Cucumber Dill Salad

Cucumber Dill Salad is one of my favorite refreshing side dishes—especially during warmer months. I slice crisp cucumbers thin and toss them in a creamy, tangy dressing loaded with fresh dill. It’s simple, cool, and perfectly balanced between creamy and vinegary. Whether I’m serving grilled meats, sandwiches, or just looking for a light side, this salad always delivers.

Why You’ll Love This Recipe

I love how light and cooling this salad is. It takes just a few ingredients, but the flavors are bright and satisfying. The fresh dill gives it a garden-fresh punch, and the creamy dressing clings beautifully to every cucumber slice. It’s quick to make, easy to scale, and pairs well with just about anything. I often make it ahead, and it gets even better after sitting for a bit in the fridge.

ingredients

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

• English cucumbers or regular cucumbers, thinly sliced

• Salt

• Sour cream or Greek yogurt

• Apple cider vinegar or white vinegar

• Fresh dill, chopped

• Garlic, minced (optional)

• Sugar (just a pinch, optional)

• Black pepper

directions

1. I start by slicing the cucumbers thin—either with a knife or mandoline—and place them in a colander. I sprinkle them lightly with salt and let them sit for 20–30 minutes to draw out excess water.

2. While the cucumbers sit, I make the dressing. I mix sour cream, vinegar, chopped dill, minced garlic, sugar, and black pepper in a bowl until smooth.

3. After the cucumbers have released their moisture, I pat them dry with paper towels.

4. I toss the cucumbers with the creamy dill dressing until well coated.

5. I cover and refrigerate the salad for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe serves 4 as a side dish. It takes about 10 minutes to prep, 30 minutes to rest the cucumbers, and another 30 minutes to chill the salad.

Variations

When I want a lighter version, I use Greek yogurt instead of sour cream. I sometimes add thinly sliced red onions or radishes for an extra layer of crunch. For a tangier version, I add a splash of lemon juice or use more vinegar. If I want a bit of heat, I sprinkle in a pinch of red pepper flakes or cracked mustard seeds.

storage/reheating

This salad is best eaten within 1–2 days. I store it in an airtight container in the fridge. The cucumbers may release more water over time, so I give it a quick stir before serving. I don’t reheat this salad—it’s meant to be served cold.

FAQs

Do I need to peel the cucumbers?

Not always. I usually leave the skin on if I’m using English cucumbers since they’re thin-skinned. For regular cucumbers, I sometimes peel them if the skin is thick or waxy.

Can I make this ahead of time?

Yes, and I actually prefer to. I usually make it a few hours before serving so the flavors really soak in.

How do I keep the salad from getting watery?

Salting the cucumbers first and letting them drain helps a lot. It pulls out excess moisture so the dressing doesn’t get diluted.

Can I use dried dill?

Fresh dill gives the best flavor, but in a pinch, I use dried dill—just about 1/3 the amount since it’s more concentrated.

What pairs well with this salad?

I serve it with grilled chicken, fish, burgers, or even alongside sandwiches. It’s great with anything that needs a cool, crisp contrast.

Conclusion

Cucumber Dill Salad is one of those timeless, refreshing sides I always keep in my back pocket. It’s crisp, creamy, and full of fresh herb flavor. Whether I’m throwing together a picnic, prepping a weeknight dinner, or just craving something simple and light, this salad never fails to brighten the plate.