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This Cucumber Dill Salad takes me right back to my childhood. My Mom made it on repeat, especially in the summer when the garden was overflowing with fresh cucumbers and dill. But honestly, we enjoyed it all year long.
All you need are cucumbers, red onion, dill, and a quick sweet-and-tangy vinegar dressing to make this simple side salad. And there’s no cooking involved, so I find myself making it over and over when life gets busy.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
One of the best things about this salad is how quick it is to make – you’ll only need a few basic ingredients and about 10 minutes. No need to turn on the stove or oven, which is perfect when it’s hot outside. Just slice, whisk, toss, and you’re good to go.
This is still my go-to when I have extra cucumbers to use up. The crunch and tangy dressing always hits the spot. And it’s great for summer dinners, BBQs, potlucks or anytime you need a quick side.
Be sure to try my Mediterranean Wedge Salad and Easy Vegetable Salad recipes for two more tasty salads.
Cucumber Dill Salad Ingredients Needed
- Cucumbers – I mostly use English cucumbers because the seeds are smaller.
- Red onion – These add a pop of color and a mild bite.
- Fresh dill – Adds a bright, fresh flavor.
- White vinegar – Gives the cucumbers that crisp, lightly pickled flavor.
- Olive oil – Mellows the tanginess of the vinegar.
- Granulated white sugar – Takes the edge off the vinegar and creates that classic sweet-and-tangy flavor.
- Salt and black pepper – Basic seasonings add depth to the dressing.
Get the complete ingredients & directions in the recipe card below.
How to Make Cucumber Salad with Dill
Wash the cucumbers and pat dry. Thinly slice the cucumbers and onion, then add them to a bowl with the chopped dill.
Combine the vinegar, olive oil, sugar, salt and pepper in a small bowl and stir until the sugar is incorporated.
Pour the dressing over the vegetables, then stir to coat.
Allow the salad to sit for a few minutes before serving.
Tips for Making Cucumber and Dill Salad
- You can peel the cucumbers before slicing, if preferred.
- Cut the cucumbers thin, about 1/8 to 1/4 inch thick. That way, the slices have a bit of firmness to them to give you that crunch.
- Give the dressing a quick taste before adding it to the salad mixture. If it’s too sharp add a bit more sugar and for a tangier dressing add another splash of vinegar.
- While not required, chilling the salad for 20-30 minutes will give it a little more flavor.
Recipe Substitutions & Variations
- Onion: Even though I like using a red onion, you can use any variety that you want.
- Dried dill: If you don’t have fresh, substitute with 2 teaspoons of dried dill.
- Vinegar: Use apple cider vinegar if you like a softer flavor.
- Oil: Any neutral oil, like avocado or vegetable, can be used in place of the olive oil.
- Thinly sliced radishes can be added for more crunch and color.
Can I make cucumber and dill salad ahead of time?
I recommend making it a little ahead of time to give the flavors time to mesh together. The cucumbers will release liquid and lose some crunch over time, so don’t make it too far in advance. If you need to make it a day ahead, prep the veggies and make the dressing, then store them separately in the refrigerator and mix together shortly before serving.
What to Serve with a Dill Cucumber Salad
This easy side dish goes with almost any meal, like BBQ Baked Chicken Thighs, Air Fryer Hamburgers or even Air Fryer Huli Huli Chicken.
How to Store Leftover Fresh Cucumber Salad
Place leftovers in an airtight container and store in the fridge for about 2 days. The salad will keep longer, but the cucumbers will soften up the longer they’re stored.
Can I freeze cucumber salad?
This recipe is best enjoyed and eaten fresh. Freezing it changes the texture of the cucumbers and they get mushy after thawing.
How can I make this cucumber salad spicy?
Just add some crushed red pepper flakes or your favorite spice. If you don’t want to make the entire dish spicy, you can just sprinkle some on your own personal serving.
How can I make this salad sweeter?
If you like your cucumber salad on the sweeter side, just add a little more sugar and taste as you go until you can get it where you like it.
This refreshing cucumber and dill salad is made with simple ingredients, comes together in minutes, and doesn’t require any cooking. Keep this simple side dish recipe in your back pocket for summer dinners, backyard cookouts, potlucks or anytime you have extra cucumbers to use up.
More Easy Vegetable Salad Recipes
- Broccoli Salad with Cranberries and Bacon
- Charred Corn Salad
- Fiesta Salad – 6 Ingredients!
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Cucumber and Dill Salad with Vinegar Dressing
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced
- 2 Tablespoons fresh dill, chopped
- 1/3 cup white vinegar
- 2 tablespoons olive oil
- 1 Tablespoon granulated white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the sliced cucumbers, red onion, and fresh dill in a large bowl, then gently toss until everything is distributed evenly.2 large English cucumbers, 1/4 small red onion, 2 Tablespoons fresh dill
- Make the dressing: place the vinegar, olive oil, sugar, salt, and black pepper in a jar or small bowl, and whisk until the sugar is dissolved.1/3 cup white vinegar, 2 tablespoons olive oil, 1 Tablespoon granulated white sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the dressing over the cucumber mixture and toss to coat.
- Let the salad stand for at least 10 minutes before serving, to give the flavors a chance to blend.
Notes
- Thinly slice the cucumbers to about 1/8 to 1/4 inch thick.
- Cucumbers can be peeled before slicing if you don’t like the peels.
- If you don’t have fresh dill, substitute with 2 teaspoons of dried dill.
- Taste the dressing before adding to the vegetables – add a little more sugar if it’s too sharp or a splash of vinegar if you like a tangier dressing.
- Salad can be served at room temperature or chilled, but chilling it for 20-30 minutes makes it more flavorful.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days. It will keep longer, but the cucumbers will soften up over time.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
