Fresh Cucumber Dill Salad

This Fresh Cucumber Dill Salad is the ultimate summer side dish, offering a crisp and refreshing bite that pairs perfectly with any grilled meal. With just a few simple ingredients, you can whip up a tangy and sweet salad that captures the essence of warm-weather dining.

Why You Will Love This Recipe

If you are looking for a side dish that is both healthy and incredibly flavorful, this Fresh Cucumber Dill Salad is a must-try. It is naturally vegan, gluten-free, and low in calories, making it a crowd-pleaser for any gathering, picnic, or simple weeknight dinner. You will love how the vinegar and sugar create a balanced marinade that highlights the natural crunch of the cucumbers.

Ingredients

To make this Fresh Cucumber Dill Salad, you will need the following pantry staples and fresh produce:

• 2 large cucumbers: Peeled and cut into thin 1/8-inch slices.
• 1/8 medium red onion: Cut into thin slices to add a subtle bite and color.
• 3 tablespoons fresh dill: Chopped finely to provide that signature fragrant herb flavor.
• 1/3 cup vinegar: Use distilled white vinegar or white wine vinegar for the best tangy element.
• 1 1/2 tablespoons granulated sugar: You can add a bit more if you prefer a sweeter salad.
• 1 1/4 teaspoons salt: Coarse kosher or sea salt works best to balance the flavors.

Instructions

Follow these simple steps to prepare your Fresh Cucumber Dill Salad:

1. In a large, shallow bowl (preferably one with a tight-fitting lid), combine the sliced cucumbers, red onions, fresh dill, vinegar, sugar, and salt.
2. Toss all the ingredients thoroughly to ensure the cucumbers are evenly coated in the vinegar and herb mixture.
3. Cover the bowl and place it in the refrigerator. Let the salad marinate for at least 30 minutes, though up to 2 hours is recommended for the best flavor development.
4. Give the salad one final toss before serving chilled and enjoy!

Expert Tips

Marinate for Flavor: While you can serve this salad after just 20 minutes, letting the cucumbers sit for at least 2 hours allows them to fully absorb the dressing, resulting in a much deeper flavor profile.

Cucumber Texture: For a softer, more traditional texture, peel the cucumbers entirely. If you prefer a bit more crunch and a vibrant green appearance, leave the skin on or peel them in a striped pattern.

Use a Mandolin: To achieve perfectly uniform 1/8-inch slices, a mandolin slicer is highly recommended. This ensures that every slice marinates at the same rate.

Variety Boost: Feel free to experiment with different cucumber varieties. Persian cucumbers offer a milder, sweeter flavor, while English cucumbers have fewer seeds and a thinner skin.

Creamy Twist: If you want a different texture, you can transform this into a creamy salad by mixing in a bit of sour cream or plain Greek yogurt with the vinegar dressing.

Fresh Cucumber Dill Salad

This Fresh Cucumber Dill Salad is the ultimate summer side dish, offering a crisp and refreshing bite that pairs perfectly with any grilled meal. With just a few simple ingredients, you can whip up a tangy and sweet salad that captures the essence of warm-weather dining.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 45 minutes mins

Course: Side Dish

Ingredients Equipment Method Notes

Ingredients

  

• 2 large cucumbers Peeled and cut into thin 1/8-inch slices
• 1/8 medium red onion Cut into thin slices to add a subtle bite and color
• 3 tablespoons fresh dill Chopped finely to provide that signature fragrant herb flavor
• 1/3 cup vinegar Use distilled white vinegar or white wine vinegar for the best tangy element
• 1 1/2 tablespoons granulated sugar You can add a bit more if you prefer a sweeter salad
• 1 1/4 teaspoons salt Coarse kosher or sea salt works best to balance the flavors

Equipment

• Mandolin Slicer

Method

 

1. In a large, shallow bowl (preferably one with a tight-fitting lid), combine the sliced cucumbers, red onions, fresh dill, vinegar, sugar, and salt.
   2 large cucumbers, 1/8 medium red onion, 3 tablespoons fresh dill, 1/3 cup vinegar, 1 1/2 tablespoons granulated sugar, 1 1/4 teaspoons salt
2. Toss all the ingredients thoroughly to ensure the cucumbers are evenly coated in the vinegar and herb mixture.
3. Cover the bowl and place it in the refrigerator. Let the salad marinate for at least 30 minutes, though up to 2 hours is recommended for the best flavor development.
4. Give the salad one final toss before serving chilled and enjoy!

Notes

Marinate for Flavor: While you can serve this salad after just 20 minutes, letting the cucumbers sit for at least 2 hours allows them to fully absorb the dressing, resulting in a much deeper flavor profile.Cucumber Texture: For a softer, more traditional texture, peel the cucumbers entirely. If you prefer a bit more crunch and a vibrant green appearance, leave the skin on or peel them in a striped pattern.Use a Mandolin: To achieve perfectly uniform 1/8-inch slices, a mandolin slicer is highly recommended. This ensures that every slice marinates at the same rate.Variety Boost: Feel free to experiment with different cucumber varieties. Persian cucumbers offer a milder, sweeter flavor, while English cucumbers have fewer seeds and a thinner skin.Creamy Twist: If you want a different texture, you can transform this into a creamy salad by mixing in a bit of sour cream or plain Greek yogurt with the vinegar dressing.

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