This Cucumber Dill Salad is a fresh, quick salad made with English cucumber, onion, and dill, simply dressed with vinegar and extra virgin olive oil. It is crisp, tangy, and makes the perfect side dish to any meal.
Quick salad recipes are a lunchtime essential. And bonus points if they stay crunchy and fresh in the refrigerator for a couple of days. I love making a big batch of Butter Bean Salad, Barley Salad, or even my tasty Mediterranean Lentil Salad to have for lunches throughout the week.
And this Cucumber Dill Salad is the easiest of them all! It only requires 6 ingredients and 10 minutes to make and is light, fresh, and so crunchy! It is a delicious light lunch or a side dish to any dinner. So, let's make it.
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Why You'll Love This Recipe
- This recipe requires just 6 simple ingredients.
- And you only need 10 minutes to make it.
- This Cucumber Dill Salad is dressed with a tangy vinegar and oil dressing.
- It is light, fresh, and so crunchy!
- And most importantly, it is absolutely delicious!
Ingredient Notes
English Cucumber: There are many varieties of cucumbers, but for salads like my Fennel Cucumber Salad and this recipe, I love English cucumbers. They have smaller seeds and thin skin, so they don't require any peeling or seeding.
Red Onion: I mostly used red onion for color in this cucumber salad recipe. Any onion you have on hand, or even a shallot, will work.
Garlic: A small clove of garlic adds so much flavor to the dressing. But be sure the clove is small, or the garlic will overpower the other ingredients.
Vinegar: I used apple cider vinegar for my Cucumber Onion and Dill Salad, but white vinegar or white wine vinegar are also delicious!
Sugar and Salt: A little bit of sugar and salt balance the vinegary dressing.
Instructions
Step 1. In a large bowl, combine sliced onion, apple cider vinegar, grated garlic, sugar, and salt.
Toss together and set aside while you prepare the other ingredients.
Step 2. Slice the cucumber into ¼" rounds and roughly chop the dill, then add them to the bowl with the onions.
Drizzle everything with extra virgin olive oil, top with freshly cracked black pepper, and toss well to combine. Serve.
Recipe FAQs
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Pretty much any herbs are delicious in this salad, from chervil, chives, or parsley. Or you can add a pinch of thyme or oregano!
Some cucumber salads use a creamy, mayonnaise-based dressing, and some use a vinegar-based dressing.
I prefer English or Persian cucumbers because they have thin skin and small seeds, so they don't require peeling or chopping.
Expert Recipe Tips
Marinating the sliced onion and garlic in vinegar while you prepare your other ingredients softens their flavor. If you skip this step, the onion will be quite sharp!
You can use a regular cucumber for this recipe, but I recommend peeling and seeding it.
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📖 Recipe
Cucumber Dill Salad
Equipment
- 1 Large Bowl
- 1 Chefs Knife
- 1 Cutting Board
Ingredients
- ½ Medium Red Onion, thinly sliced
- 3 tablespoon Apple Cider, White or White Wine Vinegar See note!
- 1 Small Clove of Garlic, grated with rasp-style grater
- 1 teaspoon Sugar
- ¾ teaspoon Kosher Salt Halve this amount if using table salt.
- 1 Medium English Cucumber See note
- ½ Cup Fresh Dill, roughly chopped
- 3 tablespoon Extra Virgin Olive Oil
- Black Pepper to Taste
Instructions
- In a large bowl, combine sliced onion, vinegar, grated garlic, sugar, and salt. Toss well to combine and set aside while you gather the remainig ingredients.½ Medium Red Onion, thinly sliced, 3 tablespoon Apple Cider, White or White Wine Vinegar, 1 Small Clove of Garlic, grated with rasp-style grater, 1 teaspoon Sugar, ¾ teaspoon Kosher Salt
- Slice the cucumber into ¼ inch rounds and roughly chop the dill. Add them to the bowl with the onions, then drizzle with extra virgin olive oil and add a sprinkle of black pepper.1 Medium English Cucumber, ½ Cup Fresh Dill, roughly chopped, Black Pepper to Taste, 3 tablespoon Extra Virgin Olive Oil
- Toss well to combine and serve.
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