, and chopped dill. I pour the dressing over the vegetables and toss everything until well coated.
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I taste and adjust the seasoning if needed, then serve the salad immediately or refrigerate it until ready to serve.
Servings and Timing
This recipe yields 4 servings. It takes about 10 minutes to prepare, with no cooking required. If I choose to chill the salad before serving, I add an additional 30 minutes to the total time.
Variations
Sometimes I like to add a handful of cherry tomatoes or sliced radishes for extra color and crunch. For a vegan version, I substitute the Greek yogurt with coconut yogurt. If I prefer a tangier flavor, I use apple cider vinegar instead of lemon juice.
Storage/Reheating
I find that this salad is best enjoyed the same day it’s made, as the cucumbers tend to release water and dilute the dressing over time. However, if I have leftovers, I store them in an airtight container in the refrigerator and consume them within 1 day.
FAQs
Can I use dried dill instead of fresh?
Yes, I can use dried dill, but I prefer fresh dill for its vibrant flavor. If using dried dill, I use about one-third the amount called for fresh.
What type of cucumbers work best?
I like to use English or Persian cucumbers because they have thin skins and fewer seeds, making them ideal for this salad.
Can I make this salad ahead of time?
I can prepare the dressing and slice the vegetables ahead of time, but I prefer to combine them just before serving to maintain the salad’s crispness.
Is there a dairy-free alternative to Greek yogurt?
Yes, I use coconut yogurt as a dairy-free alternative, which provides a similar creamy texture.
How can I prevent the salad from becoming watery?
To reduce wateriness, I sometimes sprinkle the sliced cucumbers with a little salt and let them sit for 10 minutes, then pat them dry before assembling the salad.
Conclusion
Cucumber Dill Salad is a refreshing, easy-to-make dish that I enjoy during the warmer months. Its combination of crisp cucumbers, creamy dressing, and aromatic dill makes it a delightful addition to any meal. Whether I’m serving it at a barbecue or enjoying it as a light lunch, this salad never disappoints.
