Cucumber Dill Salad Recipe
Cucumber Dill Salad is the kind of recipe that belongs on every table, especially as the weather warms up and fresh produce calls your name. This dish strikes a beautiful balance between crisp, cool cucumbers and the creamy tang of a yogurt dressing, all perfumed with the bright, unmistakable aroma of fresh dill. It comes together in minutes yet delivers a complexity of flavors and textures that make every bite feel like a celebration of simplicity. Whether you’re prepping for a picnic, a backyard cookout, or just craving a light, satisfying side, this Cucumber Dill Salad effortlessly fits the bill.

Ingredients You’ll Need
Let’s talk about the cast of characters. Each ingredient in Cucumber Dill Salad matters, adding its own signature taste or texture and making the salad so much more than the sum of its parts. Grab the freshest produce and high-quality staples for the best results.
- Greek yogurt: The creamy base that brings tangy richness and helps every flavor meld together.
- Extra virgin olive oil: Adds a silky texture and a subtle fruity note to the dressing.
- Lemon juice: Brightens up the flavors and adds a fresh, zippy kick.
- Garlic: A touch of grated garlic delivers depth and a tasty, savory punch.
- Fine salt: Enhances all of the individual flavors, making them shine.
- Black pepper: Gives just the right amount of gentle heat in every bite.
- Cucumbers: Crisp, cool, and wonderfully hydrating; they’re the star ingredient here.
- Red onion: Finely sliced for a pop of color and a delicate bite.
- Fresh dill: Fragrant and feathery, dill brings a classic herbal note that defines this salad.
How to Make Cucumber Dill Salad
Step 1: Whisk the Yogurt Dressing
In a small bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper. Stir everything together until completely smooth and well blended. Take a second to taste it—this is where you can adjust for more lemon or salt to match your own preference.
Step 2: Prepare the Cucumbers and Onions
Slice the red onion extra thin (no one wants an overwhelming bite of raw onion!) and cut the cucumbers in half lengthwise. From there, slice each half into delicate 3mm or 1/8″ thick pieces. This keeps everything tender and allows the dressing to coat each slice perfectly.
Step 3: Assemble the Salad
Add the sliced cucumbers, red onion, and fresh dill to a large salad bowl. Pour over your homemade yogurt dressing and use gentle hands (or a big spoon) to toss everything until each piece is beautifully coated. The dill should be evenly distributed, and you’ll see the luscious dressing cling enticingly to every slice.
Step 4: Chill or Serve Immediately
You can serve your Cucumber Dill Salad right away at room temperature if you’re feeling impatient, or pop it in the fridge for a bit to get it extra refreshing. Both ways are delicious, so let your mood (and your menu) guide you.
How to Serve Cucumber Dill Salad

Garnishes
When it comes to finishing touches, a little flourish goes a long way. Sprinkle extra chopped fresh dill on top or add a scattering of lemon zest for even more brightness. If you like, a few grinds of black pepper or a handful of sliced radishes can give it a pretty pop of color.
Side Dishes
Cucumber Dill Salad is a dream beside grilled chicken, roasted salmon, or any main dish that could use a cool, crisp companion. It’s also lovely with falafel, pita, and hummus for a Mediterranean-inspired spread. You can’t go wrong pairing it with simple grains like quinoa or couscous, either.
Creative Ways to Present
For a show-stopping starter, try serving portions in little glasses or bowls, layered with extra dill. You could also pile it high on a bed of leafy greens or stuff it into pita pockets with grilled meat or chickpeas for a quick lunch. Don’t be afraid to use it as a topping for open-faced sandwiches for added crunch and flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cucumber Dill Salad (lucky you!), simply transfer it to an airtight container and stash it in the refrigerator. The salad will stay crisp and flavorful for about 2 days; after that, the cucumbers may start to soften, but the flavors will still be tasty.
Freezing
Sadly, Cucumber Dill Salad doesn’t freeze well due to the high water content of the cucumbers and the creamy yogurt dressing. Freezing will make the textures unappealing once thawed, so this is one of those recipes best enjoyed fresh.
Reheating
This salad is not meant for reheating. It truly shines served cold or cool, straight from the fridge, so there’s no need to warm it up before enjoying your leftovers.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work well, but make sure to peel them if the skins are thick or waxed, and scoop out any large seeds for the best texture.
Is there a vegan option for this Cucumber Dill Salad?
Yes—simply swap out the Greek yogurt for your favorite unsweetened dairy-free yogurt. Coconut or almond-based options work particularly well for a similar creaminess.
How far in advance can I make this salad?
You can prepare Cucumber Dill Salad a few hours ahead of time. For maximum crunch, keep the dressing and sliced vegetables separate until just before serving, then toss together.
Can I add other vegetables?
Definitely! Thinly sliced radishes or a handful of cherry tomatoes add color and variety. Just keep the ratios balanced so the cucumbers and dill remain in the spotlight.
What can I use instead of fresh dill?
If fresh dill is unavailable, use about half the amount of dried dill. The flavor won’t be quite as bright, but it’ll still bring that classic herbal taste to your salad.
Final Thoughts
If you’re looking for a salad that’s every bit as easy as it is refreshing, you can’t go wrong with Cucumber Dill Salad. It’s adaptable, quick to prepare, and bursting with flavor and crunch. Give it a try, and it might just become your go-to side for every occasion!
PrintCucumber Dill Salad Recipe
This refreshing Cucumber Dill Salad with a creamy yogurt dressing is a perfect side dish for any meal, offering a delightful blend of flavors and textures.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Yogurt dressing
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Cucumber Dill Salad
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Prepare the yogurt dressing: In a small bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth.
- Prepare the salad: Slice the onion and cucumbers. In a large salad bowl, combine cucumbers, red onion, and fresh dill. Add the prepared yogurt dressing and toss until well coated.
- Serve: Enjoy the salad at room temperature or refrigerate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Cucumber Dill Salad, Yogurt Dressing, Side Dish, Refreshing Salad