Why You’ll Love Cucumber Dill Salad Recipe

It comes together quickly with minimal effort.
The flavors are bright and clean — cucumber’s freshness is enhanced by dill and a hint of tang.
It’s versatile: make it creamy or light, adjust herbs, onions, or seasoning to your taste.
The salad holds well for a day or two (though cucumbers may release moisture over time).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cucumbers (English or Persian cucumbers work well)
Fresh dill
Red or sweet onion (optional)
Sour cream (or plain Greek yogurt)
Mayonnaise (optional, for extra creaminess)
Vinegar (white wine vinegar, apple cider vinegar, or lemon juice)
Garlic (fresh or garlic powder)
Sugar (or sweetener)
Salt
Black pepper

Example ingredient amounts for ~4 servings

2 medium cucumbers, thinly sliced
¼ cup finely sliced red onion
¼ cup sour cream
2 tablespoons mayonnaise
1½ tablespoons white wine vinegar (or lemon juice)
2 tablespoons fresh dill, chopped
½ teaspoon garlic (minced or powder)
½ teaspoon sugar
½ teaspoon salt (adjust to taste)
A few grinds of black pepper

Directions

Wash and dry the cucumbers. If the skin is thick or bitter, peel part or all of it. Slice the cucumbers thinly (¼-inch or thinner).
If using onion, slice it thinly and soak briefly in cold water if you want to mellow its bite.
In a bowl, whisk together sour cream, mayonnaise (if using), vinegar (or lemon juice), dill, garlic, sugar, salt, and pepper until smooth.
Add the cucumber (and onion) to the dressing and gently toss until everything is coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle stir.
If the salad seems watery, drain off excess liquid or blot the cucumber slices before mixing.

Servings and timing

Servings: about 4 to 6 side-dish servings
Prep time: about 10–15 minutes
Chill time: 30 minutes (or up to 1 hour for best flavor)
Total time: ~40–50 minutes including chilling

If you scale the recipe up, just maintain the ratios of creamy base, acid, and seasonings.

Variations

Light version: Use only sour cream or only Greek yogurt, omit mayonnaise.
Herb swap: Replace or mix dill with mint, parsley, basil, or chives.
Add-ins: Cherry tomatoes, sliced radish, or thinly sliced bell pepper.
Spicy twist: Add a pinch of red pepper flakes or finely chopped chili.
Vinaigrette version: Skip the creamy base; make a dressing of vinegar, olive oil, dill, sugar, salt, pepper, and toss with cucumbers and onions.
Cucumber ribbons: Use a vegetable peeler to shave cucumbers into ribbons instead of slices.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 2 days.
The cucumbers will gradually release moisture, so before serving again drain excess liquid and stir.
Do not freeze — the texture will degrade.
For best texture, you can store the dressing separately from the cucumber slices and combine shortly before serving.

FAQs

What type of cucumber is best to use?

English or Persian cucumbers are ideal because they have thinner skin and fewer seeds. If using regular garden cucumbers, peel them and remove seeds if they are large.

Can I make this salad in advance?

Yes — you can mix it a few hours ahead. However, for best texture, it’s better to wait to toss cucumbers in the dressing until nearer serving time.

Will the salad become soggy?

Yes — cucumbers naturally release water over time. To minimize this, you can salt them and drain before dressing, blot them dry, or serve soon after mixing.

Can I use only yogurt instead of sour cream?

Absolutely. Plain Greek yogurt works well and gives a lighter texture while maintaining tang.

Is mayonnaise necessary?

No — mayonnaise adds richness and creaminess, but the salad works fine without it if you prefer lighter or simpler ingredients.

How much dill should I use?

Use fresh dill for best flavor — start with about 2 tablespoons (for 4–6 servings) and adjust to taste depending on how herbaceous you want it.

How do I reduce the onion bite?

Soak the sliced onion in cold water for 5–10 minutes, then drain, which reduces the sharpness. Or use a milder onion type (sweet onion).

Can I omit garlic?

Yes, if you dislike garlic you can omit it. You might add a pinch of garlic powder or leave it out altogether.

Can this be served warm?

This is best served cold or chilled. The flavors and crunch are lost if warmed.

What dishes pair well with this salad?

It pairs beautifully with grilled meats (chicken, lamb, fish), sandwiches, roasted vegetables, or as part of a fresh summery meal.

Conclusion

This Cucumber Dill Salad is a light, delicious side that showcases crisp cucumbers and the bright flavor of dill. With a creamy, tangy dressing and simple ingredients, it’s easy to prepare and easy to customize. Whether you want a creamy version or a lighter vinaigrette style, it’s versatile enough to adapt. Serve it chilled alongside grilled or roasted mains for a refreshing contrast. Let me know if you’d like metric measurements or a version for more servings!