Author: This easy cucumber dill salad is light, crisp, and refreshing, made with thinly sliced cucumbers, red onion, and a simple tangy vinaigrette. It's the kind of fresh, no-fuss side dish that goes with just about everything. Perfect for spring and summer meals, potlucks, or when you need something quick and cooling.
This cucumber dill salad is one of those recipes I make so often, I've committed it to memory. It's on the menu at least once a week because it goes with just about everything. The crisp cucumbers, fresh dill, and tangy vinegar dressing make it the perfect side dish for rich pasta dishes, hearty casseroles, burgers, sandwiches, and summer BBQs. Best of all, it takes just minutes to throw together, which is why I always grab a couple of cucumbers every time I go grocery shopping.
Why This Cucumber Dill Salad Is My Favorite Easy Side Dish
- Fresh and crisp: Thinly sliced cucumbers make for a refreshing, light side dish that adds balance to any meal.
- Quick and easy: You can make this salad in about 10 minutes with just a handful of ingredients.
- No mayo required: Unlike creamy cucumber salads, this vinegar-based version stays light, fresh, and crisp.
Ingredients for Cucumber Dill Salad
- English cucumbers: I recommend English cucumbers because the skin is thin and the seeds are small and tender. If you're using another variety of cucumber with thicker skin or larger seeds, you can peel it and scoop out the seeds before slicing.
- Red onion: Slice this very thinly so it softens and mellows in the dressing.
- Fresh dill: The fresh dill absolutely makes this salad. Don't swap in dried!
- Rice vinegar or white wine vinegar: Adds tanginess without being too acidic.
- Maple syrup or sugar: To balance the vinegar.
- Salt and black pepper: I especially love lots of freshly cracked black pepper here.
How to Make Cucumber Dill Salad
- Slice the Cucumber and Onion: I like to use a mandoline slicer or the slicing attachment on my food processor for thin, even slices. If using a mandoline, always use the hand guard.
- Mix the Dressing: In a large bowl, whisk together the vinegar, maple syrup, salt, and black pepper.
- Add the Vegetables: Add the sliced cucumbers, red onion, and fresh dill.
- Toss Well: Mix everything together. Let the salad sit in the fridge for 10 to 20 minutes before serving. Give it another toss and adjust the salt and pepper if needed.
Tips and Variations
- Slice everything thinly: Thin slices give this salad the best texture. A mandoline works wonderfully if you have one, but a sharp knife works great too.
- Don't skip the resting time: Even just 10 minutes in the fridge helps soften the onion slightly and allows the flavors to mingle.
- Best served the same day: The cucumbers stay crispest on the day the salad is made. Leftovers are still delicious, but they will soften as they sit.
What to Serve with Cucumber Dill Salad
This salad pairs well with so many meals:
- Pasta dishes like Vegan Spaghetti Bake
- Curries such as my Chickpea Curry
- Burgers or sandwiches (you can also put this salad on sandwiches as a topping; it would be great with Vegan Beet Burgers)
- BBQ dishes like my Quick & Easy BBQ Tofu
- Noodle dishes such as my Tofu Pad Thai
Storage
Cucumber dill salad is best enjoyed the day it's made while the cucumbers are at their crispest. Leftovers can be stored in an airtight container in the fridge for up to 2 days. The cucumbers will naturally release some liquid as they sit, so give the salad a quick toss before serving.
If you try this cucumber dill salad recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Cucumber Dill Salad (Easy, Crunchy & Vinegar-Based)
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Ingredients
- 2 English cucumbers, thinly sliced
- ½ small red onion, very thinly sliced
- 3 tablespoons fresh dill, finely chopped
- 4 tablespoons rice vinegar, or white wine vinegar
- 1 tablespoon maple syrup, or sugar
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste (I like lots)
Instructions
- Mix the salad: In the bottom of a large bowl, whisk the vinegar, maple syrup, salt, and pepper. Add the cucumber, red onion, and dill, and toss very well until everything is evenly coated.
- Chill (optional but recommended): For best flavor, let the salad rest in the fridge for 10-20 minutes before serving. Toss again, taste, and add more salt and pepper if needed.
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