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Cucumber Dill Salad

A refreshing and creamy salad featuring crisp cucumbers, fresh dill, and a tangy dressing, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium English cucumbers thinly sliced, firm and seedy-free for the best texture
  • 1 small red onion thinly sliced, soaked in cold water for 10 minutes if you want milder bite
  • 1 cup full-fat Greek yogurt or dairy-free yogurt for a vegan option
  • 2 tablespoons sour cream optional; adds richness
  • 2 tablespoons fresh dill chopped, the star herb; use more to taste
  • 1 tablespoon fresh lemon juice to brighten the dressing
  • 1 teaspoon white wine vinegar or apple cider vinegar for subtle tang
  • 1 teaspoon sugar or honey balances acidity; maple syrup works as a vegan swap
  • 1/2 teaspoon kosher salt plus extra to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil for a silky finish
  • 1 clove garlic minced, optional for a savory kick
Garnishes
  • to taste toasted sunflower seeds optional garnish
  • to taste chopped chives optional garnish
  • to taste crumbled feta optional garnish

Method
 

Preparation
  1. Wash and thinly slice the cucumbers and red onion, arranging them in a large bowl.
Make the dressing
  1. In a small bowl, whisk together Greek yogurt, sour cream (if using), lemon juice, vinegar, sugar, salt, pepper, minced garlic, and olive oil until smooth and silky.
Combine
  1. Pour the dressing over the sliced cucumbers and onions, and toss gently so every slice is coated.
Add herbs and rest
  1. Fold in the chopped dill and let the salad sit for 10 to 15 minutes to allow flavors to marry.
Taste and finish
  1. Adjust salt and lemon as needed. Top with toasted sunflower seeds or crumbled feta.
Serve
  1. Transfer to a bowl and enjoy immediately, or chill for up to an hour before serving.

Notes

For a tangier salad, quick pickle cucumber slices in vinegar and sugar before dressing. For a rich texture, stir in mayonnaise. This salad is great beside grilled fish, in grain bowls, or as a festive centerpiece dish.