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Cucumber Dill Salad

This refreshing Cucumber Dill Salad combines crisp cucumbers, fresh dill, and a tangy vinegar dressing for the perfect light side dish. Ready in just 15 minutes, it's a healthy, flavorful addition to BBQs, picnics, lunches, or weeknight dinners. Easily make it creamy by adding sour cream or Greek yogurt for an extra-rich twist.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced
  • ¼ red onion thinly sliced
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons white vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar or honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional Creamy Version
  • ½ cup sour cream or plain Greek yogurt
  • 1 teaspoon fresh lemon juice

Method
 

  1. Wash and thinly slice the cucumbers and red onion.
  2. In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and black pepper.
  3. Place the cucumbers, onion, and chopped dill into a large mixing bowl.
  4. Pour the dressing over the vegetables and gently toss until evenly coated.
  5. For a creamy version, stir the sour cream or Greek yogurt with the lemon juice, then fold it into the salad.
  6. Refrigerate for 20–30 minutes before serving for the best flavor.
  7. Garnish with extra fresh dill and serve chilled.

Notes

English cucumbers provide the best texture and require no peeling.
Fresh dill offers the brightest flavor, but dried dill can be substituted if needed (use 2 teaspoons).
For extra crunch, add sliced radishes or celery.
Taste and adjust the vinegar, sweetness, or salt before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days.