This easy Cucumber Dill Salad is crisp, refreshing, and ready in just minutes. Made with fresh cucumbers, dill, red onion, and tangy dressing. The perfect light side dish to serve alongside the rich, smoky flavors of outdoor cooking.
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If you've spent any time around here, you know I am always firing up the grill or smoker. This Cucumber Dill Salad has become one of my favorite summer side dishes. This is a recipe I've made for countless backyard cookouts, family dinners, and potlucks.
If you love a salad that tastes like summertime, give my Cucumber Pineapple Salad or Grilled Watermelon Salad a try.
Reader Review: "This is my "go to" for cucumber salad. This is so crisp and fresh!" - Abigail
Why You'll Love This Recipe
- Fresh, flavorful, and refreshing: Crisp cucumbers, fresh dill, tangy vinegar, and a touch of honey create the perfect balance of bright, refreshing flavors.
- Incredibly easy to make: With just a handful of simple ingredients and about 10 minutes of prep time.
- Made it with simple ingredients: Everything you need is easy to find at the grocery store, and you may already have most of it in your kitchen.
Equipment
- Chef Knife - This Flint and Flame Chef Knife is one of my favorites!
- Mandolin Slicer - This is a must for evenly slicing vegetables. This is an amazing tool for every kitchen.
- Glass Mixing Bowls - These bowls are perfect for mixing and prepping this salad, as well as any baking needs.
Ingredients
- Cucumber: I love using English cucumbers, due to their thin skin and nearly undetectable seeds. No need to peel!
- Red Onion: Provide a savory bite!
- Vinegar: I used a white wine vinegar for a tangy kick.
- Honey: Provided a perfect balance to the tang of the vinegar.
- Fresh Dill: A classic herb that pairs perfectly with the sweet, tangy vinegar dressing.
- Salt: Helps dry out the cucumbers, giving them a crisp texture.
- Pepper: Just a little to add some peppery depth.
Tim's Tip: Thinly slice the red onion so you don't overpower the fresh dill taste.
How to Make Cucumber Dill Salad
1. Slice the Vegetables: Wash and dry the cucumbers. Using a sharp knife or mandolin slicer, cut the cucumbers into thin, even slices, about ⅛-inch thick. Next, slice the red onions as thinly as possible. Paper-thin slices provided plenty of flavor without overpowering the salad.
2. Make the Salad: Add the sliced cucumbers and red onions to a large mixing bowl. Pour in the vinegar and honey, then add the fresh chopped dill, salt, and pepper. Toss everything together until the cucumbers are evenly coated.
3. Chill before Serving: Cover the bowl and refrigerate for at least 30 minutes. This gives the cucumbers time to infuse all the flavor.
Substitutions and Variations
- Swap the Vinegar - You can use rice vinegar for a slightly milder taste, or Apple cider vinegar can also work. Use what you have on hand!
- Make it Creamy - For a creamy cucumber dill salad, stir in a couple of tablespoons of mayonnaise or plain Greek yogurt before chilling.
- Add Tomatoes - Toss in halved cherry or grape tomatoes for a pop of color and sweetness. They go perfectly with cucumbers and fresh dill.
- Try Different Herbs - Fresh parsley, chives, or mint can be added along with the dill for some freshness.
Expert Tips
- Roughly chop the fresh dill: Giving the dill a rough chop helps release its natural oil, which adds even more flavor throughout the salad.
- Choose the right cucumber: English cucumbers don't need to be peeled because their skin is thin and tender. If you are using garden cucumbers, peel them if the skin is thick or bitter.
- Use a mandolin for even slices: A mandoline slicer will make quick work of the cucumbers and create thin, uniform slices. Aim for about ⅛ -inch thick so they soak up the dressing while still keeping their crisp texture.
- Serve cold: This salad tastes best straight from the refrigerator, making it the perfect refreshing side dish for hot summer days.
What to Serve with Cucumber Dill Salad
- Smoked Hot Dogs
- Burnt Ends
- Grilled Chicken Thighs
- Chicken Bacon Ranch Pasta Salad - makes for an easy picnic spread!
Storage
Refrigeration: This cucumber salad is best on the day it is made. However, if you have leftovers, they will keep in an airtight container in the fridge for up to two days.
FAQs
No, English cucumbers do not need to be peeled. If you can not find English cucumbers, Persian cucumbers are a great substitute (they are smaller, so you will need to use more of them to get the same amount)
Yes, but be sure to use one-third the amount since it is more concentrated.
White wine vinegar is my favorite because it has a light, tangy flavor. Rice vinegar is a great substitute if you prefer a milder taste, and apple cider vinegar also works well. Really, any vinegar in your pantry works for this recipe.
More Favorite Salads
Made this recipe? Let me know!
Recipe
Cucumber Dill Salad
Equipment
- 1 Mandoline Makes slicing easier!
Ingredients
- 2 Cucumbers I like English
- ⅓ cups red onion Sliced Paper Thin
- ¼ cup Vinegar
- 3 tablespoon Fresh Dill
- 1 tablespoon Honey
- 1 teaspoon salt
- ½ teaspoon Pepper
Instructions
- Slice the Vegetables: Wash and dry the cucumbers. Using a sharp knife or mandolin slicer, cut the cucumbers into thin, even slices, about ⅛-inch thick. Next, slice the red onions as thinly as possible. Paper-thin slices provided plenty of flavor without overpowering the salad. 2 Cucumbers ⅓ cups red onion
- Make the Salad: Add the sliced cucumbers and red onions to a large mixing bowl. Pour in the vinegar and honey, then add the fresh chopped dill, salt, and pepper. Toss everything together until the cucumbers are evenly coated. ¼ cup Vinegar 1 tbsp Honey 3 tbsp Fresh Dill 1 tsp salt ½ tsp Pepper
- Chill before Serving: Cover the bowl and refrigerate for at least 30 minutes. This gives the cucumbers time to infuse all the flavor.
Notes
- Roughly chop the fresh dill: Giving the dill a rough chop helps release its natural oil, which adds even more flavor throughout the salad.
- Choose the right cucumber: English cucumbers don't need to be peeled because their skin is thin and tender. If you are using garden cucumbers, peel them if the skin is thick or bitter.
- Use a mandolin for even slices: A mandoline slicer will make quick work of the cucumbers and create thin, uniform slices. Aim for about ⅛ -inch thick so they soak up the dressing while still keeping their crisp texture.
- Serve cold: This salad tastes best straight from the refrigerator, making it the perfect refreshing side dish for hot summer days.
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