Cucumber Dill Salad

Crisp, bright, and cool, this Cucumber Dill Salad is a simple mix of sliced cucumbers, thin red onion, fresh dill, and a tangy Greek yogurt dressing. The texture is crunchy from the cucumbers and onion, silky from the yogurt, and herb-forward from the dill. It’s easy to make in 10 minutes with no cooking, so it’s perfect for busy weeknights, light lunches, or as a fresh side for grilled dishes. If you like a little extra crunch, serve it on top of toasted bread or alongside grilled fish for a quick, balanced plate. For another crisp, fast side with similar flavors, try this cucumber-carrot salad.

Table of Contents

Why You’ll Love This Cucumber Dill Salad

Ready in about 10 minutes with no stove or oven.
Bright, tangy yogurt dressing balances the cooling cucumbers.
Fresh dill gives a clean, summery herbal note that lifts the whole salad.
Low-carb and light, but still creamy and satisfying thanks to Greek yogurt.
Flexible — easy to tweak for dairy-free or lower-fat versions (see notes).
Great as a make-ahead side for picnics, BBQs, or meal prep.
Uses common pantry staples and a single bowl for minimal cleanup.
Pairs well with grilled proteins, sandwiches, or as a cooling side.

What Is Cucumber Dill Salad?

Cucumber Dill Salad is a no-cook salad built from thinly sliced cucumbers and red onion tossed with fresh dill and a creamy lemon-yogurt dressing. It tastes cool and refreshing with a mild tang from lemon and yogurt, a sharp bite from red onion, and an aromatic lift from dill. The texture is crisp and juicy from cucumbers, with a silky, slightly thick dressing that clings to each slice.

This recipe is entirely raw — no cooking required — so it’s a perfect weeknight side, a light lunch, or a brunch staple. It has a casual, fresh vibe that suits summer meals, Mediterranean-style plates, or a quick dish to bring to a potluck.

Ingredients for Cucumber Dill Salad

For the Base

1 ½ lb (670 grams) cucumbers, sliced
½ red onion, finely sliced
¼ cup fresh dill, chopped

For the Sauce

¾ cup (150 grams) Greek yogurt or plain full-fat
1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon lemon juice
¼ teaspoon garlic, grated
½ teaspoon fine salt
⅕ teaspoon black pepper

To Serve

Optional: extra dill sprigs for garnish (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Greek yogurt: You can use plain full-fat or switch to low-fat Greek yogurt. For a dairy-free option, use unsweetened plain coconut yogurt or a thick plant-based yogurt; texture will be slightly different.
Olive oil: Extra virgin gives a mild fruity note. You can omit for lower fat, but the dressing will be thinner.
Lemon juice: Fresh lemon brightens the salad; bottled lemon juice can work in a pinch but fresh is livelier.
Garlic: If you don’t like raw garlic, reduce to 1/8 teaspoon or omit. You can use garlic powder (a pinch) instead, but fresh grated has the best flavor.
Dill: Fresh dill is ideal. If unavailable, try finely chopped fresh parsley for a different but pleasant herb note (optional).
Cucumbers: English or Persian cucumbers work best for thin skin and fewer seeds. If using large slicing cucumbers, you may want to peel and scoop seeds for a less watery salad.

Step-by-Step Instructions

Step 1 – Make the dressing
Combine ¾ cup (150 grams) Greek yogurt, 1 ½ tablespoon extra virgin olive oil, 1 ½ tablespoon lemon juice, ¼ teaspoon grated garlic, ½ teaspoon fine salt, and ⅕ teaspoon black pepper in a bowl. Stir until smooth and uniform.
Visual cue: The dressing should be creamy and slightly pourable, not curdled.

Step 2 – Slice the vegetables
Slice 1 ½ lb (670 grams) cucumbers into thin rounds. Finely slice ½ red onion. Place both in a large salad bowl. Add ¼ cup chopped fresh dill and toss lightly to distribute.
Visual cue: Aim for even cucumber slices so each bite has similar texture.

Step 3 – Toss with dressing
Pour the prepared yogurt dressing over the cucumber, onion, and dill. Toss gently until all pieces are evenly coated. Use a large spoon or salad tongs and lift rather than smash.
Pro cue: Toss gently to avoid breaking cucumber slices and to keep the salad crisp.

Step 4 – Taste and adjust
Taste the salad and adjust seasoning if needed — add a pinch more salt, a little extra lemon for tang, or a twist more pepper. Toss briefly to combine.
Visual cue: After seasoning, the salad should taste bright with a balanced salt-lemon-yogurt mix.

Step 5 – Serve or chill
Serve immediately for the crispiest texture, or cover and refrigerate until ready to serve. The flavors meld and deepen after 15–30 minutes in the fridge.

Pro cue: If serving cold, remove the salad from the fridge 5 minutes before plating to let flavors open up.

Pro Tips for Success

Slice evenly: Use a sharp knife or mandoline to get uniform cucumber slices for the best texture.
Dry cucumbers: If cucumbers are very wet, pat them dry with paper towels before dressing to avoid a watery salad.
Chill the bowl: For extra coolness, chill your serving bowl for 10 minutes before tossing the salad.
Fresh lemon: Always prefer fresh lemon juice for brightness; bottled can taste flat.
Adjust salt last: Yogurt can hide salt; taste after mixing and then add small pinches until balanced.
Don’t overdress: Add dressing gradually — you can always add more, but you can’t take it away.
Make it ahead carefully: Dressing can make cucumbers release water over time; if prepping early, store dressing and vegetables separately and toss before serving.

Flavor Variations

Optional: Dill-Cucumber with Mint — Substitute half the dill with chopped fresh mint for a cooler, more Middle Eastern flavor.
Optional: Tangy Caper Twist — Add 1 tablespoon chopped capers to the salad for a briny pop (optional).
Optional: Spicy Kick — Add 1/4 teaspoon red pepper flakes or a small pinch of cayenne to the dressing for heat.
Optional: Creamier Dill — Stir 1 tablespoon mayonnaise into the dressing for extra creaminess (optional).
Optional: Fresh Herb Mix — Replace dill with a mix of dill, chives, and flat-leaf parsley for layered herb flavor.
Optional: Thinly sliced radish — Add 4–6 thin radish slices for extra crunch and mild spice.

Serving Suggestions

Pair with grilled chicken or fish for a light, balanced dinner.
Spoon over toasted bread or crostini and top with a pinch of extra dill for a simple snack.
Serve alongside kebabs, gyros, or falafel as a cooling side.
Add to a grain bowl with quinoa or farro for a fresh contrast.
Bring to picnics or BBQs as a quick, refreshing side that stands out next to heavier dishes.
Use as a topping for steamed new potatoes or boiled baby potatoes for a quick potato salad swap.

Make-Ahead, Storage & Reheating

Make-ahead: You can slice cucumbers, slice the onion, and chop the dill up to 24 hours ahead. Store the vegetables in an airtight container in the fridge. Make the dressing separately and combine within 1 hour of serving for the best texture.
Storage duration: Store the dressed salad in the refrigerator for up to 2 days. After that, cucumbers soften and become watery.
Reheating: This salad is served cold. Do not reheat. If you want to serve it slightly warmer, let it sit at room temperature for 10–15 minutes before serving.
Texture change: Note that cucumbers release water over time when dressed. If you plan to prepare early, keep dressing and vegetables separate and toss just before serving.

Storage and Freezing Instructions

Freezing: Not recommended. Cucumbers and yogurt both break down and become mushy when frozen and thawed. Freezing will ruin the texture and separate the dressing.
Best alternative: If you must prep ahead for a longer time, freeze the dressing (without dairy if using dairy-free stable alternatives) alone, and keep the cucumbers and onion fresh in the fridge. Thaw the dressing in the fridge and whisk before combining.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~120 kcal | ~4 g | ~9.5 g | ~7 g | ~1.3 g | ~305 mg

Estimates vary by brands and portions.

FAQ About Cucumber Dill Salad

Q: Why is my salad watery after dressing?
A: Cucumbers release water when dressed. To avoid this, pat sliced cucumbers dry, use firmer cucumbers (Persian/English), or toss just before serving.

Q: Can I use sour cream instead of Greek yogurt?
A: Yes. Sour cream works but has a different tang and texture. For a similar protein boost, Greek yogurt is preferred.

Q: How long will this salad keep in the fridge?
A: Dressed, up to 48 hours. Expect softer texture after the first day. Undressed vegetables will keep longer.

Q: Can I make this vegan or dairy-free?
A: Use a thick, unsweetened plant-based yogurt (like coconut or almond yogurt) to keep a similar texture. Flavor will vary slightly.

Q: Can I add other vegetables like tomato or bell pepper?
A: Yes, optional additions like cherry tomatoes or thin bell pepper slices work, but they add more moisture and change the flavor balance.

Q: How do I make this less tart?
A: Reduce lemon juice by half, add a tiny pinch of sugar or a touch more yogurt to soften the acidity.

Notes

Use a sharp knife or mandoline for uniform cucumber slices; even slices help the dressing coat evenly.
If using large cucumbers with thick skin, peel them halfway for texture contrast and to reduce bitterness.
Garnish with a tiny drizzle of olive oil and a sprig of dill before serving for a neat finish.
For a cleaner look, deseed large cucumbers before slicing to reduce excess liquid in the bowl.
If you want a thinner dressing, add 1 teaspoon of water at a time until you reach the desired consistency.

Troubleshooting

Bland dressing: Add a squeeze more lemon and a pinch more salt, then taste again.
Too salty: Add more plain yogurt or a few thin slices of cucumber to dilute saltiness.
Cucumbers soft or soggy: They were likely cut too early or tossed with dressing too long. For next time, slice shortly before serving and store undressed.
Dressing separated: Whisk the dressing again to recombine; if separation persists, add a small spoonful of yogurt and whisk to bring it together.
Too garlicky: Reduce grated garlic next time or add an extra spoon of yogurt to balance the bite.

Final Thoughts

This Cucumber Dill Salad is a quick, fresh recipe that brings cool texture and bright flavor to any meal. It’s simple to make, easy to adapt, and a great side that stays light yet satisfying.

Conclusion

For another simple cucumber-forward side, see this well-loved Cucumber Salad Recipe – Love and Lemons.

Easy Cucumber Dill Salad in 10 Minutes (No-Cook!)