You can’t beat this perfectly crunchy and light Cucumber Salad with Dill on a hot Summer day! It’s tangy, zesty, full of flavour and comes together in just a few minutes!
This Cucumber Salad with Dill is refreshing, delicious and the perfect way to welcome back the hot Summer months! Fresh cucumbers are sliced into rounds then seasoned simply with good quality extra virgin olive oil, vinegar, diced red onions, chopped fresh dill and a sprinkle of salt. The easiest side dish or a perfect light and healthy lunch any day of the week.
Are you a cucumber fan? Every time I have raw cucumber with some salt or dipped in something delicious like this Homemade Tzatziki Sauce or this Creamy Dill Pickle Dip, I’m always reminded of how glorious they can be. So simple. Yet refreshingly delicious. And always the right amount of crunch. And this simple and fresh Cucumber Salad with Dill ain’t no exception.
Summer is just around the corner over here in Canada! So, it’s bust out the grill and chop up the salads season for many of us, including me. Growing up, it was in these months my mama would always opt to have either a cucumber salad as part of dinner or this Garden Tomato Salad. Aka the absolute best way to use up that homegrown produce. Either way, it was always fresh. And always delicious. And we were always happy campers.
WHAT YOU’LL NEED TO MAKE THIS EASY RECIPE FOR CUCUMBER SALAD
Only 6 simple ingredients is all it takes to make this Cucumber Salad with Dill that is oh so perfect for the Summer months ahead. Let’s get into them in a little bit more detail down below:
- Cucumber: I like the English Cucumbers for this recipe as they’re seedless. They’re also longer and skinnier rather than shorter and thicker which I think works best for this Salad. I don’t peel mine because, Fibre but if you prefer, you can peel yours.
- Dill: I highly recommend using Fresh Dill over dried. This is where a lot of the flavour comes from and we want it to be as pungent and fresh as possible. If all you have on hand is the dry version, use 2 tsp instead of the 2 tbsp Fresh. But, again, if it were up to me, I would be using only Fresh Dill for this recipe as this is one of those ones where it really makes a difference.
- Olive Oil: As always, good quality, extra virgin is the best option. Since there are so few ingredients in this Cucumber Salad recipe, the Olive Oil is really going to shine through so using good quality is really going to make a difference.
- Vinegar: Adds some tang and zing to the recipe. I used White Vinegar here but Red will work just as well.
- Red Onion: Adds a nice crunch and works with the cucumber and dill extremely well. Dice the onion into small pieces so they don’t overtake the salad. Alternatively, and if you have some time, you can slice the onions instead of dicing and pre-soak them in some water before adding them to the salad. This will leave their crunch and overall taste but take away some of their ability to overpower.
- Salt: Boosts flavour and I hardly ever make anything without it. The salad would be quite bland otherwise, if you ask me. Add more or less depending on your personal preference. PRO TIP: If you’re making the salad more than an hour or two in advance (which is totally cool) don’t salt it until just before serving. The salt will make the cucumbers release some moisture and it could become soggy or mushy if salt is added too soon.
HOW TO MAKE CUCUMBER SALAD WITH DILL (KEY TIPS)
- Choose seedless (English) cucumbers. There’s nothing worse than fighting with seeds as you’re trying to eat this delicious salad.
- Slice your cucumbers as evenly as you can. You can do this by hand, like I do, or you can use a kitchen slicer or mandoline. You’re free to choose your desired thickness, just ensure that whatever size you go for they’re pretty similar to one another. I normally opt for ¼″ slices and find that size works best for this recipe but as always, you do you, boo.
- Chop the onions into small enough pieces so their taste doesn’t overpower the rest salad. Alternatively, and if you have more time, you can slice them and soak them in water before adding them to the cucumbers.
- Mix the dressing ingredients (olive oil, vinegar, dill and salt) together in a small bowl before adding them to the cucumbers and onions. This will ensure they get evenly combined and dispersed over the rest of the ingredients.
- Serve this crunchy Cucumber Salad with Dill cold for best results. Pop it in the fridge immediately after making to chill for a bit before serving. This will allow the flavours to mingle and bring the dish up to an enjoyable temperature.
FREQUENTLY ASKED QUESTIONS
I love using English Cucumbers because they’re seedless and their long, skinny shape produces the best rounds IMHO. You can use other varieties (such as mini or persian) but I would really aim for seedless.
Yes! You can definitely make this Salad in advance. If you’re making it really far in advance (a day or two), you can store the cucumbers with the onions in a separate container than the dressing ingredients. Throw the dressing on an hour or two before you wish to serve it, mix it all up then pop it back in the fridge so the flavours can mingle.
This Cucumber Salad with Dill will keep in the fridge for up to 3 days if stored in an airtight container. The salt will extract moisture from the cucumbers and release water as it sits so it might lose some if it’s crunch factor over time.
This Salad is great on it’s own as an appetizer or light lunch. You can also serve it alongside some of your favourite meals as a light and refreshing side dish. How about next to these Zucchini Turkey Burgers, some Honey Garlic Chicken Wings or these Instant Pot Ribs?
- 1 English Cucumber
- 2 tbsp Fresh Dill, chopped
- 1/2 cup Red Onion, diced
- 2 tbsp White Vinegar
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
- Slice the cucumber into ¼″ rounds. Take care to ensure the slices are as even as possible (feel free to use a mandoline). Add to a bowl with the diced red onion.
- In a small bowl, whisk together the oil, vinegar, dill, salt and pepper.
- Pour over the bowl of cucumber and onions.
- Mix well to combine. Taste and adjust seasonings as necessary. Serve cold!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 76mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE CUCUMBER SALAD? TRY MY SPICY ASIAN CUCUMBER SALAD RECIPE NEXT!
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