I love how this cucumber dill salad blends crisp, cool cucumbers with fragrant dill and a creamy, tangy dressing—simple yet refreshing, and it pairs beautifully with anything from grilled dishes to light lunches.

Cucumber Dill Salad

Why I’ll Love This Recipe

I’m drawn to how effortlessly this salad comes together, using just a handful of kitchen staples to deliver bright flavor and satisfying crunch. The creamy yogurt dressing feels indulgent, but the freshness of cucumber and dill keeps it light—I find it absolutely irresistible on warm days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English or Persian cucumbers
Fresh dill
Greek yogurt or sour cream
Red onion
Garlic
Lemon juice or vinegar
Extra virgin olive oil
Salt & pepper

directions

I thinly slice the cucumbers and finely chop a bit of red onion and fresh dill.
In a bowl, I whisk together Greek yogurt (or sour cream), a drizzle of extra‑virgin olive oil, a squeeze of lemon juice (or splash of vinegar), minced garlic, salt, and pepper to make a bright and creamy dressing.
I toss the cucumber and red onion in the dressing until they’re coated evenly, and fold in the chopped dill.
I let it rest briefly so the flavors meld—I love how that develops the taste, but it’s delicious even if I skip this step.

Servings and timing

It makes a refreshing side that easily serves 4 people.
It’s fast—about 10 minutes to prepare, and it’s ready to enjoy right away or after a short chill in the fridge.

Variations

I sometimes:

Swap Greek yogurt for sour cream for an even richer flavor.
Use apple cider vinegar instead of lemon juice, for a milder tang.
Add finely chopped red onion or scallions for a pop of sharper onion bite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. The cucumbers stay crisp, and the flavors even deepen as it chills—this salad stays reliably fresh and creamy.

FAQs

Can I use regular cucumbers instead of English or Persian?

Yes—I do, but I peel and deseed them to reduce excess moisture and bitterness.

What if I don’t have yogurt?

I’ll sneak in a little sour cream or even mayonnaise, and it still tastes creamy and delightful.

Can I make this dairy-free?

Absolutely—I substitute yogurt with silken tofu blended with a dash of vinegar for a tangy, creamy alternative.

How can I prevent the salad from becoming watery?

I slice the cucumbers, sprinkle a little salt, and drain excess water before dressing—it helps keep everything crisp.

Can I prepare it ahead for a gathering?

Yes—I usually toss it together a couple of hours early and keep it chilled. It only gets better as the flavors meld.

Conclusion

I find this Cucumber Dill Salad to be a cooling, flavorful side that feels both light and satisfying. With its creamy garlic-lemon dressing and fresh dill, it’s my go-to for brightening up any meal—especially when I want a fuss-free, vibrant dish that impresses every time.