This cool and crunchy cucumber dill salad is a light and refreshing blend of thin slices of cucumber, red onion, and dill tossed in a tangy dressing. This quick, easy-to-make side dish is perfect for picnics, potlucks, or summer grilling.
I love crisp and crunchy salads, especially on hot summer days. My favorites include creamy cucumber salad, Korean cucumber salad, and smashed cucumber salad. Hot afternoon cucumber cream cheese sandwich is the best snack to make, it’s light and refreshing.
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Why this cucumber and dill salad works
- Easy and refreshing salad, takes minutes to put together.
- Simplest summer side dish, perfect for hot days.
- It’s flavorful! The sweet and tangy salad dressing is great!
- It’s versatile.
Ingredients
- English cucumber – Persian cucumbers or English cucumbers are best as they have thin skin and little or no seeds. It has a sweeter taste and its crisp bite works great for making sandwiches. You can also use Japanese cucumbers, or Korean cucumbers, and cocktail cucumbers can also be used. I don’t recommend using American cucumbers as they have thicker skin and large seeds.
- Dill – dill gives the sandwich a citrusy, aniseed-like savory taste.
- Red onion – adds great texture and flavor to the salad.
- Sea salt – or use kosher salt. Cucumbers are great with a touch of salt. It’s used to drain out excess liquid from cucumber.
- Sugar – use white granular sugar. Used to add a touch of sweetness to smashed cucumber salad.
- Olive oil – the base for dressing. Make sure to use good quality virgin or extra-virgin olive oil in the recipe.
- Apple cider vinegar – adds a tangy flavor to the dressing.
- Pepper – freshly ground pepper, as per taste.
Variations
Fresh dill can be substituted with dried dill. Dried dill can be used only if you can’t get fresh dill. Substitute 1 teaspoon of dried dill for every 1 tablespoon of fresh dill. If you like to add more herb flavor use Italian seasoning instead of just dried dill.
Substitute red onion with white onion, yellow onion, or purple onion. Shallots may be used too.
Apple cider vinegar can be substituted with distilled vinegar or fresh lemon juice.
Use scallion or green onion with fresh dill.
Step-by-step Instructions
Step 1: Wash the cucumber and pat dry completely. Cut into thin slices. If you prefer to peel cucumbers you can peel the skin off.
Step 2: Add sliced cucumbers to a bowl along with sea salt and sugar.
Step 3: Toss well and set it aside for 5-10 minutes. This step will help drain all the liquid from the cucumber.
Step 4: Drain excess liquid from the cucumber. Discard the liquid.
Step 5: Prep the dressing by adding olive oil, apple cider vinegar, and freshly ground pepper.
Step 6: Whisk well. Set aside.
Step 7: Add sliced red onion and fresh dill to cucumber.
Step 8: Pour the dressing. Gently toss to combine.
Serve immediately or refrigerate for 30 minutes to develop flavors. It can be served as a side dish with grilled chimichurri chicken and grilled tilapia.
Useful Tips
- English cucumbers have soft seeds and thin skin. You don’t have to peel the skin off. If using waxy cucumbers, you may want to peel the skin off.
- Use a mandoline slicer to get even slices, quickly.
- Fresh dill is crucial to this salad, it adds wonderful freshness and flavor to the salad.
Storage Instructions
This bright, and crunchy cucumber and dill salad is perfect for picnics, potlucks, or summer grilling. Store it in an airtight container in the refrigerator for up to 3 days.
Keep in mind the salad will lose its crunchy texture as it rests.
Recipe FAQs
English cucumbers and long cucumbers are best as they have soft seeds and thin skin.
Feel free to use Persian cucumbers, garden cucumbers, or even cocktail cucumbers.
You don’t have to peel the skin, although if you prefer to skin off you can peel.
Salting cucumber is done mainly to draw excess liquid. When you add salt and sugar to the cucumber and leave it for 5 – 10 minutes, it releases liquid which can be discarded. You don’t have to squeeze out every drop of liquid but want to draw out most of the liquid otherwise you’ll end up with a watery salad.
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📋Cool and Crunchy Cucumber Dill Salad
Ingredients
- 2-3 English cucumbers
- 1 ½ teaspoons sea salt
- 2 teaspoons granular white sugar
- ½ red onion thinly sliced
- 2 tablespoons fresh dill
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ¼ teaspoon pepper freshly ground
Instructions
- Wash the cucumber and pat dry completely. Cut into thin slices. If you prefer to peel cucumbers you can peel the skin off. Cut red onion into thin slices. Chop dill leaves.
- Add sliced cucumbers to a bowl along with sea salt and sugar.
- Toss well and set it aside for 5-10 minutes. This step will help drain all the liquid from the cucumber.
- Drain excess liquid from the cucumber. Discard the liquid.
- Prep the dressing by whisking together olive oil, apple cider vinegar, and freshly ground pepper.
- Add sliced red onion and fresh dill to cucumber. Pour the dressing.
- Gently toss to combine.
- Serve immediately or refrigerate for 30 minutes to develop flavors.
Video
Notes
- English cucumbers have soft seeds and thin skin. You don’t have to peel the skin off. If using waxy cucumbers, you may want to peel the skin off.
- Use a mandoline slicer to get even slices, quickly.
- Fresh dill is crucial to this salad, it adds wonderful freshness and flavor to the salad.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and I’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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