CUCUMBER DILL salad fresh
Crisp cucumbers and fresh dill in a light, tangy dressing. A cool, crunchy side ready in 15 minutes.
This cucumber dill salad is the one I make every summer when the garden starts giving us more cucumbers than we know what to do with. It is cold, crunchy, and tastes like the best kind of simple. You slice, stir, and let it sit for a few minutes. That is the whole job.
The dressing is just vinegar, a little oil, salt, and sugar. The dill does the heavy lifting. If you have never made a salad like this, you will be surprised how much flavor comes from so few things.
Serve it next to anything off the grill, or eat it straight from the bowl like my kids do. It is that good.
Why You'll Love This Recipe
About the Ingredients
2 large cucumbers (about 1 1/2 pounds)
English cucumbers or garden cucumbers work best. If you use regular cucumbers, peel them if the skin is tough.
1/2 small red onion, thinly sliced
Red onion adds color and a mild bite. Use a sweet onion if you want it even milder.
1/4 cup white vinegar
White vinegar gives a classic tang. Apple cider vinegar also works and adds a fruity note.
2 tablespoons olive oil
Any neutral oil like canola or grapeseed works, but olive oil adds a nice flavor.
1 teaspoon sugar
Sugar balances the vinegar. You can leave it out or use honey if you prefer.
1/2 teaspoon salt
Use fine sea salt or table salt. Adjust to taste.
1/4 cup fresh dill, chopped
Fresh dill is a must. Do not use dried dill here, it tastes completely different.
Step-by-Step Instructions
1. Slice the cucumbers
Wash the cucumbers and slice them into thin rounds, about 1/8 inch thick. If you like, peel them in stripes for a pretty look. Place the slices in a large bowl.
2. Add the onion
Thinly slice the red onion and add it to the bowl. Separate the rings with your fingers so they do not clump.
3. Make the dressing
In a small bowl, whisk together the vinegar, olive oil, sugar, and salt until the sugar dissolves. It only takes a few seconds.
4. Combine and toss
Pour the dressing over the cucumbers and onions. Add the chopped dill. Toss everything gently with a spoon until every slice is coated.
5. Let it marinate
Let the salad sit at room temperature for 15 minutes, stirring once halfway. This lets the flavors meld. If you have time, chill it in the fridge for 30 minutes.
6. Serve
Give it one more stir, taste for salt, and serve. It is perfect as a side dish or as a topping for grilled fish or chicken.
How to Store CUCUMBER DILL salad fresh
Refrigerator
Keep in an airtight container in the fridge for up to 2 days. The cucumbers will release water, so stir before serving.
Freezer
This salad does not freeze well. The cucumbers become mushy when thawed.
Reheating
No reheating needed. Serve cold or at room temperature.
Tips & Tricks
- Slice the cucumbers very thin, about 1/8 inch, so they soak up the dressing.
- Salt the cucumbers and let them sit for 10 minutes before adding the dressing, then drain the liquid. This keeps the salad from getting watery.
- Let the salad sit for at least 15 minutes before serving so the flavors blend together. Overnight is even better.
Frequently Asked Questions
Q: Why is my cucumber salad watery?
Cucumbers release water when salted. To fix this, salt the sliced cucumbers and let them sit for 10 minutes, then drain off the liquid before adding the dressing. This keeps the salad crisp and not soupy.
Q: Can I use dried dill instead of fresh?
You can, but fresh dill is much better. Dried dill has a different, stronger flavor. If you must use dried, use only 1 tablespoon and add it to the dressing so it rehydrates.
Q: How long does cucumber salad last in the fridge?
It stays good for about 2 days. After that, the cucumbers get soft and the dressing thins out. It is still safe to eat, just not as crunchy.
Q: Can I make this salad ahead of time?
Yes, you can make it a few hours ahead. In fact, it tastes better after sitting for 30 minutes. But do not add the dressing more than 2 hours before serving, or it gets too watery.
Delicious Variations
- Add a dollop of sour cream or Greek yogurt to make it creamy.
- Throw in some halved cherry tomatoes for color and sweetness.
- Swap the dill for fresh mint or basil for a different herb flavor.
This cucumber dill salad is a summer staple at our house. It is simple, fresh, and goes with just about anything. Try it next time you need a quick side dish, and I think you will see why we make it all season long. From my table to yours.
Fresh Cucumber Dill Salad – Easy 15-Minute Side
Crisp cucumbers and fresh dill in a light, tangy dressing. A cool, crunchy side ready in 15 minutes.
🧂 Ingredients
- 2 large cucumbers (about 1 1/2 pounds)
- 1/2 small red onion, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup fresh dill, chopped
📋 Instructions
- 1Slice the cucumbers — Wash the cucumbers and slice them into thin rounds, about 1/8 inch thick. If you like, peel them in stripes for a pretty look. Place the slices in a large bowl.
- 2Add the onion — Thinly slice the red onion and add it to the bowl. Separate the rings with your fingers so they do not clump.
- 3Make the dressing — In a small bowl, whisk together the vinegar, olive oil, sugar, and salt until the sugar dissolves. It only takes a few seconds.
- 4Combine and toss — Pour the dressing over the cucumbers and onions. Add the chopped dill. Toss everything gently with a spoon until every slice is coated.
- 5Let it marinate — Let the salad sit at room temperature for 15 minutes, stirring once halfway. This lets the flavors meld. If you have time, chill it in the fridge for 30 minutes.
- 6Serve — Give it one more stir, taste for salt, and serve. It is perfect as a side dish or as a topping for grilled fish or chicken.
